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Anja Eats Cheese

8220;age doesn’t matter, unless you’re a cheese”. Thursday, May 17, 2012. Blog is moving out. Blog is moving out . . http:/ anjaeatscheese.wordpress.com/. Saturday, May 12, 2012. Président's Saint Morgon i. S a cheese which mold layer is removed. During the ripening process, the cheese is turned over every day and washed with lukewarm salty water. Thanks to this procedures Le Saint Morgon. Labels: a white mold rind. Sunday, April 8, 2012. Parlick Fell (England, the Singleton's Dairy ). Won the “Pri...

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Anja Eats Cheese | mycheesediary.blogspot.com Reviews

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8220;age doesn’t matter, unless you’re a cheese”. Thursday, May 17, 2012. Blog is moving out. Blog is moving out . . http:/ anjaeatscheese.wordpress.com/. Saturday, May 12, 2012. Président's Saint Morgon i. S a cheese which mold layer is removed. During the ripening process, the cheese is turned over every day and washed with lukewarm salty water. Thanks to this procedures Le Saint Morgon. Labels: a white mold rind. Sunday, April 8, 2012. Parlick Fell (England, the Singleton's Dairy ). Won the “Pri...

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Anja Eats Cheese | mycheesediary.blogspot.com Reviews

https://mycheesediary.blogspot.com

8220;age doesn’t matter, unless you’re a cheese”. Thursday, May 17, 2012. Blog is moving out. Blog is moving out . . http:/ anjaeatscheese.wordpress.com/. Saturday, May 12, 2012. Président's Saint Morgon i. S a cheese which mold layer is removed. During the ripening process, the cheese is turned over every day and washed with lukewarm salty water. Thanks to this procedures Le Saint Morgon. Labels: a white mold rind. Sunday, April 8, 2012. Parlick Fell (England, the Singleton's Dairy ). Won the “Pri...

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mycheesediary.blogspot.com

1

Anja Eats Cheese: Gorgonzola (Italy)

http://mycheesediary.blogspot.com/2012/03/gorgonzola-italy.html

8220;age doesn’t matter, unless you’re a cheese”. Thursday, March 1, 2012. I have tasted Gorgonzola. A long time ago and I was so disappointing experience that whenever I noticed it the store I omitted it. Last week I decided to give it another chance. It taste like pudding to me. I mean a home made pudding made with yolks, milk, sugar and starch. I haven't notice any piquancy or distinctive flavor. I can only assume that the piece I bought was young (Gorgonzola dolce),. Aged for 2-3 months.

2

Anja Eats Cheese: Dictionary

http://mycheesediary.blogspot.com/p/dictionary.html

8220;age doesn’t matter, unless you’re a cheese”. ACO-Appellation d’origine contrôlée. Meaning"controlled designation of origin"), is the French certification granted to certain agriculture products from the French government. FDM- "fat in dry matter", less than 10% of FDM means low fat cheese, 60% or more of FDM means full fat cheese. PDO- Protected Designation of Orgin. Subscribe to: Posts (Atom). Loaf Street (Bochenkowo 2). White Tea Sourdough Rye Loaves. Bochenkowo /Bread at Home. Just You and I.

3

Anja Eats Cheese: Sources

http://mycheesediary.blogspot.com/p/sources.html

8220;age doesn’t matter, unless you’re a cheese”. BEngelmann, P.Holler-GOURMET"S GUIDE CHEESE. Http:/ www.igourmet.com/? Http:/ www.cheese.com/. Http:/ www.world-of-cheese.com/books.htm. Http:/ www.stiltoncheese.com. Http:/ www.wikipedia.org/. Http:/ www.culturecheesemag.com/. Http:/ www.cheeseonline.fr/index.php? Subscribe to: Posts (Atom). Loaf Street (Bochenkowo 2). White Tea Sourdough Rye Loaves. Bochenkowo /Bread at Home. Bochenkowo: Bread at Home" has moved to LOAF ST. Just You and I.

4

Anja Eats Cheese: Blog is moving out

http://mycheesediary.blogspot.com/2012/05/blog-is-moving-out.html

8220;age doesn’t matter, unless you’re a cheese”. Thursday, May 17, 2012. Blog is moving out. Blog is moving out . . http:/ anjaeatscheese.wordpress.com/. Subscribe to: Post Comments (Atom). Just You and I. Loaf Street (Bochenkowo 2). White Tea Sourdough Rye Loaves. Bochenkowo /Bread at Home. Bochenkowo: Bread at Home" has moved to LOAF ST. A white mold rind. Made with crème fraîche. Milk from a single flock. Free but not a single, happy but down-to-earth , in love. View my complete profile.

