Tempeh From Soy Flour?

I'm looking into making tempeh, and the whole de-hulling part sounds like such a pain. My lazy, ADHD riddled brain had the idea of using soy flour instead of beans.

I can't imagine this won't work. It might take longer to ferment perhaps, or perhaps won't have the same consistency, perhaps denser, perhaps it falls apart, but otherwise it should work.

Anyone have any thoughts on using soy flour for tempeh?

Dehulling is pretty simple if you can crack the beans in a grain mill and then float the hulls off before soaking preliminary to boiling the next day.  It's not necessary to remove all of the hulls but cracking is important so that the beans get fully fermented.

I don't know about using flour of any sort? With the cracked beans they are packed loosly with spaces that fill in with mycelium...seems as though the flour would not allow enough air to ferment well?

I know that some have been successful with the beans left from making tofu...ocara I think it's called?...still discernable bits but finer than a cracked soybean and much courser than flour.

You might just have to experiment

This article might be helpful for suggestions for tempeh variations that might work with flour.
https://en.m.wikipedia.org/wiki/Tempeh

Soft and fluffy tempeh made from soy pulp or tofu dregs.[37][38] Tempe gembus usually can be found in traditional markets of Java, at a price lower than that of common soybean tempeh. It is made into a variety of dishes; for example it can be battered and/or fried, used in sayur lodeh, or tempe bacem. Tempe gembus is known by different names across Java; for example as tahu cokol or tahu susur in Temanggung.

Judith, that is exactly what I was looking for! Thank you!

Now I have to look up how to make a fermenter for the tempeh. I think just a box with a light would work in a pinch, but crafting something sturdier will be my end goal.

Riley Smith wrote:Judith, that is exactly what I was looking for! Thank you!

Now I have to look up how to make a fermenter for the tempeh. I think just a box with a light would work in a pinch, but crafting something sturdier will be my end goal.

I use a toaster oven as an incubator...I don't turn it on but use a lidded pan of hot water wrapped in towels to warm it enough.  In colder weather I need to reheat it.  

The pan of tempeh sits on the rack above and I cover the whole oven with big bath towels to hold in the heat.

Then, depending on several factors, the tempeh starts producing it's own heat after a number of hours and monitering at that point is crucial as overheating can ruin the batch....so depending on variables, I remove some of the towel insulation and sometimes crack the oven door.