80% Effect with 20% depth
I kept a small hiatus from baking bread and even though I had stored my sourdough starter in two different methods, I still can’t get the leavening effect that I’m used to. So I set out on a look into the possible issues and trials to remedy it.
This thing just got real! I’m making cheese at home and not just talking about it! I received my order of Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen
Read on to find out who I almost flooded my kitchen and started thinking how I could replace Calcium Chloride.
Continue reading “Cheese escapades continue – making cheese at home”