Such a small world!

And I do find it very intriguing… many folks have the very same story… God calling their family to New England and realizing when they get here that homesteading is one of the jobs He’s prepared in advance for them. God is good and man I’m thankful He allows little old me to join in on His beautiful tapestry of a plan for History.

My friend is Heidi J (who, apparently, you taught a class that she was in some years back), and her friend is Charles T (who, apparently, you helped with some dietary issue that I don’t know).

Your story was funny for us because, like you, we were called to move here, and then (incrementally) became homesteaders. So, your story was a lot like ours (which we found rather edifying, to be honest).

Unless you plan on using it in the next day or so (in which case I build it up a lot), no need to add more than maybe a TB of flour and enough water to mix it in (also about a tablespoon or two)… I don’t measure just add until it’s the right consistency. So nice to “meet” you, btw, we moved here from DE in May 2014 and have met many folks who also felt the tug to move here as well, from all over the U.S… so cool. (Who’s the friend of a friend?)

David

PS – Just saw your interview on Relatable. My wife watched it first and laughed out loud at your backstory – we were called to move to New England from California in 2018 (a friend of a friend knows you, as it turns out).

I use TWO of the emile henry bread pans every week when I make this double recipe. I’m honestly not sure how that would equate to smaller pans… maybe 3?

Great to know. Thank you!

This is my issue too….also having to start the day before I want bread!

I really appreciate this post bc one of the reasons I exiled Edgar Allen Dough to the back of the fridge was how I was using sooooo much quality flour to keep him fed 😣 I might just bring him out of oblivion after reading this!