The science of packaging grated cheese

It’s probably an even more familiar phenomenon than mouldy bread: mouldy cheese. And not just the cheeses that are meant to be mouldy, but mould growth on cheese that are not supposed to be covered in them. Dutch cheeses (like Gouda or Edam for instance) have a tendency to mould after …

Why bread gets moldy – Spoilage of bread

Ever felt really hungry and wanted to make a quick sandwich? Ever found out that the only bread there’s left has bluish/grey hairy spots on it? Luckily it hasn’t happened to me that often, but when it does, it’s always a disappointment. But why does bread at all get mouldy? …

Making and maintaining a sourdough starter

If you’ve been following along for a while, you’ve probably noticed I’m a bread lover. Nothing better than a freshly baked bread. So proper bread in a restaurant is a real deal breaker for me. Good food, but bad bread, means chances are a lot smaller I will return. That …

Beer fermentation process

Blub, blub, blub, blub. That’s what our huge (25l) vessel of ‘beer-to-be’ sounds like when it’s becoming beer. But, actually, it’s what fermentation ‘sounds’ like! Fermentation is an essential step of making a decent beer. Without fermentation no alcohol, no degradation of sugars, no proper flavour development.

Almond paste recipe – A seasonal bread: Kerststol

Updated: 26-December-2016 There are foods you only eat in certain times of the year. Brussel sprouts are typically a winter vegetable, whereas I link strawberries to summer. Another one of these is almond paste and breads filled with almond paste (in the Netherlands these are called ‘stol’ and I believe …

Bread Science – Bread ingredients & A basic brown bread

Since making muffins, pancakes, pies and cookies isn’t something I can do all the time, since having those for breakfast, lunch and dinner probably isn’t a great idea, I decided bread baking would be a good alternative. The past few months I’ve given a lot of new recipes a try …

Food Science Basics in 6 weeks – part 6: Packaging & Technology

Can’t believe this is the last week of this first course on foodcrumbles.com already. It’s been all about teaching you the basics of food science to help you in your food blogging, chef, high school, food industry or whichever other career you’re aiming for or working in! This last week will …