30 January 2020 No Knead Bread. (Whole Wheat)

https://www.jennycancook.com/recipes/faster-no-knead-bread/ No Knead Bread Recipe.
First attempt at making no knead bread. The recipe was closely followed as close as possible and my first attempt was a reasonable winner. I have a flour making machine and the wheat kernels so decided to make whole wheat.
http://durgan.org/2020/January%202020/30%20January%202020%20No%20Knead%20Bread/HTML/ 30 January 2020 No Knead Bread
The crust is a bit hard which can be softened by about 20 seconds in the microwave. The taste and texture is more than acceptable. IMO any bread in general has to be better than the commercial types.I seldom eat commercial bread so this is a welcome improvement.

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http://durgan.org/2020/February%202020/1%20February%202020%20No%20knead%20Bread/HTML/ 1 February 2020 No knead Bread
Second batch of no knead whole wheat bread. Excellent quality total time including rising about 4 hours. Flour was ground from whole wheat grain.

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21 January 2020 SoyTempeh

http://durgan.org/2020/January%202020/21January%202020%20SoyTempeh/HTML/ 21 January 2020 SoyTempeh
A batch of soy tempeh was made. The pictures start after initial processing of dehulling and cooking. Fermenting was about 40 hours. They were placed in a container for further fermenting before placing in freezer and refrigerator.

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11 January 2020 Soy Tempeh

http://durgan.org/2020/January%202020/11%20January%202020%20Soy%20Tempeh/HTML/ 11 January 2020 Soy Tempeh
Soy Tempeh: Boil half a liter of dry soy beans for 45 minutes, cool and rub with the hands about 5 times and pour off the hulls. Place the beans in a colander and pressure cook for 1.5 hours at 15 PSI to soften.Cool add a tablespoon of white vinegar and mix well.Add half spoon of tempeh starter and mix well. Place beans in mold lined with cotton. Place beans in fermenter set at 31C for 36 minutes. Done.

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9 January 2020 Soy Tempeh

http://durgan.org/2020/January%202020/9%20January%202020%20Soy%20Tempeh/HTML/ 9 January 2020 Soy Tempeh
Soy tempeh was made. This shows the final product fermented 32 hours. Perfect tempeh.

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31 December 2019 LED Light

http://durgan.org/December%202019/31%20December%202019%20LED%20Light/HTML/ 31 December 2019 LED Light

Installed a two bulb LED Kitchen Sink light. There was a fluorescent fixture and the ballast quit. Could not locate a fixture so decided to replace with a LED. Apparently they cannot be installed surface mounted so are hanging by chains about six inches from the ceiling.The life is 5 years. It is about four times the brightness of the fluorescent. Cost was 25 dollars on sale from Canadian Tire.It will be hard wired to a wall switch. It does not have a diffuser hence the bulbs are visible. Apparently the industry is phasing out the fluorescent.

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25 December 2019 Christmas Brantford

http://durgan.org/December%202019/25%20December%202019%20Christmas%20Brantford/HTML/ 25 December 2019 Christmas Brantford

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7 December 2019 Zak Drawing (Grandchild)

http://durgan.org/December%202019/7%20December%202019%20Zak%20Drawing/HTML/ 7 December 2019 Zak Drawing

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7 December 2019 Soy Tempeh

http://durgan.org/December%202019/7%20December%202019%20Soy%20Tempeh/HTML/ 7 December 2019 Soy Tempeh

Soy tempeh was made. This is 24 hour fermentation at 31C.

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17 November 2019 Soy tempeh

http://durgan.org/2019/November%202019_/17%20November%202019%20Soy%20tempeh/HTML/ 17 November 2019 Soy tempeh
Half a liter of dried soy beans were made into soy tempeh. Procedure was wash, boil for 30 minutes, rub together and rinse off hulls. Pressure cook for 1.5 hours to soften the beans. Remove and cool to room temperature.Add tablespoon of vinegar to acidify slightly.Add half a teaspoon of starter and mix well. Fill the molds and place in a fermenter set at 31C for 45 hours for the mycelium to work its magic.

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15 November 2019 Chickpea Tempeh

http://durgan.org/2019/November%202019_/15%20November%202019%20Chickpea%20Tempeh/HTML/ 15 November 2019 Chickpea Tempeh
Half a liter of dried chickpeas were made into tempeh.

Procedure is wash, boil for 40 minutes to soften skins, remove hulls by rubbing and pour off under water. Place in water and boil gently for two hours to soften but not mushy. Cool and add tablespoon of vinegar to acidify slightly. Mix. Add half teaspoon of powdered starter and mix well. Place in cotton covered molds. Place in incubator set to 31C for about 45 hours. Chickpeas take about double the soy fermenting time to be ideal.Store in freezer for long term storage or in the fridge for immediate use.

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