Process
This experiment is being conducted in two parallel batches to compare the effects of pre-treatment:
- Batch 1: Roasted
- Batch 2: Unroasted
Both variations are mixed with equal parts pearled farro koji and incubated at 140°F.
Notes and Observations
- Goal: Holding the mixture at 140°F targets optimal enzyme activity, allowing the koji enzymes to break down the proteins in the base ingredient to develop umami.