Beth Wilder wrote:. I'm gluten-free, so I made my starter with and feed it a blend of gluten-free mostly-wholegrain flours and aim for about a 100% hydration (1:1 flour:water if I understand right; I am not enough of a bread nerd to understand all the terminology or know it by heart.....I use my starter to make a batch of stovetop gluten-free flatbreads every other day or so, and that's been a hugely positive thing lately.
Joe Moon wrote:Thank you
They are PDF files.
For opening the files, it is often suggested that Adobe reader is used, but I find it a trial by stodgy dough to get it working.
PDF Xchange Editor is the best. Its faster and lets you edit the files aswel as view them. Without any Adobe fuss.
Often your Windows file manager can unzip the folder, and if not, 7zip is the best for that. Much better than Winzip.