Another variable

I just realized I need to give the ingredients some context as well. I can't simply say barley. Is it whole, ground coarse or fine? Thar's going to make a difference when it comes to cooking it!
I took this photo at the International Congress of Medieval Studies, this past May. I was grinding barley with my quern. The first grind with this quern, some grains of the barley are barely cracked. The second or third may be more reasonable to cook.

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