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Quite the handsome fella!

Actually, she does say that frozen corn will work. It's canned corn she states won't work. ;)

With all the pics you post of wonderful looking breads, what types of flour are you using? Is it mostly all-purpose or bread? Or do you mill your own flour?

Thanks for the suggestion!! How much, roughly, would you suggest? Like 2 or 3 tablespoons? (The recipe has about 1.5 cups of flour)

A question for you bakers... I have a pumpkin bread recipe that I've used for years. But recently I'm milling my own flour. So I used hard white wheat in my pumpkin bread recipe. It turned out good, BUT... it doesn't rise as much as it would with all-purpose flour. In fact, this 2nd time...

Is this your pumpkin sourdough? It looks beautiful! Did you use rice flour on top? Did I miss the recipe?

Today and tomorrow we're supposed to hit 101F but by Monday 81. Made iced pumpkin blondies the other day. (Maple cream cheese icing.)

My son (in FL) said they were having unusually cool temperatures. :)

Have a new SD bread recipe doing its bulk ferment at the moment.

Well, hubby came home and the bread didn't get the chance to cool yet for icing. We've started in on it, lol! :lol: The milled whole wheat worked well. edit: went ahead and iced the remainder of the loaf, haha.

Just pulled some pumpkin bread out of the oven. Once it cools, I'll top it with some icing. It's a favorite recipe I make often-- especially in the Fall -- but this will be the first time making it with freshly milled flour.

Your father was wise!

That, to me, is utter insanity! People have been using fire for heat for our entire history. Glad you have a fireplace. Anyone that lives where it can get cold, should have the ability to have an alternative heat source that does not rely on electricity.

Our thermostat is set to 78 right now... for the A/C, lol!! So we're still running A/C here. It even comes on in the nighttime. Early next week is supposed to hit 99F. Just planted some peas today. I do sometimes miss the wood burning stove we had when I was growing up. So cozy and makes me...

Oh, yes! I should have mentioned that. Parchment paper or silicone mat. I use the mat and make use of the border lines as a guide. (I edited the recipe post to include that.)

Melt 2 Tbsp butter, let cool somewhat. Add 1/4 tsp salt & 3/4 cup discard. Stir to blend. Spread on a baking sheet lined with parchment paper or a silicone mat. (Try to make a consistent thickness across the sheet.) Sprinkle with another 1/4 tsp salt. Bake at 325 Length of baking time depends on...

If you have SourDough starter discard, you can even make your own crackers. It's super simple and they can be flavored however you like. I add parmesan cheese and other spices. My hubby likes them completely plain (with scant salt).

Last weekend I made gingerbread pancakes with my SD starter discard. Very yummy with pure maple syrup. I also used (non-chocolate) discard for a chocolate SD bread. Now I'm intrigued at the idea of creating a chocolate SD starter to use in that bread recipe to see if it makes a difference.

Nice haul! I purchased the dough whisk recently. Didn't see the whole kit like that! The whisk alone was $9.50.

It really is rewarding to create your own sourdough starter on your own. (At least it was for me, despite my impatience.) I almost gave up, but realized I just needed to wait the requisite time. (Beginning with someone else's established starter is, of course, an option, but I wanted to "do it...