Thank you!
Yes, I understand completely. Love traveling. We also have 4 dogs that we take with us everywhere. Two of them are old and not in great health. Despite how much we adore them we think of the day that we have fewer to care for and how much easier traveling will be.No, but my granddaughter used to dream of owning a horse ranch, which was why I planned the wild horse adventure. We traveled to a few different spots around the NM, AZ and Colorado areas to known herds of wild horses roamed, mostly on BLM land to get our glimpses. We both had a fabulous time on that trip, with memories to last a lifetime.
Yes, NV has some gorgeous freeway art as well, but my first recollection of truly beautiful freeway overpasses will always remain those of NM.
Your life in NM sounds quite lovely and I do hope you are able to have horses again someday. I do understand about the traveling being a deterrent to it though. My husband & I came to an agreement long ago that, although each of us has always loving having animals in our lives, that due to the amount of travel we do, there is just no way we could provide a good life for animals in our household. So we choose to appreciate whatever wildlife comes our way.
Here is a good video for that technique
You can see it doesn't take much movement of the pouring vessel. You will want to keep your batter fluid, so use a slow tracing recipe and split for colors at emulsion. Note in the video how far the pour advances when she removes the first piece of the wood she uses for elevation on the far end, and again when she levels the mold. I don't think it's too critical other than you don't want to remove it too soon. Good luck, and post pics!
Thank you for your suggestions and I will post if it isn't a complete fail. I am still working on a fluid recipe. I have struggled with that but have had success along the way. The struggle is always that different recipes will hold longer than others. I have never had one just stay at a light trace as long as I like but I am getting closer.
Here is a good video for that technique
You can see it doesn't take much movement of the pouring vessel. You will want to keep your batter fluid, so use a slow tracing recipe and split for colors at emulsion. Note in the video how far the pour advances when she removes the first piece of the wood she uses for elevation on the far end, and again when she levels the mold. I don't think it's too critical other than you don't want to remove it too soon. Good luck, and post pics!
I have one question, did you pour yours to be one layer thick ( 1 + inch cut horizontally) or a regular size loaf approx 2.5 - 3" batch cut horizontally? I am wondering, because I am thinking of doing my batch in my 5 lb loaf mold. Will this process stand up to a deeper pour?
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