tag:blogger.com,1999:blog-2550384224965851130.post4726536412970322054..comments2023-07-30T11:20:10.640-06:00Comments on An Avenue Homesteader: 100-mile diet Bread for EdmontoniansCarissa Haltonhttp://www.blogger.com/profile/01273164231288148297noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-2550384224965851130.post-45509978073141150322012-08-28T23:05:51.124-06:002012-08-28T23:05:51.124-06:00Hope you find a great space, Happy Soles! Perhaps ...Hope you find a great space, Happy Soles! Perhaps we will run into each other on Alberta Avenue? Great community if you're in Edmonton(:Carissa Haltonhttps://www.blogger.com/profile/01273164231288148297noreply@blogger.comtag:blogger.com,1999:blog-2550384224965851130.post-59109626116034188562012-08-07T13:55:53.039-06:002012-08-07T13:55:53.039-06:00What a great post:) and I love Gold Forest Grains ...What a great post:) and I love Gold Forest Grains too:)<br /><br />Your blog has been very inspiring to me ..to the point where my husband and I will be looking for our little "urban homestead next Spring. We'll be renting but I'm hoping our future landlords will be open to use having a huge garden and may even have a fruit tree or two already:)Fionahttps://www.blogger.com/profile/17297142234812921489noreply@blogger.comtag:blogger.com,1999:blog-2550384224965851130.post-39782418913271740152011-03-20T12:07:39.643-06:002011-03-20T12:07:39.643-06:00Hey Carrisa, I tried the bread twice & it was ...Hey Carrisa, I tried the bread twice & it was a hit both times. It was my first time following a recepie in a long time....I most always alter every thing I get my hands on. I did kneed it in my bread machine & then baked it in my oven. I split the dough in half & got two for the prise of one.Baked it for 20 min. Had to cover the top with foil to keep it from browning too fast. Just yesterday I made a batch of buns with it.....went great with the Chilli. The next bath I will add a T. of molasses.... Till next time.......Thanks for shareing....Wynn Annnoreply@blogger.comtag:blogger.com,1999:blog-2550384224965851130.post-62744285385725159432011-03-10T23:50:29.955-07:002011-03-10T23:50:29.955-07:00Let me know how it goes, Wynn Ann!Let me know how it goes, Wynn Ann!Carissa Haltonhttps://www.blogger.com/profile/01273164231288148297noreply@blogger.comtag:blogger.com,1999:blog-2550384224965851130.post-60566714747915302012011-03-10T12:16:00.073-07:002011-03-10T12:16:00.073-07:00This looks like a good bake, & since I have al...This looks like a good bake, & since I have all the ingred. at home I will try it today...thanks for shareing.Wynn Annnoreply@blogger.comtag:blogger.com,1999:blog-2550384224965851130.post-36010436779609073242011-02-28T10:52:37.183-07:002011-02-28T10:52:37.183-07:00Hey Andrea- yes! you are so right about the belly ...Hey Andrea- yes! you are so right about the belly look. I shaped it as a donut. Perhaps it was a subconscious kudos to my Cook Off friend Katy--- "Way to push another one out, girlfriend!"Carissa Haltonhttps://www.blogger.com/profile/01273164231288148297noreply@blogger.comtag:blogger.com,1999:blog-2550384224965851130.post-68383824223287712582011-02-28T10:50:53.099-07:002011-02-28T10:50:53.099-07:00THanks for the tips John- Queen of Tarts is certai...THanks for the tips John- Queen of Tarts is certainly someone who knows bread! I'll continue to experiment and report back. THe biggest difference I notice with your flour is that it is a lot finer than even the white flour I generally use. In this recipe, however, I didn't use any more water than usual and it seemed to work fine. The flavour- with the hemp and flax- was really superb. It was much lighter than 100 % whole wheat bread I usually make.Carissa Haltonhttps://www.blogger.com/profile/01273164231288148297noreply@blogger.comtag:blogger.com,1999:blog-2550384224965851130.post-67227928698587427512011-02-28T09:38:45.747-07:002011-02-28T09:38:45.747-07:00Most people using this true whole grain flour are ...Most people using this true whole grain flour are finding success with adding maybe a quarter more yeast and some extra kneading. Laurel at Queen of Tarts and Owen at Prairie Mill Bread both told me to add a little more hydration than usual also. I am getting our bread dough to double in about an hour when rising and that is without added gluten. I think that because this flour is not sifted, there is just that extra amount of bran and germ that interfere with the protein. A little tweaking and you'll get better results with your rising I am confident. More important than anything though...how did it taste? It looks great.goldforestfarms.blogspot.cahttps://www.blogger.com/profile/03000577922412768699noreply@blogger.comtag:blogger.com,1999:blog-2550384224965851130.post-91418047408784002762011-02-28T07:12:14.336-07:002011-02-28T07:12:14.336-07:00This looks so delicious. And forgive me, but the ...This looks so delicious. And forgive me, but the loaf uncut looks like a pregnant lady's belly. ha!Ashley @ Root And Twighttps://www.blogger.com/profile/04318142287266832407noreply@blogger.com