5

Anja Eats Cheese: Goat's milk cheese -chèvre

http://mycheesediary.blogspot.com/2012/02/goats-milk-cheese-chevre.html

8220;age doesn’t matter, unless you’re a cheese”. Sunday, February 5, 2012. Goat's milk cheese -chèvre. In my humble opinion, goat cheese made in USA is as good as French original. I have a problem with American cheeses. I believe there are plenty great domestic cheeses, but are not available. It's much easier to buy famous European cheese than domestic high quality product. Recipe: Turkey Tenderloins with Wattle Seed Chevre. Chocolate Stout Cake with Blueberry Vanilla Chevre. Ile de France Bûchette.

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bochenkowo.blogspot.com

Bochenkowo /Bread at Home: March 2010

http://bochenkowo.blogspot.com/2010_03_01_archive.html

All you need is a bag of flour, some water, salt and your hands. DOM NA SPRZEDAZ-Kozminek k. Kalisza. Wednesday, March 31, 2010. Bulki z cynamonowym krzyzykiem. Do bulek uzylam obu moich zakwasow, aby zaden nie smucil sie i nie czul sie zaniedbany:. 170 g zakwasu pszennego. 170 g zakwasu zytniego. 900 g maki pszennej razowej. 40 g suszonych jablek. 2 drobno utarte marchewki. Troche zakwasu maki wody i cynamonu. Links to this post. Saturday, March 27, 2010. Polozylam na stole serwete w kwiatki. Najlepszy ...

bochenkowo.blogspot.com

Bochenkowo /Bread at Home: July 2010

http://bochenkowo.blogspot.com/2010_07_01_archive.html

All you need is a bag of flour, some water, salt and your hands. DOM NA SPRZEDAZ-Kozminek k. Kalisza. Tuesday, July 27, 2010. 310 g zakwasu z maki razowej z pszenicy bialej (100% hydracji). 956 g maki pelnoziarnistej z bialej pszenicy. 640 g maslanki w temperaturze pokojowej. Links to this post. Wednesday, July 21, 2010. Pikantne chlebki z niebieska maka kukurydziana. 200 g zaczynu z maki pszennej razowej. 200 g zaczynu z maki zytniej razowej. 1000 g maki pszennej razowej. Rozgrzalam piekarnik do 450 F i...

bochenkowo.blogspot.com

Bochenkowo /Bread at Home: Wild Blueberry Sourdough Bread

http://bochenkowo.blogspot.com/2012/03/wild-blueberry-sourdough-bread.html

All you need is a bag of flour, some water, salt and your hands. DOM NA SPRZEDAZ-Kozminek k. Kalisza. Friday, March 2, 2012. Wild Blueberry Sourdough Bread. I submit my Wild Berry Sourdough Bread to. 2 tablespoons rye sourdough culture. 300 g stone ground rye flour. Let ferment for 15-18 hours. 645 g rye sourdough starter. 80 g blueberry juice. 115 g chia seeds. 1000 g whole wheat flour. 340 g frozen wild blueberries, defrosted overnight. In a large bowl combine the ingredients and set aside for 1 hour.

bochenkowo.blogspot.com

Bochenkowo /Bread at Home: April 2010

http://bochenkowo.blogspot.com/2010_04_01_archive.html

All you need is a bag of flour, some water, salt and your hands. DOM NA SPRZEDAZ-Kozminek k. Kalisza. Friday, April 30, 2010. Przepis z bloga Chili und Ciabatta. A ja dodalam do skladnikow chleba troche bakalii. Na dwa dni przed pieczeniem:. 50 gram zytniego zakwasu. 100 gram maki zytniej. Wymieszalam i zostawilam na 24 godziny w temperaturze pokojowej. Dzien przed pieczeniem;. 200 gram zaczynu z 1-go dnia. Wymieszalm i zostawilam na 24 godziny w temperaturze pokojowej. 500 gram zytniego zaczynu. A Po po...

