tag:blogger.com,1999:blog-8603107829473043654.post2595280076632180015..comments2024-03-28T01:32:46.604-04:00Comments on 66 Square Feet (Plus): 2nd Boule, AVMariehttp://www.blogger.com/profile/13632520557553405790noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8603107829473043654.post-8777945462559850312014-04-01T13:22:20.228-04:002014-04-01T13:22:20.228-04:00Sorry, Carrie! Are fermented grains any easier on ...Sorry, Carrie! Are fermented grains any easier on your system? My friend Sarah credits fermented grains, and sourdough, with a much easier digestive life.<br /><br />120 Abyssinian glads! Wow - those are going to smell very good!Mariehttps://www.blogger.com/profile/13632520557553405790noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-91738196218686387982014-04-01T13:17:01.008-04:002014-04-01T13:17:01.008-04:00You can't know this, Marie, but you are slowly...You can't know this, Marie, but you are slowly torturing this avid fan. I got the Celiac diagnosis back in September. Of course, the lifestyle change is worth it, because literally for the first time in my life I feel good all the time. But then I look at those pictures. Sigh. <br /> <br />On a completely unrelated note, I went to a Costco for the first time in my life this weekend (bit like going to IKEA - I left with a tic in my left hand) and purchased a bag of 120 Abyssinian gladiolus bulbs for $11, as well as some bags of 12 lily bulbs for the same price. I thought of you and your new space and figured I would mention this in case you were looking for any bulk. I was, and I sure found it. <br /> <br />Back to my gluten-less life now. Boo. Carriehttps://www.blogger.com/profile/05856710809802056227noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-29202648988106178952014-04-01T12:27:38.059-04:002014-04-01T12:27:38.059-04:00Your loaves look beautiful! sometimes you get di...Your loaves look beautiful! sometimes you get different loaves just because the humidity/temp/drafts is/are different. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-53920527686134799952014-04-01T10:50:23.439-04:002014-04-01T10:50:23.439-04:00Congrat's...very nice. As a carb addict, home...Congrat's...very nice. As a carb addict, homemade sourdough is at the top of my addiction. I have a sourdough starter in the back of the fridge that is more than a decade old (actually started in '97). When not in regular use, it may not get fed for months, however it has never gone bad or ceased to come to life when brought into the warm kitchen and fed. Within a few days it's ready to go. My sourdough buddy is fed with a combo of organic dark rye, whole wheat, and unbleached flours, and bottled spring water. Less wasteful than having to feed a new starter for a couple of weeks if you don't bake regularly.<br /><br />Lately it's been loaves inspired by Tartine Bakery in SF. I like their folding technique. <br /><br />In the fall try an apple starter (you need to use an unwashed organic apple, preferably just picked, covered in yeasty bloom) - excellent for loaves of apple walnut sourdough. Some use grapes, and i've seen a cumin starter as well...<br /><br />Cheers,<br />JakeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-14439243251136431412014-04-01T10:00:51.432-04:002014-04-01T10:00:51.432-04:00I've heard that using a non-stick silicone mat...I've heard that using a non-stick silicone mat instead of a wooden board will solve the sticking to the board problem. Haven't tried it yet but it may be worth experimenting. Of course, it will still stick to your hands.Nora Bnoreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-83839730852475920002014-04-01T09:47:56.336-04:002014-04-01T09:47:56.336-04:00We are working in tandem! I had been trying to get...We are working in tandem! I had been trying to get some starter going all winter -- but our house is just too cold. Brooklyn son came to the rescue by donating some of his starter. I've made no-knead bread with starter many times in the past. This time, I did the more lengthy folding method with proofing, then baking on a pizza stone. My loaves look much like yours, but I wasn't happy with the crust. Next time, I'm going to use the same prep process but go back to baking them inside the Le Creuset. Judith Rosshttps://www.blogger.com/profile/12079409605010969088noreply@blogger.com