Recent content by Deca2

Yes, the biotechnology if "Almost" the same to a point... But, now we are dealing with "Parallel Fermentation" with this Asian method... not regular, where the sourdough type idea works just fine for the pàte fermentée which is traditional one path yeast or bacterial fermentation... ;)

yes, if you live in USA.... I dont so is expensive, the shipping is massive part of the cost too...

where I am to make enough for a good batch would cost just over $70.00 for just the nuruk... 6 dollars might get one a glassfull....

well, basically what I do is same as what is now done in Korea... a standardized nuruk... which re-populates itself, even 'steamed' as is even done in some regions traditionally anyway... there are hundreds of nuruk variances made in Korea... btw... I live in Asia, so mingle with the people who...

I make nuruk but use a collection of Aspergillus oryzae strains and Rhisopus orzyae strains, plus the Bacillus subtilist bacterial spores, then a particular yeast I only found in Asia for even bread making. For the wheat, I pre-soaked, pressure steamed and dehydrated before making a rough...

well, with luck will have the nuruk solved... a bit tricky but doable, involves knowing how to culture Aspergilis oryzae koji mold and Bacillis subtilis bacteria too, plus some Asian grain yeasts, so those I do all the time, and combining my Asian ferment knowledge into a workable system is...