Clik here to view.
Cherry jams with a twist
We have a small garden with a single tree. It’s a sweet cherry tree and this year must have been one of the best ever. In May it was overthrown with flowers. Last year I made some jam which came out...
View ArticleClik here to view.
Sourdough work in progress (part I)
Attempt to make a sourdough starter using dried apricots, using my immersion circulator for temperature control. I got some bubbling yeast activity, but the final bread dough never rose properly....
View ArticleClik here to view.
Sourdough work in progress (part II)
A sourd dough bread made from a spontaneous starter After 7 days of feeding my sour dough starter “took off” and was ready for baking. Even with a water bath set to 28 °C it took longer than expected....
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Baking with hefeweizen yeast
Wheat beers such as hefeweizen, weissbier and wit are all light beers made from a mix of malted barley and wheat. In southern Germany the typical hefeweizen is fermented with a non-flocculating yeast,...
View ArticleClik here to view.
No-knead bread
Update: I’ve written up a short post about no-knead bread in Norwegian – Brød uten å kna – to accompany my appearance in the popular science program Schrödingers katt. I know – since the NY Times...
View ArticleClik here to view.
Cherry jams with a twist
We have a small garden with a single tree. It’s a sweet cherry tree and this year must have been one of the best ever. In May it was overthrown with flowers. Last year I made some jam which came out...
View ArticleClik here to view.
Sourdough work in progress (part I)
Attempt to make a sourdough starter using dried apricots, using my immersion circulator for temperature control. I got some bubbling yeast activity, but the final bread dough never rose properly....
View ArticleClik here to view.
Sourdough work in progress (part II)
A sourd dough bread made from a spontaneous starter After 7 days of feeding my sour dough starter “took off” and was ready for baking. Even with a water bath set to 28 °C it took longer than expected....
View ArticleClik here to view.
Baking with hefeweizen yeast
Wheat beers such as hefeweizen, weissbier and wit are all light beers made from a mix of malted barley and wheat. In southern Germany the typical hefeweizen is fermented with a non-flocculating yeast,...
View ArticleClik here to view.
No-knead bread
Update: I’ve written up a short post about no-knead bread in Norwegian – Brød uten í¥ kna – to accompany my appearance in the popular science program Schrí¶dingers katt. I know – since the NY Times...
View ArticleClik here to view.
Cherry jams with a twist
We have a small garden with a single tree. It’s a sweet cherry tree and this year must have been one of the best ever. In May it was overthrown with flowers. Last year I made some jam which came out...
View ArticleClik here to view.
Sourdough work in progress (part I)
Attempt to make a sourdough starter using dried apricots, using my immersion circulator for temperature control. I got some bubbling yeast activity, but the final bread dough never rose properly....
View ArticleClik here to view.
Sourdough work in progress (part II)
A sourd dough bread made from a spontaneous starter After 7 days of feeding my sour dough starter “took off” and was ready for baking. Even with a water bath set to 28 °C it took longer than expected....
View ArticleClik here to view.
Baking with hefeweizen yeast
Wheat beers such as hefeweizen, weissbier and wit are all light beers made from a mix of malted barley and wheat. In southern Germany the typical hefeweizen is fermented with a non-flocculating yeast,...
View ArticleClik here to view.
No-knead bread
Update: I’ve written up a short post about no-knead bread in Norwegian – Brød uten í¥ kna – to accompany my appearance in the popular science program Schrí¶dingers katt. I know – since the NY Times...
View ArticleTake the guessing out of baking: Calculate the right amount of yeast
Never before have I seen so many references to exponential growth as during the last year. Regrettably this has been in a negative context related to the spread of the SARS CoV-2 virus. Exponential...
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