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Durgan May 16, 2017 08:54 AM

14 May 2017 Making Tempeh Starter
14 May 2017 Making Tempeh Starter
Posted on May 16, 2017 by Durgan 14 May 2017 Making Tempeh Starter
Finding commercial supplier prices for starter spores to be outrageous, it was decided try and make my own from a previous batch of Tempeh. Procedure was to allow a block to ferment longer and form dark areas which are the desired spores. This block was then cut into small pieces and dehydrated at 36C until very dry. Then the dried pieces were made as fine as possible in a blender and coffee grinder. The resultant powder was then mixed with rice flour as a storage substrate. The amount of rice flour added was twice the weight of the dehydrated spores. Store in a sealed container in the refrigerator for few days or the freezer for long term. The material must be completely dry to prevent mold. The dehydrating temperature should not exceed 36C to avoid destroying the spores. Instead of rice flour for a storage substrate soy flour might be used. Application is three teaspoons of Tempeh Starter to 500 ml of dried soy beans.

This is tempeh made from the home starter produced. It is a perfect run. This means tempeh may be made without using expensive commercial starter. This batch was fermented 36 hours. I am a happy traveler. 16 May 2016 Tempeh from home spores

Durgan June 10, 2017 09:35 PM

10 June 2017 Tempeh Starter (Simplified) 10 June 2017 Tempeh Starter
After each batch of temper is made a piece is allowed to ferment double time or about 40 hours. It forms black areas which are the starter spores. Then cut into small pieces and allowed to air dry or placed in the dehydrator at about 35C to completely dry. When dry it is ground as small as possible in a coffee grinder. The powder is then placed in a sealed jar and stored in the refrigerator until required. Three teaspoons are used for a half liter of dried soy beans. Storage time has not been ascertained. This procedure means the maker of the tempeh is independent of commercial starter.

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