I'm trying yo catch up so I'm a little behind ghe times here, but ... I only use honey in my bread and the only reason I have sugar in my kitchen is for the humm'birds. All my flours live in the chest freezer downstairs. That would be bread flour, whole wheat, and unbleached white. This is for weevil control. The specialty flours, seeds and other additives live in the upstairs refrigerator in jars. That's for freshness. Nothing lives in canisters unless I want ants. Which I don't.
Wonderful news. How do you feel?
Thank you Ron! I think my skill level would improve more if I messed with it more often!
Another problem can be scoring too deeply. It will get better with practice for sure
It was so slack and sticky it just stuck to the blade. I think it may have over risen. I think I’d like to try a recipe with the stretch and folds, this one was simpler though.
But what about your ant farm?!
The two champlain breads are easy and you start them at 9pm in the evening. Three folds and then shaping in the morning will have the bread baked and ready to eat by noon.
Ok I’ll give it a look! Thanks so much!
Mr NOAA was wrong, it was really clear last night. And I don't think I'll be able to see it. Supposed to be NW sky 3 fists below the big dipper. Which pretty much puts it below the tree line up on the hill.
One nice thing about fried rice is you can use pretty much any veggies you like and have on hand.
Well that doesn't make you an individual!
Says the guy who has great success with them!!!!!! I'm on try #4 (I think), done rising, now we'll see if it can make it higher than 3" or so. KA Basic sourdough also rising.
