Search results

As anyone ever tried using green or black tea in a bread recipe?

Last weekend I successfully made my first batch of mozzarella! It was the very basic method, milk, rennet, citric acid, and a little salt. The texture was perfect, but it was a little bland. Do any cheese makers have suggestions on how to get good flavor on their cheese? And during what point...

Hey all, I've been baking bread for a couple years now, but I've never doubled a batch. I was wondering how much yeast I should use? I've poked around online, and found a mix of answers. I'm planning on using a jar of dry yeast. (not rapid rise). I'm making ciabatta bread and pretzels. If I use...