Hi everyone!,
I’m new to this forum, but would love some feedback... in the process of starting to make natto... I need to make these spores work, as we are not interested in starting with another brands package.
We have had results that mirror a lot of other peoples experience, white and leathery... but once a sauce was added they fell apart.
Felt like it could be low temps and not long enough....
Would love to connect with someone that can make this start work really really well... what’s the trick?... warm water?, cold water?, amount of powder?, temps and duration?...
Would love any feedback!!!...
Make my day?!...