ElsieD

It's wonderful to see you decided to post about your travels. Some memories will be difficult for you, but I wish you much more happiness than sadness as you traverse this next chapter in your life. I shall be following along, giving you hugs if and when you need them.

Thank you. Yes, it was the first recipe, the one from Jill. It was so easy, essentially put everything in a bowl, knead with your KA, proof, knock down, shape, add topping, rise, bake. It's hard for me to compare it to Dave's but I'm happy enough (very) that I can stop looking and make this bread. I also decided that from now on I'll bake it in my larger Pullman pan. The slices from the one I made today don't fit my toaster.

I made the Guardian recipe today. Picture attached. As you can see, no two baked up the same. For some reason, the butter "clotted" if you know what I mean. I guess the batter was too cold or butter a bit too warm when it went in. I baked just 6, with the remaining batter I'll warm it up enough to melt the butter, then bake those. I'll be curious to see how those turn out.

Here are a couple of pictures of the multigrain bread. I followed the recipe except i used a soaker as mentioned and used 3 tablespoons of honey, not 2. The bread needs more salt, and that's coming from someone who is not a salt lick. I did have to add more flour to the mix but next time I will either a) not soak my seeds or b) adjust the amount of water used in the soak. I can always use more flour/water if needed. But, I have to say that this bread is absolutely delicious and I'll be making it again and again. Thank you @PatrickT!

Concierge just called up. Looks like my Amaranth arrived early so will do the soak tonight.

So, I will be using about 125 gms of seeds. The recipe calls for a total of 1 1/2 cups water. I will soak the seeds in 125 gms of water. I still use 1 1/2 cups of water or 1 1/2 cups minus 125 grams? Sorry to be such a bother. I'm not normally this obtuse!

What an amazing loaf. Do you have a recipe for it or does it use sourdough?

Are you posting a picture of said loaf?

If I read your post correctly, if my seeds weigh 70 ounces, I would take 70 grams of the water called for in the recipe and use that to soak the seeds? Then deduct the water used for that from the water called for in the recipe, and use that in the rest of the recipe? I will have Amaranth seeds Monday so will do an overnight soak Monday night.

@PatrickT posted 2 videos above that showed how to make multigrain bread. I'm curious about something. One requires you to make a soaker of the seeds, the other does not. One requires you to toast the seeds (soaker method) first, the other does not call for toasting the seeds. The first one I'm going to try calls for the non-toasted, non-soaker method. However, toasting and soaking the seeds first 4appeals to me. Do I need to adjust the amount of water the recipe calls for if using the soaker method? Anything else I should be aware off if I do this? Comments appreciated.

Wow, I just watched this and this bread looks amazing. I'm going to get the ingredients for this one too. Thanks again.

Thank you! I need to buy some of the items and when I do, I'll post my results.

Once upon a time, I was introduced to Dave's Killer Bread by @Smithy. We frequently bought the 21 grain bread and really, really liked it. Unfortunately they no longer sell it in Canada, at least not in these parts. I would like to make it, does anyone have a recipe for a bread that would be a decent replica? TIA! Edited to add: looking for a non-sourdough recipe.

I have one. My only quibble is that sometimes the seal doesn't hold but I don't know if that's a problem with the bags I use or with the unit. Overall, I'm very happy with it.

You sure it's still in there? The can hasn't "blown it's top" so to speak?

Welcome to this wonderful forum, @MissTaurus.

Welcome to the forum.

This is what i use:

I too have aprons (mine have mostly cat motifs) that I seldom use. My clothes also have the stains to prove it. Every now and then I'll wear one as these were given to me as presents and to never wear them seems....unappreciative of the gift. It is interesting to note that the givers of said aprons are not much interested in cooking. Maybe they are the types to wear aprons?

No trick. I just dice them as you dice anything else. I had a few pieces, mostly from the outside layers, that the machine did not dice.

I have both the 8mm and 12mm disc's. I use them both, probably in equal measure.

We're calling this Mulligan Soup. It's what's for dinner tonight along with focaccia currently baking in the oven.

Good, aren't they! I have a full chocolate and a full fruit one in the freezer, along with most of another chocolate one. I'll be sad when they're gone. These are from Gouter.

Sent you a PM