Francius of all the videos I had seen about making Tempeh starter, yours is the most elaborate and better way of doing it. I was able to get the white fuzzy mycelium to cover the rice container, but even after day 3 there were no black spots. Somehow there was condensation on the top of the fuzz after day 3 and I was afraid it would ruin everything. So I ended up drying the rice cake. I went ahead and made a starter by grinding the completely dry rice cake and added rice flour to it. I inoculated another bowl of rice and some black eyed peas with this starter. And to my delight the rice developed similar fuzz (no black spores again) and the black eyed peas transformed/ fermented into tempeh too. Thank you.

You are amazing Francius, thanks a lot!

Very well explained. I loved. Thanks!

Fantastic detailed information and instructions. Thank you very much.

Francius, thanks for the video. I am new to tempeh making. Will spore farming a try. Keep you posted.

Thanks Francius for the great content. Just so that I understand correctly, did I get this right?: 1. First incubate the “rice tempeh” for 72 hours, using a damp kitchen towel as a lid. 2. Then let the rice tempeh dry in the incubator for another 72 hours, without any towel or lid. 3. Dehydrate. 4. Grind the dry rice tempeh, sift and then store.

I’m about to try my very first attempt at homemade tempeh. Your video is very detailed! My question is if it’s necessary to keep the spores dry, why should the kitchen towel be damp?

Thank you very very much for sharing. ❤❤❤

Muchas gracias por compartir esta información. Ahora debo averiguar cómo hacer la incubadora.

Thanks for your interesting video. 👍

dont worry guys...even if yo failed at making the starter and your tempeh became black...you can still eat it...nobody ever died from eating tempeh ...yet xd. i even eaten spoiled one that the tempeh has melted and it taste like cheese mixed with mushroom!!

Hi Francius, I'm curious as to why one roasts the rice four? I haven't been doing that and my starter seems to work really well. Thanks, Steffan

Dear friend. This preparation is no longer working. Currently, at the end of the starter drying process, there are yellow spots on the bottom or in the middle. Above it is normal gray. I can even make tasty tempeh! What could have happened to the starter? Please help me. These yellow spots bother me. Thank you, I love your channel!

Thanks!

Thanks for sharing the tips！With ur info I'm so encouraged and finally made my first batch of tempeh starter！ I fermented it with oven light. After 70 hours the top was fluffy and grey, but the spores didn't penatrate throughout the whole cake. The texture and bottom are white and firm, bottom I also fluffy. The whole cake tastes a bit sweet, a bit sour, a bit aromatic and a little bit alcoholic. Now it's been dehydrated at room temperature( because of in the oven might be too little air flow? ). Hope it works too.

Hello Francius, and thank you for this video! After I grind and sieve the tempeh- I get a powder, and on top of the sieve- the larger particles. Can I use the larger particles as a starter? And- Can I keep the starter in the freezer for a few months? thanks!

What’s the purpose of roasting the rice flour? …And can you use any type of flour?

Francius, I made some tempeh starter in May 2021 and I had enough for two mason jars. I put one in the freezer and one in the fridge. I’ve been using the tempeh starter from the fridge these last two years making wonderful tempeh. Since I’m running low I decided to use the one from the freezer. I brought it to room temperature but when I mixed with the beans, as usual, it just didn’t feel right. I added five tsp of starter to 1,800 grams of cooked beans. I proceeded to make my tempeh but after the process the tempeh had some areas that didn’t take. So my question is, how long does tempeh starter last in the freezer and fridge. So now I’m in the process of making a new batch of tempeh starter and I have question about “ drying the rice cake”. Since the mycelium is already formed at 31°C, is there an issue of increasing the incubator temperature to 40°C, making the incubator act like a dehydrator? As always you are the tempeh guru 👍. Rob

Can I give you a question? If temperature is about 36 degree Celsius, will tempeh starter fail?

Can the starter get too heated in the grinder and get the starter damaged?

At the end, how important it is to mix it with rice flour? Can I mix it with another type of flour?

Hi Sir, I’ve been following ur step and ended with white flood. Does it mean it is a fail or I can do something about it..?

Hi Pak Francius, Saya tidak punya Stock tepung Beras,Hanya tepung beras ketan. apakah bisa saya ganti dengan tepung beras ketan?? Di lokal supermarket,saya hanya menemukan,kedelai starch,corn Starch ,kentang starch. Salam dari Germany

where or how to make the incubator?

Well . I did it . Thanks for your channel . But when i grinded it plenty of feather... compared to grinded brown rice ... it it ok . And pls i neef to send you photos. May i have your e-mail address . Thanks in advance . I am from jordan .