Author Archives: Durgan

21 April 2018 Tempeh

Posted on April 21, 2018 by Durgan

http://durgan.org/2018/April%202018/21%20April%202018%20Tempeh/HTML/ 21 April 2018 Tempeh Soy beans 500 ml were made into tempeh. The tempeh was allowed to ferment 36 hours at 31C and is perfect.A two inch slice a day is about adequate. The mycelium is active and permeates … Continue reading →

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21 April 2018 Sourdough bread.

Posted on April 21, 2018 by Durgan

http://durgan.org/2018/April%202018/21%20April%202018%20Sourdough%20Bread/HTM/L 21 April 2018 Sourdough bread. Sourdough bread bread from red fife home ground whole wheat. One loaf instead of two about 2 pounds. Allowed to rise for 12 hours and baked at 400F for one hour. Texture is reasonable. … Continue reading →

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13 April 2018 Sourdough Starter Bread

Posted on April 13, 2018 by Durgan

http://durgan.org/2018/April%202018/13%20April%202018%20Sourdough%20Starter%20Bread/HTML/ 13 April 2018 Sourdough Starter Bread Sourdough Starter Bread. Sourdough yeast from the air starter. It gets fed daily with whole wheat flour kept at room temperature. It is finally very active.Notice the CO2 bubbles. About two pounds is … Continue reading →

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6 April 2018 Kefir

Posted on April 6, 2018 by Durgan

http://durgan.org/2018/April%202018/6%20April%202018%20Kefir/HTML/ 6 April 2018 Kefir A person (erka) in Vancouver sent some dried kefir grains sprinkled with milk powder. I placed them in fresh milk and in two ferments of 24 hours each the grain growth was amazing. I now … Continue reading →

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4 April 2018 Garlic

Posted on April 4, 2018 by Durgan

http://durgan.org/2018/April%202018/4%20April%202018%20Garlic/HTML/ 4 April 2018 Garlic About a months supply of garlic was processed and kept in the freezer. To obtain maximum benefits of garlic it should be crushed and eaten raw. It is stored in an open container in the … Continue reading →

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2 April 2018 Sardines

Posted on April 2, 2018 by Durgan

http://durgan.org/2018/April%202018/2%20April%202018%20Sardines/HTML/ 2 April 2018 Sardines Decided to add sardines to my diet. After experimenting for a time it was decided to choose whole Portuguese sardines in water. Cost was $1.79 per can at a local supermarket.

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22 March 2018 Sourdough Bread

Posted on March 22, 2018 by Durgan

http://durgan.org/2018/March%202018/22%20March%202018%20Sourdough%20Bread/HTML/ 22 March 2018 Sourdough Bread Two one pound loaves of sourdough bread are being processed. It is now rising.The starter is kept in the refrigerator and fed home ground whole wheat flour periodically. I am not completely happy with … Continue reading →

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22 March 2018 Corned Beef

Posted on March 22, 2018 by Durgan

http://durgan.org/2018/March%202018/22%20March%202018%20Corned%20Beef/HTML/ 22 March 2018 Corned Beef Recently corned beef has been added to the diet. It is processed in Brazil and is found to be more than acceptable. In usually ingested in a sandwich but there are many recipes on … Continue reading →

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22 March 2018 Lentils

Posted on March 22, 2018 by Durgan

http://durgan.org/2018/March%202018/22%20March%202018%20Lentils/HTML// 22 March 2018 Lentils Desiring some fresh food during the non growing months, after some trials lentils were chosen for sprouting. They are reliable sprouts, economic and readily available. I keep two batches going and utilize almost every day. … Continue reading →

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16 March 2018 Tempeh

Posted on March 16, 2018 by Durgan

http://durgan.org/2018/March%202018/16%20March%202018%20Tempeh/HTML/ 16 March 2018 Tempeh Tempeh was made, fermented 24 hours at 31C. The three loaves were placed in a Dutch Oven at room temperature to ferment further( Approximately 30 hours) to produce black spores. From reading this makes the … Continue reading →

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