fermentation:tempeh
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fermentation:tempeh [2018/10/21 10:26] – mrgnz | fermentation:tempeh [2021/07/13 15:58] – mrgnz | ||
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=== Log === | === 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** | **22.09.2018** | ||
* 500g Soy beans / partly dehulled by rubbing between hands and then rinsing with water several times to remove hulls | * 500g Soy beans / partly dehulled by rubbing between hands and then rinsing with water several times to remove hulls | ||
Zeile 9: | Zeile 23: | ||
* 12hours on keep warm function in the oven. Temperatures between 30° and 40°C | * 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 | * 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> |
fermentation/tempeh.txt · Zuletzt geändert: 2021/10/04 20:52 von mrgnz