熟黑米+生黑米《黑米麴液》
1. 熟米:生米→1:1
2. 水→兩倍高
3. 糖→總重20%
熟米室溫放涼4小時(應該也有抓到些許落菌)
2016/07/13 1:00 起種
2016/07/16 23:50 收液
1. 熟米:生米→1:1
2. 水→兩倍高
3. 糖→總重20%
熟米室溫放涼4小時(應該也有抓到些許落菌)
2016/07/13 1:00 起種
2016/07/16 23:50 收液
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