Tempeh
Source: Log
07.07.2021
Ingredient:
- 500g Soy beans already split in half and dehulled
- 3g starter on 6g rice flour
- 5ml rice vinegar
Process
- 24h soaking of the beans at 34°C in the oven
- 12hours on keep warm function in the oven. Temperatures between 30° and 40°C
- 12hours more closely monitored in the oven to keep temperature under 40°C and closer to 30°C
Learnings: Vinegar seems to depend on the acid percentage, some ventilation would be good, to get humidity out, especially in enclosed incubators(?!)
22.09.2018
- 500g Soy beans / partly dehulled by rubbing between hands and then rinsing with water several times to remove hulls
- 3g starter on 6g rice flour
- 8,25ml rice vinegar (4,3% acid) probably use less on higher concentrated vinegars (original FHB recipe says 5ml)
- 12hours on keep warm function in the oven. Temperatures between 30° and 40°C
- 12hours more closely monitored in the oven to keep temperature under 40°C and closer to 30°C
Learnings: Vinegar seems to depend on the acid percentage, some ventilation would be good, to get humidity out, especially in enclosed incubators(?!)