Well, I was a boyscout when I was young and, yes, I did learn some useful things back then. So when we set up our new awning lately, I recalled the simple line-tensioners we made back in the days when we went camping with the boyscout group. They’re easy to make, simple to set up and cost next to nothing. Here’s how they work:
The result after 4 days of letting them grow. Cool, I hope they taste good.
So they sell what they call a “Sprouting Glass” for growing e.g. mung bean sprouts etc. in my local garden market. Basically, that gadget is not much more than a glass jar with a slotted lid and an attached stand. I think you could easily make one yourself, but it was only 5 bucks and I liked the idea, so I really didn’t care.
We made a simple pergola from an old garden tent to sit under and drink some beer 🙂 – we wanted to give it some “beach bar look”. We used the frame of an old party garden tent and attached several 2 x 5 cm bars as a roof construction.
A friend made me a steel divider sheet for the barrel grill (if you like: See here, here, here and here) so I can use it as a simple smoker. Basically it works like those Weber-fireboxes you can buy at the hardware store: The idea is to put the coals into the left half of the firepit, setting the divider and thus having a zone of indirect heat and smoke on the right side. Simple, effective and it works (somehow) 🙂
Some images from my windowsill these days. I’m trying to grow some herbs for the kitchen from seeds. Most of it works out rather well. It’s only the Rosemary that is is a little peaky and doesn’t really seem to like growing very much. The Tomatoes were planted (from plain supermarket-tomato-slices) only about a week ago and I’m pretty satisfied with the progress. Those Chilies grow like hell and I’ll have to germinate the blossoms with a soft brush these days when I have the time and ease to do it.
So, over the last few weeks I bolted and welded together some kind of a chuckwagon-kitchen-appliance for my garden firebowl. As usual I tried to use mainly scrap from the shop, recycling what I had but in this case I had to buy some steel rods and small parts.
Another interesting info image with the english terms for a german DIY-er. Taken from here.
After one day of rest, it’s day 4 of the sourdough test now. It has a distinct sourly smell, rather fresh and not pungent or moldy and it bubbles. I’ll feed it one last time today and then try it out for baking bread. After all, I can sum up the process as follows:
The trick seems to be to “feed” it day by day, until it bubbles. The naturally occuring wild yeasts and lactobacilli in the flour need some time to wake up, reproduce and populate the mixture thoroughly. When this proliferation has reached a certain level, the developing carbon dioxide makes the dough bubble up and the ongoing fermentation produces a wide variety of aromatics – that finally also end up in your bread.
Looking forward to tomorrow evening and on how it is going on.
Weekly Top 5 Posts
I’m (somewhat) social too!