Cooking Parts – Baking and Donut Math

Doughnut Math

Remove 1 part and this is a doughnut. Do the math.

Muffin math first, though. In part I we made muffins and tea cakes based on the math that the doughnuts, popovers, tea breads, waffles, fritters, muffins and pancakes are based on. When you see how removing 1 part from the recipe will get you some amazing apple cider donuts or cruellers, you realize how important this is. And the popovers into cream puffs with chocolate icng trick. Read on.

220 grams (around 1 3/4 cups flour) is 200% or 2 parts of the recipe. That means that one part for this recipe and any recipe in this group requires 110 grams of something. You really need a scale, but we provided approximate volume amounts.

For 6 muffins and a a small tea cake that’s okay. But if you were making 60 of these in a professional bakery being off by 200 grams of any ingredient would really matter.

For muffins and tea breads the ratio is always 2 parts flour to 2 parts liquid. So if you have 220 grams ( 2 parts) you need 220 grams (2 parts) of liquid. In this case we used yogurt. That counts as a liquid ingredient. It happened to be a cup of yogurt that weighed 220 grams.

Any muffin or quick bread has another ratio. You need 1 part egg and 1 part fat. Now you could use bacon fat for a savory muffin that everyone would love you for, or shmaltz in a mushroom muffin, or melted butter in a peach and caramelized almond muffin, but it has to weigh 110 grams. That is what we said 1 part weighs.

So, you need 110 grams of eggs. Good thing that 2 large eggs almost always weighs 110 grams. Don’t sweat about 10 to 20 grams over or under for such a small batch of muffins. It’s close enough.

Now, as for the salt and baking powder (and 1 tsp of baking soda because we used yogurt) this recipe calls for 1 tsp of salt, 1 tsp of vanilla extract and 2 tsp of baking powder. I always use 1 TB of baking powder because I usually have a lot of add ins, but the 1 tsp of soda that interacted wit the yogurt made up for the rising ability of that other teaspoon of baking powder.

Depending on the add-in I can get away with up to 1/2 to 1 1/2 parts. In the recipe above the bananas were 1 part, the raisins one half part. Don’t fill the muffin tins more than 2/3 full. Extra batter could go into making two baby tea cakes. I threw some minced toasted brazil nuts I had lying around in those. So do you want to make waffles and pancakes, fritters, doughnuts or popovers next?

Cooking Parts – Baking

Let’s say you didn’t grow up in a family that loved to bake. I did. Or even steam fermented doughs or buns made with some type of wild yeast or active ferment. Ditto. It was a very complicated multiple cultures and ethnicities thing.

Everything almost always goes back to that triangle of the Chinese, Arab and Indian people thousands and thousands of years ago. When they migrated outward they brought with them things that the people of their new homelands turned into unique and amazing things using ingredients and techniques associated with those countries or people and their terroir or climate.

In the history of fermentation the development of a way to grind up grains into flour on a large practical scale shifted the almost universal use of rice and millet as the basis of all fermentations to wheat.

Barley was pretty much sprouted to make sugar or malt when the natural amylase enzymes that break down the starches in things like grains and beans once activated. Typically, barley doesn’t contain enough gluten to make anything but softer, cake type things. You could add a little ground barley flour to anything you bake, but almost every all purpose flour on the market already contains sprouted barley flour.

The items listed are pretty much all the same recipe with very minor variations. The difference between a tea cake and a muffin is really just container you bake it in. Got leftover pancake batter? Add a little more fat such as butter or oil and some fruit or cheese or vegetables to make a sweet or savory tea cake or muffin.

Then again, have any leftover fritter batter. The batter to make fritters is waffle or pancake batter without fat. The more fat contained in something you fry, the fattier it will be, so a great fritter shouldn’t have any fat in it. Likewise, with doughnuts. Had to tell the difference between those two except for the shape.

Doughnuts are usually just fritter batter with some type of leavening like baking powder or maybe yeast. With doughnuts with added ingredients like applesauce you might want to reduce the liquid amount. Add the apples to the liquid and weigh it. The important thing is that you maintain the basic recipe ratios..

Popovers are the item here that usually doesn’t contain any leavening other than egg. The fat that they are cooked in is usually a great source of flavor. Yorkshire Pudding are popovers that use the caramelized drippings and beef fat from roast beef.

