I decided to use the services of a local baker to mix my bokashi this time. In the past, I have mixed it outside and by hand.

One challenge is that I am allergic to the dust created by the bran so I’m sneezing and wheezing by the time I am finished, even when I wear a dust mask.

I saw Ming’s mixer in the back of his bakery and thought it might work, so I asked him. He said “Yes.”

Bokashi is also a bit like making beer. Everyone has a different recipe. This is the one I used.

After the water, Biosa and molasses has been added to the bran, it has to be compressed as much as possible

to ensure that it ferments without spoilage.

I then take it home

and store it for 3 – 4 weeks before drying.

2 20Kg bags of dry bran filled 4.25 5 gallon buckets with prepared bokashi.

During the construction of the RAV/Canada Line in this area, make a point of buying some breads, buns and treats from Ming’s bakery:

Mailyn’s Bakery and Deli, 604 708 0122, 3280 Cambie St

ooo
biosa, bokashi, compost, composting, friendly microbes, effective microorganisms