==== Tempeh ====
{{:fermentation:growth-rate.jpg?nolink&600|}}
Source: https://www.tempeh.info/science/incubation-temperature.php
=== Log ===

**07.07.2021**
== Ingredient: ==
  * 500g Soy beans already split in half and dehulled
  * 3g starter on 6g rice flour
  * 5ml rice vinegar

==Process ==
  * 24h soaking of the beans at 34°C in the oven
  * 12hours on keep warm function in the oven. Temperatures between 30° and 40°C 
  * 12hours more closely monitored in the oven to keep temperature under 40°C and closer to 30°C

Learnings: Vinegar seems to depend on the acid percentage, some ventilation would be good, to get humidity out, especially in enclosed incubators(?!)

**22.09.2018**
  * 500g Soy beans / partly dehulled by rubbing between hands and then rinsing with water several times to remove hulls
  * 3g starter on 6g rice flour
  * 8,25ml rice vinegar (4,3% acid) probably use less on higher concentrated vinegars (original [[https://foodhackingbase.org/wiki/Recipe:Tempeh_making_manual_-_short_workshop_form|FHB recipe]] says 5ml)

  * 12hours on keep warm function in the oven. Temperatures between 30° and 40°C 
  * 12hours more closely monitored in the oven to keep temperature under 40°C and closer to 30°C

Learnings: Vinegar seems to depend on the acid percentage, some ventilation would be good, to get humidity out, especially in enclosed incubators(?!)






{{tag>tempeh fermentation food vegan soy incubator}}