bochenkowo.blogspot.com

Bochenkowo /Bread at Home: October 2009

http://bochenkowo.blogspot.com/2009_10_01_archive.html

All you need is a bag of flour, some water, salt and your hands. DOM NA SPRZEDAZ-Kozminek k. Kalisza. Saturday, October 31, 2009. Ich nowoczesny ksztalt wynika z mojego lenistwa. Nie mialam ochoty na lepienie ksztaltnych koleczek. Dzien wczesniej przygotowalam 400 g zaczynu zakwasowego: 2 lyzki wody 200 g maki pelnoziarnistej z bialej pszennicy (musi byc wysokoprotreinowa- czyli 13-14% bialka). Ok 14 zabralam sie za mieszanie i ugniatanie ciasta:. 550 g maki pelnoziarnistej z pszenicy bialej. Z wielka ni...

bochenkowo.blogspot.com

Bochenkowo /Bread at Home: November 2009

http://bochenkowo.blogspot.com/2009_11_01_archive.html

All you need is a bag of flour, some water, salt and your hands. DOM NA SPRZEDAZ-Kozminek k. Kalisza. Monday, November 30, 2009. English Muffins na zakwasie. Pierwszy raz zrobilam te English Muffins na Wielkanoc 2009 i bardzo nam smakowaly - szczegolnie zaraz po wyjeciu z piekarnika. Wprawdzie English Muffins(podobno mieszkancy Wysp Brytyjskich nazywaja je crumpets. Przepis pochodzi ze strony: Wild Yeast. Ktora wszystkim milosnikom zakwasowych i drozdzowych domowych wypiekow goraco polecam. 1 cup mleka w...

bochenkowo.blogspot.com

Bochenkowo /Bread at Home: Daylight Sourdough

http://bochenkowo.blogspot.com/2012/03/daylight-sourdough.html

All you need is a bag of flour, some water, salt and your hands. DOM NA SPRZEDAZ-Kozminek k. Kalisza. Sunday, March 11, 2012. Daylight Loaves was sent to. 1100 g hot water. 1350 g whole rye flour. Combine the flour and water and let cool for 1 hour. 287 g sunflower seeds. 287 g hot water. Soak the seeds in hot water for 1 hour. Then drain and mix in 1 tablespoon sweet paprika powder. Then combine the soakers in a large mixing bowl, cover and set aside for 4 hours. Or 30 minutes (larger loaf). The recipe ...

bochenkowo.blogspot.com

Bochenkowo /Bread at Home: January 2010

http://bochenkowo.blogspot.com/2010_01_01_archive.html

All you need is a bag of flour, some water, salt and your hands. DOM NA SPRZEDAZ-Kozminek k. Kalisza. Sunday, January 31, 2010. Chleb w kratke z pietruszka. Uroczy bochenek (dzieki nacieciom w kratke), a w wykonaniu wyjatkowo prosty. 400 g zakwasu z maki razowej z bialej pszenicy. 800 g maki razowej z bialej pszenicy. Zagniotlam elastyczne ciasto i ulozylam w misce. Nie bylo kleiste i swietnie sie z nim wspolpracowalo, wiec pozagniatalam je dwa razy co kwadrans i dwa razy co 30 minut. Links to this post.

bochenkowo.blogspot.com

Bochenkowo /Bread at Home: June 2010

http://bochenkowo.blogspot.com/2010_06_01_archive.html

All you need is a bag of flour, some water, salt and your hands. DOM NA SPRZEDAZ-Kozminek k. Kalisza. Tuesday, June 29, 2010. Maka zytnia razowa - 54g. Zaczyn: (od 6-16 godzin). Maka zytnia razowa - 150g. Zakwas zytni razowy- 20g. Maka zytnia razowa - 250g. Wymieszalm ciasto i zostawilam w misce na 30 minut. Rozgrzalm piekarnik z kamieniem do 500 F. Pieklam 10 minut z para. Obnizylam temperature do 450 F i pieklam 45 minut. Ostatnie 10 minut bez keksowki na kamieniu. Links to this post. Pieklam 15 minut ...

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Anja Eats Cheese

8220;age doesn’t matter, unless you’re a cheese”. Thursday, May 17, 2012. Blog is moving out. Blog is moving out . . http:/ anjaeatscheese.wordpress.com/. Saturday, May 12, 2012. Président's Saint Morgon i. S a cheese which mold layer is removed. During the ripening process, the cheese is turned over every day and washed with lukewarm salty water. Thanks to this procedures Le Saint Morgon. Labels: a white mold rind. Sunday, April 8, 2012. Parlick Fell (England, the Singleton's Dairy ). Won the “Pri...

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