12 January 2018 Wheat tempeh 12 January 2018 Wheat Tempeh 2 A new batch of wheat tempeh was made, slightly crushing the wheat kernels prior to fermenting. The purpose was to make the kernels more coherent when slicing. It did not achieve the desired aim, since the crushing was not adequate, but the finished product is still acceptable. The end product is relatively soft and pleasant to eat. Pictures depict the process.
