Recent content by camface

So I just harvested a little over 1 liter from 5 cups dry using 1:1 ratio. For those of you concerned about temps, I sat a min/max thermometer next to my jug. Min: 62.3 F; Max: 70.9 F. The peak was reached towards the end of the fermentation on a warm day, so I'm guessing it hovered around 65 F...

I found that 5 cups dry, after soaking for an hour and cooking 1:1, just BARELY fit in my gallon jar. I didn't attempt to tamp it down or anything, so it was still fluffy. After a few days it settled to fill about 2/3 of the jar though. But try six, worst that happens is you have some extra rice...

How do you do this? Is it the same method in making your own kome koji?

grok pointed out that his wife got worse results using more water. I wonder if using some white flour as a munchy for the yeast and to help soak up excess water would help?

Let's see if we can't win something... Count me in!