Hello all, I have been a lurker on this site for a little while now, this place is fantastic! I have been playing round, mostly with Cheddar's for a while. nearly all spectacular failures, i hope that is at least part of the fun. I have gotton myself paranoid about this next batch. My friend saved me some great raw cows milk this am. If i let it "pre-ripen" inside tonight should I adjust the starter amount? I have ruined too many batches by adding too much starter ( funny my half mixes did not do well with double dvi) my plan is to make an American (semi harder) style "munster". I am determined to get at least a hint of that red orange!
ps the Webmaster and all of you resident experts do a great job filling this site, you can't possibly get all the thanks you deserve
Hi Dano, nice to meet you. Love your part of the country! From a guy in the midwest, just wanted to say welcome.
Quoteyou can't possibly get all the thanks you deserve
Ain't that the truth. Some seriously bright and helpful folks here. I've enjoyed the fascinating crash course I've obtained, in my short time here already, myself. :)