thanks @cblgh and @raphael, that's what we were looking for, we'll try both solutions and see how it goes :)

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At the moment we're using email, as seen on this page, but it's not really practical

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Hola! We are looking for an alternative to Google Forms, in order to ask questions to our community, and to receive files from members in a structured way. Any suggestions?

"The major difference between a thing that might go wrong and a thing that cannot possibly go wrong is that when a thing that cannot possibly go wrong goes wrong it usually turns out to be impossible to get at and repair."

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@csepp There is a small fan, a heating pad, an electronic board with a micro-controller, a screen and a button, and a temperature sensor. The sensor measures the temperature in the fermenter, the heating pad produces heat in exchange for electricity and the fan spreads it evenly. The interface (screen, button) allows the selection of the ideal temperature for the desired fermentation and the programming of a timer.

Calm technology. We need technological help to grow tempeh in places where the climate is not suitable for its growth. The idea of our fermenter is to mimic the Indonesian climate to produce plant-based protein food using local beans, to cooperate with nature and help it to help us. But the technology for our device doesn't need to be intrusive, connected to the internet, track our habits or consume more energy than it actually needs. It just needs to produce heat according to what the growth of the mycelium requires. Only a few components are needed. A few components that we can understand, repair and improve if necessary. A few components that reconcile open-source technology with citizens and our food production. We like to call it calm technology.

A question for the microbiologists of the Fediverse:

How do you record data about your cultures and cultivation activities?

Are you using pen and paper? Spreadsheets? Some kind of custom-purpose software?

I'm thinking of data such as: species being cultured, substrate media being used, dates of transition between media, incubation temperatures, contamination events, sporulation events etc.

Boosts welcome.

#microbiology #labwork #mycology #bacteriology

@alderwick hey! what makes a good tempeh mould is: enough room for the mycelium to grow; good heat dissipation - fermentation produces heat, and the mycelium dies if it gets too hot; air circulation to allow the mycelium to breathe and grow. Tempeh fermentation doesn't succeed in a totally closed environment, tbh I'm not absolutely sure why, but we've tested and failed.

This week brings a new electronic system to the @domingoclub fermenter. The circuit board I designed should arrive in the next few days, along with the updated list of components. This means that I will be able to update the software accordingly and —hopefully— have a fully functional version of our fermentation device!

We've published a new tempeh recipe on our website: Tempeh Poke Bowl, a fresh meal ready in a flash!

Result of the tempeh fermentation test in the latest prototype: 30 hours later the mycelium is absolutely gorgeous!

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@metasyn Thanks! We designed it with our needs in mind, which are probably those of most home fermenters. We can't wait to release it and see it fermenting delicious food everywhere :)

Fermenter in progress: cabinet and tempeh making. We are testing the new shape and volume of the fermenter by making tempeh with it, in order to get the best parameters for the fermentation to be always successful. We are very excited about how it is going so far!

Everytime I feel overwhelmed, a long bike ride cures it right up. Everytime.
It helps that the route includes lots of dirt roads, trestle bridges, and trees.

@colm Hey Colm, glad you like it, thanks! We look forward to seeing it in use. Stay tuned for its release :)

Peanut Tempeh Recipe! ⚡

This year we want to share with you the recipes we prepare around the tempehs we make. Our aim is to experiment more with the varieties of grains we use to make tempeh and the ways of cooking it.

Here is our first proposal: a winter salad with a kick-ass peanut tempeh, sweet potato, black beans, flat beans, kale, ginger, turmeric, soy sauce, poppy seeds and fenugreek sprouts.

Design process. Modelling what will be the Domingo Fermenter Mini. A version of our that we imagine in everyone's , to start fermenting , a natural source of plant , but also , the base for , , 🍄🌱

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