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T.B.'s avatar

Would love to hear some recipes and processes around the new fresh milled loaves you are making. My most successful sourdough sandwich loaves that are 100% Fresh Milled use the tangzhong method to get a nice rise and soft texture. Is this something you do too or do you have other techniques? (Long autolyse? Etc)

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Angela Pelletier's avatar

I’m curious as to your vet care approach with your dogs, i.e., vaccines, spaying/neutering, tick/flea treatments, labs. Let’s just say I’m skeptical of what Big Pharma has on offer. Do wolves get mammary cancer from not being spayed? I doubt it.

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