Tempeh 1, Tempeh 2, Starter

First batch of tempeh went surprisingly well, a 50-50 blend of mung beans and hulled soy beans, 1 cup of each when dry, then softened, dried, mixed with 2 tbsp white vinegar and starter envelope.  Thirty-six hours later, a nicely held-together block, nutty and light, suited to a stir fry, enough motivation for a second batch. Second batch was black beans, a one pound bag, soaked overnight, softened by low boil, then drained and dried. White vinegar and another starter envelope. Again, in the folding proofer, positive results in about 36 hours.

With the second batch, I’ve followed instructions here toward sporulating a sliver of tempeh. I cut a candy bar sized chunk from the rhizome-colony, set it back in the proofer, 88F, inside a bowl covered with cellophane. Twenty-four hours later, it’s showing all the new-growth signs of sporulating. Maybe another 24 hours before I’ll remove it from the bowl, set it in the proofing box to dry (for what, maybe 36 hours?), then cube it, blend it to powder, and mix with a tablespoon of rice flour. With this, another new attempt, lentils or chickpeas or a mix of the two.

Tempeh
A gallon-sized ziplock bag inside a proofing box is filled with mung and soy beans that are covered with white mold.

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