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PS watch out for hot Dutch ovens. The lid bit me this morning
Flour cups-to-weight is notoriously inaccurate, as the volume will vary greatly depending on how packed the flour is, but try this: http://lmgtfy.com/?q=how+many+cups+of+flour+is+one+pound
What an awesome project! I have so many great memories of bombing down our rural road as a kid on my flexible flyer. How would you say the control and stability compares to a traditional runner sled?
I completely agree about the preheated container. I have tried lots of other ways, such as a pizza stone with a heated cast iron pan under that I dump water into, but the covered dutch oven seems to give the best crust.
It is very common to measure ingredients by weight, as it is much more precise, especially with things like flour. Particularly in baking bread, where recipes are often expressed in 'baker's percentage', with ingredients shown by % weight in relation to the amount of flour. To answer your question, 1 gram water is equal to 1 ml, so the conversion is easy between volume and weight.
Hah, yes my recipe is a hodgepodge of metric and imperial. My scale does both but 1lb flour and 300grams water are easy for me to remember since they are nice round numbers. I prefer to measure by weight whenever possible as it usually saves me from washing some measuring cups, especially for recipes with a lot of ingredients where I can add everything in one bowl and hit the tare button to zero out before each ingredient.
This guy is legit and has posted instructions. http://breadtopia.com/make-your-own-sourdough-star...He will also send you some starter for a few bucks if you don't want to catch one. I got my current starter from a neighbor by posting on my local nextdoor.com.
Hah! My old starter was named, "Fred!" Unfortunately, he died from neglect and the new starter I got from a neighbor a couple years ago did not come with a name.
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It is fully cooked in the microwave and ready to eat
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I'm not sure if I'm missing something, but your barrel appears to only have 6 holes across and there are 12 tines.
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I'm not sure how long it will keep in the fridge, as we usually eat it all the same day! I also have frozen it in a freezer bag and then warmed up in the oven about a month later and it was still good.
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One thing I have found, is that if you find a tree with a lion's main, it will often produce for several years, so it's good to make a mental note(or gps it)
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That was fun. This will really improve my Halloween graveyard. Thanks!
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Thank you. I use BPA free containers that are specifically labeled as microwave safe(lid and container), but a glass casserole would work fine as well.
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Agree to disagree, Tigerstripe. While beef certainly uses a TON of resources, if you look at the water requirements for alternative vegetable PROTEINS, many are higher than chicken or pork. Crickets are not on the list, but they probably beat out everything else. Looking forward to making this recipe for my vegan gf, although I'll sub agave for the honey.
Thank you for the kind words. It was so fun to make, I have decided to try and add one new "feature" to my yard each year.
Those look great!!Can you give some tips on how you are finishing them? Are you using paint or makeup to color them?Are you applying a base color and then blackening on top of that?
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