Making tempeh is not difficult, but it does require attention. Personally, I’ve always found it difficult to give my attention to things that require it in short bursts over long periods of time. I’m more about pets and cooking than plants and fermentation. I love tempeh though, and it’s hard to find fresh in the city. So I’m learning.
Thanks you for the directions, I have been toying with the idea for quite some time now.
Is there a way to make this a continous process like e.g. sourdough or does one need new, fresh spores every time?
Thanks Charlotte