Bread making by the steps

[Richard Chrz]

You nailed it, and from an energy standpoint, how do you adapt or change baking and ferment times and temps to adjust for what you realistically can do, vs. what is said to do. What is given up in those attempts amd does it matter in taste if given up.. etc.. it is an ordeal that many have no idea about. Keep kicking ass as well.

[ofelles]

That could be interesting. As someone who is mobility challenged, I use a walker, we must adapt and adjust. I really admire your determination and drive. To say nothing about your skills and finished dishes.

Having stools with wheels in the kitchen and out back. Planning ahead making sure utensils and ingredients are handy. And most importantly accounting for the added time necessary to complete the cooking. Giving myself a day off after a long cook.

I would be interested in your blog.

[CaptainMike]

Post the link.

[Richard Chrz]

I have been thinking and have come to the decision I am going to use my blog that I recently set up to talk about my cooking from a "why and How" but also and likely more importantly for me at least, the why and how's of how I do my cooking with from my power wheelchair and limited use of hands (and legs that work maybe 20 percent of the time), and how I protect or reserve my energy through the steps.. No worries, I am not going to spam Amazing Ribs with my blog (if anything) I will promote the free side of AR, and a few books and sites, and encourage others to become a paid members of Amazing RIbs. But, if someone would like to follow along, I can share. I plan on covering the starter, and do a day to day post with photos, and temps etc, and how I may adjust accordingly. Would cover needed equipment. If it all looks like it has been done in a professional manner (my writing skills are horrible). I may share the day to day steps, not the blog. Would there be any interest in following along here or on my blog? I may be fooling myself that this would be useful to someone. My focus on my blog will be things I do because of my chair and arms/ hands. I am by no means an expert, or even someone who has it all figured out at many levels, but, from a chair standpoint, and extremely less energy then I would like, I think I make a pretty acceptable loaf of bread.