To a professional Chef or Baker the goal is maintain the ratio of flour to water. Or Starch to liquid. Then you add small amounts of other ingredients, but always in what are called baker’s percentages. If you use baker’s percentages you just really need to know the weight of any ingredient you want to add.

When making bread, the flour is the cornerstone of bakers percentages. You can do the same with quick breads, which are basically breads without yeast. But right know I need to make muffins.

I need to make muffins (but not these this time) for breakfast. So I have a few items I want to use up. Some yogurt, some dried out raisins, toasted hazelnut oil, over ripe bananas that I could easily make into vinegar but I need muffins now. Part II coming up.

Muffins and a Little Tea Bread

  • 1 3/4 cup or 220 grams flour (100% AP or 165 grams AP and 55 grams sorghum)
  • 1/2 cup or 110 grams organic dark brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda

If using salt instead of shio koji mix in with the above ingredients. The idea to is to blend them together very well so it will be easier to very quickly mix in the liquid ingredients.

  • 1 tsp vanilla
  • 1 cup ( yogurt or nut, cow, rice or soy milk) or 220 grams
  • 2 eggs or 110 grams eggs
  • 3/5 cup or 110 grams toasted hazelnut oil (or any oil)
  • 4 ounces or 110 grams or 1/2 cup mashed banana
  • 2 TB shio-koji or 1 tsp salt
  • 1/2 cup or 55 grams plumped raisins

Mix the liquid ingredients together very well. Then, dump the dry ingredients on top of the wet ones and mix gently until they just come together. You can start mixing, then wait ten seconds, then start mixing then wait another ten seconds to allow everything to be absorbed.

Do not whip or beat the ingredients. Use your biscuit hand! What does that mean? Gently mix ingredients slowly so as not to create heat nor gluten. Always best to do this is a colder area when possible. Some people like to chill their wet ingredients.

Irish Soda Bread with Walnuts

  • 2 cups or 300 grams malted bread flour (or AP flour with barley)
  • 2 TB or 26 grams shio koji (or 2 TB sweet miso or 1 TB salt)
  • 3/4 cup or 75 grams raisins
  • 1 cup or 275 grams milk kefir (or acid whey, whey or buttermilk)
  • 1/2 cup or 130 grams water

Raisins and flour fermenting in milk kefir with shio-koji.

Mix everything together well. It will be like a thick pancake batter. Refrigerate overnight or several days. Remove from refrigerator and let come to room temperature. Knead in the walnut flour, walnuts and brown sugar, then the baking soda and powder.

  • 1 cup or 75 grams roasted, finely chopped walnuts (or more flour or another nut)
  • 1 cup or 150 grams walnut flour (or bread or all purpose flour)
  • 1/4 cup or 75 grams light brown sugar
  • 2 tsp or 16 grams baking soda
  • 1 tsp baking powder (optional, unless you are the unsure type)

Preheat oven to 375F. Plop the dough into the greased pan. Let it sit for a few minutes. Loosely score the top of the bread – if you can, others ignore it – in quarters and make one round loaf that you bake for 35 to 40 minutes. Check after 25 minutes with a digital probe or toothpick (200 F internal). Or, fill 24 muffin cups 1/2 full and bake 20 – 25 minutes.

Cultured Orange Cake

Remove the peel from the oranges with a vegetable peeler and blend with the rest of the orange when making the cake. This will ensure better distribution of orange (or whatever citrus) flavor you choose.

We made this cake first with chopped up whole oranges with peel removed for better distribution made like betterazuke pickles. Those are the type of pickles usually layered with a whole lot of salt, sugar and koji. They are often aged for a long time. Let us know if you want to do that.

Otherwise, a hack just requires some pre-made rice koji. An even easier all purpose hack is bto use kasu (the dregs from making doboroku or sake) with salt.

The easiest thing of all would be to just use your favorite sake or liquid shio koji.

Whatever you decide to do, this is a really tasty, versatile and easy to make pound cake like treat with just a blender.

  • 450 grams or 16 ounces cultured butter
  • 2 TB shio-koji (salt koji or liquid shio koji)
  • 294 grams or 2 cups organic coconut palm sugar
  • 3 extra large or 200 grams of eggs
  • 420 grams or 1 to 2 navel oranges, pureed.
  • 1 TB lemon, orange, or vanilla extract
  • 1 tsp baking soda
  • 1 TB baking powder
  • 486 grams or 3 cups flour

Liquid shio-koji can now be purchased online or from many Asian grocery stores. Our friends at The Japanese Pantry and at MTC Kitchen also sell it (and lots of other really cool ingredients). Check out your local Sunrise Mart near Brooklyn Kura if you are in the area.

