Emma Wilson
Dunking is a technique used by mushroom growers to ensure their cakes have enough moisture. The process involves submerging the cakes in water for a period of time, with some sources recommending a quick 30-minute dunk, while others suggest leaving them for 12 to 24 hours. The dunking process is believed to help maintain moisture in the substrate and provide a continuing supply of fresh water to the surface of the casing. Some growers also add hydrogen peroxide to the water before dunking to prevent endospores from germinating. While dunking is a popular technique, there are alternative methods to achieve similar results, such as misting the cakes with water.
| Characteristics | Values |
|---|---|
| Why dunk? | To add moisture to the cake, particularly if it's been a month or more since the last flush. |
| How long to dunk? | Dunk for 12-24 hours. Some sources say a quick 30-minute dunk or soak is enough. |
| How to dunk? | Use a plate to keep cakes submerged. Dunk in jars, tupperware, or baggies. |
| What to dunk in? | Water, potentially distilled water. Some sources suggest adding a small amount of H2O2 (hydrogen peroxide) or baking soda. |
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What You'll Learn
Dunking before the first flush
Dunking is a common practice in mushroom cultivation, and it involves soaking the substrate or "cake" in water to provide additional moisture. While some growers choose to dunk their cakes after each flush, others debate the ideal timing for the first dunk, especially before the initial flush.
To effectively dunk cakes before the first flush, it is recommended to follow these steps:
- Boil a large pot of water and allow it to cool: This step ensures that the water used for dunking is free of contaminants and at an optimal temperature for the mushrooms.
- Add a small amount of hydrogen peroxide (H2O2) to the water: Hydrogen peroxide helps prevent the growth of unwanted microorganisms and keeps the dunking water sterile.
- Use a plate or weight to keep the cakes submerged: As cakes can be buoyant, using a plate or a sterilized weight, such as a shot glass, helps ensure the cakes stay underwater during the dunking process.
- Dunk for 12 to 24 hours: The dunking duration can vary, but it is generally recommended to soak the cakes for at least 12 hours. Some growers suggest that a quick 30-minute dunk may be sufficient, while others extend the dunking time up to 24 hours for more comprehensive moisture absorption.
- Use suitable containers: Containers like canning jars with solid lids, Tupperware, or baggies can be used to dunk the cakes. Ensure that the containers are clean and sterile to maintain a sterile environment for the cakes.
It is worth noting that while dunking before the first flush can be beneficial, it may not be necessary for all growers. Some mushroom cultivators suggest that cakes have enough water for the first flush without dunking. They recommend birthing and double-ending the cakes, ensuring adequate moisture without the need for an initial dunk. However, for those who choose to dunk, it is essential to monitor the cakes closely and adjust techniques based on their specific growing conditions and mushroom species.
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How long to dunk for
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 prepare the substrate for subsequent fruiting cycles and is especially useful for cakes that have gone through a drying period during fruiting.
Dunking is typically done immediately after a flush is harvested and before the next cycle begins. The process involves submerging the colonized substrate or mushroom cakes in water for a period of time, usually between 2 to 24 hours. The length of time can vary depending on the size of the cake and the specific needs of the mushroom species being cultivated. For example, smaller cakes may only need to be dunked for 12-24 hours, while larger cakes may benefit from a longer dunk.
It is important to use clean, cool tap water to minimize the introduction of contaminants and maintain the substrate's resilience against them. Dunking helps to rehydrate the mycelial network, promoting vigorous growth and healthier fruiting bodies. It can also significantly increase the total yield of mushrooms by enabling multiple fruiting cycles from the same substrate.
Some sources recommend dunking the cakes in ziplock bags of water for 18 to 23 hours to rehydrate them, while others suggest fully submerging the cakes in water-filled trays for a similar amount of time. The weight of the cakes will change after the dunk, returning to their original weight, and this is less noticeable with larger cakes.
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How to hold cakes underwater
Dunking mushroom cakes underwater is a common practice to rehydrate the cakes and trigger a new flush of fruiting. Here is a step-by-step guide on how to hold cakes underwater:
Prepare the Mushroom Cakes
Before dunking, ensure that your mushroom cakes are ready for rehydration. After the first flush of harvesting, remove all mushrooms, even the smallest ones, and their stumps from the cakes. Use a sterile fork to scrape away any dry crust or overlay on the cake, improving access to air and water for the next phase of mushroom development. Check the cakes from all sides and remove any remaining mushrooms.
Rinse the Cakes
Place the cakes under running water and thoroughly rinse each one. This step ensures that any remaining debris or contaminants are washed away before rehydration.
