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These look fun too- Cinnamon biscuit balls. Scoopable dough with a cookie scoop - https://www.mamaknowsglutenfree.com/easy-gluten-free-cinnamon-biscuit-balls/

:lau Hmm, perhaps it was specific to the book I got the recipe from. Probably an older book too. It was either Jimbles or Timbles. Google search doesn't turn up anything for me either, but they were these cute little cinnamon bread bites a lot like these-...

I'm still waiting for the full kick from my coffee, but yes, baking powder is a GF bakers best friend. All of my non yeasted recipes call for it and quite a bit more than typical recipes. And do be careful to get a baking powder labeled as gluten free, there are a few out there that are not...

I used to go through the extra trouble like that. Really, I did. But the stuff they are intended for gets mixed to oblivion so I didn't bother anymore. I just crack the amounts I know I'll need for a specific thing into a freezer bag, mark the date, and toss into the deep freeze. I'm kinda lazy...

Oh my goodness, those are gorgeous!! 😍 Congrats on the new stove too. :drool

Thank you! How do you store the jar? Just on a shelf, or do you keep it somewhere cooler? Would 95 degrees be too hot for drying it? I have a large dehydrator that does 95 very well.

For those who have frozen or dried any of their SD Starter, are there any tips on doing so?

82 and spotty storms here.

Thank you! That's super helpful to know the ingredients you use so I can formulate something.

Not nearly as large, but if you are looking for good eating pumpkins the gourmet types can''t be beat! I've grown Jarrahdales (my favs) Cinderella, Musquee De Provence, and several others with great results! They can get up to 20 pounds and their flesh can rival that of a good sweet potato...

I don't put salt on any of my fruits, but I do like the flavor combination of salty sweet, like salted caramels. Or salty peanuts with sweet raisins, so I can see why some might do that. I don't quite get why people would put salt on something sour or tart to begin with. Hmmm... I think...

I was reading up about rhubarb and it's cultivation, and it seemed to be a 50/50 split between people/articles labelling it as sour as to ones labeling it tart. Some even calling it tartly sour or sourly tart. :idunno

I was thinking of starting a rhubarb patch here. My friends swear by the stuff. Then again they swear by beets too and mine only ever tasted like dirt. Granted some varieties were more earthy than others, but in general I'm not a fan of the flavor of dirt. Maybe I should try some rhubarb pie...

Somewhere I have a recipe for tomato soup that calls for cooking a spoon full of rice in it, then zapping with a hand blender to thicken like canned tomato soup. I wonder if that would also work with bone broth? The tomato soup almost took me back to childhood memories of it along with grilled...

Though my dehydrator doesn't go as hot as hers, I basically do mine this way. I know I'll be freezing the dried eggs, and cooking them again in a very hot environment, so salmonella is not a concern for me- https://www.backwoodshome.com/dehydrating-eggs-at-home/ This person goes over different...

I make some wax paper trays with a small lip for the dehydrator. Whisk the intended raw eggs well so they spread smooth on the paper. Fill trays until egg mixture almost reaches the edges, and dehydrate. There will be some moisture from the fat in the eggs, so I crumble the dried eggs up and...

I freeze and dry eggs. Have used frozen eggs for basic baking where the egg is merely a binder. Dried I use almost like a protein additive to softer things similar to cream of wheat or MaltoMeal type stuff. Some say you can reconstitute dried eggs and scramble them up but I've never tried...

There are over 250 species of dandelions. Those cute little button ones in the lawn are quite different than some of the monster ones we get here with vicious thorns that make you think they are trying to kill you.

I've heard they are edible and I used to know someone who made dandelion wine. Years ago though and I have no idea how. I know a friend of mine really got into edible flowers and get me to try some, but they just weren't appealing to me. I'd rather look at violets than eat them. I will suck on...

That is so cool! I really considered going to culinary school some years back (pre GF) so can imagine the excitement you must have felt and how much that meant to you. Ok, a 17+ pound cake??? Wow!