ElsieD

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

@Shelby. What's in the broccoli salad? It looks really good.

I'm not @DesertTinker but I did do up a couple of ham and cheese sandwiches in the A4 a couple of weeks ago.. That was my first time using it. I had the lid on, but the temperature i started with was way too low so it was taking forever to toast and melt the cheese. Once I cranked the heat up, it worked well. Nice and toasty, cheese melted.

Here in Canada, Costco Business centres sell chicken wings that are 6 - 8 wings per pound.

Thanks for taking us along. I find your travel blogs fascinating as they take me somewhere I'll never get to.

Are you related to @JoNorvelleWalker ?

Thank you. Can you tell me the company's name? Maybe I can contact them and find out who they supply in Ottawa and go from there.

Thanks for the suggestion but I'm trying not to buy alcohol that I might use once a year or less. I have a cupboard full of various kinds, most of which was accumulated when I drank the stuff. Now I only drink white wine so most of it just sits there. I do use marsala and spiced rum and the occasional something else like black currant liquor. Here is my collection of seldom used liquors: