Monthly Archives: May 2017

31 May 2017 Mulching

http://durgan.org/2017/May%202017/31%20May%202017%20Mulching/HTML/ 31 May 2017 Mulching A ten yard (~70 wheelbarrows) load of wood chips were delivered to my driveway and over a few days will be used to mulch all areas of my garden. Cost of chips was $10.00 per … Continue reading

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29 May 2017 Pawpaw (Asimina triloba)

http://durgan.org/2017/May%202017/29%20May%202017%20Pawpaw%20(Asimina%20triloba)/HTML/ 29 May 2017 Pawpaw (Asimina triloba) There are two Pawpaw (Asimina triloba) trees in the garden planted in 2007 bare root about seven years growing. One tree is in partial shade and the other in full sun. The full … Continue reading

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27 May 2017 Full Sequence of making Tempeh.

http://durgan.org/2017/May%202017/27%20May%202017%20Dehulling%20Soy%20Beans/HTML/ 27 May 2017 Dehulling Soy Beans The first operation in making tempeh is to dehull and split the soy beans. Soy beans dry are 500 ml which swells to 1 liter when boiled. The beans are washed, covered in … Continue reading

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26 May 2017 Tempeh

http://durgan.org/2017/May%202017/26%20May%202017%20Tempeh/HTML/ 26 May 2017 Tempeh A batch of tempeh was made. Each loaf is half a pound and they are perfect. Fermentation was 24 hours. The starter was from Cultures for Health. A new stock of culture was ordered on … Continue reading

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26 May 2017 Seitan (Wheat Gluten and Nutritional Yeast)

http://durgan.org/2017/May%202017/26%20May%202017%20Seitan/HTML/ 26 May 2017 Seitan Buns 30 grams in weight were made using wheat gluten and nutritional yeast, baked in the oven at 350F for 30 minutes. Equal parts of gluten and yeast flakes were used. Some rice flour was … Continue reading

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24 May 2017 Tempeh

http://durgan.org/2017/May%202017/24%20May%202017%20Tempeh/HTML/ 24 May 2017 Tempeh This is the method of fermenting the tempeh. I make 500 ml dried soy bean batches, which makes four loaves. The container is easy to work with and has holes for air access during fermentation. … Continue reading

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24 May 2017 Natto

http://durgan.org/2017/May%202017/24%20May%202017%20Natto/HTML/ 24 May 2017 Natto Half a liter of dried soy beans were made into Natto. The beans were washed and pressure cooked for 30 minutes, then mixed with starter and allowed to ferment in the dehydrator set at 40C … Continue reading

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23 May 2017 Seitan (Reducing Chewiness)

http://durgan.org/2017/May%202017/23%20May%202017%20Seitan/HTML/ 23 May 2017 Seitan (Reducing Chewiness) Experimenting to reduce the chewiness of basic wheat gluten called Seitan by the addition of other flours. Nixtamalized dried corn flour was added and another batch using rice flour. A 100 grams of … Continue reading

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22 May 2017 Seitan

http://durgan.org/2017/May%202017/22%20May%202017%20Seitan/HTML/ 22 May 2017 Seitan Basic Seitan when baked is too chewy. It is much improved by adding equal amounts of soy bean flour when mixing the dough for baking and enhances the protein content. Soy flour commercially comes in … Continue reading

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20 May 2017 Tempeh Cooking

http://durgan.org/2017/May%202017/20%20May%202017%20Tempeh%20Cooking/HTML/ 20 May 2017 Tempeh Cooking One batch of 500ml of dried soy beans made into tempeh was cooked at 350F in the oven for 30 minutes. The cooked tempeh may be utilized in numerous recipes as desired. I keep … Continue reading

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