Keeping crispbread and biscuits crisp: how to avoid chewy bakes
Knekkebrød, the dry Norwegian crispbread, and biscuits lose their snap for one reason: they draw moisture out of the air. The fix is not the same as for...
VOKSHUS
Bread School
Beeswax wraps in the oven: freshen up or re-wax
A beeswax wrap that no longer sticks is rarely worn out. Usually the wax has just gone uneven. The oven on a low heat puts the sheet right...
Renewing the wax on the beeswax bread bag: how to do it
The bread bag rarely wears out. It runs out of wax. You then grate the beeswax block over the bag and put it in the oven at 70...
Is Beeswax Safe for Food? Beeswax Wraps and Food Safety Explained
Wax on a cloth that sits right against your food. Is that safe? Yes, and here is the full reasoning: what the coating is made of, what you...
Can beeswax wraps go in the freezer? How to freeze without plastic
Beeswax wraps can go in the freezer, and they are an easy way to skip the cling film around cheese and a few slices of bread. Cold does...
Baking paper, wax paper or beeswax wraps: what is the difference?
Baking paper, wax paper and beeswax wraps can sit in the same kitchen drawer and look almost alike. They do three completely different jobs, and only one of...
Bake once, eat all week: how to plan your bread week
Baking bread for the whole week takes barely more time than baking one loaf. What decides whether the bread is still good late in the week is what...
Storing half an avocado, lemon and onion without plastic
Half an avocado, half a lemon and half an onion usually end up in cling film, because it is quick. There is a simpler way, and it works...
Caring for beeswax wraps: how to make yours last over a year
Beeswax wraps are made to be used again and again, but the wax has one weakness: heat. With a few simple habits, they last over a year. One...
Storing cheese without plastic: how to keep it fresher for longer
Halfway through the week, there it is: the cheese, sweaty under the cling film, hard at the edges and with a stale smell that was not there on...
Storing bread in summer: how to avoid mould in the heat
A loaf that keeps beautifully for a whole week in February can go mouldy in a couple of days in July. Heat and moisture are mould's best friends,...
How to keep wholegrain and rye bread moist for longer
Wholegrain and rye bread are heavier, wetter and denser than white bread, and that is good news for how long they last. Stored properly, a coarse loaf stays...
Yeast bread or sourdough: which bread stays fresh longest?
Two loaves out of the same oven, the same day: one is dry at the edges and has grown a spot of mould before the weekend, the other...
Are beeswax wraps worth it? The yearly cost versus cling film
A set of beeswax wraps costs more than a roll of cling film, and the question is entirely fair: does it actually pay off? Here is the calculation...
Covering bowls without cling film: 3 that work
The dinner leftovers are heading for the fridge, and out of old habit your hand reaches for the roll of cling film. But the job, keeping the food...
Bread at the cabin: how to keep it fresh on the go
The bread that was fresh from the oven when you set off from home arrives at the cabin clammy and squashed flat in a plastic bag. And a...
Can You Store Bread in the Fridge? Why It Goes Dry
"Put the bread in the fridge and it will keep longer." The advice sounds sensible: the fridge saves almost everything else. But for bread the opposite is true....
How to revive stale bread with water and oven
The weekend's loaf has a hard crust and a dry middle, but it is not ruined. With a little water from the tap and a hot oven, it...
Beeswax wraps: how to use them in the kitchen
Cling film has covered kitchen bowls for over fifty years. Beeswax wraps do much of the same job, without single-use plastic. Here is the full guide to using...
Bread waste: how to save the loaf you bought
Bread is one of the things we Norwegians eat the most of, and throw away the most of. Estimates suggest that around 100,000 loaves end up in the...
Sourdough starter: how to store and feed it properly
A sourdough starter is the heart of all sourdough bread, a living culture of wild yeasts and lactic acid bacteria that raises the loaf and gives it that...
Is it dangerous to eat mouldy bread? The full answer
You spot a patch of mould on your bread and wonder: can I cut off that bit and eat the rest? The question is more common than you...
How to keep bread rolls and crescents fresh
Bread rolls, crescents and other small bakes are the highlight of breakfast, but they dry out faster than almost anything else you bake. A roll that was crisp...
How to keep a baguette crisp until tomorrow
Few things disappoint more than a baguette that was crisp this morning and chewy by evening. It is rarely the baker's fault. With the right storage and a...