Hi Grannysmith and welcome to you
Glad to see you having fun with your new TM and trying to decide where to keep it. Most of us would have to travel with it I think, because after about a week of owning one you find that you just can't live without it!
I too am cooking for only one or two people these days but that doesn't prevent me from using TM several times per day. It allows us to make so many of our own ingredients such as ricotta, nut milks, yogurt, breads, jams etc... I find it doesn't matter how many live in the home, it gets used a LOT. Best thing about not feeding a crowd is that you can always make what YOU are in the mood for
Was happy to see you doing the
raw bread recipe. Most people who follow a raw food lifestyle consider anything prepared at less than 115 F to be raw. That's the temp where enzymes are destroyed etc. So when we cook bread by drying or warming, at lower temp, it's technically 'raw' according to those standards. Not sure if you tried using a wet knife for slicing it, but that can help. Also, I use a straight edged slicing knife for slicing this damp bread, rather than a serrated edge...
You are going to have such fun experimenting with TM and all that fruit in the back yard! I live in the land of (these days) permanent bloody winter, so am quite envious
Cheers,
H.
