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RF and I are licensed wildlife rehabers. One thing they always stressed was deer and birds of prey require a federal license to rehab and you get inspected every year. Since we really don't have the area to dedicate to caging birds of prey or deer we passed on that license. Sounds like you are going to have an interesting time!!!!!![]()
As for loose dogs, had law officer tell me that here in Cumberland County, any dog entering my property can be shot and especially if it acts in a threatening manner. I think most all counties have that policy but you can check to be sure. I usually don't have much of a dog problem......more of a neighbor who likes eating chicken problem....and he isn't a teen![]()
Welcome to all the new folks, cute pig Mary and enjoyed meeting you, hope we didn't bother you too much with the kids, but all the kids did seem to have fun meeting each otherYou all have such pretty goats, makes me want one![]()
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You can replace white flour with whole-wheat flour cup for cup. For every cup you exchange, add five teaspoons of water. Add additional flour only when needed while shaping. If you are making bread with 100 percent whole-wheat flour, add two teaspoons of vital wheat gluten per cup to create a stronger structure and higher rise. For each teaspoon of wheat gluten you use, add another one and a quarter teaspoons of water. If using 100 percent whole-wheat flour, allow the dough to rise in volume by just one and a half times, as opposed to the typical two times. The same can be said for Quinoa flour and buckwheat, however almond and rice flour tend to be an "acceptable" white flour substitute. Rice flour does NOT rise very well and thus you will need to add the vital wheat gluten (if you do not have issues with gluten) or something else (I don't know what as I just use the vital wheat gluten) to give it some "fluff". Do know that it will always be heavier than traditional white bread and usually heavier than most store bought wheat bread. Feel free to experiment and use a variety of combinations. I LOVE King Arthur flours and they have a wonderful website filled with recipes, tips and even a bakery hotline to assist you should you have issues with your baking!! They also sell whole wheat BREAD flour as well as other flours - pastry, cake, oat, almond, etc... I am a big KA flour nut!! If you want to check them out the website is:
