30 June 2017 Tempeh

30 June 2017 Tempeh
Half a liter of soy beans were made into tempheh.The starter was three teaspoons of spores from the previous batch. Fermentation was 50 hours at 31C.The pictures depict one of three loaves produced. The damp cotton wrapping cloth maintains an adequate humidity around the beans. A 1/4 of a loaf is an adequate serving.

http://durgan.org/2017/July%202017/3%20July%202017%20Tempeh/HTML/index.htm 3 July 2017 Tempeh
Batch made on 3 July 2017. The starter was from the previous batch.

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