There is really no difference between liquid shio-koji and the pastier version except for perhaps salt content and a little water. You can blend your butter with liquid shio koji and let it ferment for days or weeks in the refrigerator. You can do the same with the oranges, as we did for four weeks.

Let them ferment for as long as you like. Or not. It’s all good. You can also blend rice koji with water until a paste forms. Add more water and some salt and you have shio-koji. Keep it at 135F for 6 hours and you have the same exact shio-koji that people take weeks to make. The enzymatic activity is the same.

The salt reduces the amylase enzymes that digest sugar and increases the protease enzymes that like proteins. But it will still be a fleetingly sweet and savory marinade and all purpose condiment.

Again, you can always just take out your blender and make a thick paste of the wet ingredients and blend into the flour mix. Simplest, best cake ever.


The icing for this was originally made by creating an amasake type paste using tapioca starch and Aspergillus oryzae (koji) grown out on orange peels. Perhaps this is a new technique to you.

Orange and shio-koji and tapioca sugar icing

As I described this was recreated from the notes from researchers working with spent coffee grinds, cassava peels, fruit waste, peanuts, wheat bran, soybeans, ad other things that were of enormous interest then and now.

By then I mean in the late 1800s and early 1900s. We will be publishing a whole lot more on these things with recipes using a wide range of Aspergillus types as well as other filamentous fungus (like the ones used to make tempeh) we’ve been making since the 1970s.

Here is a really easy and very tasty way to make this very quickly just like your grandma did back then. We just finished filming a series of videos about making and using shio koji or salted rice koji, but you could also follow the old school way we describe here that most people still think is the way to make shio koji or just buy some from one of the many online or retail outlets that sell it. Either the liquid shiio-koji or the paste works as well.

  • 2 TB fresh lemon or lime juice
  • 1/2 cups or 56 grams confectioners sugar
  • 1 tsp teaspoon liquid shio-koji
  • More confectioner’s sugar as desired if you want it thicker)

Whisk everything together really well. Either serve on the side of the cake when the cake is completely cooled down on a towel, or drizzle over the cake.

Blend together the pureed orange and egg base with the flour and soda. Bake at 350F for 45 to 50 minutes. Let the cake sit outside the oven for at least 30 minutes before removing from the pans. Let cool completely before icing. The icing is not required – you could just dust it with confectioner’s sugar – but it’s sweetness coupled with the orange zest and juice brings out layers of flavor in the cake.

Either drizzle the icing on the cooled cake, or serve on the side. You can add more citrus juice to the icing and let it soak in as well, but this cake is not at all sweet despite two cups of organic coconut palm sugar.

Corn Sourdough with wild yeasts and S.bayanus

Come try this tasty bread at our event this Monday, January 27th, 7 to 9:00. We still have 9 seats left! Eventbrite (Register at this link, or at MeetUp for cash donations). With Chris Cuzme and Mary Izett that create their brews at Fifth Hammer Brewing Company in Long Island City, where the event is taking place. And try some things that we made using enzymes, and yeasts starters.

We typically have an ongoing sourdough starter that we feed at least once a day. We never throw out any of it because we have so many uses for it. It’s fermented dough.

We typically feed the starter based on the formula described below. If you are taking it out of the fridge where it has been stored for a while, you have to feed it at least 3 or four times before it will be active enough to raise your dough. That means at least 24 hours.

First, put the recently used starter into a clean jar and add the water. 75F degree water is best. Not hotter. Mix it very well. Then add the flour and mix. Cover tighly or not.

Keeping it at 72F to 85F is best unless you want to grow it more slowly. It typically takes about 3 hours to become active after each feeding. It should at least double in size. The most common failure to rise issue is that the starter is not active enough. Same with brewing.

  • 40 grams sourdough starter from a recent previous batch
  • 70 grams strong bread flour
  • 70 grams water at 75F

After you have started the process of getting your starter active, mix the flour and water that you are going to use for the bread. We like to let it sit, covered, in a warm spot for at least three hours as well.

We highly recommend you do this step. If you want you can mix your flour and water then refrigerate and bring to room temperature the next day. Or even several days later. This is called autolyze, a part of starch hydrolization that is very similar to the process called gelatinization.

