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I dont measure. I use about 1.25 cups water then go by feel (probably 6 cups OO flour), as i have for years, and dont have any issues with "regular" yeast. The starter is maybe a little over a cups worth and i keep it pretty wet. When i let it ferment for 2 days, I see a rise like normal and then the fall back when yeast are beat, but when i stretch etc it just has no staying power. I am wondering if the acidity weakens the gluten strength...I cud prob look this up in McGee but I am lazy and want to hear any similar input.

fried poached eggs, delish over creamed spinach!

I make a fair amount with Kitchenaid. I just use roller and the 1 cutter, the other attachments i dont use. I use AP flour or 00 flour with room temp eggs, litttle salt and maybe a splash EVOO. I mix with machine until nat sticky then some with hands till feels right then wrap in saran for 30 minutes. I leave on counter. I used to put in fridge but i never really saw the point only seemed to make it stiffer and reqd more rolling. I can make pappardelle very fast, just use pizza cutter on long wide strips. I lay on layered wax paper on a cookie sheet and throw in chest freezer then into ziplocks, that way i use less flour to assure they dont stick which then makes water really starchy. I have my own chickens so the eggs make an awesome deep yellow pasta that tastes FAR superior to any bought product. Keep working at it you will be pleasantly surprised how easy it is.

Whoa, didnt know this actually was posted, haha. The burn was a direct result of simultaneous making of pie, wine drinking, Facebook chat and carrying 1 year old on shoulder. I didnt wash it. Swore (maybe once), took picture and then ate. 14 days later all better.

Au Pied du Cochon.

UPDATE : I had hominy / chocolate still didnt do it...there was some voting issues...

...you run out of room on your stovetop and start a cast iron wood cookstove so you have enough space

Yes she is a terrific generous chef, alas she grows a ton of her own veges hence another reason i grow non-mainstream ones. Jicama ws on my to try list this year, but will have to wait. I have started some ramps, take around 5 years...

I have been using the NY times recipe and adding wheat germ and oatmeal with good success. Will add in some whole grain flour in the future, but I am addicted to how it is now!

An all-dressed pizza:mushroom, g peppers, bacon and pepperoni
Regular sized bagels - not the bloated NY things
Frech fries with mayo ( i know belgium...but you get good ones in Quebec0

not sure about authentic but went to http://www.michaelsgenuine.com/
was excellent

straight from bag to cookie sheet with oil/s&p, roast 450, stir few times

If Kevin survives he should be favored in the finals as this is not his style of cooking