rocky6501
Active Member
So, about four days ago, I successfully "malted" a few pounds of steamed rice with Koji mold spores, and I've started the moto/starter culture with yeast, and its moving along.
That starter culture is in a gallon container, and it will be there for about 10-14 days at 47F to mature and prepare for the first big addition.
My question is, in the meantime, should I be storing my Koji rice in the freezer? I currently have it in the refrigerator, also at 47F, which has halted the mold growth. I am not sure how long it will keep at this temperature, since I don't want too much lactic infection to take over. I'm also not clear on whether there's any detriment to keeping it in the freezer (harm to amylase?).
There's surprisingly little detailed literature out there. So if anyone has any detailed input or suggestions, I'd the grateful to hear about it.
That starter culture is in a gallon container, and it will be there for about 10-14 days at 47F to mature and prepare for the first big addition.
My question is, in the meantime, should I be storing my Koji rice in the freezer? I currently have it in the refrigerator, also at 47F, which has halted the mold growth. I am not sure how long it will keep at this temperature, since I don't want too much lactic infection to take over. I'm also not clear on whether there's any detriment to keeping it in the freezer (harm to amylase?).
There's surprisingly little detailed literature out there. So if anyone has any detailed input or suggestions, I'd the grateful to hear about it.