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So the salvaged 9-volt connector is just to hold the purchased one you'll actually use?
"Velcro-backed sandpaper" - I assume that's the loop side. Good way to get it to stick all over. Adhesive might work, but sawdust is hard on constantly-sticky glue - you might have to scrub it off and reapply every few uses.
You could, but I go through a lot of sheets of sandpaper - the grit wears off or gets clogged with sawdust. You might have to make a lot of sandpaper balls - and getting the bolt centered in the dowel/ball is the complicated part. Try it, but I suspect disposable sandpaper on a solid base would be a lot easier.
Thank you! I have a waxed cotton hat from Ireland that I've been using as a rain hat for 15+ years. It's still pretty waxy in some places, but where it touches my forehead and parts of the brim are about back to plain cotton. I bought their wax (much softer than your bar) and rewaxed, but they didn't give instructions - nothing about heating it to incorporate the wax. So now it's cotton with wax on. I'll use your instructions, and expect to get my lovely hat back as good as new!
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Great! Thanks - now I can just follow your recipe and not have to apply others.
That is, I'd love to see your recipe for the cinnamon rolls.
Yum - sounds delicious! I will definitely try it soon. Thanks!
I'd love your cinnamon roll dough - I hate throwing out part of the starter. Though mine's not fed with milk or sugar, so it might be more complicated. I do have one starter I'm feeding with yogurt whey (the others are water and white flour, and water and whole wheat flour).Mine's also from an ancient starter - the great (great?) grandmother of the person I got it from brought it over in gold rush days. It lasts beautifully in the fridge - I feed it only about once a month, and I do stir the hooch back in. It's still not very acidic, which is how I like it - only mildly sour.
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True - more than just flavor. But it's not the major raising agent - that's the other yeast - so even if the sourdough isn't very active (bubbly) after one feeding it will still work.
If you have a healthy sourdough starter and store it in the fridge, you can go a couple months between feedings (I do, regularly). It gets a layer of dark liquid on top, I just stir it back in when I finally get around to feeding. It usually takes a couple feedings to get the sourdough really active again - but for a recipe like this, with added yeast, it would be fine with one feeding. The recipe is mostly using the sourdough for flavor, not as the primary raising agent.And the recipe looks great - I'll be trying this bread. Maybe not all the toast variants, but definitely the bread.
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