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Post by themotherhen on Dec 12, 2018 19:39:31 GMT
feather, have you been using chlorinated water? When I use tap water to make bread it doesn't rise very well, filtered water works much better.
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Post by feather on Dec 12, 2018 20:02:48 GMT
feather , have you been using chlorinated water? When I use tap water to make bread it doesn't rise very well, filtered water works much better. We are on a well, no chlorination, but we are using artisian well water now for food. Since I use the same water with both starters, the rye just doesn't work well as a starter.
We made some buns with both the other day, the taste was good but they didn't rise very well.
Chlorinated water wouldn't work well with the cheese making either. It inhibits the bacteria that breaks down the lactose, so it's a no go there too.
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Post by themotherhen on Dec 12, 2018 23:08:43 GMT
feather, one of these days I'm going to start making cheese, we love it and it gets pricey! Plus I love new cooking projects.
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Post by feather on Dec 12, 2018 23:18:17 GMT
themotherhen, There is a new video about making the cheese on one day, then a cheese ball for the holidays the next day. It is how cream cheese is made (except I put cream in with the milk to make it richer). Then it is blended with herbs/spices/other, rolled in nuts and served. Maybe you'd like that.I thought it was a good one to make. www.youtube.com/watch?v=HjazzOyL1M0
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Post by themotherhen on Dec 13, 2018 0:00:32 GMT
feather, thanks! The guys love cheese balls!
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