Roots, Squash, Rice, Seeds, Nuts, and Corn – Asian Techniques


James Vergara and Heidi Nestler of Wanpaku Natto

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link

Wanpaku Natto

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.


What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.


Chef Ken Fornataro of cultuhttps://www.instagram.com/culturesgroup/resgroup serves up corn shoyu cured egg yolks with goto natto (natto with koji) on seeded flatbread

All the videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. We do not live broadcast on social media sites.


Rice, Seeds, Nuts, and Roots: Asian Techniques


April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

Mangoes with Umami Paste by Connie Chew of Crazy Asian Ferments

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link


Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.

Connie Chew of Crazy Asian Ferments

What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.


Mangoes with Umami Paste by Connie Chew of Crazy Asian Ferments

All the videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. We do not live broadcast on social media sites.


Corn, Rice, Seeds, Nuts, and Roots: Asian Techniques


An Exploration of Pure Corn Misos by Alan Callaham

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link

An Exploration of Pure Corn Misos by Alan Callaham

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.


What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.


An Exploration of Pure Corn Misos by Alan Callaham

All the videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. We do not live broadcast on social media sites.


Asian Techniques: Corn, Squash, Rice, Seeds, Nuts, and Roots


April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link

Under 18 minutes  #matzo with sesame seeds and nixtamalized corn koji flour and Emmer wheat

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.

What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.


The team at Zizinia de les Flors brings some really amazing fermented foods from Egypt, Jordan, Africa and the Middle East to Ferments and Cultures 2020 and Ferments and Cultures 2021 – Espacio creativo británicolevante cocinando historia cultura política con métodos agrarios tradicionales bendiciones abuelas y otras brujas

All the videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. We do not live broadcast on social media sites.


Asian Techniques, Spring Tonics, Africa Diaspora


April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets

$45 for all 4 events including Zoom meeting and associated videos, or see pull down menu. Use this Registration Link You can register for all events up until May 1, then watch until June 30th. March 29 segment is a lagniappe, and a way to still get in on the over 150 planned videos you’ll be able to watch.

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics. Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine,Seaweed Salads. African spice blends and cultures. Bread History. Corn. Seeds.

Then KojiFest2021 on June 20, and the start of our July 18 Writers Cultures 7 event series.


All videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event.


April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets


March 29 to June 30th: Flowers and Shrubs

Mimosa (Acacia Dealbata) is one of the earliest trees to bloom at the end of the winter, here, in France.
Mimosa blooming is the signal that the winter is ending up and that the spring will be there soon. The blooming is really spectacular as this evergreen tree is then taking the look of a big bright yellow cloud. The mimosa scent is amazing, a perfume you can smell from afar, warm, powdery, flowery with tones of honey, hay and green banana. 

That’s why Mimosa flower absolute (essential oil) is widely use as a ingredient for aromatherapy, cosmetics and soap manufacturin and also why Mimosa is traditionnally use in France (mainly in the South) to make cristalized flowers and syrups. 

In the same vein, to enjoy its beautiful perfume for a time longer than the flowering season, we will transform the beautiful mimosa flowers into a naturally fermented mimosa soda, a grapefruit and mimosa shrub, a mimosa sugar. In the last video sequence we will also make a dessert using these 3 ingredients. And describe each step along the way. 

Holisoa Rajerison describes how to make several things with Mimosa flowers, including a Mimosa Shrub, a Mimosa sugar, a Mimosa Soda, and a dessert à l’assiette with these 3 items: Dessert a l’assiette Grapefruit granita, ajo blanco, mimosa soda, black garlic and grapefruits supremes

March 29 segment is a lagniappe, and a way to still get in on the over 200+ planned videos you’ll be able to watch. While we prepare for our April 25th Asian techniques event and our July 19 virtual book fair of writers that have or will publish books this year, along with a review of some recently published scientific papers that have essentially changed everything. 

#milkkefir #waterkefir #flatbread #fermentationbuildscommunity #sourdough #nettles #probiotics #apothecary #🌽 #🍄 #rejuvelac #wildfermentation #edibleflowers #FermentsandCultures2021 #kojibuiltcommunity #culturesgroup #atasteofasia #fermentation #kefir #sourdough #mushrooms #nuruk #kojibuildscommunity

Tonics and Ferments – March 29, 2021

7 to 9 PM ET

Our first 4 events of Ferments and Cultures2021 present techniques – in over 100 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics. Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine,Seaweed Salads. African spice blends and cultures. Bread History. Corn. Seeds.


The Crew at Golden State Pickle Works

$45 for all 4 events including Zoom meeting and associated videos, or see pull down menu. Use this Registration Link You can register for all events up until May 1, then watch until June 30th.

All videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event.


March 29, 7 to 9 PM ET – Tonics and Ferments – Vegetable ferments. Restorative Tonics. Meads. Shio-Koji. Dashi. Medicinal brews. Foraged rescue remedies. Sourdough. Spring Nettles. Miso soups. Mushrooms. Lactofermented brines. Amasake. Shrubs. Seaweed salad. Water kefir. Milk Kefir. Miso. Amino Pastes. Jiangs. Kombucha. Tea Ferments.

