Austin Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
****fly****
On your pizza dough recipe...I noticed you use half wheat, have you ever tried it with all wheat flour?
Im thinking I might make some the dough this weekend. So Im curious
THanks!
Re: ****fly****
i have but it was too chewy and wheat-y for our taste but there are definitely crust recipes that use all wheat. I think AustinBride may have made some with all wheat? so its definitely do-able.
interesting... maybe she will 'pop' in and see this and share
Ive never really made anything that has involved yeast.. Im a little scared. Is it as hard as it looks?!?
its not hard at all! once you've tried yeast you won't be scared anymore! the key is to proof the yeast (the part where you add the yeast to the warm water). if it doesn't get foamy, start over with new yeast. the foamy tells you the yeast is activiated, thus your bread will actually rise
as long as it gets foamy, then you're good to go! no trouble!
i used to be scared of yeast too but I have no idea why anymore
there's not much to it!
I think its because there was a movie or maybe a cartoon I watched as a kid that showed the yeast expanding so much it took over the house.
thanks, Ill let you know how it turns out.
BFP 12.20.2010 :: missed m/c 1/2011 around 8 weeks
BFP @ 9dpo 5.24.2011 :: missed m/c 6/2011 around 7 weeks
positive for ANAs (1:40) with a speckled pattern
MTHFR c677t mutation (heterozygous)
*folic acid, baby asprin, Prometrium, acupuncture, Lovenox*
BFP @ 9dpo 2.1.2012 || HCG = 8 : Progesterone = 19.2
2nd HCG @ 11dpo = 40 || 3rd HCG @ 21dpo = over 5000!
Stick, little one, stick! EDD October 15, 2012
BFP 12.20.2010 :: missed m/c 1/2011 around 8 weeks
BFP @ 9dpo 5.24.2011 :: missed m/c 6/2011 around 7 weeks
positive for ANAs (1:40) with a speckled pattern
MTHFR c677t mutation (heterozygous)
*folic acid, baby asprin, Prometrium, acupuncture, Lovenox*
BFP @ 9dpo 2.1.2012 || HCG = 8 : Progesterone = 19.2
2nd HCG @ 11dpo = 40 || 3rd HCG @ 21dpo = over 5000!
Stick, little one, stick! EDD October 15, 2012