The Oyster Tote's Printable Sheets

The Quest Map

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Ten levels, one a chapter, then the Build. Tick each box when its number joins your Oyster Tote; the Build is the last stop, when the mushrooms are weighed and the medal is won.

Template A — The Straw and Moisture Sheet

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A clean printable copy of this sheet is on the companion site:

Chapters 1 and 2 run on a kitchen scale and an oven. Weigh, do not guess: the scale beats the squeeze test every time. The book's straw is printed as a worked example, worked out on paper from published figures, not weighed by us: weigh your own. Oven safety: use oven mitts, keep the straw in a pan or dish well away from the heating element, and a teen does this with an adult.

1. The oven test: how wet is the straw as bought? (Chapter 2)

Weigh a sample, dry it at about 105 °C (221 °F) overnight, and weigh it again. It is dry when two weighings an hour apart agree.

2. Follow the dry stuff: how much water to add (Chapter 2)

The dry matter never changes: only the water does. Target 70 % water, wet basis; anything from 65 % to 75 % is in range.

One liter of water weighs about one kilogram, so the scale can measure the water for you.

3. After soaking and draining: check it (Chapter 2)

Straw that has been under water drains slowly: one lab trial measured submerged straw at about 80 % water even after draining overnight. At 80 %, the book's straw would weigh 9.0 kg. Keep draining until the batch weighs no more than the top of your range (7.2 kg for the book's).

Template B — The Batch Recipe Card

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A clean printable copy of this card is on the companion site:

Chapter 3's recipe card, written per kilogram of dry straw, so that one card scales to a bucket, a tub or a batch of three. Work out your dry straw first (Template A), then multiply down the column. The book's straw is 10 % water as bought, soaked to 70 %; its spawn is 10 % of the wet straw.

Say which basis. The same 600 g of spawn is 10 % of the wet straw and 33 % of the dry. A supplier's "10 %" may mean either: write down which one yours means before you weigh. Your spawn rate: % of the (wet or dry) straw.

Buying spawn. A 5 lb bag is 2.268 kg: enough for 3.78 tubs like the book's. Three tubs use 0.79 of a bag. Your bag (kg): Tubs a bag = bag ÷ spawn a tub:

Mixing in layers. Straw, spawn, straw, spawn: the book's 600 g in 4 layers is 150 g a layer. Your spawn ÷ your layers: g a layer.

What goes in, and only that. Straw, water and spawn from a named, bought culture. No supplement in a pasteurized straw tub, and nothing found or foraged.

Template C — The Pasteurization Log

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A clean printable copy of this log is on the companion site:

Safety first. The water in this log is hotter than the US Consumer Product Safety Commission's scald figures: most adults get third-degree burns in 2 seconds at 66 °C (150 °F). A teen does every step of it with an adult. Keep children and pets out of the kitchen, lift lids away from your face, and drain the straw away from people. For a burn, cool it under cool running water for 20 minutes (NHS) and get help for anything large or deep. This book pasteurizes in a pot; it does not teach pressure-cooker sterilization.

1. The batch (Chapter 5)

2. The hold: 70 °C (158 °F) for 90 minutes

Read the water, not the air: the probe goes into the water, away from the pot's base. Keep it inside the window, 65–75 °C (149–167 °F), for the whole hold, and write a reading every 10 minutes.

Batches 2 and 3: print more copies. A reading that drops below 65 °C: bring it back into the window and add the lost minutes to the end of the hold.

3. Drain and cool

Drain away from people, then let the straw cool before the spawn goes in: the book's rule is that the center of the straw reads 25 °C (77 °F) or less (Chapter 5). Probe reading at spawning: °C. Drained batch on the scale (Template A, part 3): kg.

The Stop Line. If you choose the hydrated-lime soak instead, it is caustic to eyes and skin (NIOSH): gloves, goggles, outdoors, never children, and read Chapter 5's Stop Line first. Pressure canners are used only as their maker's instructions and your extension service's canner rules say.

Template D — The Spawn Run Calendar

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A clean printable copy of this calendar is on the companion site:

Chapter 6's calendar. Day 0 is the day the spawn goes into the straw. The book's tub runs at 24 °C (75.2 °F), lid on, and is white all through on day 18. The book's days are a worked example; your room sets yours.

1. The plan

Call It: the day your tub is fully white. Your call, before you look: day . Check It in Chapter 11.

2. The checks: every other day

Look through the clear sides; open the lid only if you must, with clean hands. "How white" is your best guess at the share of the straw the mycelium has covered.

Any color that is not white, and the tub is finished. Green, black, blue, pink, orange or yellow patches, a bacterial or yeasty smell, or any mushroom you did not plant: the whole tub is binned, unharvested. Keep the lid on, bag it, close the bag, and put it in the trash. Cutting a patch out does not work. When in doubt, throw it out, and write down what you saw: it is the most useful line on this page for your next tub.

Template E — The Fruiting and Air Log

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A clean printable copy of this log is on the companion site:

Chapter 7's air, day by day, from the move to fruiting to the last harvest. Safety first: fruit the tub away from where anyone sleeps, and wear a well-fitting dust mask (N95 or FFP2) to open a fruiting tub or harvest. Anyone who gets a cough, breathlessness or a fever that eases away from the mushrooms stops and sees a doctor.

1. The targets

2. The log

One line each time you check the tub. "Fogged?" means water beading on the inside walls: it tells you the wall is at or below the dew point.

Call It: the RH inside your closed tub after an hour. Your call: % Your hygrometer: % (Chapter 7 scores it.)

