A while ago I managed to find a webshop selling koji spores and figured ‘hell, why not?’.
I’ve seeded some rice successfully and made 2 batches of miso - one with chickpeas and another with plain old beans. Loved the results.
Then I was inspired by the veggie charcuterie I’ve seen Sandor Katz’s book (I think it was there?) and thought I could maybe use it to make fake dry-sausages out of slabs of cooked seitan seeded with the koji spores. Success was limited since I did not get a full cover on the bits before the thing started sporulating, so I placed it in a dehydrator. Nevertheless, it was a fairly tasty addition to stir-fries, albeit a bit tough.
Anybody ever done funky things with koji? Looking for some weird new ideas to try out.
Structure wise I’ve had results by not kneading the dough, just letting the autolyse handle the gluten formation. It comes out more flakey. I assume the koji will reach deeper inside that way.
Poking holes though is a tried and true tactic!