Introductions

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Normal topic Hello from one story!
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Normal topic Anyone still here?
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Sun, 2016-11-27 17:58
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by jacob burton
Sun, 2016-09-04 21:44
Normal topic Oh, what have I done!
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Tue, 2016-07-12 18:08
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by jacob burton
Wed, 2016-06-15 09:37
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Tue, 2016-04-26 18:59
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Normal topic Hello, I'm Chase!
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Thu, 2016-01-28 12:15
Normal topic Hola.
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by Britabroad » Fri, 2016-01-15 04:04
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by jacob burton
Fri, 2016-01-15 17:45
Normal topic Aspiring home chef says hello, from Vancouver Island, BC!
by SauteSister27 » Sun, 2015-12-27 13:29
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Thu, 2015-12-31 16:32
Normal topic Greetings from the Philippines
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Mon, 2015-12-21 16:23
Normal topic Re: What is your death row meal?
by Anonymous » Tue, 2011-05-17 23:27
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by Anonymous
Wed, 2015-11-11 23:06
Normal topic Re: What is your death row meal?
by jacob burton » Sun, 2011-05-15 23:01
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by jacob burton
Wed, 2015-11-11 23:03
Normal topic Greetings From Downunder , Brisbane Queensland
by 4thejoy » Mon, 2014-03-03 03:33
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by Farmers Friend
Wed, 2015-11-11 23:00
Normal topic New Here, Not a Chef, Just a Family Cook
by LizAbbott » Sun, 2012-06-24 23:00
18
by Jacobite
Wed, 2015-11-11 23:00
Normal topic Re: What is your death row meal?
by Anonymous » Sun, 2011-05-15 22:58
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by GreenBake
Wed, 2015-11-11 23:00
Normal topic Hi from Cincinnati, OH
by joesuhre » Mon, 2013-01-28 20:31
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by Margaux
Wed, 2015-11-11 23:00
Normal topic Getting off my rear-end.
by Jacobite » Wed, 2011-11-30 18:30
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by Jacobite
Wed, 2015-11-11 23:00
Normal topic Hello all
by Anonymous » Fri, 2011-12-16 21:26
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by Bigeasy-T
Wed, 2015-11-11 23:00
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by RabbiBeth » Sun, 2014-08-17 16:30
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Wed, 2015-11-11 23:00
Normal topic Kudos to Stella
by Anonymous » Mon, 2012-09-03 05:47
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by jacob burton
Wed, 2015-11-11 23:00
Normal topic Hola de Honduras
by labradors » Wed, 2011-05-18 11:18
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Wed, 2015-11-11 23:00
Normal topic AWOL
by Jacobite » Wed, 2013-05-15 04:04
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Wed, 2015-11-11 23:00
Normal topic Hi Everyone - here from NJ
by Anonymous » Fri, 2012-02-03 06:36
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Wed, 2015-11-11 23:00
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Wed, 2015-11-11 23:00
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Wed, 2015-11-11 23:00
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by Anonymous » Thu, 2012-03-01 14:14
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Wed, 2015-11-11 23:00
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Wed, 2015-11-11 23:00
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Wed, 2015-11-11 23:00
Normal topic Simple Forum Inquiry..
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Wed, 2015-11-11 23:00
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by Slicer-N-Dicer » Fri, 2014-01-17 11:56
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Wed, 2015-11-11 23:00
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by dk » Sat, 2012-04-21 15:28
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Wed, 2015-11-11 23:00
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by Farmers Friend » Sat, 2015-05-16 23:03
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Wed, 2015-11-11 23:00
Normal topic Happy New Year 2013 From New Member
by Margaux » Mon, 2012-12-31 16:15
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Wed, 2015-11-11 23:00
Normal topic Hi from the Island
by Anonymous » Fri, 2011-09-16 06:01
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Wed, 2015-11-11 23:00
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by Paintedlady » Mon, 2014-02-03 16:40
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by rwjudd » Sun, 2014-03-02 12:45
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Wed, 2015-11-11 23:00
Normal topic Greetings from the new Stella Culinary Web Developer!
by Anonymous » Sat, 2012-05-05 07:13
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by BrianShaw
Wed, 2015-11-11 23:00
Normal topic Hello from Perth, Australia
by Doughboy » Mon, 2015-08-17 18:51
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by jacob burton
Wed, 2015-11-11 23:00
Normal topic Hello from South Louisiana
by crimsonfancy » Sat, 2013-01-26 11:31
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Wed, 2015-11-11 23:00
Normal topic Hello, New here from Birmingham, AL area!
by Anonymous » Fri, 2011-09-30 09:08
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Wed, 2015-11-11 23:00
Normal topic The artist formerly known as Pampered Non-Chef
by Anonymous » Wed, 2011-12-14 06:42
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by BrianShaw
Wed, 2015-11-11 23:00
Normal topic Excited to be a new member!
by dwoods1113 » Sun, 2014-07-20 07:40
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Wed, 2015-11-11 23:00
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Wed, 2015-11-11 23:00
Normal topic love the friendly site and just couldn't pass it up!!
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Wed, 2015-11-11 23:00
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by Bigeasy-T
Wed, 2015-11-11 23:00
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Wed, 2015-11-11 23:00
Normal topic Osiyo
by elkahani » Fri, 2012-09-14 19:27
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by elkahani
Wed, 2015-11-11 23:00
Normal topic Just moved over from FCS lol
by Liam » Thu, 2011-06-23 06:58
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by jacob burton
Wed, 2015-11-11 23:00
Normal topic Hello from the UK!
by disser » Mon, 2013-12-02 18:21
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by jacob burton
Wed, 2015-11-11 23:00
Normal topic HELLO Please allow me to introduce myself.....
by carolwithnoe » Wed, 2012-02-15 16:33
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by Jacobite
Wed, 2015-11-11 23:00
Normal topic With much appreciation
by Sprout » Sun, 2015-02-01 13:32
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by jacob burton
Wed, 2015-11-11 23:00
Normal topic Bob in Seattle
by Avondell » Wed, 2012-10-10 19:12
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Wed, 2015-11-11 23:00
Normal topic Hello from the midwest!
by Anonymous » Mon, 2011-07-25 15:19
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Wed, 2015-11-11 23:00
Normal topic Greetings friends
by MadMadamM » Wed, 2014-01-15 21:00
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Wed, 2015-11-11 23:00
Normal topic Hello from Airdrie Alberta Canada
by Anonymous » Tue, 2012-04-10 08:23
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Wed, 2015-11-11 23:00
Normal topic pursuing a new passion
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Wed, 2015-11-11 23:00
Normal topic Hello From MN
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Wed, 2015-11-11 23:00
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Wed, 2015-11-11 23:00
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Normal topic Greatings from the great white north
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Wed, 2015-11-11 23:00
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Wed, 2015-11-11 23:00
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Wed, 2015-11-11 23:00
Normal topic New guy here!
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Wed, 2015-11-11 23:00
Normal topic Hi All!
by wamoomaw » Tue, 2011-12-13 08:57
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Wed, 2015-11-11 23:00
Normal topic Salutations From The Pit
by Dishie » Mon, 2014-06-16 20:54
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Wed, 2015-11-11 23:00
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Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 7

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0