I see you call yourself Bostonpat.....would your mother by chance have used a recipe from the Fanny Farmer cook book? Also known as the Boston Cookbook? That's what my mother and grandmother used.... I have linked to the page about making bread. Scroll down the recipe I was thinking of is the one called "milk and water bread". It uses half milk and half water for the liquid, no sugar and 2 tablespoons of fat. Yes it calls for a yeast cake, but I use all forms of yeast interchangeably without altering the recipe at all.....and I know annie does the same. I'm not quite into the scientific reasons like grainlady is, but it works for me. However I don't proof bread by the clock, but by watching it and poking it. Also a well kneaded dough makes for a fine textured bread. I suspect you are hooked! And will soon be into whole grains and dried fruits and experimenting with add ins! Harmless hobby....but it is fattening!! Linda c

Ms minnamouse.......what meds are you on? I had problems with dry mouth/yeast/hairy tongue for several years. When I finally got off my beta blocker, it all went away and I once again have a healthy mouth. Not one of my docs ever questioned the effects that the beta blocker might have on my dry/weird mouth symptoms. Its so good to have spit back!

Another "palm-er" here. Once you recognize certain things, like less yeast, more time, equals better tasting bread. more yeast equals quicker bread...but not as developed a flavor. 2/3 of a cup of liquid will make one loaf big enough for bread for dinner for 4 and a couple of slices for morning toast. Back when I made 8 to 10 loaves of bread every week, I would startw ith a quart and a half of liquid....milk, beer, water. Then add sweetener, honey, molasses, sugar, brown sugar, sorghum and 2 1/2 teaspoonsful of salt. Then I can add upo to 2 cups of "extras"...like blue cornmeal, buckwheat, rye flour, kasha, oat bran, 7 grain cereal, Malt o Meal... And some dry milk of it want it to toast well and maybe butter for flavor, or oil for keeping qualities, maybe an egg or 2 if I want to add richness. Then add white flour until it's "kneadable", and knead it until your arms fall off and your hands get numb, let rise until double, punch down and fold, allow to rise again and shape, rsie and bake. But if I want fresh bread NOW...I mix 3 3/4 cups of flour ( up to 1/2 a cup whole wheat if I wish) a "palm" of yeast ( about 2 1/2 teaspoons), 1/2 a palm of salt ( 1 1/2 teaspoons), into the FP, let it run to mix and slowly add 1 1/3 cups of cold water. Run the processor until the dough feels warm but not hot, dump onto a floured board. Put a 2 cup measure of water into the micro and bring it to a boil. Shape the dough into 2 baguettes or batons, place on parchment and put into the warm micro. It should rise in about 30 to 40 minutes.... Preheat the oven to 375, place the parchment with the risen bread onto a cookie sheet ( warmish....not icy cold from my cold cupboard), shash the loaves, top with egg wash and seeds if you wish and bake... About 1 1/2 hours start to finish. All the same yeast... Linda C

Anyway, I had no idea to check adrenal function when (preferably before, actually) going on Thyroid (similar to Armour). The doctors are supposed to do this, but they do not unless the patient has a problem. I had a huge problem as I raised my Armour.. I kept getting more hypothyroid and my doctor kept raising my Armour. I almost ended up agoraphobic, I would get so freaked out in a traffic jam or even driving though a row of trees! It did a number on my mental well-being, I had major brain-fog, swollen legs/feet and terrible constipation. All due to low cortisol and probably a high reverse T3... things my doctor never checked. My blood was FULL of thryoid hormone but it wasn't getting into my cells. I'm doing better now (not great) and it's only due to my own research. I frequent the forums mentioned above and both are very helpful. I also just bought the "Stop The Thyroid Madness" book and am really impressed so far. Lots more info here than on the website.