Hey Martin! I enjoyed your video debut a lot and loved hearing your Yankee accent. Gives me a dose of "Up Home" talk I need every so often to keep from getting homesick. I hope you will make more videos and maybe one with you singing to your fig trees. That would be great. noss

Melati Your gardens are absolutely beautiful. How many hosta do you have in your collection? It looks like a park and you should be very proud of you creation. Love the idea of the video even if I don't know all the names of your hosta

Here is the link so you can just click on it. Here is a link that might be useful: Eric's plumeria link

Thanks, coconut. That helped me some. I used my cheapy mixer and finished with my hands. It was a very sticky dough. I chose to make the European Peasant Bread for the first try. Then I refrigerated it, covered in saran wrap with gaps on the side (they say don't make it air tight). I did this on Sunday and made my first loaf last night. But, the dough (in the container) had dry tough spots around the edges that I had to remove and throw out. I've since made it air tight. When I formed the loaf it had the texture of a down pillow and was not sticky at all. And I used lots of flour when cloaking. The loaf came out great. After cloaking, it spread sideways a little at first and then rose a little in the middle. Not much though, it was no where near double. This took 4 1/2 hours. I waited until it was just a little bit cool to the touch before scoring and baking. At first it was very cold to the touch. My kitchen and home was at 70 degrees all day. I think I should have waited a little longer but it was getting late. The loaf had just a hint of gummy texture in the very center, but not enough really worry about. It had not risen much when I put it in the oven but it rose a lot once it was in. Doubled in height. You could literally look away from the bread for 30 seconds -look back- and see the difference. It "sprang" that fast. I'm guessing that letting it warm up for so long helped. That, or the fact that it dried out some due to the gaps in the saran wrap. Also it had a mix of white, rye and wheat. So... ??? Do you all have little rising and lots of oven spring? And do you put your bread in the oven when it is still really cold? We liked it. The flavor was really good. I wouldn't call this 'easy' compared to regular bread baking - just because it's a different method and I worried over it a bit, lol. BUT it's way easier than making a starter, feeding the starter, etc. And faster too - with a similar flavor. At this point I think I'll keep doing it for a while. Unless it starts to drive me crazy with problems. linnea, the book says to work in more flour if it's too wet, so have you tried that yet? I guess they mean work it into the whole batch. Not each individual loaf...