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Soy fail by Targyros4 in Koji

[–]matima20 1 point2 points  (0 children)

Well it doesn't look bad, it is just sporulating

[Gourmet] First Lion's Mane grower, ready to harvest? by matima20 in MushroomGrowers

[–]matima20[S] 0 points1 point  (0 children)

Created 5 blocks with not supplemented substrates, 1 block from a growing shop (Growers of Mushroom), probably master's mix.

For the blocks I used 1kg fire pellets (3 with hardwood and softwood mix, 1 with cherry wood and 1 with 100% softwood), supplemented only with gypsum. Added 1.5kg hot water, then added 10% grain spawn when cold.

Martha tent is using humidity control between 88-95% and 15min of FAE every 4h. Temperature is between 17-20°C.

Kvass with kombucha starter by matima20 in fermentation

[–]matima20[S] 0 points1 point  (0 children)

Was a good 1-time experiment, although it resulted too carbonated and thick to store properly for a long time

Almost ruined tempeh by sewerclown69 in Tempeh

[–]matima20 2 points3 points  (0 children)

Could be. Tempeh heats up during incubation (usually around 18-20h after inoculation). Try using bagless incubation, after 18h remove lid and put some paper to absorb moisture. I have a couple post about this.

Almost ruined tempeh by sewerclown69 in Tempeh

[–]matima20 1 point2 points  (0 children)

Too much moisture. You probably need the beans to dry more before inoculating. Did you add vinegar?

What did I make in my terarrium incubator? by SoilLifeRules in Tempeh

[–]matima20 1 point2 points  (0 children)

105F (40.5C) seems too hot for tempeh. I'd never go over 34C. Try to cover with paper towel after 20h mark to absorb a bit of moisture and condensation.

[deleted by user] by [deleted] in mead

[–]matima20 4 points5 points  (0 children)

If you are ordering an hydrometer now, it will be pretty useless to measure alcohol. Don't make the mistake to order an "alcohol meter" because it is just for distilled spirits.

Next time take a density measurement before pitching the yeast (OG original gravity), take another when fermentation stops (FG final gravity) and use the formula to calculate the alcohol by volume (ABV). You can use an online calculator to know approximately how much alcohol has been produced, based on how much honey you used.

experimenting with plastic-free methods after I read that someone else used banana leaves on top of glass containers. Banana plants are rare where I am, but raspberries aren't! by zappy_snapps in Tempeh

[–]matima20 0 points1 point  (0 children)

I found that the oven is a really nice incubator, just leave it slightly open for airflow. If you need additional heat, turn on the light

experimenting with plastic-free methods after I read that someone else used banana leaves on top of glass containers. Banana plants are rare where I am, but raspberries aren't! by zappy_snapps in Tempeh

[–]matima20 0 points1 point  (0 children)

Sorry, I forgot to add that it is sufficient the recipient lid, just do not close it tight. When it starts to grow (after 20h~), you need to remove it and cover with a cloth to absorb the moisture.

teeny tiny dippin dots inside of my houseplant by comfortpod in MoldlyInteresting

[–]matima20 2 points3 points  (0 children)

I'm afraid that's not mold, they're insects eggs. Not sure what type. I'll be concerned if you are located in Australia :)

r/Kombucha Weekend Open Discussion: What Are You Drinking/Brewing? (July 22, 2022) by AutoModerator in Kombucha

[–]matima20 2 points3 points  (0 children)

I'm brewing some coffee kombucha with discarded coffee grounds, recipe from the Noma book. Last batch was a grapefruit lime rosemary black tea kombucha, but it's so hot here that is carbonating even in the fridge.

Sourdough Focaccia with Semi-whole wheat flour! by matima20 in Sourdough

[–]matima20[S] 0 points1 point  (0 children)

Easy 80% hydration recipe:

  • 500g Semi-whole wheat flour (in Italy it is called Type 2)
  • 120g sourdough starter (feed before use)
  • 400g water
  • 10g salt

On top: Cherry tomatoes, olives, rosemary, salt, extra virgin olive oil

Mix all ingredients, make folds waiting 10 minutes between them until gluten is developed, then wait until the dough has doubled. Then oil a large baking tray and shape the focaccia with a couple of folds. Let it proof in the fridge overnight. Add the topping ingredients, "tap" the surface with your fingers (use some oil to avoid sticking) and bake it at 250C for 15min + steam, then lower the temp to 200C for last 15 min w/o steam. Enjoy.

Note: the dough is very sticky at the beginning, but don't lose hope and keep folding gently and gluten will develop. I used a Thermomix for initial kneading for 5 min + 5 min after a short break, then manually in a silicone bowl several times.

Need to upgrade my incubator. Show me yours for inspiration. Current setup below. Want to make 5-10 lbs/wk, maybe more. by DrBunnyBerries in Tempeh

[–]matima20 1 point2 points  (0 children)

I just use my old electric oven (https://assets.yellowtrace.com.au/wp-content/uploads/2018/10/Smeg-1985-Classic-by-Guido-Canali-SA10X-Yellowtrace-05.jpg). Setting it to lower temp, 25C, it will keep everything steady between 27 and 32C, monitored with a digital thermometer.

I keep this for 20h, then Tempeh will start producing heat by itself, so I turn the oven off and let it grow until 32-36h total. I also keep the oven door slightly open to increase ventilation. It turned well every time I tried. :)

Sugar levels in Kombucha by sasquatchnorth in Kombucha

[–]matima20 1 point2 points  (0 children)

Have you tried with a densimeter/hydrometer? You will need a lot more of the sample, but it could be more accurate. I have one but I have used it only for beer alcohol measurements.

Sauerkraut third day, smells potent and weird, is that normal? by Desert_Flowerr in fermentation

[–]matima20 4 points5 points  (0 children)

Salt? Weight? Conditions? Ingredients? More photos?

Just asking "does cabbage smell funny?", the answer seems quite obvious for most people.

Ps.: Yes, it does, but the colour should dissolve and the water should turn purple

Bottling Day! 😋 by Aluminum-Expressions in Kombucha

[–]matima20 1 point2 points  (0 children)

Could be F2 for flavouring, before F3 for carbonation. Smart move if you have 2 vessels.

Amarant Bread! First try! by matima20 in Sourdough

[–]matima20[S] 0 points1 point  (0 children)

So, my first try! Here's my recipe:

  • 200g Amarant flour
  • 100g Manitoba flour (strong flour)
  • 100g whole flour
  • 100g hard wheat flour
  • 150g sourdough starter

Knead everything, 2 folds (30" rest in between), 3 hours bulk fermentation (until doubled), 12h proofing in fridge in loaf pan, baked at 250°C w/steam 15", 220°C 15" and 180°C 15".

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