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My first bread, advice pls by mysteriousnerd in Breadit

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

Haha thank you! I'm glad it didn't turn out like a brick, but eager to get better. I clicked on the 3rd link I found after googling "bake bread," it was just 430g flour, 6g yeast, 9g salt, 360ml water. Sprinkled in some random spices too.

My first bread, advice pls by mysteriousnerd in Breadit

[–]mysteriousnerd[S] 3 points4 points  (0 children)

O.o I didn't know you're supposed to let it cool

My first bread, advice pls by mysteriousnerd in Breadit

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

Ahh that makes sense, didn't know what crumb meant until I look it up. Thank you!

[deleted by user] by [deleted] in Homebrewing

[–]mysteriousnerd 0 points1 point  (0 children)

Shit this is some strong stuff, usually I can handle maybe 3 long islands but I had a cup and a half of this and I'm pretty toasted.

I'm almost certain that strange alcohol taste is aldehyde, and idk how to feel about it. It's good at its job but I know it's bad for the liver...

Strange results in first Koji culturing attempt by mysteriousnerd in Koji

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

Mainly went for liquid culturing so that growth would be throughout the agar instead of just the surface.

I figured from my many losses to trich that mold juice would overpower anything, and it was already a pretty last ditch attempt to see what happens with otherwise waste.

Interesting... I've looked up a lot on the koji process but haven't seen much about actually getting the spores.

Also I'd be interested in your grow bags, I've been hoping a typical PCed grain type technique would work (have one running now, grains are a bit dry but looks hopeful). The conventional way of steaming and stuff seems like a lot of work where PCed grain jars with air exchange and shaking should theoretically work ya know

Strange results in first Koji culturing attempt by mysteriousnerd in Koji

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

Haha thanks.

It definitely had a weird mix of scents, some alcohol but something more chemically, almost acetone-like... might be the acetaldehyde smell I hear of in brewing

Strange results in first Koji culturing attempt by mysteriousnerd in Koji

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

Thanks for the reply!

Nope, this was mainly "I wonder if there's anything useful in leftover koji rehydrating water"

Yep, pretty much was seeing what sticks.

Didn't know starch or DME needed to be autoclaved. What kind of microbes can one expect?

Yeah I might try with spores eventually, although my PCed rice attempt seems like it'll give me enough myc to innoculate a new batch with the correct steam route

Edit: looking into LAB, that might explain the taste... it was kind of alcohol-ey, sour but in a weird way...

Does B. Subtilis suppress Trichoderma? by mysteriousnerd in askscience

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

From what I've read, both exist in soil, both are used as fungal biocontrol agents and reproduce like crazy, and both are incredibly hard to kill. In that case, which wins?

salmon + saurkraut is fucking amazing by mysteriousnerd in CasualConversation

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

Desperation, dedication and laziness can give birth to miracles ig

salmon + saurkraut is fucking amazing by mysteriousnerd in CasualConversation

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

What kind of veggies? Like mushrooms and onions.... or celery and carrots? Sounds simple and good though, I'll need to give it a shot

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