chickpea tempeh

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

Moderator: Christopher Weeks

chickpea tempeh

Postby cerbu on Sat Jul 20, 2019 12:53 am

R. oryzae likes this legume
750 g chickpeas
- soaked overnight, pressure cooked 20 min , NOT removed skins, not dried , 1 tbs vinegar, cooled, mixed with half teaspoon starter and 2 tbs lightly roasted rice flour, 24 hours at ~30 deg C in a tray coverd in newspaper
Attachments
rsz_20190719_115749.jpg
rsz_20190719_115749.jpg (88.87 KiB) Viewed 3278 times
cerbu
 
Posts: 91
Joined: Mon Apr 09, 2018 3:20 am

Re: chickpea tempeh

Postby irie1029 on Mon Jul 22, 2019 7:38 am

Wow great job!
irie1029
 
Posts: 97
Joined: Tue Apr 03, 2018 12:09 pm
Location: Indiana

Re: chickpea tempeh

Postby salto on Sat Jul 27, 2019 3:57 am

Thank you Durgan. Why did you add the rice flour? Did you mix the starter with the rice flour before adding it to the beans?
salto
 
Posts: 23
Joined: Thu Dec 06, 2018 6:23 am

Re: chickpea tempeh

Postby cerbu on Sat Jul 27, 2019 2:09 pm

I (cerbu) mixed with the spores the rice flour, when cooled to about body temperature, it soaks up excess moisture and distributes the spores more evenly
cerbu
 
Posts: 91
Joined: Mon Apr 09, 2018 3:20 am

Re: chickpea tempeh

Postby salto on Sat Jul 27, 2019 2:57 pm

Thank you Cerbu!
salto
 
Posts: 23
Joined: Thu Dec 06, 2018 6:23 am


Return to Legume Ferments

Who is online

Users browsing this forum: No registered users and 8 guests