  • 700 grams bread flour
  • 450 grams water

  • 640 grams corn biga with S. bayanus yeast
  • 140 grams active starter
  • 36 grams shio-koji (if omitted, use coarse sea salt as specified below)

A biga is made by mixing flour and water together with a small amount of yeast. It is then refrigerated overnight or longer. We used corn bran and rice bran for this biga.

The yeast we used was S.bayanus. This yeast is typically made for wine and beer brewing. You could use another yeast if you like.

We mix the biga and the sourdougb starter together very well, turning it onto itself in a bowl for several minutes.

We then took the mix of water and flour from several hours earlier and mixed that into the biga and sourdough starter mix. We did this while adding the shio koji.

We aimed for 2% salt in this bread, based on bakers percentages. That means that we added up all the flour we used including the flour that was used in the sourdough starter and the biga.

The total flour amount was 1100 grams. That means we needed 22 grams of salt or 170 grams of aged, salty shio-koji. We added 148 grams more of shio koji to the mix after we rested it for 30 minutes.

We kneaded dough, several times while letting it rise again. Finally, we put one half in the fridge to test the yeast – and the other half in a large loaf pan. It was lft to rise for 120 minutes.

9 AM
11 AM

Bake at 450 for 30 to 45 minutes. Remove from oven and let cool for at least 2 hours.

We already have some great ideas for some other yeasts. All baked goods should have one form of filamentous fungus (Aspergillus, Rhizopus, etc.) or bacterial enzymes or both in them. We already have some great ideas for some other yeasts.

Shio Koji (salt koji)

Shio koji can be kept in an air lock sealed jar but we prefer the refrigerator unless we are aging it. When aging shio koji we typically add some alcohol. We will have some quick pickles made with shio koji at Monday’s event.

  • 300 grams of koji (rice, barley, corn, wheat, etc.)
  • 100 grams of coarse salt
  • 400 grams of water

As you can see the golden rule of shio-koji making is a 3:1:4 ratio. You should try to make the salt equal 12.5% of the total weight of your shio-koji. By weight, not by volume.

The salt percentage of any shio-koji should be between 12 and 15%, but never exceed 15% or go below 7%. There are yeasts and microbes that can still live in a 7% salt solution. Over 15% and protease and other enzymes are denatured. You could still use it as a seasoning though.

If you are using 300 grams of koji, you massage that with 100 grams of salt. Just like when making miso you should always massage your koji and salt.

Quick pickles made with shio koji

If you wait an hour you will see a dramatic change. The temperature may even rise. That means your koji has active enzymes.

You can make this in a blender – our preference – but remember that any time you expose koji to mechanical action it will produce heat. Don’t make a lot at once, and chill your Vitamix or blender first.

After grinding or massaging the salt and koji add the water. You add 400 grams of water, cover tightly and place in a dark place for this recipe. Shake every day for 10 to 14 days.

Store in refrigeraor or at room temperature under air lock. Don’t make too much at a time, as it will become infected with wild yeasts and bacteria if you keep opening and closing the container.

When using shio koji to replace salt you should use 2 to 3 tsp to replace a tsp of salt.

A tablespoon of shio koji per pound of fish or meat to marinate for 15 minutes is enough. Usually 10 to 15% of the weight of whatever you are using the shio koji on will suffice.

There is sugar in shio koji so careful when you cook it. Wipe the shio koji off if you like. It’s excellent in baked goods.

Coconut Fennel Beer

Roasted Sourdough Coconut Fennel Bread in a rich malt broth.

Eventbrite (Register at this link, or at MeetUp for cash donations)

January 27th, 7 to 9:30 come ask questions about any of the recipes or methods used in this post. Two extremely skilled fermenters, and cutting edge brewers, Chris Cuzme and Mary Izett will be in house helping us answer questions.

They create their brews at Fifth Hammer Brewing Company in Long Island City, where the event is taking place. Take a look at their menu! And try some things that we made using enzymes, and yeasts starters. We’ll answer any question that you have about anything fermented.

We used lots of different types of grains inoculated with koji. We made syrups out of them by making amasake from both rice and barley inoculated with Aspergillus oryzae (koji), then slowly boiled them down to a very thick sweet paste.

You could use store bought barley malt or rice syrup.

