New answers tagged

0

In the ancient times nomadic turkish tribes were making yoghurt via leaving the first boiled and cooled (around 43-44°C) milk in the forest or via adding the collected dew from the forest early in the morning and adding this to the boiled and cooled milk. In the modern times, in Turkey now, one of the ways to make yoghurt without using yoghurt is to add ...


0

In the fall, I made about five loaves of sour dough bread with a starter a friend gave me. Over the holidays, the starter was in the fridge for about five weeks without my using it. Then, after feeding it twice, it seemed to be back to normal and I made a standard sour dough white bread. It rose beautifully and looked great. However, it did not taste ...



Top 50 recent answers are included