17 March 2017 Tempeh Starter Soy Substrate

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Tempeh spore starter was made using soy flour instead of rice flour for a substrate. The spores were obtained by double fermenting the time (60 hours) on a previous batch of tempeh. The material was dehydrated for about 3 hours at 40C until dry, then ground fine in a coffee mill. The spores were weighed (30 grams) and double amount of soy flour(60 grams) was mixed with the spores. This was sifted to remove large chunks, and placed in an air tight jar and placed in the refrigerator. It will keep for about six months or more. Ten to fifteen grams of starter is about typical for inoculating 500ml of dried beans.