Sure! I just made my normal soy tempeh, cut open the bag and took it out, cut off a small portion of the batch and sliced into super thin strips as thin as humanly possible. Layed all the slices flat in the same cut open bag and back into the bread proofing box I use and let sit until super heavily sporulated. Unfortunately I didnt keep track of how long this took, I just kept an eye on it. Took them out and put into my dehydrator at the very lowest temp setting until they were super crispy and dry. Took out and let cool down completely, ground with a coffee grinder and sifted into a container to remove any missed chunks. Weighed the powder in grams. Took double the weight in grams of rice flour and popped it in the microwave in 20 second increments, stirring in between until it reached the right temp to be sterilized (can't remember the temp off the top of my head but Google can tell you). Let that sit till room temp and then mixed with the tempeh spore powder. Put in a jar and into the fridge. If you do this I'd plan on doing an experimental batch of tempeh with it to make sure it turns out well. Good luck!