Bread machine will not start, am I doing something wrong?
15 years ago
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- 15 years ago
- 15 years ago
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calendula ... am I doing something wrong???
Comments (3)OK, Plan B, for helichrysum - Surface sow, do not exclude light, @ 75ºF, grow on after germination @ 65ºF , germination in approx 7-14 days from sowing. (On the surface, do not cover, you said you put them at their specified height/depth, the depth should be on top the sowing medium and just gently pressed in to make good soil contact, then mist to keep moist.)...See Morehelp ! i am doing something wrong :(
Comments (45)Alotofplants, often what happens with many ideas about clematis is that what was initially thought about them came from the British and their experience with them. This information is parroted along by everyone and it often takes a long time to get the information corrected. (As far as googling to get information on the web, you can probably find information out there that will support any position.) As an example about info that is parroted about clematis, take for example the idea that clematis are difficult plants to grow. Nothing is further from the truth especially if you give them what they need and you choose a variety that is suited to your area. The same is true about how some types of clematis are better suited to growing in a conservatory. Clematis fremontii and other similar types are grown in England either inside or in containers because they have trouble with them dieing off over the winter. I took this information to heart and planted my fremontii in a pot based on that information. I then learned of quite a few people here in the states, some in the cold north, who have been growing theirs outside in the ground for several years. As a result, mine are now in the ground and are doing fine. Yet, another myth out there circulating is that clematis need cool root runs. What they like is the moisture that is associated with cool root runs, that is moisture. The plants can exist in pots that get quite hot in the summer if they are provided the moisture, which is what they really need. Janet, if you look in Edith's book, you will also see that she says the following: "The only exception to the rule of not adding lime would be if you live in an area that has a major calcium deficiency. Have your soil tested by a professional soil lab and add lime only if their findings reccomend that you do so." Perhaps this is your issue lotsofplants. Perhaps a soil test would show that your soil lacks calcium that it is getting from the lime and that is what your plant is lacking, not the affect the lime has on your soil pH. I garden in acidic clay soil, have tons of clematis, and have never added lime to my soil. How can I grow them in acidic soil and you not? Perhaps the issue is calcium or some other deficiency in your soil that is being helped by a microcomponent in the lime and not the pH affect caused by the lime. Edith goes on to say: "I have found that in this country it is better to grow clematis in the more acidic planting situation of a pH of 6.5. Growing clematis in an acidic location is important for gardeners who live in areas where there is little rainfall." In another section of her book, Edith states that lime can inhibit clematis from utilizing essential nutrients such as iron, manganese, and zinc from the soil. The bottom line is that unless you have investigated your soil conditions via a soil test, you don't really know if the lime is doing anything for your clematis or whether it is really needed. Something else may be the actual cause of clematis failing to thrive and lime may be just adding that extra ingredient. The pH affect may be totally unrelated. Excuse my insistence on fact and investigation, but it comes from graduating college with a chemistry major and biology minor. I am a science nerd and proud of it! LOL...See MoreIs this normal or am I doing something wrong
Comments (4)Sounds like you're doing the right things. Pod variation and size is pretty common with a lot of the superhots. I wouldn't worry. Before you know it, you'll be saying, "what in the hell am I going to do with all these peppers???" Check to see if there's any pest damage(or other) on the small ones that are ripening. many times, a pest will burrow it's way in, causing the fruit to hasten ripening. Kevin This post was edited by woohooman on Fri, Jul 11, 14 at 17:39...See MoreBread not rising - what am I doing wrong?
Comments (18)Bejay- "Best method" is subjective. It's more important to understand what characteristics each method brings to your bread and let you decide "best". As Shirley Corriher says in her excellent book "CookWise", "Give ten bakers the same flour, yeast, salt, and water and have them make bread with just these ingredients and they will make ten different loaves of bread." There are three basic methods of breadmaking: -Straight or direct-mix method (relatively fast method most often used today) -Sponge Method (all of the liquid, yeast, and part of the flour are beaten together and allowed to ferment - anywhere from 30-minutes to 12-24 hours) -Naturally-leavened (sourdough or starter) As a bonus not normally lumped into these standard bread methods, I'll add the No-Knead Bread Method - a modern version of the sponge method made by retarding the mixture in the refrigerator. Each of these methods impart their own "stamp" on breads. If I want to make light, high-rising loaves of 100% Whole Wheat Flour Bread, and avoid those whole wheat "bricks", I'll use a sponge method which is better suited for this type of bread than using the straight-dough method. Even as little as a 30-minute sponge will improve your bread. "Experts" say the optimum amount is 2-1/2 hours for a sponge. For whole wheat bread I prefer an overnight sponge, but 2-1/2-hours works well enough. When dough is chilled (retarding the dough), it influences the dough in three ways: -Enhances the flavor (the yeast goes into dormancy so it no longer consumes all the available sugar and the bacteria present can feed and produce flavorful acids. -Reduces ovenspring and loaf volume -Opens texture slightly There are those wonderful recipes for Cool Rise Bread that helped the busy homemaker in the 1950's. The recipe from Kitchen Aid for "Quick Mix Cool Rise Bread" was very popular. When it comes to the sourness of your starter, that can determined by the amount of hydration in your mixture. It gets more acidic the less water is in the mix. Once the yeast has consumed the sugar, the yeasts die off. The bacteria have a chance to develop that "sour" taste and will consume the dead yeast and produce lactic acid - the same souring acid found in yogurt and kefir. Adding yogurt is a modern adaptation, but when it comes to starter, they are about as varied as the people making them ;-). In my grandmother's day, they used starter all the time and never called the bread "sourdough". When the bread took on an acidic flavor we think of as "sourdough" bread, they did what was called "sweetening the pot". They took a tablespoon of the starter, and with consecutive feedings, developed that small into their usual amount of starter for the typical mild-flavored breads they made back then. Before the advent of fresh and dried yeast products, there were any number of methods for making naturally-leavened bread. "Old dough" (a lump of dough packed into flour and kept cool until the next baking day when it was used to make a starter), homemade yeast products made with hops and cornmeal, dry homemade yeast as well as liquid homemade yeast and starter.... I can make a naturally-leavened bread by using my homemade kefir + flour for the starter. There are lots of friendly bacteria in the kefir and lots of yeast in the whole wheat flour - more than enough to make bread rise. -Grainlady...See More- 15 years ago
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