http://durgan.org/2017/June%202017/1...0Starter/HTML/ 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.
