30 March 2019 Tempeh (New mold)

Miso, tamari, tempeh, idli/dosa, natto, and more!

Moderator: Christopher Weeks

30 March 2019 Tempeh (New mold)

Postby Durgan on Sat Mar 30, 2019 11:42 am

30 March 2019 Tempeh (New mold)
Posted on March 30, 2019 by Durgan
http://durgan.org/March%202019/30%20Mar ... mpeh/HTML/ 30 March 2019 Tempeh
Sometime the mycelium would not permeate the body of soy. It was thought that insufficient ventilation was present during the fermenting. New molds were made by burning holes all around a plastic container. Two molds were processed with soy tempeh and they turned out perfect after 24 hours of fermenting at 31C. The mycelium reached all parts. Picture show the result. Each container is about 400 grams.
Zone 5 Brantford, ON, Canada
Posts: 140
Joined: Mon Jan 18, 2016 5:57 pm
Location: Brantford, ON, Canada

Return to Legume Ferments

Who is online

Users browsing this forum: No registered users and 1 guest