I want to make my own starter by grinding dry sporulated tempeh pieces. However, there are some tiny specks of ground sesame in my grinder. Sesame is fatty
I have heard that a bacteria that produces a fatal toxin - bongkrek acid - can thrive in coconut tempeh due to its high fat. Does this happen *because* of the rhizopus mold or is it unrelated? Because i am worried if i grind spores and they touch the sesame stains, this will somehow promote the growth of these deadly bacteria.
I can't clean every nook and cranny because there are specks of sesame in the lid of the grinder and under the blade. Will I die if i grind spores and they touch the sesame and i make tempeh from them and eat it?