- 150 grams rice koji
- 200 grams wheat berry or brown rice koji (or more rice koji)
- 300 grams heavily toasted cubed or ripped apart sourdough bread.
Mix above ingredients and toast slowly in oven for two hours at 200F. Stir occasionally. Not burnt, but really brown for the bread. The koji won’t change color much but will smell amazing.
The rice koji bread above is obviously not as dark as a pumpernickel bread would be. Bread made with rice or another koji is preferred, but use whatever leftover bread you have.
Use whatever koji you have. Can’t get your hands on koji? Use malt extracts. We’ll discuss those tomorrow.
- 24 cups boiled water, cooled down to 140F
Pour the water onto the mixture hanging over your fermenter in a brew bag. Stir the contents in the bag well.
Let sit, covered with a sanitized cloth or plastic wrap for 24 hours as close to 120F as you can.
It’s okay if you can only keep the temperature at 72F.
We’ll decide what to do for yeast once you lift the brewers bag out carefully letting every last drop drip out. Don’t squeeze the bag, though. Save the dregs to make vinegar or compost it.
You can also dry it out and use as breading for fried foods or as a thickening agent.
You should have either brewers yeast, yeast balls, champagne yeast, sake yeast or even another type of yeast for tomorrow.
Ask questions at our upcoming event! There are two ways to register depending on whether you have cash or credit. Register here if you want to bring cash or make donations. If you want to register with a credit card use the Eventbrite link.