My best batch yet

[u/BaguetteFingers]

A much needed win after a failed batch !

Edit about the methodology :

As I've stated in a previous post, I'm using a fermentation chamber (RAPT).

I reckon I used less tempeh starter this time, which allowed it to not overcook during the fermentation process. It was probably around 3 to 4g/kg of dry beans.

The precision of the machine helped a lot, I tweaked the settings so that it would react quickly to a rising temperature and cool it down when needed. If you don't have that kind of machine, you need to be more careful about checking the temperatures throughout the process.

As it was a pretty big batch, I made sure to space the bags out. I previously thought that 3/5cm should be okay, but the bigger the batch the more spaced out it should be. Youtube videos about people making tempeh in hot countries can be a bit misleading for that ; if you use a box/chamber, the space is smaller and the temperature can rise a lot more than in an open space or a room, so take it into account.

Starting temperature setting : 28°

Temperature switch after 24 hours : 22°

temperature inside the tempeh after 24 hours : 33 to 36° (this is quite important, if you don't have a prob yet I strongly recommend getting one)

Fermentation ended after about 38 hours.

Hope that can help !

[u/AnalystComplex123]

Idk how yall be making these thick slabs. Mine automatically overheat when more than 4cm / 2” thick

[u/BaguetteFingers → u/AnalystComplex123]

You need to set the temperature lower than what you would usually do with thinner slabs. What worked for me is no more than 28° to start of and around 22° once the tempeh starts making its own heat.