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gene gapsis

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since Sep 03, 2016
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Recent posts by gene gapsis

I tent my tomatoes with 4 mil poly, which I use year after year, and which seems to help tomatoes ripen as well as holding off blight, which I think is more likely with our cool, damp nights as we approach autumn up here on East/central Vancouver Island.  Been working for me for years.
2 months ago
I'm going to try the kefir suggestion.  I noticed from one of the threads that they preferred the kefir with yeast.  Whether it contains yeast or not, it would seem the difference would be in the time it takes to rise the very little bit a true folkornbrot does.  I don't have a bread cutting machine, and it's next to impossible to get the uniformity without it.  I do not add anise to the rye bread, but the more leavened spelt bread.
2 years ago
I have been baking whole grain bread for years, and when living in Denmark in the 70s, I fell in love with Struer brød,  which was basically whole-grain rye kernels held together with sourdough and whole-grain rye flour and a bit of salt.  The sourdough was usually produced with potato water and flour, I poured boiling water over the rye kernels as previously described, and assembling the bread was generally quite a sticky heavy mess. One thing that they did in Danish recipes was suggest weighting down the top of the bread and placing a pan of hot water at the bottom of the oven. I would wrap the bread in a tea towel after removing it from the pan if I wanted a softer crust.   Since that time I have modified my standard recipe because I have only myself to bake for, so I have combined different breads. I generally use rye or spelt whole kernels, soaked as described, sourdough or yeast, whole-grain flours whether rye or spelt or both, and sometimes sunflower seeds, flax seeds and sometimes anise for a lovely aroma when toasted.  Fulkornbrot there's always heavier, more nutrient-dense,  and can be a meal in itself with some cheese, boiled egg, or pickled herring. It is the foundation of Danish smørbrød.  I have enjoyed experimenting over the years, and always appreciated heavier bread after a childhood eating German or Lithuanian breads.  Have fun with it.
2 years ago
Contrary to one responder, I have watched deer jump easily over 4' fencing from a standing position.  Perhaps the deer here on Vancouver Island have more spring in their step, but I had a fence built around my garden last year that is indestructible.  Cedar posts were fixed in holes in concrete, tied together at 4 ' and 8' with fir 2x4s, and covered with two runs of 4' stucco wire, which is cheap.  It is sturdy and my garden looks like a compound now, but it does the trick.  Caps on the posts and a nice door and it's quite decorative.  It will last longer than me.
2 years ago
I live on Vancouver Island.  Yesterday I tore apart my 4 year old hugelkultur bed, about 30 feet in length.  It had become the perfect home for rats, who were eating my tomatoes off the vine.  I detest rats, and found at least 8 adults and a nest of new borns in my unearthing process.  I liked the concept for a dry part of my garden, but not when it creates the perfect home for these pests.  I will return to standard gardening practices which have worked for 35 years, and install drip irrigation come spring.  I'm glad to hear others have had this problem.
3 years ago
Yesterday, I tore apart my 4 year old hugel kultur bed, about 30 feet long.  It had become the perfect home for rats, who were eating my tomatoes off the vine.  I abhor rats, and while their cozy digs may have kept them from trying to find ways into the shed, I found at least 8 adults and a nest of new ones when I finished my unearthing process.  I liked the idea, but it seems other types of critters enjoy the real estate as well.  I will return to more standard gardening methods.  
3 years ago