Rice Koji mold used to ferment bread

I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), are using koji mold in their bread. 

Not certain of the other components and whether or not koji is the only leavening ingredient used. The following quote (and pic) is from the baker's blog: http://franccastella.com/oheso-cafe/

In Oheso Cafe try to provide full food naturally grown, traditional and of course 100% organic. Our menu is focused on bread and bread products, our bread is cooked with natural enzymes from rice Koji mold exactly, used in Japan to make miso, sake, Amasake and numerous products of the fermentation of the fungus soybeans, rice.

This is a beautiful looking place.....

(the bread looks fantastic too)

Photo of bread at Oheso Cafe, by http://franccastella.com/oheso-cafe/

4 comments

 Koji exactly is a mold that eat rice/steamed rice, I cultivated like a sourdough but I feed with rice powder, and whole wheat, both I cultivate in my fields.

Sourdough it`s "sour" and Koji mold starter it`s few "alcoholic"。

I`m still investigating about koji and a mixtures with sourdough, in Japan market there are a "natural leaven" (dry) that the ingredients are sourdough, wheat, rice and koji and have a very good balance flavor, few sour, not alcoholic, and no need feed for one week, it`s keep in fridge and always enough powerful. I think only we need found the correct proportions.

Greetings, I have been a reader for a few years and recently made an account to join this amazing community :) 
I am replying here because I am making naturally leavened bread with several different sourdoughs. One normal from flour and water, one based on traditional sour bulgarian yogurt, one based ot "Nuruk" this is similar to Koji in some ways but with korean origin, also honey based and fruit based.
I think the fermentation process that could eventually make bread is really complex and it could be triggered with different ingrediants.

Really interesting topic!

Btw, about me, my name is Presiyan from Bulgaria. Currently working in a Pastry-Bakery, but preparing my very own bakery for coming spring :)) 

Keep on baking,
Presiyan.

*Bread, Love and Dreams* 

Koji fungi is aspergillus, it is a lot different then S. Cerevisia and does not produce CO2. I am guessing that in his starter, there must be other mold, bacteria etc to do the work and given that it has been fed with organically grown whole wheat and rice, it does have S. Cerevisia in it too.

On the other hand, Koji fungi can be used to make camembert cheese instead of P or G Candidum. In fact, one of the episodes of Will Studd's Cheese Slices was showing this where they visit a dairy in Japan.

Brother Presiyan, welcome to the club. Although I am in Australia, I am very close to you mate.