tag:blogger.com,1999:blog-7373525592618391216.post7876044239683461826..comments2023-10-12T08:24:32.710-04:00Comments on Cheesemaking Help, News and Information: David Dawson in Manitoba, CanadaDiecastSourcehttp://www.blogger.com/profile/17753023868955302901noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-7373525592618391216.post-48505062327396953092013-03-25T10:38:47.154-04:002013-03-25T10:38:47.154-04:00Melissa - thanks for your good comments. I have a...Melissa - thanks for your good comments. I have always found adding ground malted barley causes the bread to be very sticky and the dough too. On one occasion the whole thing collapsed inside the crust such that I had a nice crust all around and a soggy sticky mass inside. Since then I have kept well away from malted barley. Nevertheless I have a very good recipe for a sweet malt bread using liquid malt as found in home made beer shops.<br /><br />And to Don in Thailand - no, I have never tried Stilton cheese (all Stilton is blue I believe) as the penicillium bacteria starter is expensive and it has a relatively short shelf life. The minimum order quantity is enough for 5000 litres of milk!<br /><br />David DawsonAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-68922486378594561152013-03-24T16:49:48.481-04:002013-03-24T16:49:48.481-04:00I used this recipe last night and made the break t...I used this recipe last night and made the break today. It was super easy and tastes great! I added 1/2 cup of slightly ground malted barley, very tasty. The dough was very wet after I added all the ingredients together, so I ended up kneading another cup and a half of flour into the dough, then formed the loaves. Also, my loaves rose up so much that when I went to move them into the oven, as soon as I touched them, they fell slightly so I let them sit for another half hour to try to air back up. Really easy bread, definitely going to make this again!Melissanoreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-8471548834862651632013-03-21T21:30:45.831-04:002013-03-21T21:30:45.831-04:00Dave - thank you so much for writing such an inter...Dave - thank you so much for writing such an interesting post and sharing so many of your ideas and skills with us. I am an avid bread maker and I will be trying your recipe soon! I found your commentary on what makes whole wheat "whole" very interesting as well. You have reminded me that I don't need to make perfect cheese - I just need to make cheese. Blessings to you!Carolnoreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-14286442771147649942013-03-20T14:11:55.438-04:002013-03-20T14:11:55.438-04:00I just read that you might do a cheese workshop - ...I just read that you might do a cheese workshop - and that you lice close to Winnipeg. I live close to Winnipeg as well, and I am just starting to make cheese. Can you give details, please?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-67831298981687186822013-03-19T01:39:04.600-04:002013-03-19T01:39:04.600-04:00Thanks very much for such an informative, varied, ...Thanks very much for such an informative, varied, and interesting post! And I am totally going to make your easy bread. Awesome... Dahnhttps://www.blogger.com/profile/17096607024126010121noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-32291602835420411522013-03-18T23:00:54.604-04:002013-03-18T23:00:54.604-04:00David:
I read your information with keen interest....David:<br />I read your information with keen interest. Have you ever tried making Blue Stilton?<br /><br />Don Battles<br />don@donsfoods.com<br />Chiang Rai ThailandAnonymoushttps://www.blogger.com/profile/16501987586193508408noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-61736244915296231802013-03-18T19:35:29.944-04:002013-03-18T19:35:29.944-04:00thanks for sharing your methods! I am excited to...thanks for sharing your methods! I am excited to try heating milk in the sink instead of on the stove. Sarahhttps://www.blogger.com/profile/13096125602251810422noreply@blogger.com