We also added some DME, or direct malt extract, to the broth or what is called the mash if you are making beer. You could use all powdered DME if the syrups are too time consuming or expensive.

Sweet Malted Wort meets Toasted Coconut Fennel Sourdough Bread

Our yeasts were from what are sometimes called Shanghai yeast balls. These typically contain koji as well as other fungal enzymes like the ones you can make tempeh with called Rhizopus oryzae.

These enzymes work to break down big starches into small digestible sugars for humans, and for yeast food. When starches are broken down like this they are then called fermentable sugars. The yeast can eat them and create alcohol and gas.

Yeasts balls crushed up, and a fancy instrument to measure the SG of your beverage. This is important when you want to know how much alcohol something contains. Not much at all at the start – or at the end.

Chinese yeast balls called 麹 in traditional Chinese also contain specific bacteria that are widely used in the food sector to turn starches into sugars, including for fermenting. The Japanese recognize the word 麹 as meaning koji as well.

But the Japanese got their alphabet (or kanji) from the Chinese. It’s a system of pictograms. The Japanese dramatically altered both the language and the koji so that now most people refer to koji as the purified, Aspergillus only Japanese version.

Chinese starter cultures are dramaticaly different, but do often contain some Aspergilllus oryzae as well. It can be confusing when 麹 is used. All the great spore producers are in Japan.

The original koji mash we boiled.

We wanted to introduce people to the concept of mashing, above, as well as adding house made or store made malt extracts in powder or liquid form.

If you have enough you won’t even need the powdered malt extract. On the other hand, you could double the dried malt extract and skip the koji syrups. (original recipe)

The yeast forming a nice top of the beer. This beer doesn’t have hops, though. So this is really, really old school.

After straining the liquid we had intended to use for something else we realized we had lots of liquid koji extracts in the refrigerator. We also had lots of sourdough bread that had some flavoring components in them. Those became this spiced beer.

  • 6000 grams liquid cooled down to 95 to 105F
  • 950 grams heavily toasted sourdough bread (coconut and fennel sourdough bread was used in this recipe)
  • 22 grams crushed yeast balls (2 to 3 balls)

When the malted liquid made from either koji syrups or liquid or powdered malt – your goal is a starting SD of 1.040, but don’t worry about it if you can’t measure it – is below 105F, pour over the sourdough and let it absorb the liquid. Keep warm.

After about an hour the bread should have absorbed the liquid and be around 95F. As long as it’s between 72F to 95F it’s okay. Add the crushed up yeast balls and stir for about 5 minutes.

Cover with a towel and leave in a warm place for about an hour. Stir well again and put in a sanitized container. It should not fill the container more than half full. Put in warm area, maintaining a temperature as close to 82F as you can, covered with an air lock or just a sanitized cloth. Stir once or twice a day for 3 days, tasting as you go along.

At day 3 strain the mixture well with a sanitized strainer. Put in smaller sanitized container and let it settle for a few hours. Then pour off the top liquid into sanitized bottles and let sit again, this time in a cool area.

Either pour off the liquid again after about 12 hours – rack it some more while pouring the liquid through a very fine nut bag or brewing bag – or don’t and refrigerate until very cold.

Leave about an inch space in each bottle, then seal the bottles tightly. Be aware of carbon dioxide buildup. Burp the bottles if they appear to be building up gas.

Careful when taking the bottles from a very cold refrigerator to a warmer area. As with water kefir and milk kefir, open bottles with a towel over a bucket if necessary.

Ask questions at our upcoming event! There are two ways to register depending on whether you have cash or credit. Most people are registering using Eventbrite, but register at our MeetUp page if you have cash or can’t afford anything. Just register.

Part 2 of the Chocolate Brew

Eventbrite (Register at this link, or at MeetUp for cash donations)

January 27th, 7 to 9:30 come ask questions about any of the recipes or methods used in this post.

Two extremely skilled fermenters, and cutting edge brewers, Chris Cuzme and Mary Izett will present and answer questions. They create their brews at Fifth Hammer Brewing Company in Long Island City, where the event is taking place. Take a look at their menu!

Try some things that we made using enzymes, and yeasts starters. We’ll answer any question that you have about anything fermented.

The following recipes demonstrate methods that are useful across the board for anything you brew. Yeast is involved, as are bacteria.

We measure the starting SG (specific gravity) and PH of everything. We count on bacteria to create lactic acid to lower the PH in some brews, but not this one.

