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Discussion in 'Random Ramblings' started by Wisher1000, Jul 28, 2012.
I haven't ever tried it, should it work better?
It might. It was used by the loggers for camp cooking. If interested, there is a place that will send you a start for free. It is Oregon Trail Sourdough.
Yes but, I grew up in northern Indiana and know and miss the Pawpaws that grew along Grandpas creek bank in the wood lot.
Some good eating in the fall!!
Any chance you can share a high-altitude bread machine recipe?
I'm in Corrales, NM, elevation 5000 and I haven't taken my bread machine out of the cupboard since moving here just for the fear things you mentioned. I've got adobe bricks...don't need baked dough ones.
Any viable recipe you can throw this way would be greatly appreciated!
Can't help it..giggling...in a chicken coop. Really? My step dad was a pro back in the 60's. For that area in Florida. I caddied for him quite a bit. Didn't ever golf until the 70's. Never did like it. Maybe it was the pulling the golf back around so much for my step dad.
Wait, you got lost on the golf course. giggling again...
We're a very rural area! It was a nice golf ball, too... had a pretty little rose on it. I can imagine some really broody biddy has claimed it as her own.
I still get lost in the town I live in. I've lived here 6 years.
Dsqard, next time I go golfing (if I get invited back) maybe I should bring my compass and take readings?
PS my guinea is back.
I spent 90 minutes Saturday morning delousing my flock because of him, and this is how he repays me?
Baaad guinea. SCG- you might just need to re-check out that guinea recipe. That'll fix the mite problem.
SCG you really shouldn't need a lensatic compass and topographical map to play a round of golf. Just sayin'... I now understand why you told me not to give you the map though.
ETA - Guinea hen back?
First of all, you should know I tried virtually every brand of bread machine there is, and the only one that works well, reliably, and consistently, is the Zojirushi, which is expensive, especially if you don't use it often. I use mine at least once a week, and have replaced paddles and the pan once each since I started using it three years ago.
I am at 5400 feet of elevation, and here is the recipe I use all the time (ingredients put into the pan in exactly this order), which comes out pretty consistently:
2 Tbl Olive Oil
1 1/2 cups water
2 tsp sugar - bare teaspoons, a little less won't hurt anything and might help if you are getting the too-rapid rise followed by collapse
3 1/4 cups white bread flour, or 2 1/4 white and 1 cup wheat, plus 2 heaping Tbl white, and check 5-6 minutes into initial mixing to see if it needs a bit more, sometimes it is a little too wet depending on ambient conditions
1 1/2 tsp salt, generous
2 1/2 tsp vital wheat gluten
2 bare tsp saf yeast (sometimes it says saf and sometimes not, I look for the bricks of yeast and freeze them, putting a jar at a time in the fridge)
When the machine beeps for any additions during the initial mix, I add 1/2 cup or so of sunflower seeds - not necessary, just makes for really nice toast