Hi, simple question.
Made soy sauce. Startet with spores on my whete and beans. Incubated 32C for 2 days. Then i got mold, or spores.. not sure what the differens is. And it was kind of yellow green?
Is that ok or am i failing?
This text says you dont want spores bcs it can start to toxinate? your batch, not sure if that only goes for sake. http://forum.northernbrewer.com/t/koji-fail/16390
This is the collor of my spores, molds:
http://www.taylor-madeak.org/wp-content ... C02682.jpg
Now i made the sauce, adding water and salt.
How to troubbleshoot this, how do i know if its not eadeble? Any tests you can do to make sure its not toxic?
Regards
Sweden