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets


Each event has a live event at the following time and dates, Eastern Standard. The Africa Diaspora event is included and took place February 21 – 12 PM to 1:30 PM Eastern Time, as is the March 21 – 12 to 3 PM Eastern time part 1 of Ferments and Tonics. Edited, excerpted recordings are also at the Vimeo website. They included presentations by:


Previous Events this year with:

Contact us at kojiandpickles@gmail.com to discuss presentations, videos, interviews, talks you would like to create, or to become an intern or volunteer. We are actively soliciting input from people worldwide to share one or more videos for future sessions.


Ferments and Tonics Part 2

On March 29 the other part of Ferments and Tonics introduces dozens of additional videos on everything from fermenting with tree saps to  collecting yeasts and pollens from flowers to create tasty ferments, to using filamentous based substrates to create new food tastes and comforting familiar ones with super umami. 

Christine Krauss of @chirpfoods demonstrates her Nettle Amasake

Also, a few pretty simple lactofermented dishes that just require salt. 

If you have already registered for the events, created a video for any event, or received a scholarship there is no fee for this new event on March 29. We’ll have some segments from the last live event in addition to the new ones released on March 29. 

There is still time to get something in for the Asian Techniques Event. Deadline is April 4 but we know ours going to ask for another week. If you need help let us know! 

So this March 29 segment is a lagniappe, and a way to still get in on the over 200+ planned videos you’ll be able to watch. While we prepare for our April 25th Asian techniques event and ourJuly 19 we have virtual book fair of writers that have or will publish books this year, along with a review of some recently published scientific papers that have essentially changed everything. 

#milkkefir #waterkefir #flatbread #fermentationbuildscommunity #sourdough #nettles #probiotics #apothecary #🌽 #🍄 #rejuvelac #wildfermentation #edibleflowers #FermentsandCultures2021 #kojibuiltcommunity #culturesgroup #atasteofasia #fermentation #kefir #sourdough #mushrooms #nuruk #kojibuildscommunity

Mallory O’Donell demonstrates Maple Leaf Sauerkraut, Pickled Wild Blueberries, Burdock Root fermented in Birch Sap and other tasty foraged foods.

Tonics and Ferments – March 29, 2021

7 to 9 PM ET
Purple Carrot Kanji by Anita Tikoo

Our first 4 events of Ferments and Cultures2021 present techniques – in over 100 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics. Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Jangs, Bokashi, Seaweed Salads. African spice blends and cultures. Bread History. Corn. Seeds.


$45 for all 4 events including Zoom meeting and associated videos, or see pull down menu. Use this Registration Link You can register for all events up until May 1, then watch until June 30th.

All videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event.


March 29, 7 to 9 PM ET – Tonics and Ferments – Vegetable ferments. Restorative Tonics. Meads. Shio-Koji. Dashi. Medicinal brews. Foraged rescue remedies. Sourdough. Spring Nettles. Miso soups. Mushrooms. Lactofermented brines. Amasake. Shrubs. Seaweed salad. Water kefir. Milk Kefir. Miso. Amino Pastes. Jiangs. Kombucha. Tea Ferments.

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets


Each event has a live event at the following time and dates, Eastern Standard. The Africa Diaspora event is included and took place February 21 – 12 PM to 1:30 PM Eastern Time, as is the March 21 – 12 to 3 PM Eastern time part 1 of Ferments and Tonics. The recordings are also at the website. They included presentations by:


Previous Events this year with:

Contact us at kojiandpickles@gmail.com to discuss presentations, videos, interviews, talks you would like to create, or to become an intern or volunteer. We are actively soliciting input from people worldwide to share one or more videos for future sessions.


Ferments and Cultures 2021

Our first 4 events of Ferments and Cultures2021 present techniques – in over 100 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics. Vegetable ferments. Restorative Tonics. Elderberry Mead. Dashi. Bone broths. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Jangs, Bokashi, seaweed salads, and sweets; African spice blends and cultures of the diaspora of Africans throughout the world.

Tonics and Ferments – March 29, 2021

7 to 9 PM ET
Purple Carrot Kanji by Anita Tikoo

$45 for all 4 events including Zoom meeting and associated videos, or see pull down menu. Use this Registration Link You can register for all events up until May 1, then watch until June 30th.

All videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event.


March 29, 7 to 9 PM ET – Tonics and Ferments – Vegetable ferments. Restorative Tonics. Meads. Shio-Koji. Dashi. Medicinal brews. Foraged rescue remedies. Sourdough. Spring Nettles. Miso soups. Mushrooms. Lactofermented brines. Amasake. Shrubs. Seaweed salad. Water kefir. Milk Kefir. Miso. Amino Pastes. Jiangs. Kombucha. Tea Ferments.

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets


Each event has a live event at the following time and dates, Eastern Standard. The Africa Diaspora event is included and took place February 21 – 12 PM to 1:30 PM Eastern Time, as is the March 21 – 12 to 3 PM Eastern time part 1 of Ferments and Tonics. The recordings are also at the website. They included presentations by:


Previous Events this year with:

Contact us at kojiandpickles@gmail.com to discuss presentations, videos, interviews, talks you would like to create, or to become an intern or volunteer. We are actively soliciting input from people worldwide to share one or more videos for future sessions.


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.