Print more copies for the second and third flushes. Long, thin stems with small caps usually mean too little fresh air (too much CO₂) or too little light: fan more often, and check the light. Anything growing that you did not plant, or any colored mold: the tub is bagged, closed and binned (Template D).

Template F — The Harvest Scoreboard

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A clean printable copy of this scoreboard is on the companion site:

Chapters 8 and 9, and the Build's medal. Weigh every flush whole, the day you cut it, before anything is trimmed or cooked. Harvest young (before the cap edges flatten), in a mask, and weigh only what you planted. If anything else grows in the tub, the whole tub is bagged, closed and binned, unharvested (Template D). The book's flushes are a worked example, worked out on paper from published figures, not grown by us.

1. Call the Flush

Before the first pins show, write down how many grams your first flush will weigh. In pen.

2. Flush after flush

BE (biological efficiency) = grams of fresh mushrooms ÷ grams of dry straw × 100. The ratio is this flush ÷ the one before.

Forecast the next flush = the last flush × 0.4 (or your own ratio). The book's: after the 1st, 378 g; after the 2nd, 144.8 g; after the 3rd, 59.2 g.

When to stop. Compare the next flush's grams a day with what the tub has given so far. The book's: a fourth flush of 59.2 g over 14 days is 4.23 g a day, against 1,455 g over 53 days, 27.45 g a day, so the book starts a new tub. Yours: next flush g ÷ days = g a day; so far g a day.

3. The medal

Total BE over all the tub's flushes. Multiply your dry straw in grams by each line.

Cook every mushroom before you eat it, keep fresh ones in the fridge in a paper bag, and eat them within 5 days (Health Canada).

Template G — The Cost and Price Sheet

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A clean printable copy of this sheet is on the companion site:

Chapter 10's money, for one tub. Every figure in the book's columns is illustrative: US and UK prices seen in November 2026, written without a currency sign. Write your own receipts in the last column. No saving or profit is promised.

1. One tub

The spawn is 59.3 % of the book's US cost. A bale of straw covers about 9 tubs.

2. Payback on the one-off kit

3. A market day: the break-even check

Break-even kg = stall fee ÷ (your price a kg − your cost a kg). The price is yours to set: the book uses the shop's price only as the top of the range.

Growers' first-sale price for oysters was about 3.40 a pound (7.50 a kg) in USDA's 2026 Mushrooms report: below the book's cost of 9.20 a kg. Time, packaging, insurance and travel are not in these lines; add them before you decide.

The Stop Line: before the first sale. Selling food has rules, and they are local. In the US, phone your state health department (mushrooms count as produce under the federal produce safety rule). In the UK, register with your local council at least 28 days before you start trading (Food Standards Agency). Sell only cultivated mushrooms from a bought culture, keep the spawn receipts as proof, and never sell anything wild.

Template H — The Call It Log

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A clean printable copy of this log is on the companion site:

One line a level. Write the call before you measure, in pen. Gap = (measured − call) ÷ measured, ignoring the sign. Within 5 % scores 3 points, within 10 % scores 2, within 20 % scores 1; beyond that 0, and find out why, because that is the chapter. Add 1 point in the last column for each Spot the Slip you caught before reading the answer. Three numbers can only be measured later in the grow: those lines are checked in Chapter 11.

Each chapter's own Call It box says exactly what to call and how to check it; where it and this line differ, follow the chapter. The book's own calls are printed in the chapters, never in the "Your call" column: the game only works if the prediction is yours. Family variant: everyone writes a call; nearest wins.

Your Grower rank. Circle it: Spore (0–9) · Spawn (10–19) · Pin (20–29) · Flush (30–40).

The miss that taught you the most. Chapter: What you had assumed:

What you found out:

The Grow Log

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One tub, from the weigh-in to the last flush. The book's tub is in the middle column; write yours beside it.

The setup

Day by day

The book's tub: 24 °C for the spawn run; 18 °C and 90% RH to fruit, with all the air changed every 10 minutes. Its days are printed; add your own rows.

Bin it, unharvested, lid on, if

green, black, blue, pink, orange or yellow patches (mold)   a sour or yeasty smell   any mushroom that is not clearly the oyster you planted   slime

Eat only what you planted, from the named culture you bought; cook it; never eat a wild mushroom. Mask on when you open a fruiting tub.

The Harvest Scoreboard

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Called, picked, weighed. Write it down.

Call the Flush

Within 5% scores 3 points, 10% 2, 20% 1.

The flushes

BE = every gram ÷ the dry straw in grams × 100. The book's tub: 1,455 g ÷ 1,800 g = 80.83%. Model ratio 0.4; sum to infinity 1,575 g, a ceiling, never a promise.

The medal

Bronze 50% BE (900 g for the book's tub)   Silver 75% (1,350 g)   Gold 100%, the Hundred Club (1,800 g). The book's tub: Silver, 345 g short of Gold.

The season scoreboard

Grower rank: Spore 0 to 9   Spawn 10 to 19   Pin 20 to 29   Flush 30 to 40

The miss that taught you the most

Signed   Date

The Cost Sheet

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What one tub costs, what its mushrooms are worth, and when the kit has paid for itself. Prices are illustrative, November 2026, without a currency sign: put in your own.

One tub

Per kilogram

The kit, once

Payback = the kit ÷ the saving a tub. The book's: 120.50 ÷ 18.63 = 6.47 tubs. Yours: ÷ = tubs

Drying

A market stall (check the selling rules first)

Break-even (kg) = the fee ÷ (your price − your cost a kg). Sell only cultivated mushrooms from a bought culture; keep the spawn receipts; phone your state health department (US) or register with your council 28 days before trading (UK). Never sell wild mushrooms.