A while back, there was a thread on spalting, and some one (maybe Leo?) had a mixture that they used to induce spalting. I'm going to cut some limbs this week (Ash, Sycamore, hackberry and pecan), some 6 inches or more. I want to try spalting on these, but I'm not sure what to put in my "spalting soup" to get the right bacteria to start the process. Any one remember the ingredients for this??
Another question: Are there external signs that will indicate that the spalting has reached an adequate coloration? I'm concerned about stopping it too soon, and having a bland piece or leaving it too lang and have it so mushy it can't be turned without adding CA glue or other fortifier. Any guidelines? TIA
Ken Moon Webberville, TX