http://durgan.org/2018/March%202018/16%20March%202018%20Tempeh/HTML/ 16 March 2018 Tempeh
Tempeh was made, fermented 24 hours at 31C. The three loaves were placed in a Dutch Oven at room temperature to ferment further( Approximately 30 hours) to produce black spores. From reading this makes the tempeh more mature and is generally how the Indonesians eat the material.
Fermented longer at room temperature to form spores. This is 36 hours total. Some spores the black parts are forming. It will be left longer fermenting.
http://durgan.org/2018/March%202018/17%20March%202018%20Tempeh/HTML/ 17 March 2017 Tempeh
This is 36 hours total. Some spores the black parts are forming. It will be left longer fermenting.
Fermented about 48 hours. Black spores are forming. Wrapped in plastic and placed in refrigerator to stop fermenting. If left longer more spores will form but this is probably adequate for my purpose. Meaning reasonably mature.
http://durgan.org/2018/March%202018/18%20March%202018%20Tempeh/HTML/ 18 March 2018 Tempeh
Another batch of Tempeh. Thirty hours fermentation
http://durgan.org/2018/March%202018/29%20March%202018%20Tempeh/HTML/ 29 March 2018 Tempeh