I have been making bread regularly since 2017. As I look through the photo’s I have made over the years I notice quite a shift in how I do things now versus how I did them when I started out.

Notable changes:

• I started using more water in my …

This is a list of experiments Ina and I have been conducting in July and Augst of 2019. Some things I put under several headings as they contain elements of both.

• ferments
  • mirabel ferment
  • beet ferment
  • ketchup ferment
  • sugar ferment
  • whole tomato ferment
  • hot pepper and garlic ferment
  • getting to …

A few days ago a friend and I set out to do an experiment in distilling alcohol from a fermented sugar solution.

On 2019-04-13, I put the sugar ferment together as follows:

Yeast starter:

• 1l water
• 100g sugar
• 12g yeast nutrient (voedingszout)
• 5g yeast

Sugar solution:

• 2l water
• 2kg sugar …

Michael O. Church made a model of US social classes in 2012. The percentages given refer to US population numbers only. These models may have a limited correspondence to the social classes of Europe. I have taken the information from the original article and condensed it further.

• Underclass (U) - 10 …

When making bread, the recommendation is to place the dough in a warm spot to rise for about one hour. Since we hardly heat the house in winter (the thermostat is set at 12°C; the living room is a bit warmer still) this proved a bit of a challenge …