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I grew up in a wood burning home. It was so much work to head out to the woods, cut, split and stack like 10 face cord a year. I also didn’t enjoy how dry the house was. I wouldn’t mind having a wood burner as a backup, but I’m happy to have natural gas now…

Yeah. We’ll see what the pancake batter looks like tomorrow after adding the eggs and melted butter. If it needs to be thinned, milk or water it is. Thanks for the feedback.

Starter is incredibly active. Smells good. Pulled my first discard. Using it to make an overnight pancake batter. Cooking breakfast for the gf tomorrow. Will report results. Question, as this is my first time. What consistency should the starter be? Mine is like an airy paste. Definitely too...

I mean, depending on the fat preparation and storage methods it won’t necessarily go rancid. I’m thinking biltong and pemmican. I’m gonna give it a shot with the coconut flour and report the results. But most def appreciate the feedback. Edit: spell check? Holy cow! Perpetation??? Oof.

Ok, so, for grins, I’m attempting to start a sourdough starter using 1/2 buckwheat and 1/2 coconut flour (since I have them both on hand). I had to use a lot more water than stated (weight vs volume?). Several family friends are gluten intolerant or full on celiac, so I’m intrigued by this...

Ok, so, newbie question since @Sally PB brought up using GF flour in a sourdough recipe. Can sourdough starter be started/maintained with GF flour? Can you make GF sourdough bread/baked goods? I’m off to google to research, but any hands on experience or anecdotes would be appreciated.

Lol. Expensive, addicting, and slightly dangerous are my jam. I’ve been looking into this for a minute. A mid sized blunderbuss may be the thing to toss me over the edge. Although flintlock might be a bit more fun… Thanks for the info.

Suddenly the link and copy/paste aren’t working anymore. I’ll look at messaging you.

Omg, that thing looks amazing. I’ve built a couple center fires. Mostly with (obviously) poly stocks. That one is, I’m assuming, a percussive cap model as opposed to a flintlock? Have you had issues finding caps? Primers are a bit dry here… In any case, that’s awesome. Way to get that turkey...

Black powder blunderbuss? Id love to own one as a historical weapon. I guess I didn’t know they made modern, functional reproductions. Or is it not a reproduction? What size? Pistol, short barrel, or full length? Historical firearms fascinate me.

I’m sure those were tossed back. That’s just a good way to take a picture with a hand for scale. Not enough meat on those to be worth the effort of cleaning 😄

So tiny! Never got into fly fishing. I just chuck and crank. That’s really cool.

Assuming you’ve tried both, Do you prefer gelatin or cornstarch?

Salt is definitely a flavor enhancer. Put a pinch in anything and it makes it… more… whatever it is. Sweeter, more savory, more umami. Although you can go overboard

Yeah. I looked at attachments for my kitchenaid too… Sounds like for the quantities I need, it’ll be the mill or just keep paying for someone else to grind it. Thanks for the info!

Can I ask how you grind your grains? I’ve been contemplating grinding some corn/barley/wheat to brew a distillers beer, but I’m not sure about spending $250 for a powered mill. How much do you do at a time? How much effort is it? Thanks.

That looked amazing. Cross post to https://www.backyardchickens.com/threads/whatcha-making-for-supper.1422679/unread ?

If at first you don’t succeed try try again. I won’t offer advice as to what you whiffed on, you know that better than anyone, I’m sure. What I will say is that when I eff something up, I’m happier when I get it right the next time.

Thanks

I’ve been lurking for a bit but never really had anything to contribute. Thanks for the welcome!