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TEMPEH
Soybean Tempeh
This first scratch-made soybean tempeh establishes a baseline for later substrate experiments.
Black Emmer Tempeh
This experiment blackens emmer tempeh over a month to explore sweeter, chocolate-like flavors.
Emmer Tempeh
This experiment makes tempeh from black emmer using the soybean version as a baseline.
Blackened Tempeh
This experiment holds tempeh at high heat for an extended blackening to develop deep savory and chocolate-like flavors.