· James Torr · Personal · 1 min read
First time doing soy bean .
First time doing soy bean . Using rice made at home. Now all I have to do is wait 6 months till it’s ready. Yes that’s a bag there!
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Busy day in lab Mountfields.
Busy day in lab Mountfields. Processed 3 lots of : borlotti bean, marrowfat peas (aka mushy), pinto beans. On the table also are dried aspergillus sojae rice left over from the miso batch, some soy miso I made a few months ago and some I've finally put into brine with dried chili and red dates.
Another amino post, this time koji/soy.
Another amino post, this time koji/soy. Not a super glamorous pic I'm afraid! My first time attempting a koji culture for ages, and while it started off fine, it started sporulating quite quickly, within 36 hrs. See the green colour in the third pic. This happens for a variety of reasons, but in this case it was either too dry or too hot.
Big lump of 36hrs after the start.
Big lump of 36hrs after the start. Decided to use the same perforated tray as the last koji batch, seems to have done pretty well aside from a few spots in the corners where I assume I didn't mix the spores in well enough, and the oxygen couldn't penetrate. Cut them off and we're good to go. That's quite a lot there, will try to freeze some.
Basmati rice .
Basmati rice . First ferment in the new chamber setup. Got a useful stainless perforated gastronorm pan for this job, taking it out and resting on an aluminium baking sheet when the temp started spiking about 36hrs in.