Session:Introduction to soybean fermentation - Revision history

Algoldor at 11:18, 22 July 2017

2017-07-22T11:18:06Z

Algoldor at 11:16, 22 July 2017

2017-07-22T11:16:04Z

Algoldor at 11:10, 22 July 2017

2017-07-22T11:10:09Z

Algoldor at 11:09, 22 July 2017

2017-07-22T11:09:22Z

Algoldor at 11:09, 22 July 2017

2017-07-22T11:09:00Z

Algoldor at 09:44, 9 July 2017

2017-07-09T09:44:17Z

Algoldor at 09:30, 9 July 2017

2017-07-09T09:30:09Z

Algoldor at 09:04, 9 July 2017

2017-07-09T09:04:57Z

Algoldor at 13:38, 3 June 2017

2017-06-03T13:38:15Z

Algoldor at 13:36, 3 June 2017

2017-06-03T13:36:46Z

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 This workshop is donation at your will based no one turned away for lack of funds. If you can afford to donate, please do so either by [https://foodhackingbase.org/wiki/Crowdsourcing_fhbsha2017#.2A_Tempeh_Making.2C_Introduction_to_soy_bean_fermentation_.28.E2.82.AC20.29 selecting this workshop as a perk at our crowdsourcing campaign] (seven spots available) for €20 (or more) or at the event. I [[User:Algoldor|Algoldor]] will be very happy to use it to cover the costs of this event but importantly also to facilitate my future projects and help to cover some living expenses. Thanks, I appreciate it!
-PS When in doubts you should know that I got in to [https://en.wikipedia.org/wiki/Sandor_Katz Sandor Katz] workshop a while ago, which was one of the turning points in starting food&drink fermentation as my profession because of the "no one turned away for lack of funds", well they let me in, happy, so I should make you happy too, right?
+PS When in doubts you should know that I got in to [https://en.wikipedia.org/wiki/Sandor_Katz Sandor Katz] workshop a while ago, which was one of the turning points for me inspiring me in starting food&drink fermentation as my profession, because of the "no one turned away for lack of funds" offer. Well they let me in, happy, so I should try to make you happy too, right?
 [https://foodhackingbase.org/wiki/Recipe:Tempeh_making_manual_-_short_workshop_form Workshop manual is shared here.]

@@ Line 25: / Line 25: @@
 The diversity of the ferments which can be prepared from soybeans (and other legumes) is truly amazing, depending on the cultures (microbes) being used and conditions/techniques applied (and of course the treatment of the beans). In this workshop we will go through the basic steps which will secure proper preparation of the beans as a substrate for the microbes to inoculate it with. Optimal fermentation conditions will be discussed and devices making it easy to establish them suggested ([https://foodhackingbase.org/wiki/Experimental_Incubator Experimental Incubator] for example). We will be also harvesting the previously made tempeh and as usually tasting samples of the final products. The results of this workshop should be ready for tasting on Day 3 (24-48 hours of fermentation is sufficient). Depending on the time and availability of the cultures tempeh starter ''Rhizopus oligosporus'' and/or nattō starter ''[https://en.wikipedia.org/wiki/Bacillus_subtilis Bacillus subtilis]'' will be used and discussed. We will do our best to provide the participants with adequate starter cultures for their experiment.
 This workshop is donation at your will based no one turned away for lack of funds. If you can afford to donate, please do so either by [https://foodhackingbase.org/wiki/Crowdsourcing_fhbsha2017#.2A_Tempeh_Making.2C_Introduction_to_soy_bean_fermentation_.28.E2.82.AC20.29 selecting this workshop as a perk at our crowdsourcing campaign] (seven spots available) for €20 (or more) or at the event. I [[User:Algoldor|Algoldor]] will be very happy to use it to cover the costs of this event but importantly also to facilitate my future projects and help to cover some living expenses. Thanks, I appreciate it!
 [https://foodhackingbase.org/wiki/Recipe:Tempeh_making_manual_-_short_workshop_form Workshop manual is shared here.]

