There are apparently many joys to being vegetarian and tempeh is the latest one to reach this household. It’s basically soy beans fermented in mould. Late tried making it once before but it didn’t work, possibly because the tempeh culture was several years past it’s use by date. However I gave it a go this week using one of our old egg incubators to maintain a steady temperature.
It should have taken 36 hours or so, but perhaps because our starter had been dormant for several years, the loaf in the picture took almost twice that time.
Looking at it here where I cut it so it would fit in the pot for steaming, it could have used a bit more time. It’s meant to make a good bacon substitute when sliced, among other things, so hopefully Kate will like it. Fingers crossed I steam it long enough to kill everything in it!