stickynugget
Member
Ah got it thanks manOyster shell flour is basically a source of slow-release calcium and some trace minerals. I'm not sure if it has the same pH buffering capabilities as dolomite lime, so I wouldn't consider it a direct substitute if that's what you're looking for.
I used some in my initial mix, but it takes a long time to fully break down/be digested by microbes, so I haven't added any in subsequent runs.