Lif Strand

I've already commented but I wanted to add:

If I was looking for info about alternatives to a wood stove or specifically for a RMH (which I have done) I would not have any patience for the old page (which I didn't when I first came across it). I wanted information, not huge cartoon graphics that required scrolling past to look for the actual information, or to pay for information without first having a better idea of what that info would be.

I do not watch videos as a first/only choice when I'm looking to find out about a product. That is what happens on social media - you're forced to look at a super-long video that claims a lot and then ends up with a person having to buy something to find out more, only to find out that whatever it is wasn't worth the money.  

What I love about the new page is the fact that it's not cute, it's informative. It flows well without excessive imagery that doesn't actually provide information. Every section is clearly about relevant information without taking up excessive space.  

One final comment: If "world domination" is the aim, then I think you should consider that many folks will be seeing the information on the page for the first time. They may not know who Paul Wheaton is or what Permies is.  I think an About link at the very bottom a Permie's page with Paul's creds on it, along with the other links already there , would be a good idea.

I think the page https://richsoil.com/free-heat is a HUGE improvement.  Too much space on the old page is used up with images that don't provide any actual information.

I do have an issue with the phrase "Free Heat", particularly as used with the things you're offering. The Free Heat Movie is not free!  The Free Heat 3D plans are not free!  Better to put Free Heat in italics to show that it's a title phrase, not a description of the movie or plans., as you did in the 02 / SEE IT IN ACTION section.

Lead Foundation has a bunch of reels showing what they are doing in Tanzania.
Here's a quick one showing the half-moon basins they're creating there: https://www.facebook.com/reel/1390429166056913/?s=fb_shorts_profile&stack_idx=0

What a shock to see my name in the winners list! Thank you so much! I'm super excited!

Saralee Couchoud wrote:I would like the recipe also please. I just 2 kinds of sourdough starter in the mail, French style and Italian Italian island style. Not sure what the difference is but I guess I'll find out

I think I'm going to stop looking for my old recipes and just use this one by Kate Downham at https://thenourishinghearthfire.com/2026/09/03/fresh-milled-flour-sourdough-boule/  
It's pretty much what I remember from my recipe, plus there's a lot of good stuff about flours and Dutch ovens to check out.

Saralee Couchoud wrote:I would like the recipe also please. I just 2 kinds of sourdough starter in the mail, French style and Italian Italian island style. Not sure what the difference is but I guess I'll find out

I can't share the old recipe I was using yet because I haven't found it in my files or on one of the many loose pieces of paper in the box full of loose papers I'm supposed to go through to see what can be tossed out!

Diid the starters you got come with recipes? If so, I'd go with those to begin with. I've never heard of French or Italian style starter - but I guess it's yeast that originally came from the two different places?  I'd like to know what the difference is between the two is, as well.

May Gardner wrote:Hmm, that's odd, looks like it's available to me, and it's on sale it seems.

I was looking at another of their pages where it showed all models, and each photo had "sold out" on it - or so I thought! I just needed to scroll down further and the kit was there, still available, so I did just now order it and the order went through, so we shall see! Thanks for checking it and letting me know!

May Gardner wrote:The model is called a 'Kit'.

Sold out! They're all sold out except for the most expensive one.

May Gardner wrote:Well, I don't know how much this would help you, but I experimented and have a no-knead refrigerator recipe I like for either baguettes or sourdough (depending on how long I keep it in the fridge, and if I use part from the last as the starter on the next).

I love the idea of baking in the GoSun. What model is that?  I have always wanted an excuse to get one and maybe this is it!

But I think I'm not understanding what you're doing with the dough completely. The ingredients list shows what appears to me to be the initial mixing of dough. But how do you change the ingredients or process when you use part of the last dough as the starter on the next?

I can't believe it's been four years since I posted about finding a new no-knead recipe and finally making a sour loaf. AND I can't believe that I didn't ever share the source of the recipe - because now even I don't have it!

Oh noooo!

I gave up on the last starter when it finally went moldy. I have to start the whole process over, because here is what I want to master to make a loaf of sour sourdough:
1) Home-made starter that will be used as a no-discard starter, and
2) No-knead dough.

Is this crazy? Sourdough purists say I am but I keep thinking about how unlikely it is that in the past people on the move who wanted bread would have time to go through all the steps that all the recipes of today call for. I don't have the patience for it. My schedule is unpredictible and a recipe that requires a stopwatch is not a recipe for me.

I'll see if I saved any of the recipes that might be the last ones I used. If I find them, I'll share them!  

>>  If you already do any of this, please share with me! Thanks!