80% Effect with 20% depth
Travelling baker. That’s the feeling I get when I’m off somewhere and take my sourdough starter with me. I’ve only travelled with the starter with the intent of baking at the destination, so here’s a recollection of various situations how I’ve been travelling with a sourdough starter.
I’ve noticed, that my enjoyment of crafts have changed my view on life. I previously always wanted everything to be in pristine condition and didn’t hesitate to replace stuff. Now with age, and with the spare time to fix stuff, I’ve learned to enjoy things, that I’ve fixed instead of replaced. This acceptance of transience and imperfections is called Wabi-sabi.
Continue reading “Wabi sabi – a more sustainable way of life”
I have previously changed a thermostat and added another temperature zone to my dry-aging refrigerator. I decided to upgrade it a bit more and now it is time to add a humidity controller to the fridge.
Continue reading “Dry-aging refrigerator modification – part 3”
Few weeks I ago, I made a quicker maturing cheese – edam. Now the time has come to take the home made edam out of the cheese cave and give it a try.
I’ve realized that I’m on a mission to make the ultimate burger myself from scratch. That includes my own self made cheese, dry-aged burger, and a sourdough brioche. Now I just have to pickle my cucumbers and make my own ketchup. But guess what? There’s a guy who’s already done all this. And more. Continue reading “Shout out to How to make everything”
I got some new cuts to add to my fridge to continue my project of dry-aging beef. I used the same supplier, the same butcher and the same place where the meat was cut. Still the cut was different. This led me to find out the reasons for the variation.
Continue reading “Differences in beef butchering – new material for dry-aging beef”
We ate all of the semi-ok mozzarella. Nevertheless, I was hungry to make more relatively quick to eat cheese. So I ended up making Edam.
While my goudas mature, I decided to make a cheese that is quicker to eat. So here I am, making mozzarella. I’m quite good at following directions and when I’m not following them, I usually get away with it. This time however… well read on.
Continue reading “Cheese update – trying to make mozzarella”
This blog is relatively new, so a lot is going on. Not just content, but the layout, visuals and technical solutions are being continuously evaluated. I decided to crowdsource graphic design and get a new headerimage from DesignCrowd and the design competition is now over! The winning design has its place on the top of the blog.
Here are the results:
I’ve now followed how the modified fridge works with just one temperature. So it is time to add the second temperature zone into it for creating a cheese cave and maturing the cheeses. This turned out to be really straight forward and easy.
Continue reading “Dry-aging refrigerator modification – part 2”