http://durgan.org/2019/June%202019/13%20June%202019%20Soy%20tempeh/HTML/ 13 June 2019 Soy tempeh
Soy tempeh was made,fermented 24 hours at 31C. The end product is perfect. The mycelium completely impregnates the beans so they lose most of their their shape, and the block approaches a homogeneous mass.
