Do we still scald?

"Nunya Bidnits" wrote:

Most readers have an option to automatically place the response insertion
points at the bottom or top of a topic. Choose bottom. Typically one reads
the thread then respond so no scrolling is needed. On my reader i have set
to scroll up to read the messages. Might need a better newsreader.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
 
On Sun, 13 Mar 2011 20:02:34 -0600, "Janet Bostwick"
wrote:


That won't help her now, but alt.bread does need some traffic.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
He's always a dickhead.

``````````````````````

On Mon, 14 Mar 2011 08:10:57 -0500, "Polly Esther"
wrote:



--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 14 Mar 2011 16:03:01 +0000 (UTC), Nad R
wrote:


So, you're making the rest of us buy the book just to find out how to
not make shells stick to a super fresh egg that was hard boiled? :(
Not that I have that problem anymore.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Omelet wrote:
Does anyone know if using the light in an electric oven is sufficient
to keep the mix warm? I'd like to make a bowl of yogurt, rather than
using the small individual glass containers.
 
"sf" wrote in message news:[email protected]...

On Sun, 13 Mar 2011 20:02:34 -0600, "Janet Bostwick"
wrote:


That won't help her now, but alt.bread does need some traffic.

Janet replies to sf:
alt.bread.recipes has always been low traffic -- although not so low as now.
In the last few years there have been books published that cover all the
secrets that we wanted so badly 10 years ago.
Janet
 
"Dora" wrote in message news:[email protected]...

Omelet wrote:
Does anyone know if using the light in an electric oven is sufficient
to keep the mix warm? I'd like to make a bowl of yogurt, rather than
using the small individual glass containers.

Janet replies to Dora:
I would think so. When I was trying to reconstitute some powdered sourdough
starter, it got warm enough in there that I had to put a wooden spoon handle
between the oven and door to keep the temperature down. I think the upper
limit for yogurt is a bit higher than yeasties, but I'm not sure. Yeasties
would like something in the neighborhood of 90-100F maximum. I think the
yogurt can go 110F, but I could be very wrong on that. Somebody correct
me????
Janet
 
On Mon, 14 Mar 2011 14:59:28 -0400, "Dora" wrote:

The light in my oven isn't strong enough to warm it up enough for
yogurt.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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