Sandy Cromwell wrote:
Erica Wisner wrote:The version we've added to this thread should be defect-free. Please let me know how it works for you!
Is it supposed to start at Chapter 4? What happened to the first 3 Chapters?
paul wheaton wrote:Simply: I made this site to talk about the stuff I like in a way I like. This seems to work great with thousands of people. If it doesn't work for you, then good luck on your next adventure to find your favorite community.
Richard Lemons wrote:I use one similar to the Strongway Garden Cart. Very easy to push, even when loaded.
Destiny Hagest wrote:I stumbled across this product while doing a bit of research the other day though, and I’m anxious to download it and give it a try.
Amy Gardener wrote:Hey I love that composting in place suggestion from Redhawk. So much easier on the back!
...To narrow down my broad zone 7, I also looked at latitude and altitude. In my case, there are only two places on the globe with the same altitude and latitude: one in Afghanistan and one in China. Amy
Ellendra Nauriel wrote:...if you can find a sturdy ice cream churn, I've found they do a surprisingly good job at kneading bread dough. I have these little hand-cranked ones that are meant for making a single serving of ice cream, I think they were 50 cents each at a garage sale. But they're just the right size for a 1-2 person loaf. And they hold the dough well enough I can crank it while doing other things around the house. I just take my dough with me.
Kimbo Baugh wrote:Experimentation is the best way to go. A good starting point is a 1:2:3 loaf - 1 part leaven/starter, 2 parts water, 3 parts flour (by weight). For salt, use 1% of the entire dough weight, or 2% of the weight of the flour.
Ebo David wrote:Sorry that I was not able to find/get a copy myself.