Dunking Process
Fill a container, such as a plastic tub, shoebox, or bowl, with cold water. Some growers suggest adding ice to the water. Completely submerge the mushroom cakes underwater, ensuring they are fully covered. The dunking duration can vary from 10 to 30 minutes, up to 12 or even 24 hours. The longer dunking times of 3 to 4 hours or more are recommended for a full soak immersion, especially if you want to simulate a long rain and trigger a new flush of fruiting.
Post-Dunking Care
After removing the cakes from the water, you may need to rinse them again, especially if you've added anything to the dunking water, like hydrogen peroxide. Place the cakes back into their clean containers, and they will be ready for the next phase of mushroom growth.
The dunking process helps compensate for moisture loss, triggering new mushroom growth, similar to how mushrooms respond to rainfall in nature. It is an essential step in mushroom cultivation to ensure healthy and abundant flushes.
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Adding H2O2 to the water
Dunking is a technique used to provide moisture to mushroom cakes and ensure a continuing supply of fresh water to the casing. The dunk and roll technique for cakes involves dunking the cakes in water and then rolling them, which replaces any vermiculite that may have come off during picking and dunking. This helps give more moisture to the lower part of the substrate.
Adding H2O2 (hydrogen peroxide) to the water before dunking can help keep endospores from germinating while the cakes are submerged. It is also a disinfectant that can kill bacteria, yeasts, and fungal spores, although it does not destroy living fungi, including contaminant moulds.
To prepare the dunking solution, add about a teaspoon of 2% or 3% peroxide per gallon of water. This will help kill off any contaminant spores that may be in the water. However, H2O2 loses its effectiveness very quickly once put into use, so there won't be much, if any, oxidation potential left in the water after a day or two.
It is important to note that if your mushroom cake is totally healthy, you should not use H2O2, as it inhibits useful microorganisms and mycelium. Additionally, H2O2 breaks down into H2O when exposed to light, so it should be stored in dark brown bottles.
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Dunking after each flush
Dunking is a cultivation technique used in mushroom growing to rehydrate substrates and mycelium after a flush of mushrooms has been harvested. This practice 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.
Dunking is crucial for preparing the substrate for subsequent fruiting cycles. The process reinvigorates the mycelium, providing the necessary hydration for it to recover and produce new fruiting bodies. This technique is especially popular in the cultivation of species grown in fruiting cakes or bulk substrates that have gone through a drying period during fruiting.
Dunking can be done after each flush to extend the productive life of mushroom substrates, enabling multiple flushes and maximizing yields. The timing of dunking can vary, with some sources recommending 12 to 24 hours, while others suggest 3 to 4 hours is sufficient. It is important to note that dunking is not necessary for all types of mushrooms and may not be suitable for certain species. Additionally, some growers choose to add a small amount of hydrogen peroxide to the water before dunking to prevent the growth of contaminants.
To dunk after each flush, follow these steps:
- Harvest the mushrooms: Pick the mature mushrooms from the cake, leaving any pins or aborts (darkening pin-caps) to grow further.
- Prepare the dunking solution: Fill a container with clean, cool tap water. Some growers add a small amount of hydrogen peroxide (H2O2) to the water to reduce the risk of contamination.
- Submerge the cake: Fully submerge the colonized cake in the dunking solution. Ensure that the cake is completely covered by the water.
- Soak the cake: Allow the cake to soak for the recommended time, typically between 2 to 12 hours, depending on the size and moisture level of the cake.
- Remove the cake from the water: After the soaking period, remove the cake from the dunking solution and allow it to drain excess water.
- Re-roll the cake: Optionally, you can perform a "roll" after the dunk, which involves replacing any vermiculite or substrate that may have come off during picking and dunking.
- Return the cake to fruiting conditions: Place the dunked cake back into its growing environment and maintain proper fruiting conditions to stimulate the development of a new flush of mushrooms.
By following these steps and dunking after each flush, you can enhance the yield and extend the productive life of your mushroom cakes.
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Frequently asked questions
Dunk your mushroom cakes for 12-24 hours. However, some people suggest that a quick 30-minute dunk or a 12-hour soak is enough.
Boil a large pot of water and let it cool. Add a small amount of H2O2 (hydrogen peroxide) to the water and use a plate to keep the cakes submerged. Make sure your cake trays are fully underwater.
Dunk your cakes after each flush. You can also try dunking half your jars before the first flush and not dunking the others to see what works best for you.
Dunking your mushroom cakes helps to add moisture to the lower part of the substrate. It can also help to prevent endospores from germinating while dunking.