We could easily just add some lactic acid up front to lower the PH quickly to protect the yeast from infection in any brew, but that does not avoid the need to always be sanitary. Even when you have an open brewing system like with sake.

Once the yeast takes hold it will be able to control the environment of the brew, but in many cases unless the lactic acid producing bacteria are prevented from infecting the moromi or mash, the yeast may not stand a chance.

Utensils hanging out in Star-san. You can even save it for bottle washing weeks later.

We’ll talk about sanitation in future posts. For now wash everything, use gloves, and boil everything that could come in contact with your brew.

Everything always follows strict rules of sanitation. Get some Star-san and use it. You could also use bleach, but that’s a lot more tricky.

Rice sugar extract, similar to a liquid malt extract.

We wanted to introduce people to the concept of mashing, as well as adding house made or store made malt extracts in powder or liquid form.

Obviously introducing people to some basic principles of yeast starter building and maintenance for everything from sake to shoyu to beer if they haven’t been introduced is always a good thing.

We’ll discuss all these things at the event, and in future posts after the event.

Chocolate Koji Kvass (濁酒)- continued
  • 3785 grams (1 gallon) water
  • 1400 grams rice koji syrup (warm)
  • 445 grams barley koji syrup (warm)
  • 240 grams dried powdered barley malt extract

After straining the liquid we realized we had lots of liquid koji extracts in the refrigerator. We also had lots of sourdough bread that had some flavoring components in them. So we set the liquid we made in the previous post – our sweet little wort – and decided to make a more refined base for our Chocolate Koji Doboroku.

We boiled these together in a sanitized pot being careful not to scorch or burn the bottom.

  • 85 grams bittersweet chocolate

We added the chocolate right near the end of the boil of 60 minutes and mixed it well with a sanitized whisk. At the 50 minute mark is fine.

The cooling down wort waiting for it’s yeast.

When the boil got down to 90 F we added the yeast and stirred. You can use an ice bath and cold water to get the temperature down.

Proofed S.bayanus yeast ready to go.

After that, we put a sanitized lock top lid on top. We waited a week or so until we sampled it. Keep it at 72F or below if you can.

We may add some additional chocolate at this point similar to an infused sake. If you plan on doing that hold back some chocolate and let it steep in a small amount of alcohol or water in the fridge. Come try some.

Chocolate Koji Kvass (濁酒)

Heavily toasted rice koji (A.oryzae) sourdough bread.

  • 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.

Two hours after slow roasting our kojis and bread.

  • 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.

In the sanitized brew bag. In a fermenter (a plastic, food safe bucket that fits right into our cooler) that can easily be chilled.

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.

One Bucket Miso

  • 4 TB/66 grams coarse sea salt (plus a little extra)
  • 3 cans/650 grams canned cooked drained beans (see note below)
  • 2 1/2 cups/567 grams rice koji
  • 1 cup/245 grams bean liquid

Don’t obsess over the weights of things for this recipe. Just use the first figures given for each ingredient. Do not throw your bean water away. You need about a cup of it – a little over half of one of your bean cans full – and you need to follow the easy and exciting steps as we describe them. Ignore the words in italics below (they look slanted to the right) entirely if math stresses you out.

The important thing is that you get about 1 cup or 245 grams of the bean liquid and that you follow the order of the steps we describe. Otherwise, you will need more bowls, and most likely a scale. And something besides your hands to mix with. With the 3 cans of Brad's Organic salad beans that say 15 ounces on them that we used we ended up with about 5 1/2 cups or around 650 grams of beans, and a little more than two cups or 565 grams liquid from the beans. If you use brown rice or barley koji, you might need almsoit twice the amount of bean liquid. And more salt. 
We used a 2 quart bucket.

Any plastic bucket you use must be food safe, and cleanable if it looks dirty. It’s really easy to find these from a restaurant or other place that gets thick ones with food in them all the time. You can also order them online. If you are using a recycled container make sure it hasn’t been used for chemicals or bleach, or exposed to heat. The thicker the better. Make sure you don’t have a leaky bucket with tiny or obvious holes in it.

We used 3 cans of Brad’s Organic Salad Beans (garbanzo beans, kidney beans and pinto beans with a tiny amount of salt) that cost us $5 on sale at a local supermarket. Saved us hours of work.
Salt matters. If you use coarse salt is is very unlikely that anti-caking agents have bee added as is often done with finely ground salts.

