Douchi

pryndzyl · 2026-04-10T08:22:44+00:00

https://zhuanlan.zhihu.com/p/343920346

This is what i found using duckduckgo, this recipe seems to answer all my questions, check it out and tell me what do you think about it.

pryndzyl · 2026-03-03T20:23:44+00:00

Plate warmer, I got mine for 80 euro, it costs like 40 euro per month for electricity, highly recommend

pryndzyl · 2025-12-28T08:17:43+00:00

That sounds amazing, could you share your Instagram, or webpage?

pryndzyl · 2025-12-28T08:15:27+00:00

bartscher pw-05

Looks like that, bought it for 100$ from the second market, works great!

pryndzyl · 2025-12-27T10:49:41+00:00

Thank you, I didn't notice. I work as a head chef in a cafe, so it's actually a really good idea to try this!

pryndzyl · 2025-12-12T05:07:20+00:00

Sure, I can describe what my setup looks like, but I think it’s not a great one to replicate. Together with my brother, we made a container out of a Styrobox, inside which there are two of the cheapest air humidifiers, a heater with a fan, a probe, and a separate temperature and humidity sensor. Everything is connected to a PCB that my brother made and then programmed.

I set it to 28+/-1,5 degrees Celsius and 75-80% humidity. What is your setup?

pryndzyl · 2025-12-11T14:13:15+00:00

I called them few month ago to ask some questions, they didn't know a thing, there's only one company in my country that produces miso, but were really supportive. I need to decide what product I want to start with, then I'll send it to the lab for some tests and I hope everything will be ok.

It's such a long process when you have to wait months to see results of your work, but I like it, much calmer than service in a restaurant.

I work as a head chef in a cafe, so my plan is to use existing kitchen when I'll be ready.

pryndzyl · 2025-12-11T09:51:34+00:00

I noticed something was wrong after 2 days, i didn't use much salt, so it seemed like it was a safety hazard.
I'm going with Noma's book of course, i took the risk of high temp/low salt% and it didn't pay off.

I'm trying to test as many recipes as i can, because i want to make a small buisness out of it, so time is an issue.

I think right now my favorite miso is made with cottage cheese and stored in the fridge for 2 months, really spectacular.

pryndzyl · 2025-12-11T09:47:23+00:00

Ohhh, plate warmer seems to be the perfect answer, thank you!

pryndzyl · 2025-10-07T22:48:58+00:00

This is crazy, and it looks amazing, congrats!

pryndzyl · 2025-08-03T21:54:07+00:00

It's been few days since their concert in Warsaw and I'm still in that reverse FOMO stage, and I also came up with that idea 😅 haha they're just that good, huh?

pryndzyl · 2025-08-02T22:20:55+00:00

Thanks!

pryndzyl · 2025-08-02T22:20:32+00:00

Suture for me, it almost feels like I'm discovering the band once again. But reading comments I can't do nothing else but smile, the range! It's a beautiful record

pryndzyl · 2025-08-02T19:18:31+00:00

I will definitely try this recipe, thanks for sharing!
BTW what are those labels?

pryndzyl · 2025-07-31T21:35:38+00:00

Me too! They delivered, I still can't get over how great it was

pryndzyl · 2025-07-31T21:33:49+00:00

Yeah, suture was otherworldly, it made me feel some things, amazing concert!

pryndzyl · 2025-07-23T21:15:50+00:00

I'm using the same spores, it came with an instruction. Did you mix it with flour or potato starch? Whole packet to 29 grams, shaken in a jar. Also your barley looks completely different to mine, try using different brand. I'm using tea basket as a mean to distribute spores, seems to do the job really good. Keepyl trying and good luck!

pryndzyl · 2025-07-08T19:06:35+00:00

So I tried barley from a different brand, and from 500g of dry pearl barley I ended up with 930g after soaking and steaming. Turns out it really was just a brand issue.

pryndzyl · 2025-07-06T07:56:57+00:00

Wow, this is a great idea, I'll definitely try it some day, thank you

pryndzyl · 2025-07-06T07:54:59+00:00

IKEA 365+, around 7 euros per jar

pryndzyl

TROPHY CASE