Any updates on what's dealio with putting bread in. I searched google for bread in compost and I found out there is a war between annpat and the world about this subject. I just wanted to find out if its okay to do and now I am looking at my moldy bread with visions of Anakin Vader's burning body in Star Wars Episode III, Meeko the Raccoon from Pocahontas biting Harrison Ford's broken ankle everytime he tries to get back on set and a soggy Pizzanarian the Hutt grabbing vegetables off of his body to lure and eat millions upon millions of composting worms. I guess I'll just post this and see if anyone has any new info on the subject and check back in a few months This post was edited by QuinnaBrennan on Mon, Jun 16, 14 at 17:29

The worm in is still doing good despite the trials I give it of drought and flood, add ton of food and add ton of bedding. Starve and ignore it for months. I'm partial to shredded paper towel rolls right now. I do not know that the vermicompost actually harvests. It gets compacted and the sides of the bag need to be encouraged to let vermicompost out. Then it is an avalanche of the entire center all the way to the top. I usually then shake the vermicompost in a wire basket dumping the large solids back into the bin. I top that off with a everything I can find that needs composting and cover with shreds. Then I try to zip it closed as it is very full. The harvested material is then aged in a 5 gallon bucket until I want to play with it some more when the snow is pilling up. Then I dump any worms back into the worm inn. I think I get just about all of the worms saved. But the cellar is soil temperature which is not worm temperature. I should do more this winter adding a bit of bakery goods to warm things up. I will probably add too much and get a free necklace. When I have fish tank water once every 6 or 8 months I pour a gallon or two into the bin. A 5 gallon bucket collects the extra which I then periodically re pour. Then if I have tons of shreds I add them to this bucket to start their march towards vermicastings. These shreds of course at some point I dump back on top of the bin. The castings look nice. I do not know what the color is. I think letting a few worms touch up the aging castings is good. If I had two worm inns I would put the material through both in series for some reason. Not sure why. I guess just for the nice mixing that happens when the material is harvested and redeposited. There is a larger system available now. I would go larger with the support and have it taller with mid section support. If I use wood charcoal for outdoor cooking I put any dust and generous with the small pieces into the bin. If I spot them in the harvested material I will put them back into the bin as they are similar to coral reefs as homes aka surface area of the biochar. Just like Thomas' a brand of English muffins in North America it advertises as having "nooks and crannies." http://www.youtube.com/watch?v=IXQCJhw_quY 12 seconds http://www.youtube.com/watch?v=Otm4RusESNU 5 seconds

I make both fresh and dried bread crumbs, process them in a FP, or grate the dried bread on a box grater or stick in a zip-lock bag and attack it with a rolling pin, and keep them in the freezer. I put too much work and expensive healthy ingredients into our breads (freshly milled flour, chia seeds, high maize resistant starch, multi-grain cereal blends, flaxmeal, etc.) NOT to use every bit of it - even that last heel. I have gone through old cookbooks gleaning recipes that use bread crumbs and use them in recipes for cookies, pie crust (similar to a graham cracker crust), pancakes and waffles, muffins, and even a recently-found brownie recipe (that's not too bad), along with other more traditional uses. In some recipes the bread crumbs are used instead of flour; in others used in combination with flour. CHOCOLATE CRUMB BROWNIES 1/3 cup margarine or butter 6 tablespoons cocoa powder (I use Hershey's 100% CACAO) 2 3/4 cup medium-fine soft bread crumbs* 1/2 teaspoon baking powder 1/4 cup chopped nuts, optional 1 egg 2 tablespoons water 1 cup brown sugar, packed Preheat oven to 350 degrees F and grease an 8-inch square baking pan. Melt margarine and cocoa powder together over low heat, stirring occasionally. If using a microwave, cook on LOW power for 1 1/2 -2 minutes or until margarine is melted; stir to combine. Cool. In medium mixing bowl, combine bread crumbs, baking powder and nuts. In separate bowl, beat egg and water together. Stir in cocoa mixture and brown sugar; beat until combined. Combine cocoa mixture with bread mixture until all ingredients are moistened. Spread evenly in prepared pan. Bake 25-30 minutes or until done. Cool completely on wire rack. Makes 16 brownies. *Do not use commercial dry bread crumbs. Bread that is at least 3 days old works best. Using a food processor, blender, or by hand, shred bread into medium-fine crumbs. Nutrient Analysis. One brownie provides: 128 Kcal, 1.6 g protein, 18.4 g carbohydrates, .3 g dietary fiber, 6 g fat, 13 mg cholesterol, 82 mg potassium and 122 mg sodium. -Grainlady

Plllog, It could entirely be related to location. I've lived in the sierra mountains but I was too young to be making butter decisions at that point, Phoenix where the indoor temperature has always been a cool 68 via the miracle of AC, and my current location Portland where even at it's warmest it just aint that warm. When I was 15? or 16? one of the first jobs I ever had was at a sewing/fabric store here in town. And I had the great pleasure of working closely with a newly arrived young french woman newly in the states. An avid seamstress we were talking about her newly made wool suit and I mentioned that I prefered not to own much that was complicated to launder. She surprised me by going on a mild rant about how weird "the states" were. All of us, she noted, with our prewashing of dishes so that we could not wash the dishes, cleaning laundry without water so that we didn't have to clean ourselves, First buying too much food in advance that that it was less valuable in the forms of minerals, then paying to store that food as it gradually becomes worth less, then eating only a portion of that food and throwing away the rest. She pointed to me and said "If you buy an extra yard and prewash the wool then you can wash your clothing in water YOURSELF. No chemicals, no dropping off and picking up, no nothing." I have never, ever, forgotten that conversation. And over the years I've come to agree with her. We are, in many ways, a country that simply doesn't have 800 years of yogurt making history... so when someone puts milk in a pottery jar on the counter wrapped in a sweater it's "disgusting" but we buy it by the ton if it says yoplait on the side. Myself, I really don't have left over bread. If we are going to eat a half a loaf of bread I make one and share with a neighbor. If I need to make two, then theres a half for us, the two neighbors and the people I work with. But since I stock no food and keep no left overs it means that out of that 24" fridge (which takes roughly 16 bucks a year to run, near as I can figure out) with two drawers, the bottom one is almost always empty. It works for us! I don't have kids or even pets though. A cat might keep me from leaving the butter out or giving away all the bread.