Kitchen Adventures, Redux
1. The whole wheat no-knead bread came out okay. I liked the texture, but the average rise and mediocre flavor left me wanting more. Next time I will add molasses, flax seeds, baking soda, and salt to give it a bit more pizazz. I may also let it rise longer before baking it. I recently read some sage bread-making advice: Don't flit from recipe to recipe looking for the perfect bread. Instead, find one recipe and work with it, altering it slightly in differing variations until you "get to know it" and how it works. Then it can be a sort of all-purpose bread recipe for you which you can change up according to your whims. I like that idea, and will use this no-knead bread as a launching point. I liked the bread I made last year, but found that I can't really knead it for 45 minutes by hand now that I have two kiddos hanging around. On the other hand, I can patiently experiment with this no-knead bread until I find something that really works.
2. The raw milk yogurt tastes like yogurt, but isn't very smooth. It's very firm in places, very liquidy in others. I'm not sure if that's a product of the milk being raw or what. I'm about to stir it up to see if that helps smooth it out. I actually prefer my yogurt being more like a liquid and less firm and gelatinous, but I also like it to be smooth and consistent with a fairly uniform texture. Hopefully stirring it will help.
3. UP NEXT: I will make my own mayonnaise so I can have some better fats and egg proteins in my diet.
2. The raw milk yogurt tastes like yogurt, but isn't very smooth. It's very firm in places, very liquidy in others. I'm not sure if that's a product of the milk being raw or what. I'm about to stir it up to see if that helps smooth it out. I actually prefer my yogurt being more like a liquid and less firm and gelatinous, but I also like it to be smooth and consistent with a fairly uniform texture. Hopefully stirring it will help.
3. UP NEXT: I will make my own mayonnaise so I can have some better fats and egg proteins in my diet.