tag:blogger.com,1999:blog-7984302082380513959.post8768046930530500900..comments2023-10-06T01:00:20.671-07:00Comments on funkiefoodie: Baking bread with Anita's organic stone ground flourfunkiefoodiehttp://www.blogger.com/profile/17301852111405616577noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7984302082380513959.post-86083562038423513882010-01-20T14:09:59.311-08:002010-01-20T14:09:59.311-08:00Dear Tamater Sammich,
Very interesting point abou...Dear Tamater Sammich,<br /><br />Very interesting point about the acid as conditioner, great idea for the doughmatoes. I want to do a post on sourdough starter and I'd like to attribute the recipe to you. West coast seeds has a variety of strawberry that you can start in January, I'm thinking of getting some, maybe a swap with you on some items, my plots will be small? Thanks for stopping by.funkiefoodiehttps://www.blogger.com/profile/17301852111405616577noreply@blogger.comtag:blogger.com,1999:blog-7984302082380513959.post-73656507440550752492010-01-20T13:51:54.445-08:002010-01-20T13:51:54.445-08:00It was the climbing heritage toms espaliered along...It was the climbing heritage toms espaliered along the 6' fence that just would NOT stop producing this year. They were getting smaller,(golf ball sized) but the flavour was still great. <br /><br />Yeah, I know, poor me, with this horrible problem. But by October's end, I REALLY was at the "stick a fork in it, it's dawgone DONE." point with canning, so I tossed the many dozens whole, into freezer bags labelled "doughmatoes."<br /><br />The night before bread day, I fill a certain sized bowl with them, and leave it out til morn, when they get whizzed up in the personal blender; That's my bread liquid. The acid, as when you add lemon, is a fine conditioner. <br /><br />Girlfriend, your blog is mighty lovely, as is the risen dough photo today.<br /><br />I'll send you some seed or maybe better, start you a couple plants from that seed.tamater sammichhttps://www.blogger.com/profile/11079343206229909686noreply@blogger.comtag:blogger.com,1999:blog-7984302082380513959.post-40029171564052599972010-01-19T16:02:11.822-08:002010-01-19T16:02:11.822-08:00Hi there,
This looks wonderful. I love that you ...Hi there, <br /><br />This looks wonderful. I love that you are improvising your bread baking with all types of liquids; I'm a reluctant baker, but you've inspired me to try. <br /><br />I'm also your newest follower. Happy to have found your blog!Banuhttps://www.blogger.com/profile/04849690089516038091noreply@blogger.comtag:blogger.com,1999:blog-7984302082380513959.post-27299083833169790592010-01-17T11:37:32.622-08:002010-01-17T11:37:32.622-08:00Thank you Sarah. The French Alps... mountain pers...Thank you Sarah. The French Alps... mountain person... watermill. Very interesting! It will be a pleasure to link up.funkiefoodiehttps://www.blogger.com/profile/17301852111405616577noreply@blogger.comtag:blogger.com,1999:blog-7984302082380513959.post-40790179752587823472010-01-17T11:18:49.250-08:002010-01-17T11:18:49.250-08:00Hi
I came across your lovely blog and thought you...Hi<br /><br />I came across your lovely blog and thought you might like to take a peek at mine. I <br /><br />live in the French Alps and write about food and renovating our old watermill. Would you be interested in exchanging links? I am now following you.<br /><br />Sarah <br /><br />http://atasteofsavoie.blogspot.com/<br /><br />email: atasteofsavoie@gmail.comSarahhttps://www.blogger.com/profile/04288213616566484611noreply@blogger.com