@@ Line 25: / Line 25: @@
 The diversity of the ferments which can be prepared from soybeans (and other legumes) is truly amazing, depending on the cultures (microbes) being used and conditions/techniques applied (and of course the treatment of the beans). In this workshop we will go through the basic steps which will secure proper preparation of the beans as a substrate for the microbes to inoculate it with. Optimal fermentation conditions will be discussed and devices making it easy to establish them suggested ([https://foodhackingbase.org/wiki/Experimental_Incubator Experimental Incubator] for example). We will be also harvesting the previously made tempeh and as usually tasting samples of the final products. The results of this workshop should be ready for tasting on Day 3 (24-48 hours of fermentation is sufficient). Depending on the time and availability of the cultures tempeh starter ''Rhizopus oligosporus'' and/or nattō starter ''[https://en.wikipedia.org/wiki/Bacillus_subtilis Bacillus subtilis]'' will be used and discussed. We will do our best to provide the participants with adequate starter cultures for their experiment.
-This workshop is donation at your will based no one turned away for lack of funds. If you can afford to donate, please do so either by [https://foodhackingbase.org/wiki/Crowdsourcing_fhbsha2017#.2A_Tempeh_Making.2C_Introduction_to_soy_bean_fermentation_.28.E2.82.AC20.29 selecting this workshop as a perk at our crowdsourcing campaign] (seven spots available) for €20 (or more). I [[User:Algoldor|Algoldor]] will be very happy to use it to cover the costs of this event but importantly also to facilitate my future projects and help to cover some living expenses. Thanks, I appreciate it!
+This workshop is donation at your will based no one turned away for lack of funds. If you can afford to donate, please do so either by [https://foodhackingbase.org/wiki/Crowdsourcing_fhbsha2017#.2A_Tempeh_Making.2C_Introduction_to_soy_bean_fermentation_.28.E2.82.AC20.29 selecting this workshop as a perk at our crowdsourcing campaign] (seven spots available) for €20 (or more) or at the event. I [[User:Algoldor|Algoldor]] will be very happy to use it to cover the costs of this event but importantly also to facilitate my future projects and help to cover some living expenses. Thanks, I appreciate it!
 [https://foodhackingbase.org/wiki/Recipe:Tempeh_making_manual_-_short_workshop_form Workshop manual is shared here.]

@@ Line 25: / Line 25: @@
 The diversity of the ferments which can be prepared from soybeans (and other legumes) is truly amazing, depending on the cultures (microbes) being used and conditions/techniques applied (and of course the treatment of the beans). In this workshop we will go through the basic steps which will secure proper preparation of the beans as a substrate for the microbes to inoculate it with. Optimal fermentation conditions will be discussed and devices making it easy to establish them suggested ([https://foodhackingbase.org/wiki/Experimental_Incubator Experimental Incubator] for example). We will be also harvesting the previously made tempeh and as usually tasting samples of the final products. The results of this workshop should be ready for tasting on Day 3 (24-48 hours of fermentation is sufficient). Depending on the time and availability of the cultures tempeh starter ''Rhizopus oligosporus'' and/or nattō starter ''[https://en.wikipedia.org/wiki/Bacillus_subtilis Bacillus subtilis]'' will be used and discussed. We will do our best to provide the participants with adequate starter cultures for their experiment.
-This workshop is donation at your will based no one turned away for lack of funds. If you can afford to donate, please do so either by [https://foodhackingbase.org/wiki/Crowdsourcing_fhbsha2017#.2A_Tempeh_Making.2C_Introduction_to_soy_bean_fermentation_.28.E2.82.AC20.29 selecting this workshop as a perk at our crowdsourcing campaign] (seven spots available) for €20. I [[User:Algoldor|Algoldor]] will be very happy to use it to cover the costs of this event but importantly also to facilitate my future projects and help to cover some living expenses. Thanks, I appreciate it!
+This workshop is donation at your will based no one turned away for lack of funds. If you can afford to donate, please do so either by [https://foodhackingbase.org/wiki/Crowdsourcing_fhbsha2017#.2A_Tempeh_Making.2C_Introduction_to_soy_bean_fermentation_.28.E2.82.AC20.29 selecting this workshop as a perk at our crowdsourcing campaign] (seven spots available) for €20 (or more). I [[User:Algoldor|Algoldor]] will be very happy to use it to cover the costs of this event but importantly also to facilitate my future projects and help to cover some living expenses. Thanks, I appreciate it!
 [https://foodhackingbase.org/wiki/Recipe:Tempeh_making_manual_-_short_workshop_form Workshop manual is shared here.]

