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You are welcome to my thoughts any time.

Keep it simple in the beginning, as it can be very simple, and then you can go crazy and experiment.

Even before I started the health problems, I didn’t have time to waste, there was always a book, a craft, the garden and all the years before retirement, work. I learned to do some things quickly, if I cooked, it was all day till the freezer was full.

I did read today how to reconstitute the butter milk powder for use in recipes, LOL, I don’t, I just add it to the powdered ingredients, on top......Have never had any clumps or streaks of it in my bread.

For sugar I use brown sugar, it is cheap at the waltonfeed.com site and smells like pecan praline candy, comes in 25# pound bags and keeps well, if sealed.

It must have been 10 or even 15 years since I bought white sugar... also use honey.

When you get your machine, take it out of the box and put the pan in, so you will understand what locks it down and do not do as I did, put the pan full of ingredients in and hear strange noises, as I did not have a clue to how it got locked down.

I left my machine setting in its box for months after I bought it, just never felt like messing with another new gadget.

After the first loaf, it was easy.

I have tried to stay away from posting on sour dough bread, as it is a project of mine for the past 40 years.

And I am out of starter.