The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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linder's picture

Brod and Taylor Proofer- Another Use

March 9, 2013 - 2:18pm -- linder
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Just discovered another use for the Brod and Taylor proofbox - it makes the perfect environment for incubating brie cheese, where the cheese needs to be held at 68F-77F for the first 24 hours.  My house temperature in the winter can be around 65F so the proofer is just what I need.  It is big enough to hold 4 4-inch brie cheeses on cheese mats in a draining tray, with the wire rack on top of them to hold a 7 inch wheel of brie on top.

Linda

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Jezella's picture

How does the Blog Work.

January 27, 2013 - 4:55am -- Jezella
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I hope that this question is okay here as I can't seem to find the answer. But, how does the blog work on this site. Is it a place were you create a blog and can keep updating it. I'm thinking that it may be nice to have a place where I can upload all my experiences in ONE place for other to read. Is that something that I can do in the blog section. Or perhaps it is more like a single forum posting.

Is there a link here that says how the blog work and what can and can't be done.

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linder's picture

Sauerkraut!

January 5, 2013 - 6:40pm -- linder
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We turned 5 lbs. of cabbage into shreds using a mandolin/v-slicer.  Then added 3 TBSP. salt and 2 TBSP. of caraway.  Everything got mashed into a one gallon glass jar, topped off with a clean plastic bag with water in it as an air stop.  This will sit in a cool place for about 2-3 weeks and voila, sauerkraut!  Crunchy and tasty with rye bread, pastrami and cheese sandwiches!

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