Here's a bunch of printable labels. Some can be edited with your info. http://rainbowrowgraphics.tripod.com/canning.html http://www.razzledazzlerecipes.com/artistcafe/KWfrom.htm http://h10025.www1.hp.com/ewfrf-JAVA/actCtrImg/c00449292.pdf http://www.graphicgarden.com/files17/graphics/print/labels/misc/gherkin1.gif http://www.graphicgarden.com/files17/eng/print/labels1e.php http://www.landolakes.com/promotions/Free-Gift-Giving-Labels.cfm http://asonomagarden.wordpress.com/2008/07/21/canning-lids-download/ http://alenkasprintables.com/free_labels.shtml

I'm curious--why do you want some bins and some baskets? I'm guessing you want some stuff that you can access without messing with a lid (basket) and some stuff that you want to protect w/ dust. But I'm curious about your personal reason. You could use photo boxes and just leave the lids off of some of them. Or, if you can find a single type of basket and a single type of bin, you could then try to do something so that they coordinate with one another--find a bin w/ colored handles or lid, and then weave a ribbon in that color through the basket somehow. Or get translucent plastic bins, and then slip a colored paper behind the front panel. You can also make them look uniform by making labels in the same style for both. Make the labels big enough to mostly cover the side of the basket or bin (to make labels stick on baskets, you can laminate and use double-sided poster foam; or you can use a hole bunch and a binder ring. Or a binder clip (bonus: they come in colors, sometimes, so you could try to get the same color for all places you need to use them. If you don't feel you have the design skills, the Internet (and Pinterest) is full of "printables" that other people have designed and you can download. Thinking about it, having big labels all the same design might let you keep the containers you've got. It would certainly be a fast and cheap fix! Another point about visual standardization: If you pick them all the same size, regardless of what's in them, it'll look uniform. It may mean some wasted space in one, and needing two for another category. but the more I think about it, the more I think you should start with a snazzy label design and the containers you already have. This post was edited by talley_sue_nyc on Tue, Dec 3, 13 at 10:51

There is so much information out there and some of it contradictory so it does get confusing. It is really going to depend on what type of bread you are making. Almost all the bread I make is the more "artisan" style, including sourdough versions. So my comments are based on my own experience. The more hydrated the dough, the more open the crumb. I like the 68% to 72% for the crumb which gives me just the right amount of holes. The bread is still good for sandwiches and for toasting. On the other hand, I also like to go up to 80 - 82% sometimes. 68% to 72% is perfect for same day baking as well as going into the fridge for a longer cold fermentation. If I go with the higher hydration of 78% and up, then I always let the dough rise in the fridge at least overnight if not longer. And I'm using substantially less yeast than I use to. As an example Julia Child's baguette recipe calls for 2 1/4 teaspoons of yeast in 3 1/2 cups of flour. I use less 4 to 5 g of yeast in 1000 g of flour, (more than six cups) and 7g in 1500 g of flour (over 10 cups). I haven't found that my bread rises faster with more water, but that might be because of the reduced yeast. ~Ann Edited to add link. Here is a link that might be useful: Crumb This post was edited by ann_t on Wed, Oct 29, 14 at 11:18

Thanks Minnie I played around and it worked great I just dont have any ink to print LOL bit I saved this site! Red