POP (Poorly Organized Post)

Jan 06, 2010 18:57

Seed potatoes: ordered and paid for
Also, got some lettuce seeds and the Swiss chard seeds for the year. 
Swiss chard is actually in the same family of plants as beet, but the greens are more like spinach than beet greens.  Now you know.
We still have some unused seeds from last year, and some harvested from last year's crop.  They're not patented GE ( Read more... )

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gryphonwing January 7 2010, 00:46:35 UTC
I do bread! Not that I'm an expert or anything, but I think you'll do fine. If I still lived in Maine I'd give you some of my sourdough culture (his name is Desmond) but I haven't yet succeeded at freeze-drying him for sending to friends.

Bread is fun and mostly easy. Just remember that whatever the recipe says is an approximation - temperature, humidity, age and type of flour, and the strain of yeast all matter. So go by feel. Which is trickier starting out, of course. :)

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canadageorges January 8 2010, 00:08:48 UTC
Yeah, I'm digging the 'organic' nature of bread baking. I think I just used that word wrong, but think Drawing 101 and gesture-sketches... that's what I mean.

Today I made one of the loaves cinnamon swirl. Or, at least, I think I did. They're on the final rising, so it will be an hour or so before if find out if it passes or fails.

I've been thinking about starting a sourdough starter, but it is winter and we are moving in two months and I may just put it off until after.

Oh, and on approximations... I was pretty panicky the first time I made bread all by myself and the dough would only accept about 3/4 of the flour called for. It failed (kind of badly, but I ate it anyway), but not because of that... I misread the recipe and tried to bake a 2-loaf recipe as one ginormous "artisan" loaf... oops.

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