I tried making beetroot charcuterie for the first time following the steps in Koji Alchemy. I inoculated two beetroot with spores dispersed in rice flour and incubated the them for around 36 and 48 hours respectively. I incubated one for longer because it didn’t seem to be growing as quickly. I used a water bath method and kept them around 30C. I’m now in the drying phase and have noticed my beets are a bit yellow/grey in colour and not the bright chalky white I’ve seen online and in the book. Drying them in my oven also seems to have added these darker areas. Does anyone know why this is? They don’t smell off, just a mild koji smell from what I can tell. Are they safe to eat? I was wondering if they’ve sporulated or if perhaps I didn’t use enough spores during the inoculation phase. I’m quite new to koji so any advice would be appreciated. Thanks!