Brown Family Artisan Kitchen LLC

04/27/2026

We made this BBQ bacon chicken pizza from scratch with sprouted grains from glyphosate free wheat using Meat Mitch BBQ sauce.

No enriched flour. No folic acid. No bioengineered ingredients.

Just pure nutrients and flavor.

04/27/2026

Weve been making Bavarian pretzels and pretzel bites with freshly milled glyphosate-free flour

04/27/2026

We made this pepperoni pizza from scratch with sprouted grains from glyphosate free wheat.

No enriched flour. No folic acid. No bioengineered ingredients.

Just pure nutrients and flavor.

04/27/2026

Water is at its most dense at 39.2° F

The fridge where we keep our water for recipes is a constant 36° F.

While we were working on mastering our cracker recipes, we tested the density of our 36° F distilled water. It was less dense than water at 39.2° F. We also tested 42° F water and found the same density which is only important due to dialing in our use of water in our recipes. With understanding the low moisture content of cracker dough and the basis of that low moisture content in terms of the Maillard Reaction, the moisture content needed to be precise especially while not using any fats such as oils and butter or any conditioners or tenderizers such as sugar.

The taste and texture of the crackers made with 36° F and 42° F distilled water seemed to be almost identical whether the dough was rolled to 1/16th of an inch or 1/32nd of an inch and layered on top of each other. The 36° F water did make a slightly softer and more airy cracker as the gluten development was less strong and the dough rolled better as compared to the 42° F water.

Water becomes less dense the further below 39.2 ° F that it gets, but at some point, the water breaks away from equivalent density once it reaches a certain temperature above 39.2° F. We tested this while we were at it to better understand other flour based recipes that have higher hydration percentages and to better understand procedures such as activation of yeast to see if maybe there was a way to make better breads. Kinda like a two birds one stone thing.

The 36° F water and the storage of the cracker doughs in the same 36° F fridge did make the best crackers when being compared to even the 39.2° F water even though less water was used due to the water being more dense.

04/26/2026

Our journey to make the cleanest crackers with the best shelf life has really pushed our knowledge on wheat, flour, hydration, environmental conditions, and the procedures of all flour-based products.

Following the standard of hydration, and using the correct mathematical equation, we have run 54 different recipes multiple times at different hydration levels between 20-35% and with different kinds of waters.

We have used distilled and sparkling water that was warm, room temperature, and cold. With a noticeable difference in the sparkling water given its carbon dioxide that cooks out.

We have ran hundreds of batches of crackers.

Making crackers that compare to store bought brands in appearance, taste, and texture without any oils or sugar has been a real challenge especially while trying to obtain shelf life testing that confirms 1 year of quality shelf life.

Our journey with crackers has been very challenging and rewarding and will make all of our flour based products better.

03/27/2026

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03/25/2026

03/22/2026

Ive been reworking all our old cracker recipes with soaked and sprouted wheat berries.

03/22/2026

03/22/2026

HIV, HPV, MRSA, SARS-CoV-2 (COVID-19), Human Norovirus, Adenoviruses, Rhinovirus, Influenza A and B Virus (H1N1) all can live for up to 360 days on 316L stainless steel.

Human Norovirus can survive a very long time on 316L steel especially if food residue is present.

Copper kills these same virus in 2-4 hours naturally. No alcohol or chemical compounds needed.

With safe and proper cleaning and sanitation, all these virsu can be killed quickly on stainless steel but copper seems to be the better option for food prep in regards to virus and bacteria control.