Okonomiyaki - simplified recipe
Lars
8 years ago
last modified: 8 years ago
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Please simplify this for me
Comments (5)Cathy - container culture is much closer to hydroponics than growing in the garden. The thread they linked you to is written to help you keep your focus on building or providing a soil that remains favorably STRUCTURED for the intended interval between repots - so you'll have at least embraced the principle that will get you over the hump. Look at it like this: In your container gardening endeavors, you'll always be moving uphill toward an apex until you understand how water behaves in soils, and how the water/air/salt level relationships are inextricably interrelated, as well as how they impact your plant's ability to grow to its potential. Once you understand those things, you'll have reached the apex and will be on a downhill (that is to say EASIER) course. Everything else will be easier for you. If you don't understand container soils, you will always be limited in the potential for greater reward/satisfaction from the container growing experience. It all boils down to the idea that container soils are all about structure, and if you concentrate on that fact, as well as ensuring that the soils you make/use REMAIN structurally sound for the life of the planting, you won't go wrong. Al...See Morewhole grain bread recipes?
Comments (8)You can usually replace the white flour with whole grain flour for up to 1/2 of the specified amount with little change from the original texture/raising. Add gluten, usually 1½ to 2 tablespoons per cup of whole grain flour. Yes, one must experiment a bit, but that's mostly to get the texture and lightness you prefer. BTW, gluten is best if kept frozen, because its shelf-life is extremely short. Just measure the frozen gluten powder right into the measured whole grain flour, stir and it will be thawed before the yeast needs it. If one uses molasses or honey instead of sugar, then the amount of liquid added should be adjusted downwards, to about ¾ of the equal amount. That means that if one changes ¼ cup white granulated sugar to ¼c [which is 4 tblsp] honey and the recipe calls for 1 cup water, remove 1 tablespoon of water from the cup. (That sounds worse to read than it is to do!). Brown sugar is white sugar with molasses added, so it is somewhat wetter than white but not as wet as honey... I find it easier to toss in an extra teaspoon of flour for each tablespoon of brown sugar. OR one can use ¼ less honey than the specified amount of sugar. That can get a bit tricky because the yeast needs "X" amount of sugar in order to rise properly and lessening the specified amount of sweetening can cause the bread to be dense/heavy. I don't really recommend it, but you may find it fun to play around. Are you doing everything by hand, or are you using a bread machine?...See MoreA simplified Alfalfa tea recipe
Comments (10)What Wendy said. I apply it dry and water it in. If you still want to make the "tea", put a few cups of alfalfa into the legs of a pantyhose or a cheesebloth bag, tie off the "bag" and drop it into a trashcan full of water. Wait three days. Use. You don't need the added ingredients. The one time I made "tea" I just used alfalfa and water. I didn't see a difference from applying it dry, so back to dry I am....See MoreJapanese mushroom clear broth soup recipe please
Comments (3)I make dashi frequently, but I've not made clear mushroom broth for the sake of the broth itself. You could try starting out with dashi (see link above) and then add some dried shiitake mushrooms and let them steep for a while before removing them. I always keep bonito flakes on hand (mostly for okonomiyaki), but I also use instant dashi. What recipes have you tried so far? Can you provide links for them?...See MoreLars/J. Robert Scott
8 years agoLars
8 years agolizbeth-gardener
8 years agoLars
8 years agoLars
7 years agowritersblock (9b/10a)
7 years agoUser
7 years agoLars
5 years agoartemis_ma
5 years ago
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