I'm not too experienced at starting from seed, only done it four years, going on five. I started with pellets, because that was the system I found available, well explained, and conveniently packaged in local stores. So, I have always used a somewhat hybrid method. Being cheap and not having vast amounts of heated space available for seed starting, I always planted 2-4 seeds per pellet. When they sprout and at least one seedling needs transplanting, I cut the net down the side, and use a knife blade to dig out that seedling to transplant into a small cup mostly filled with starter mix containing fertilizer, then fill in around the edge of the pellet piece with more starter mix. The rest of the pellet with un-sprouted seeds and/or newer seedlings is re-wrapped in the net and put back in the starter tray. So, using this method, I end up in the same condition I would have by starting in loose fill, but have the (perceived?) benefit of initially having the net to keep the mix together and seeds from floating away when watering, hopefully avoiding unidentified plants. I have thought about starting in loose mix, but have never found a good explanation of what kind of tray is used, or whether starter mix and seed floating away and intermixing is a problem. If I knew all that, loose mix would probably be a time saver, as the pellets seem to take a long time to wet, and should also be more economical. But then, I pay little attention to economics when it comes to gardening, or I would not have acquired a greenhouse, compact utility tractor, or Merry tiller. Tom

Thanks to all for your help! ksrogers, I will look for the stainless steel wire rack, and for the pizza screens suggested by silver_creek. Sounds like either would work. Shammie, I use my cast iron skillets on my glass top, carefully. Still looks great after 4 years. One skillet is just a little indented on the bottom but heats evenly. On the other hand, I have a stainless steel sauce pan, nice and heavy, but with a bottom more deeply indented. It has trouble coming to a boil and I've quit using it. So I've never tried the big canner. Good point about the jars bumping together and breaking. I was thinking only about them maybe not heating evenly if they touch. Good to know the heating isn't a problem. Here's a thought: could I tie a piece of poly baling twine around each jar to prevent them from bumping into each other?

1. If you are using bread flour, you don't need any additional gluten. There's more than enough gluten in bread flour - even all-purpose flour - to make bread without additional gluten. Too much gluten makes the bread tough. 2. I think you've killed the yeast with all the salty ingredients. Salt regulates yeast and too much can kill the yeast. Since you added MORE cheese, and if you added the cheese and pepperoni early in the mixing while the yeast needs to be doing it's thing, it seems like an awful lot of salty ingredients. Including all that pizza sauce as well as the garlic salt which also contribute enormous amounts of salt. Save the cheese and the pepperoni for adding late in the kneading at the add-in beep. 3. You want the dough ball to be formed into a nice soft ball. As the others contributed, it sounds like it needs more flour. With all the liquid and only 3 cups of flour, it sounds like it was soupy instead of a soft, but well-formed, dough ball. Personally, I think this recipe looks like a failure waiting to happen, as it is written. -Grainlady

Sleevendog, no it is a different recipe. I use chickpeas, not chickpea flour. A google search using Thibeault's Table will bring up all the recipes I've posted to the blog. Was the naan baked on your wood stove? I love Naan bread, but I'm always a little disappointed in homemade Naan. Never quite tastes the same as naan baked in a tandoori oven. Chickpea Flatbread Source: Souvlaki for the Soul 1 cup of all-purpose flour 1 cup of wholewheat flour 1/2 of a 540mL/18oz can of chickpeas (garbanzos) along with some of the liquid from the can 1/2 to 3/4 a cup of warm water 1/4 cup of olive oil 1 teaspoon of cumin 1 teaspoon of turmeric 1 teaspoon of cayenne pepper (Omitted) 1/2 a teaspoon of salt Edited: Note: This recipe can be cut in half, by leaving out the Wholewheat flour and using just one cup of all-purpose flour, and reducing other ingredients by half. Place the flour and spices in the bowl of a food processor. Add the chickpeas and some of their juice from the can, the olive oil along with some of the warm water. Process until the dough comes together and a ball forms. The dough should be soft. Add more water if necessary. Process for approximately 60 seconds. Wrap dough in plastic wrap and set a side to rest for at least 30 minutes. Divide dough into balls about the size of a golf ball. Roll each ball into a circle approximately 6 to 8 inches. Cook the on a cast iron griddle or skillet. When the bread starts to get little brown spots and puff up ( 15 to 20 seconds), turn over and cook on the other side. Wrap in a towel or a tortilla warmer to keep warm while remaining flatbreads are baked. Here is a link that might be useful: Link