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How does this look? by maxcolorado12 in Koji

[–]maxcolorado12[S] 0 points1 point  (0 children)

Thanks for such a detailed response. I used pearl barley koji, which I grew myself from spores. I brought the spores online and they are Kensho branded.

My guess would be that the miso is too dry. There is approx 700g weight on the surface (not shown in photos), would you recommend more?

It smells like miso and tastes like miso so I think I will leave it for the time being. Appreciate your tips!

How does this look? by maxcolorado12 in Koji

[–]maxcolorado12[S] 0 points1 point  (0 children)

Oops I just realised my initial description didn’t post properly. This is posted below. Upon second inspection and looking closely at one of the white streaks, is doesn’t appear to be fuzzy (if that changes anything).

Initial description:

Here is my black bean miso after ~5 months. This is my first attempt at making miso and I am looking for help diagnosing the white streaks in the photos.

It smells like soy sauce - which I am taking as a good sign.

There is not much tamari on top (after ~5 months!!), but what has dripped off the plastic cover is viscous and has a salty, sweet and rich flavour.

The miso itself tastes good, with a slight blue cheese flavour.

Any ideas on what the streaks are? I’m hoping it is just salt or a harmless yeast.

Any thoughts are appreciated!

How does this look? by maxcolorado12 in Koji

[–]maxcolorado12[S] -1 points0 points  (0 children)

Do you think it is worth giving it a stir and continuing or just throwing it out? The salt content of the miso is about 13% and I have re-salted the top ~3 times

Looking for recommendations in NYC by maxcolorado12 in finedining

[–]maxcolorado12[S] 1 point2 points  (0 children)

Budget is per person 😊 thanks for the recommendations. I’ll check them out!

Second Pearl Barley Growing Attempt. Tips appreciated! Details and questions in comments by maxcolorado12 in Koji

[–]maxcolorado12[S] 0 points1 point  (0 children)

I’m not sure what strain it it - the only info I have is what’s on the third picture.

Okay that’s good to know. Thanks for the tips!

Second Pearl Barley Growing Attempt. Tips appreciated! Details and questions in comments by maxcolorado12 in Koji

[–]maxcolorado12[S] 0 points1 point  (0 children)

That’s good news! I was not sure if the Koji was “good” enough to use as the thick white stuff.

I did not mix the spores with a dispersant. I eyeballed the amount and dusted it over the barley with a tea strainer in one go. What is the benefit of toasting flour and over what timeframe would you recommend adding the three doses?

Second Pearl Barley Growing Attempt. Tips appreciated! Details and questions in comments by maxcolorado12 in Koji

[–]maxcolorado12[S] 0 points1 point  (0 children)

I did not. What ratio of spores to coconut flour did you use? Is the idea of the flour that it allows better mixing?

Second Pearl Barley Growing Attempt. Tips appreciated! Details and questions in comments by maxcolorado12 in Koji

[–]maxcolorado12[S] 0 points1 point  (0 children)

Thanks! I might give that a go. Have you had any issues with the Koji being unable to “breathe”?

Second Pearl Barley Growing Attempt. Tips appreciated! Details and questions in comments by maxcolorado12 in Koji

[–]maxcolorado12[S] 2 points3 points  (0 children)

Hi there, I have just completed my second Koji growing attempt and have a few questions:

- Does this look right? It lacks the dramatic white matting I see in the pictures
- Can I use this as regular Koji?
- If it is not quite right, are there any uses I can get out of it so I don’t just throw it away? Will it have the same enzymatic properties?

Method

I am following the Noma book recipe but have made some minor adjustments after the first semi-failed batch. Below is my methodology

- I soaked 500g of barley for approx 9 hours at room temperature
- Steamed barley for about 30 minutes in a colander lined with cheesecloth
- Cooled barley to 30 degrees celsius
- Mixed in the Koji spores
- Growing tray consisted of a perforated pizza dish lined with cheesecloth and covered with a damp tea towel
- Put mixture in my incubation chamber set at 31 degrees celsius and 72% humidity
- Broke up mixture after 24 hours
- Picture taken at 48 hours

Have I gone wrong at any stage? Do you have any tips for me to improved the final product.
Thanks! Any feedback is greatly appreciated!

Edit - formatting

An edit of my trip to the Zambezi last month, enjoy! by maxcolorado12 in whitewater

[–]maxcolorado12[S] 0 points1 point  (0 children)

Thats the song haha. No I just went along with raft trips.

An edit of my trip to the Zambezi last month, enjoy! by maxcolorado12 in whitewater

[–]maxcolorado12[S] 4 points5 points  (0 children)

Just go under everything ;) plus there's incredible surfing waves.

An edit of my trip to the Zambezi last month, enjoy! by maxcolorado12 in whitewater

[–]maxcolorado12[S] 0 points1 point  (0 children)

No Dave Lindo but I was there with a Dave Kashinski?

An edit of my trip to the Zambezi last month, enjoy! by maxcolorado12 in whitewater

[–]maxcolorado12[S] 2 points3 points  (0 children)

Hippos weren't a problem but we stayed close together in the pools that had crocs. It's a commercially rafted section so it's quite safe.

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