I love baking bread, and I eat a lot of it. Unfortunately, my usual recipe takes a fair number of hours to complete, so I normally only bake on the weekends. That means that by the end of the week, I am either out of bread, or the remaining bread has gone stale. I decided to try a new recipe that is scheduled around my workday. Continue reading
I just finished a 1-gallon (4-liter) jar of pickles, so I decided to make my largest batch of ginger ale so far. If you’ve seen my previous post on ginger ale, you know that this recipe involves fermenting the ale long enough to flavor it and to carbonate the drink, but not long enough to make it alcoholic. I tweaked my old recipe after I tasted it, and I would like to share my updated recipe with you all. Continue reading
As I’ve mentioned, I have been baking a lot of bread recently. This is actually odd, because I used to hate bread with a passion. Until I baked my own, I only ate bread toasted or grilled, and even then it was rare for me to finish a loaf before it went stale. Now, Ace and I go through 3-4 loaves per week. I spend a good amount of time in the kitchen, and today I decided to see whether it was worthwhile financially. Continue reading
I am currently in the process of making my own brewed ginger ale. The ginger ale sold in grocery stores is known as dry ginger ale, which is a nice way of saying it consists of ginger extract and soda water. This is the “dry” in “Canada Dry”. I wanted to make a more authentic variety.
Brewed ginger ale is very similar to ginger beer. Essentially, it is ginger beer with only negligible amounts of alcohol. Just like beer, it is brewed with yeast, although the process is stopped before alcohol can build up. My first attempt at making this failed because the starter (a mixture of yeast, sugar, and ginger) was not healthy. The second attempt created ginger ale, but the flavor was similar to bread yeast. Now, I think I have a recipe that works. Continue reading