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fermentation_2017 [2017/06/19 16:09]
yaoy
fermentation_2017 [2017/06/21 21:02] (current)
yaoy
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 [[https://​docs.google.com/​a/​bculinary.com/​spreadsheets/​d/​1GuH2rgwpLNViJTgZP4Pt6wBczjWy61LcmpD3RC6xqXg/​edit?​usp=sharing|King Oyester Mushroom lactic fermentation]] [[https://​docs.google.com/​a/​bculinary.com/​spreadsheets/​d/​1GuH2rgwpLNViJTgZP4Pt6wBczjWy61LcmpD3RC6xqXg/​edit?​usp=sharing|King Oyester Mushroom lactic fermentation]]
  
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 +**Miso Making**
 +Making miso with dry koji and fresh green koji in different temperatures.  ​
 +[[https://​docs.google.com/​a/​bculinary.com/​spreadsheets/​d/​1rZIfIzSeQPL9AWMFPBhUfb35VVYF9HsE6mAEnCmVdpY/​edit?​usp=sharing|miso making ongoing data]]
fermentation_2017.txt ยท Last modified: 2017/06/21 21:02 by yaoy