I think this is so pretty
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2 years ago
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New Mini African violet! I love it!
Comments (5)Looks a lot like High Jinks to me. High Jinks (Lyndon Lyon) Semi-double light lavender/pink pansies with blue fantasy streaks and specks. Variegated ivory and light green. Semiminiature (User Database) Joan in SK...See MoreQuick question
Comments (8)Hi Carol, Mine have just started to break ground and for some of them I have to look really close. So maybe your's are just a little slow to get out of the gate? Give them a bit more time. When they start showing they will leaf out really fast since they are an early flowering plant. Rarely do I get first year flowering. To tell you the truth, I don't remember ever having first year flowers on mine. Here's a photo of them growing wild alongside the roads of our province. :O) Here is a link that might be useful:...See MorePretty in Pink
Comments (8)You're welcome, Susan. I wish more people would post pics. I love looking at them too. When I found the Oklahoma forum, I was shocked that the Gallery part was so under-used. I figured people would be posting all kinds of great Oklahoma stuff there....See MoreDutch Oven
Comments (19)I use my Le Crueset for the larger loaves (full recipe)at 480* , but have gone up to 500*. I switch out the handle with a nickel cupboard handle I already had, with the higher temps. I also own a smaller Olive and Thyme dutch oven and use it when I halve the recipe. Which I have fussed with and love the results. The larger loaf is too big for us to get to before it starts getting stale. (although it's good for toast). The original recipe had some challenges and there have been a couple of changes. Too much water for one, it is very hard to work with if you don't normally work with wet dough...too little salt for the other. Half wheat flour is good too. Here is my recipe for the smaller loaf that truly looks bakery beautiful: 1 1/2 cups white flour 1 1/4 teaspoon kosher salt 1 tablespoon rye flour (better crumb) small handfull semolina flour (better crumb) scant 1/4 teaspoon regular active dry yeast Mix all together in a medium bowl Add 1 1/4 warm water Mix everything all together, cover with plastic and set aside for at least 8 hours and up to 24 (I've heard). My usual is 18 hours. With a rubber spatula, scrape your dough out of the bowl onto a well floured board. Press down with your fingertips into a rectangle shape. Fold into thirds, then in half, turn over, dust top with flour, put the plastic on it and let rest for 15 minutes. In the meantime, spray olive oil onto a piece of parchment paper and fit it into a small shallow bowl (i use a small frying pan). Set the rested dough onto the parchment and cover with a tea towel. Let rise until double. This takes about an hour and a half at my house. Preheat oven (with the dutch oven in there too) to 480* about half an hour prior to your bread being fully risen. The dutch oven should be nice and hot. With a really sharp knife or lame slash the top of your loaves. Or if the dough seems loose, snip an x on the top with scissors. Carefully remove pot and lid from the oven and set your bread still in the parchment paper into it. Cover and bake about 25-30 minutes. Uncover and bake until your loaf has a nice dark golden crust. There is a ton of flavor in the darker crust. Remove from oven and let cool on a rack....See MoreUser
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