I used Farrow and Ball Pink Ground in my living room. Love it. Looks different in all lights but very pretty. My daughter's nursery is in the link Annie posted. I love that color for a baby (BM Elephant Pink), but if it were for a guest room or an older child, I would have gone with BM Gentle Butterfly.

What seems to work best is to put your post in as you normally do and then put your pictures in the next post. That seems to work for a lot of us who are not able to successfully put pictures into the opening post.

So frustrating...really hate that Garden Web sold out.. I do understand that the objectives of Houzz are mainly to sell things and, possibly ideas. I wonder where the actual IT is located and who now somewhat handles it. I just tried to post again with no luck. I love the garden friends on this forum and will continue checking and commenting, but I have begun to believe that Houzz is not interested in the old Garden Web. I don't know if they expected more purchases made than are or just what, but it isn't logical to think a large company would not correct the posting problem in a year if they actually wanted to do so. Maybe they are wanting us to get frustrated, I know that I am not going to spend as much time in frustration as I did last year when the "wheels came off" . this is my preferred forum, but only because it is very like my original and the one I have been on so long, but there is another and I may do most of my posting there. kay

Salt inhibits yeast. It delays activation, slows growth, and if there's too much (rare) can kill the yeast. I don't know what "next to" means. Salt soaks up liquid. Yeast granules require liquid to activate. Recipes that have you prove the yeast first add the salt later. Other recipes are meant to keep the process simple and dump everything together, with the quantity of yeast adjusted to work in a given period of time to a particular level of rise even with the salt there. That is, a lot of recipes use more yeast to make up for it, and many dump in a whole packet for convenience when half would be more than plenty. If you have older, colder yeast, it might need more time anyway. You can always change the method to suit yourself,