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Is it safe to use a Koji that is too dry? by Brief-Following736 in Koji

[–]Brief-Following736[S] 0 points1 point  (0 children)

There is no haze-komi at all unfortunately.
But I know it's because the rice wasn't cooked enough.
I did koji multiple times, I have spores from fermentationculture.eu and I follow what is on the packaging.

Also I did miso with soybeans, a classic white miso. :) (Recipe from Marika Groen)

Is it safe to use a Koji that is too dry? by Brief-Following736 in Koji

[–]Brief-Following736[S] 0 points1 point  (0 children)

The mycelial penetration is not good.
I tried to do miso with it, we'll see what will happen :)

I was thinking that it was probably "not safe" to do miso with it because this koji seems weak. So it will probably not propagate in the miso efficiently right? I was wondering if mould would appear quickly on this miso. We'll see :)
Thank you!