@@ Line 23: / Line 23: @@
 This workshop is an introduction to soybean fermentation. It will take you through the preparation of the soybeans or other legumes, inoculation of the beans with the microbial culture and the subsequent harvesting and aging - your ferment should be ready for preparation and eating on the Day 3. We will focus on [https://en.wikipedia.org/wiki/Tempeh tempeh] cultured by ''[https://en.wikipedia.org/wiki/Rhizopus_oligosporus Rhizopus oligosporus]'' which is nice and easy opening for beginners.
-The diversity of the ferments which can be prepared from soybeans (and other legumes) is truly amazing, depending on the cultures (microbes) being used and conditions/techniques applied (and of course the treatment of the beans). In this workshop we will go through the basic steps which will secure proper preparation of the beans as a substrate for the microbes to inoculate it with. Optimal fermentation conditions will be discussed and devices making it easy to establish them suggested ([https://foodhackingbase.org/wiki/Experimental_Incubator Experimental Incubator] for example). We will be also harvesting the previously made tempeh and as usually tasting samples of the final products. The results of this workshop should be ready for tasting on Day 3 (24-48 hours of fermentation is sufficient). Depending on the time and availability of the cultures tempeh starter ''Rhizopus oligosporus'' and/or nattō starter ''[https://en.wikipedia.org/wiki/Bacillus_subtilis Bacillus subtilis]'' will be used and discussed. We will do our best to provide the participants with adequate starter cultures for their experiment. This workshop is donation based no one turned away for lack of funds. If you can afford to donate, please do I [[User:Algoldor|Algoldor]] will be very happy to use it for my future projects and also my living expenses.
+The diversity of the ferments which can be prepared from soybeans (and other legumes) is truly amazing, depending on the cultures (microbes) being used and conditions/techniques applied (and of course the treatment of the beans). In this workshop we will go through the basic steps which will secure proper preparation of the beans as a substrate for the microbes to inoculate it with. Optimal fermentation conditions will be discussed and devices making it easy to establish them suggested ([https://foodhackingbase.org/wiki/Experimental_Incubator Experimental Incubator] for example). We will be also harvesting the previously made tempeh and as usually tasting samples of the final products. The results of this workshop should be ready for tasting on Day 3 (24-48 hours of fermentation is sufficient). Depending on the time and availability of the cultures tempeh starter ''Rhizopus oligosporus'' and/or nattō starter ''[https://en.wikipedia.org/wiki/Bacillus_subtilis Bacillus subtilis]'' will be used and discussed. We will do our best to provide the participants with adequate starter cultures for their experiment.
 [https://foodhackingbase.org/wiki/Recipe:Tempeh_making_manual_-_short_workshop_form Workshop manual is shared here.]

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 [[Image:Dan_merc_tempeh.jpg|left|Block of tempeh (picture courtesy of Dan Merz)]]
-[https://dudle.inf.tu-dresden.de/tempehmakingsha2017/ To secure spot on this workshop please sign in here]
+[https://dudle.inf.tu-dresden.de/tempehmakingsha2017/ To secure spot on this workshop please sign in here].
 This workshop is an introduction to soybean fermentation. It will take you through the preparation of the soybeans or other legumes, inoculation of the beans with the microbial culture and the subsequent harvesting and aging - your ferment should be ready for preparation and eating on the Day 3. We will focus on [https://en.wikipedia.org/wiki/Tempeh tempeh] cultured by ''[https://en.wikipedia.org/wiki/Rhizopus_oligosporus Rhizopus oligosporus]'' which is nice and easy opening for beginners.

@@ Line 17: / Line 17: @@
 |Has session location=Village:Foodhackingbase
 }}
-You will learn how to ferment soybean (and other legume) using tempeh starter. Soon more information will be added, keep in mind that this workshop is going to be full so signing in on time is a good idea.
+[[Image:Dan_merc_tempeh.jpg|left|Block of tempeh (picture courtesy of Dan Merz)]]

@@ Line 13: / Line 13: @@
 {{Event
 |Has subtitle=asian style of fermentation
-|Has start time=2017/08/04
+|Has start time=2017/08/04 14:00
 |Has duration=120
 |Has session location=Village:Foodhackingbase
 }}
 [[Image:Dan_merc_tempeh.jpg|300px|Block of tempeh]]
 You will learn how to ferment soybean (and other legume) using tempeh starter. Soon more information will be added, keep in mind that this workshop is going to be full so signing in on time is a good idea.