In between. They fool you because of our powerful sun. I've lived in Seattle and Germany, and those are looong days. We don't have long days. But they aren't short like down south either. Johnny's Seed gives you the latitude adaptation. We grow 'Gunnison' (yel) and 'Ruby Ring' (red...well...I grow 'Ruby Ring' for me). Dan

Yes, I certainly understand your motivation. If it didn't work for me, I would not be writing, as I am. I am a very inexperienced baker. Are you using SAF yeast? I ask because, I don't know yeast from a television, but, an experienced, respected, inspirational baker on the kitchens forum has recently discovered that red star yeast does not always work and SAF always does. So to give me every chance of success, I got SAF yeast. I love the smell, too. I keep th e yeast in the freezer. I am so inexperienced that I researched where to keep the yeast. This baker also only uses bottled spring water. I still use tap water. The authors say kosher salt. So I use kosher salt. And I bought King Arthur flour, because bakers whom I respect use KA flour. Just trying to increase my odds of success in this goofy adventure. Linnea, these are only my thoughts. I have been lucky with abin5. Happy and excited. If you think your flour may be the culprit in not achieving what you want, then think of solutions---change brands, further research the flour brand/water ratio. Good luck.

Yum, agmss, that all looks delicious to me. The kneading conference looks interesting but I find that I don't have time to breathe in the summer, it's my canning time! Annie

Dandy, the pumpkin muffins were also an untried recipe but not as good as the ones I have made previously....kinda dry and not as much flavor. Here is my old recipe which produces moist and very flavorful muffins: Pumpkin Muffins 1 3/4 c all purpose flour 1 1/4 c sugar 1 tsp salt 1/2 tsp baking soda 3/4 tsp cinnamon 1/2 tsp ground cloves 2 large eggs 1 c canned pumpkin (not pie filling!) 1/2 c + 2 tbs salad oil (I use canola) 1 c raisins, craisins or dried apricots 1/2 c warm water 1/2 chopped nuts (optional) Preheat oven to 400F. Soak the dried fruit in the warm water to plump. Mix all the dry ingredients together and set aside. Mix the eggs, pumpkin and oil and blend well. Drain the fruit and add to wet ingredients. Pour the pumpkin mixture into the dry ingredients and blend until just mixed....do not over-mix!! Spoon into lined muffin cups and bake 15-20 minutes or until tested done. (I do jumbo muffin cups and bake 25-30 minutes) I sometimes sub 2 tsp pumpkin pie spice in place of the individual spices. I also sometimes add a touch of ground ginger and allspice. And I top the muffins with coarse sugar crystals before baking. And here is the link to the sausage rolls recipe: Caramelized Apple, Onion and Fennel Sausage rolls. I used mild Italian sausage so omitted the fennel seed. And I added a scosh of dry mustard powder as my previous recipe included that as well. I have to pace myself with these or would try to eat them all as soon as they come out of the oven!!