Laura Smith
Dunking is a cultivation technique used in mushroom growing to rehydrate substrates and mycelium after a flush of mushrooms has been harvested. This technique is used to extend the productive life of mushroom substrates, enabling multiple flushes and maximizing yields. The process involves submerging the colonized substrate or mushroom cakes in water for a period, usually between 2 to 12 hours, to replenish moisture lost during the fruiting phase. This replenishment of water allows the substrate to keep producing fruits for at least a few more flushes.
| Characteristics | Values |
|---|---|
| Purpose | Replenish moisture lost during the fruiting phase, extend the productive life of mushroom substrates, enable multiple flushes, maximize yields, and prepare the substrate for subsequent fruiting cycles |
| Timing | After the first flush, between flushes, and after harvesting |
| Water Type | Cold, fresh tap water; distilled water is not necessary |
| Water Temperature | Below 40ºF |
| Soaking Time | 2-12 hours; some recommend 24 hours, while others suggest 3-4 hours |
| Container | Clean container, pan used for sterilizing, Tupperware, or bucket |
| Weight | Use something heavy to keep cakes submerged |
| Rinsing | Rinse cakes under the tap after dunking |
| Rolling | Roll cakes in dry vermiculite, optional but increases water-holding capacity |
| Misting | Mist cakes thoroughly, maintaining fruiting conditions |
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What You'll Learn
Dunking before the first flush
Dunking is a cultivation technique used in mushroom growing to rehydrate substrates and mycelium. It is a simple yet effective method to extend the productive life of mushroom substrates, enabling multiple flushes and maximizing yields. The process involves submerging the colonized substrate or mushroom cakes in water for a period, usually between 2 to 24 hours, to replenish moisture lost during the fruiting phase.
Before the first flush, it is recommended to dunk and roll your cakes to improve your flushes. Mushrooms are primarily made of water, and dunking and rolling will increase yields with minimal effort. By dunking and rolling, you are essentially replacing the water lost by the cakes, allowing them to produce more fruits. The water in the cakes often runs out before the nutrients do, so replenishing the water will keep the substrate producing fruits for additional flushes.
To prepare for dunking before the first flush, rinse off your cakes under the tap, gently rubbing them to dislodge any loose material or leftover mushroom bits from the previous flush. Be careful not to break off any pins (immature mushrooms) as they will be your next crop and will survive the dunk and roll process.
After rinsing, fully submerge the cakes in cold, fresh tap water for 12 to 24 hours. Use a clean container, such as a pan, bucket, or Tupperware, to keep the cakes submerged. Dunking before the first flush is especially beneficial if your cake is totally dry or if the colonization period lasted two weeks or longer.
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How long to dunk for
Dunking mushroom cakes is a technique used to rehydrate the substrates and mycelium after a flush of mushrooms has been harvested. This process involves submerging the colonized substrate or mushroom cakes in water for a period of time, usually between 2 to 12 hours, to replenish the moisture lost during the fruiting phase.
The length of time required for dunking varies depending on the source. Some sources recommend dunking for 24 hours to maximize yields. Others suggest that dunking for 8-12 hours is sufficient, with one source stating that soaking for longer than 12 hours may cause fermentation issues. This source also mentions that some growers only hold the mushroom cake under cold water for 10-30 minutes, as they believe that the mushroom cake, like a sponge, absorbs most of the water in the first few minutes and does not require a long soak. There is also a common rule among mushroom growers to dunk for 1 hour per inch of substrate for a full soak immersion.
It is worth noting that dunking is typically done after the first flush, as the cakes tend to have enough moisture for the initial fruiting. However, some growers choose to dunk their cakes before the first flush as well, especially if the cakes have been in the growing chamber for a few days already.
Overall, the dunking process should aim to fully rehydrate the cakes, and the length of time can vary depending on the specific circumstances and the grower's preferences.
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Water temperature
The general consensus is that cold water should be used for dunking mushroom cakes. Cold water temperatures, below 40°F (4.4°C), are recommended to prevent bacterial growth during the dunking process. One source suggests that ice can be added to the water to achieve and maintain these cool temperatures.
