ELECTRICNERD
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Comments
  • v BIGREDANGEL
    Just dropped by to say "Hi" and emoticon to “Team ~INDYGIRL”!! Please feel free to jump in on the message boards. It has been proven that people who contribute regularly to message boards and blog regularly, lose more weight, more easily than those who don’t, so please join in.

    This is a GREAT group to be in! You will find lots of new friends, all with ideas to help and support you at different stages on your journey, so please don’t ever be afraid to ask questions or for help/support. Even if it seems like a small thing, but it is important enough to you to think about or wonder about, put it out there on the boards, someone will have the answer, or will have been there and can help you. That's what we are here for...to help each other! emoticon

    Enjoy the journey,
    Colleen
    1316 days ago
  • v KLAD_COCKERS
    The Gift of Heritage Bread (from my blog post)

    Makes 1 large loaf

    3 cups all purpose or bread flour

    1 cup red fife or any whole-wheat flour

    1/2 cup any multigrain mix

    1/2 teaspoon active dry yeast

    2 teaspoons salt

    2 1/4 cups warm water

    In a large bowl, whisk the dry ingredients together, evenly distributing the salt and yeast throughout the flour. Pour in the warm water and stir with the handle of a wooden spoon until moist dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl (1-2 minutes in total).

    Cover the bowl with plastic wrap and let rest in a warm place for 8-12 hours. The dough will double in size and bubble. Long elastic gluten strands will form without laborious kneading.

    Dust the dough lightly with a bit of flour. Oil hands lightly and with your fingertips, gather dough from the outside egdes to the middle, knocking it down into a loose ball. Turn out onto a lightly floured board and knead for a few moments until a tight ball forms. Toss the ball back in the bowl and lightly coat with a splash of vegetable oil, turning evenly to cover.

    Gently roll the dough into a thick log that fits end to end in a lightly oiled 9"x5" (2L) loaf pan and without covering, rest it a second time. In 2-3 hours it will double in size once more.

    Meanwhile, preheat your over to 425 degrees F (220 degrees C). When the dough is ready, bake for 45 minutes.

    .
    1341 days ago
  • v GINGERVISTA
    I encourage you to post a 'before' photo & then others along the way. If you're like most of us, we do NOT like the way we look & do NOT want to let anybody else know how we look.....full of shame, at least speaking for myself; but we've all been there & believe it or not, it helps. Just look at INDYGIRL! Amazing!
    emoticon
    1354 days ago