Bo Lindqvist

Koji on barley, day by day

A 47 hour log of growing Aspergillus oryzae on pearl barley: bed temperatures, humidity, two interventions at four in the morning, and where the safety line actually sits.

Same flour, same oven, four hydrations

Four doughs, one sack of flour, one bake. 65, 72, 80 and 88 percent hydration measured properly. 72 won, and the wettest dough lost badly.

I made garum for six months

Roman fish sauce in a bucket in Malmo, six months, 20 percent salt. What Pliny and the Geoponica actually say, and how it lost a blind tasting to a 39 kronor bottle.

Your starter is not dead, it is cold and bored

Almost nobody's starter is dead. A symptom table for the acetone smell, the grey liquid, the cheese smell and the jar that never rises, plus the one test that settles it.