Q: I started making yogurt a few months ago and the results have been rather inconsistent. My friend's mother showed me how, which is basically the same method The Kitchn posted. I didn't have a thermometer the first time, but the result was what I consider perfect yogurt. Beginner's luck, maybe, the batches that followed got progressively worse.
Q: What's the best way to store bread? I buy regular sandwich bread from the grocery store, and it always gets moldy spots within a week. I just store it above the fridge. On Saturday I bought these wonderfully delicious challah rolls, and by Tuesday all of the rolls were moldy. I have a tiny kitchen with minimal storage. What to do?
Q: I am a graduate student and just moved to a new apartment that doesn't have an oven. Unfortunately, most of the easy, cheap meals that are staples for me involve roasting or baking. I am having some trouble getting creative with the new school year already in full swing, and I have been living on a diet of (what else?) pasta. Help!
Q: I have really gotten into baking my own bread in a dutch oven. So far, the loaves have been beautiful — and then I cut into it. I have a good bread knife and wait a painfully long time until the loaf has cooled, but every time I try to cut, the slices are either far too thick or too thin and always uneven. Any tips out there for evenly slicing a fat, round loaf of homemade bread?
Q: I've jumped on the fermented foods bandwagon in a big way, and there is usually a gallon or two of kimchi quietly fermenting in the back of my fridge. The problem is, some batches are better than others, and this one is little lackluster by itself. I'm already familiar with kimchi jjigae (stew) and kimchi jeon (pancakes), and I need more ideas.