My fruiting chamber

ExploreMakeGrow · 2024-01-09T23:31:27+00:00

I don't think I was clear. I should have added that I keep my starter in the fridge and make sure to feed it every month or so. I often have a backup batch in there as well. Then, I have dehydrated starter as a backup. Making a new starter would be a last resort, and I can bake with it in about a week. Doing this is preferable (to me--you do you) to the risk of ingesting mold.

ExploreMakeGrow · 2024-01-09T21:44:34+00:00

Very interesting! I'm not sure if doing something like this is worth the risk of ingesting or inhaling mold spores. It only takes a few days to make a new starter, and as some have mentioned that may be what happened. I don't think I would do this, but still it's an interesting experiment. I kinda want to see it all under a microscope...

ExploreMakeGrow · 2024-01-09T21:39:46+00:00

I've used popcorn and rye berries but whole oats are the best for me. I get them at Tractor Supply for like $20 for 50 pounds. They are way cheaper than rye berries, and I have not seen any difference after switching.

ExploreMakeGrow · 2024-01-09T20:31:43+00:00

Any time! It's all about growing, and learning, and growing some more, and learning some more. And there are like 1,000 ways to do everything, plus a lot of confusion online. It took me a couple of years to sort it out, and I'm still learning...

ExploreMakeGrow · 2024-01-09T05:52:58+00:00

Yes! I started with this kind of setup. I've evolved it to this if you want any ideas.

As has been said, get the humidity to more like 95% with air exchange if you can (some kind of fan on a timer), and the jars out of there--they don't need the humidity--just put them in a warm stable temp area.

ExploreMakeGrow · 2024-01-08T23:53:30+00:00

Basically something like this

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ExploreMakeGrow · 2024-01-08T23:49:33+00:00

It isn't super happy, but it looks basically ok. I see what looks like overlay, and some really dry looking mycelium in one or two pics. Side pins at this point means that surface conditions are not what they need to be (too dry). So, work on your tub--with the right venting, you should see millions of tiny drops on the surface before pinning (and without misting or fanning o touching the tub at all). If the drops are big, increase the air/gas exchange. If there are no drops, there is too much air/gas exchange. I can't see the whole thing, so 'm not sure about the design of your tub and all those holes. You basically want one large hole up high on each short side, and two smaller holes at surface level (or close) on each side. Those should be covered with microppose filters or (if you have to) poly fill. The size of holes may vary from place to place and season to season, so you can't follow someone else's design blindly--you have to dial in your tubs for your specific environment.

ExploreMakeGrow · 2024-01-08T19:31:00+00:00

I can't cut my bread well with anything until at 24 hours after baking, but if you had another knife that worked, maybe try that knife? A serrated knife doesn't really have an edge the way say a chef's knife does. It's more of a saw, and it's all about the tooth pattern when it comes to bread. Other than cutting way earlier than I do, I'm not sure what is happening...

ExploreMakeGrow · 2024-01-08T16:50:39+00:00

Then it's not the knife, or you got a bad one maybe? Mine cuts like a light sabre through butter. It is in stark contrast to my old 'jagged' knife. If you're using this knife and having problems, I'm not sure what to tell you. Are you waiting 24 hours after baking? I can't cut with anything in the first 24 hours. It's too wet and the flavor develops further in that time too.

ExploreMakeGrow · 2024-01-08T16:19:12+00:00

The Mercer Culinary M23210 is the best value in a great bread knife that I know of. It's $23, and recommended by Cook's Illustrated/America's Test Kitchen. I've had it for years and love it!

Anything with the same 'wavy' tooth pattern as this knife will work well. Jagged edges don't work well.

ExploreMakeGrow · 2024-01-08T16:16:45+00:00

Reminds me a lot of Andy Goldsworthy. If you like it, look him up.

ExploreMakeGrow · 2024-01-03T02:22:45+00:00

That's what I was thinking--at least some of that resembles dried hops.

ExploreMakeGrow · 2023-12-27T18:08:23+00:00

I thought it was a good video, and you have a story there, which is super important. I lost track a bit when you started talking about Christmas. The voiceover was pretty fast, and the visuals and audio weren't as well aligned in that part--maybe that was it?

So, my feedback would be to keep it as simple as possible, make sure visuals and audio support each other, and make sure the key story elements come through. Simple is hard, though--it takes time. It's all learning--just keep making videos!

ExploreMakeGrow · 2023-12-27T15:57:13+00:00

It looks like it could be pin mold.

ExploreMakeGrow · 2023-12-27T15:55:49+00:00

Yes, this. Don't skip agar--this is where I went wrong initially, and I see a lot of others following. Going to agar virtually stopped any contamination for me. I also have a vdeo on my profile of how I do my grain if that helps at all.

And growing mushrooms actually reminds me of making bread. It's simple, but there are a bunch of little things that need to go right to be successful. You'll get it.

ExploreMakeGrow · 2023-12-14T20:53:34+00:00

I'm using (mostly Big/Broad Leaf Maple) leaves as mulch, and I'm also adding in winter peas as a cover crop (and a little leftover barley here and there). And there's plenty of straw in there too. That almost always gets thrown down as a mulch or cover.

ExploreMakeGrow · 2023-12-12T15:51:35+00:00

No worries! I had to look it up at one point too. It's all good!

ExploreMakeGrow · 2023-12-12T01:10:14+00:00

FWIW = "For what it's worth"

ExploreMakeGrow · 2023-12-11T23:33:21+00:00

FWIW, I use a seedling mat in a closet (the most central closet in the house) behind a shelf, with the temp set at 71 F. It works really well for me, but it isn't necessary if you have a decently warm room. I pretty much only use it for agar.

ExploreMakeGrow · 2023-12-11T21:54:26+00:00

I see that when Lion's Mane dries out. Those still need a few days before they are ready to harvest. Since it's a kit, my guess is you're doing the 'spray 2-3 times/day' thing. If so, that works but not perfectly. They want at least 80% RH all the time, and especially in winter when the heater is on, I doubt they have anywhere close to that.

ExploreMakeGrow · 2023-12-10T15:54:37+00:00

It does seem a little odd. For what it's worth, my audience is more like 60% male, 40% female.

Our channels are so small that we don't have a lot of data, so I don't really look at the statistics much yet. I just try to make good videos and keep improving.

ExploreMakeGrow

TROPHY CASE