I should have made the statement about the mill in another thread I saw that had a picture of the mill in it. I apologize to both of you for not properly following the rules of posting in the bread section. Miss Norman you are part of the staff so please feel free to delete my incorrect posting. Once again, I truly apologize to the both of you. Thanks, Geno.
As a kid we ate dark German bread with peanut butter. We really liked it and I can't remember the name of it, but it was good. I love all breads, but I'm diabetic and have to my sugar when I eat it. Geno
Douglas, I guess I was making more of a statement about the mill and the relationship to guys who farmed and using the mill to make a better and healthier bread. The size of the mill doesn't look like it would be too big for the area on the dredge I was working. I hope this clarifies my post in this thread a little better, Geno.
My mom taught me how to measure the small stuff like salt and other things that go in bread by hand. She taught me how to use the palm and it really works. It might not be perfect, but I call it fudging a recipe and I can still make breads that taste good. I've been retired for 10 years now but I'm glad to be back on a bigger scale and ready to build the outside oven in the spring. Remember dry things are measured in regular measuring devices and wet things are measured in liquid measuring devices. I hope others chime in to say I'm right or wrong. Just my 2 cents about measuring. Geno
I bet it doesn't taste like bugs either. I wish they would quit the bleaching of our flours; they take away the good only to add them back in. I think the USA is like only 1 or countries that do it.
Bug flour - you'd never know it's in there. Geno
I used to make cornbread with beans on the river boats and the best cornbread is made with chopped onions, jalapenos and bacon. I also used to make hushpuppies with those ingredients as well. Let me tell you when you do it with those ingredients the taste is phenomenal, and you won't go back to plain cornbread again. Use bacon grease and buttermilk too it adds flavor you'll like. Geno
Thank you, sometimes I wish I had a bunch of people to feed but I am a diabetic, so my leftovers go to my niece, her husband and 4 kids. I will check back for the recipe and most of the things I grow I have looked to Permies.com for direction. It's hard when you're a force of one but I keep on pushing till I achieve most of the things I'm able to do. Looking forward to making that style of bread when my Rhubarb finally starts producing. Geno
When I worked on the river, I use to take my leftover bread dough and fry it. I would put powdered sugar on it and those guys/gals would eat it up. Has anyone used leftover bread dough in other ways? If you have post them here so everyone can see what you did with it. Thanks, Geno.
I have Rhubarb coming up so next year I should have enough for bread. Has anyone ever used Rhubarb for bread making? If so, could you post a recipe. The Rhubarb will be dehydrated so it will make it like some flour. Geno
I know I really want to win that mill but someone is gonna win it. If it's not me that's ok with me because one of you will and I found out a lot of great information in all the threads and the site. Paul, I received the playing cards and that is fast for the post office. Thanks for the replies and everyone who did and Miss Ginny too. Geno
As a gardener i save the sweet potato leaves - wash them and use on a salad. Could I dry them and then mill to add to a bread recipe? I usually compost all my stalks and leaves of foods I grow. Could I dehydrate edible leaves into a flour to add to a recipe? Any thought or ideas appreciated. Geno.