BE−10-3 bodaimoto（雑学）Kahm yeast/ph check
Outbreak of Kahm Yeast!!
Just enjoy watching it creep up a little.
Mix it well to all in.
If the Kahm Yeast grow too much and the surface layer become too thick, better to taken out.
Mix well in the jar, taste it and see what you better to do next.
Let’s try a taste, sometimes (most of the times for me) the taste is fine.
Sometimes the taste is not normal.
If you make something that smells and tastes unusual, better to try from the beginning.
I will let you know again,
Please ask me if you don’t know wha to do!
I measured Ph level using the Ph test strips.
The first day. I measured normal water.
2nd day. it’s down to 4.25!
Day 3. Already down to 3.03 ! (It’s hot in our house)
Day 4. No change! (It’s still hot, though.)
Day 5. Kahm yeast appeared.
I should have mixed it again last night before going to bed, but I did that on the fourth night.
PH dropped to 3.0, so I decided to move to main preparation, hon-shikomi.
If you don’t have time, you have to wait in the refrigerator.
I wonder if the lactic acid bacteria will weed out the germs when they weaken in the refrigerator.
ph3 was not sour at all.
They also say that if the lactic acid is stronger than Ph, it tends to be sour.
When not only lactic acid bacteria, but also strong acidic lactobacilli, acetic acid bacteria, and alcohol-eating lactic acid bacteria enter, the balance of the world made up of this baton of bacteria is disrupted, and very sour alcohol can be produced, or alcohol can not be produced at all.
For this reason, we need to
Creating the environment
How to take care of them
What to care for.
The more we explored, the deeper we got into doburoku making.
Thursday, May 13, 2021