http://durgan.org/2018/January 2018/11 January 2018 Wheat Tempeh/HTML/ 11 January 2018 Wheat Tempeh Tempeh is successfully made using soy beans the typical tempeh. Now wheat is used for the base and I call it wheat tempeh. It ferments well, but the end product is not bound like soy tempeh. With the next batch I will partially crush the cooked wheat kernels, since I think the mycelium is not permeating the tough skin of the wheat kernel. To insure the wheat is soft it is boiled for an hour, this water is discarded, then the kernels are pressure cooked for on hour at 15 PSI. Allowed to cool to about 30C, a tablespoon of white vinegar and a teaspoon of molasses is added and mixed. Then about half a teaspoon of tempeh powder starter is added and mixed thoroughly. The mixture is them placed in fermenting containers and placed in a 31C environment to ferment for 24 to 48 hours. Pictures depict this first effort. I use it s an addition to morning cereal.