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fermentation:tempeh

Tempeh

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 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(?!)

fermentation/tempeh.txt · Zuletzt geändert: 2021/07/13 17:58 von mrgnz