Using cold tap water is considered sufficient by some growers, who advise against the use of distilled water, as it is not necessary for successful dunking. However, one source suggests sterilizing the water in a pressure cooker before dunking, which may improve contamination control.
While cold water is recommended, it is important to avoid using icy or freezing water. One source mentions that using water with ice is sufficient, indicating that extremely cold temperatures may not be beneficial.
The temperature of the water used for dunking mushroom cakes is an important consideration to ensure successful mushroom growth and to avoid introducing contaminants. By using cold water, growers can maintain optimal conditions for their mushrooms and encourage healthy fruiting.
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Rehydration benefits
Rehydrating mushroom cakes is a simple yet effective technique that offers several benefits for cultivators and consumers alike. Here are some advantages of rehydrating mushroom cakes:
Enhanced Yields and Prolonged Productivity
Dunking or rehydrating mushroom cakes can significantly increase the total yield of mushrooms. The process enables multiple fruiting cycles from the same substrate, allowing cultivators to maximize their harvest. This technique is especially beneficial for species grown in fruiting cakes or bulk substrates that have gone through a drying period during fruiting. By rehydrating the cakes, growers can extend the productive life of their mushroom substrates and enjoy larger and more frequent harvests.
Mycelium Revitalization and Healthier Fruiting Bodies
Rehydration plays a crucial role in revitalizing the mycelial network, promoting vigorous growth, and resulting in healthier fruiting bodies. The mycelium, which is the vegetative part of a mushroom, requires adequate hydration to gather the water it needs for fruiting. By dunking the cakes, cultivators provide the mycelium with the necessary moisture, supporting its recovery and enhancing its ability to produce new, robust fruiting bodies.
Contamination Reduction and Improved Resilience
Proper hydration of mushroom cakes helps maintain the substrate's resilience against contaminants. Adequate moisture levels support robust mycelial growth, making it more resistant to potential contaminants. This aspect of rehydration is essential for cultivating healthy mushrooms and reducing the risk of contamination in the crop.
Culinary Benefits: Flavor, Texture, and Versatility
Rehydrating dried mushrooms is a common practice in cooking, especially for vegan and vegetarian dishes. It transforms the dried mushrooms into versatile ingredients that can be used in soups, stews, stir-fries, and any recipe requiring a boost of umami flavor. When rehydrated properly, dried mushrooms can taste just as good as fresh ones. Additionally, rehydrating mushrooms allows cooks to infuse them with extra flavor by soaking them in wine, stock, or broth instead of plain water, enhancing the culinary experience.
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Rolling your cakes
After rolling your cakes, mist them thoroughly to ensure that all the vermiculite is wet. Maintain fruiting conditions as usual. Re-rolling between flushes is optional. You may choose to patch up any bald areas or roll the cake again, depending on your preference.
It is important to note that you should avoid water pools on the top layer of the cake after rehydration. Whether you soaked the cake in water or just misted it, the water pools should be absorbed or dried out within 8-12 hours.
Dunking and rolling your mushroom cakes will dramatically increase your yields with minimal work. By replenishing the water lost by the cakes, you are allowing them to produce more fruits. The water runs out much faster than the nutrients in the cake, so as long as you are replenishing the water, the substrate will continue to produce fruits for several flushes.
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Frequently asked questions
Dunking is a technique used in mushroom growing to rehydrate substrates and mycelium after a flush of mushrooms has been harvested.
Dunking can significantly increase the total yield of mushrooms by enabling multiple fruiting cycles from the same substrate. Rehydration helps revitalise the mycelial network, promoting vigorous growth and healthier fruiting bodies.
Dunking is most effective immediately after a flush is harvested and before the initiation of the next fruiting cycle. It is generally agreed that you should dunk your cakes after the first flush. However, some people also dunk before the first flush.
Rinse off your cakes under the tap, rubbing them softly to dislodge any loose material or bits of mushroom left over from picking the fruits. Be careful not to break off any pins (little immature mushrooms). Fully submerge the cakes under cold tap water for 12-24 hours inside a clean container. Try not to dunk for much longer than 24 hours. After dunking, roll your cakes in dry vermiculite so they are evenly coated.
