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Monthly Archives: April 2018
21 April 2018 Tempeh
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
21 April 2018 Sourdough bread.
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
13 April 2018 Sourdough Starter Bread
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
6 April 2018 Kefir
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
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
2 April 2018 Sardines
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.