Baltic Rye18.03.13

    I had been wanting to make a Baltic-style thick rye for quite some time, and had experimented with recipes that required little souring (fermentation) time. But this recipe caught my Continue ReadingRead More

    by Dave Crusoe in Foods and Flavors with 0 comments
    CheddarChz14.11.12

    This weekend, we continued our cheese-making tradition by creating our first hard cheese: a farmhouse cheddar. Hard cheese require more time and care than soft. And, although some soft cheeses Continue ReadingRead More

    by Dave Crusoe in Foods and Flavors with 0 comments