Why to add yeast during tempeh production???

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Why to add yeast during tempeh production???

Postby cpb on Wed Dec 11, 2013 4:19 am

Dear all,

The title names also my question: Why do some tempeh recipes suggest to add yeast besides the oligosporus starter (before incubation)?

Do you have experience? Does it do more good than harm? If you use yeast, what type (baker yeast, brewing yeast, dry or fresh)?

Looking forward to your answers. Thanks.

BR,
Chris.
cpb
 
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Re: Why to add yeast durin tempeh production???

Postby grumps on Wed Dec 11, 2013 11:41 am

Never heard of it - where did you see it mentioned?
grumps
 
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Re: Why to add yeast during tempeh production???

Postby cpb on Sat Dec 28, 2013 6:39 am

... or maybe it is just a misunderstanding / confusion of some people thinking Oligosporus is a yeast. Or a translation artefact (on some indonesian pages they say ragi tempeh = tempeh yeast) ...
cpb
 
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