We always use coarse salt. Use coarse Kosher salt if you can’t get an only salt coarse sea salt like the red La Baleine container on the right. The fine La Baleine sea salt actually has several added ingredients. If you can get coarse Maldon smoked or regular coarse sea, or another brand that is just salt you can use that instead.

Beans opened and drained into the koji container. Because you didn’t completely remove the tops off your beans, it was easy to keep the beans in the cans and separate the liquid out. Make sure to save at least a cup of the liquid.

Don’t open the cans all the way. Keep the beans in the can when you drain off the liquid. When you remove the bag of koji from the container you will have a container to drain the liquid off the beans into the koji container. But keep the beans in the can.

If you are using beans with a pull off top – Goya organic, for example – don’t pull that top all the way off either. This is important unless you have other containers and a strainer you have already cleaned.

This is a recipe for a one bucket miso. You could use other beans like Eden brand black soybeans or yellow soy beans or garbanzo (ceci) beans, or whatever ones you find that don’t have preservatives or chemicals as long as they say organic.

Actually, beans with seaweed in them, or spicy beans also work unless you don’t want spicy miso. With certain beans like garbanzo beans just make sure to crush each bean between your fingers as you mix up the miso. This ensures that you really mix everything together well. Unless you are intentionally trying to make a country style, chunky miso, you really want to mash things up very well.

1 Tablespoon of the coarse sea salt. You need three handfuls (3 tablespoons) of this to go into your miso, another handful (one tablespoon) for salting the container and for the top of your miso after you have mixed it together.

Let’s Get This Party Started Right

Bucket wet with bean juice and salty

Take some of your bean water and swish it inside your bucket. Try to get it on the sides. Dump the three tablespoons of the coarse sea salt in the bottom of the bucket. Try to get as much of the salt on the sides but don’t get stressed about it.

Add your koji and work it.

Add all your koji. Start massaging it together. If you were using fresh koji it would break down really quickly, and even start to melt. Because we are using dried koji in this case, it might take longer for that to happen. Massage a minute, let it rest for two. Then massage a minute then let it rest for two. Again. Repeat.

After the frottage you should only have little bits of rice covered with enzymes, hungry for beans. Shove all the beans into the koji and salt mix and use your hands to prod the beans, forcing them to yield between your finger tips.

Keep going.

You should be able to start to make balls that start to hold together (see above). After about seven minutes, you’ll start to see splotches of beans, koji and salt that have stuck to the bottom or sides of your bucket. Let it rest for a few minutes if you must. Otherwise keep going.

Almost there. Everything is starting to stick together. Are you tired? If so, cover everything well with your rags and take a nap. You can even go to sleep, then go back at it the next day.

The next day we added our cup of room temperature bean water. It’s okay if everything, including the bean water sat out, covered, for 12 hours or more. We put our bean bean water in the koji container into the miso container then cover the entire thing with our rags so nothing gets into either.

If it above 80F where you are making or storing your miso, sprinkle a little salt into your bean water. It’s likely your miso will be melding together at that temperature.

The next day.

After rolling your balls of miso together you can start to pack them down with your hands into your container. The balls should hold together and feel firm, yet still pliable and yield. If they crumble, they are too dry and need a little moisture. If you have any bean water or just a tablespoon or two of clean water massage that into your miso before packing it down very firmly.

Salt the top

After your miso is well packed down sprinkle with at least 1/2 tablespoon of coarse sea salt. If it is 80F or higher, you can sprinkle up to an entire handful (one heavy tablespoon) onto the top. If you have a lid, cover it. Otherwise, start wrapping it with your rags.

Unless you will be making other misos just take a picture of this one and name the picture with the date and type of miso. Otherwise label it with a piece of tape and a marker or pens that doesn’t run. You can wrap it up even further if you like. Keep it out of direct sunlight. This could be ready in as little as ten days, or maybe two months if it started off and stayed cold for that time.

You can check on it at any time. Just untie the rags and take the lid off. After a few days it might have a slight smell. Let it air out a few minutes, mix it up again with clean hands and repack it in.

If there is a very strong smell, or some mold or yeast growth on top you’ll have to take that off and air it out at least an hour. We don’t recommend stirring that back in with a fast ripening miso like this. Add a little more salt.

If the miso is a little puffy or loose there is probably too much water in it. Add a teaspoon or more salt and repack. Check it in a few days.