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--- fermentation:tempeh [2018/10/21 10:26] – mrgnz
+++ fermentation:tempeh [2021/10/04 20:52] (aktuell) – mrgnz
@@ Zeile 1: / Zeile 1: @@
 ==== 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
@@ Zeile 8: / Zeile 24: @@
   * 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}}