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--- fermentation:tempeh [2018/09/25 10:30] – angelegt mrgnz
+++ fermentation:tempeh [2021/07/13 15:58] – mrgnz
@@ Zeile 1: / Zeile 1: @@
 ==== 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 [[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}}