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13 June 2019 Soy tempeh
Posted on June 13, 2019 by Durgan
http://durgan.org/2019/June 2019/13 June 2019 Soy tempeh/HTML/13 June 2019 Soy tempeh
Soy tempeh was made,fermented 24 hours at 31C. The end product is perfect. The mycelium completely impregnates the beans so they lose most of their their shape, and the block approaches a homogeneous mass.
Posted on June 13, 2019 by Durgan
http://durgan.org/2019/June 2019/13 June 2019 Soy tempeh/HTML/13 June 2019 Soy tempeh
Soy tempeh was made,fermented 24 hours at 31C. The end product is perfect. The mycelium completely impregnates the beans so they lose most of their their shape, and the block approaches a homogeneous mass.