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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

EINKORN ENGLISH MUFFINS

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Delicious english muffins made from scratch with einkorn flour.  They are soft and chewy and full of flavor.

These einkorn english muffins are moist, light and flavorful, they toast up crisp and delicious. They are so much better than store bought ones.  If you haven’t’ heard of einkorn before, it is an ancient grain and the purest form of wheat that has never been hybridized. It is more flavorful than modern day wheat plus it is more nutritious and easier to digest.

I wish I could send you one of these einkorn english muffins to taste and convince you that einkorn flour is simply delicious. The einkorn flour is not only full of flavor but it has an exceptional nutrient profile. Einkorn is higher in protein than normal wheat and it is a good source of thiamin, phosphorus, iron, fiber and lutein, a powerful antioxidant known to benefit eye and cognitive function.
Delicious english muffins made with einkorn flour, an ancient grain with exceptional flavor and nutrition.

Ingredients
  • 4 1/2 cups all purpose einkorn flour (540 grams)
  • 1/2 cup potato flakes (30 grams) (optional but will help lighten the bread)
  • 1 1/4 teaspoons salt
  • 2 1/4 teaspoons instant yeast (7 grams)
  • 1 3/4 cups warm milk (400 grams)
  • 1 egg, room temperature
  • 4 tablespoons (1/4 cup) butter, melted
  • 3 tablespoons honey (60 grams)

Instructions
  1. In a large bowl, mix the flour, potato flakes, salt and yeast until combined. In a separate bowl, combine the milk, eggs, butter and honey. Add the milk mixture to the flour mixture and stir well to combine. The mixture will be wet and sticky and look a bit lumpy and under-mixed, it is perfect that way. Place the dough a well oiled bowl, cover the bowl and let the dough rest for 20 minutes. (If you scoop the dough out with wet hands, the dough will not stick to them as easily)
  2. Using wet hands so they don’t stick to the dough, lift the dough and fold it in half two or three times, then let it rest another 20 more minutes. Repeat this step two more times (folding it in half then letting it rest for 20 minutes). After the last folding process, cover the bowl and let it rest for 1 to 2 hours.
  3. Line two large sheet pans with parchment paper. Divide the dough into 12 equal pieces and shape each piece into a ball. Place the balls of dough on the parchment lined baking sheet and press down to flatten them. Keep the dough rounds spaced at least 2 inches apart. Use a sharp knife to cut the parchment paper between each piece of dough so they are all sitting on a small square of parchment, this will allow you to pick the dough up once it is proofed using the parchment without disturbing the proofed dough. Lightly spray the dough with oil and cover them with a light kitchen towel. Let them proof at room temperature for 2 to 3 hours until they are just half as tall. If you allow them to double in size, the gluten in the einkorn flour will not hold the shape and they will collapse.
  4. Preheat the oven to 350° F then heat a skillet or griddle over medium heat on the stovetop.
  5. Slide a spatula under the parchment of the dough rounds and carefully transfer 3 to 4 pieces of dough onto the hot skillet. Cook the muffins for 6 to 8 minutes on each side until they are a light golden brown.
  6. Once they are browned on each side, transfer them back to the sheet pan and repeat with the other uncooked muffins.
  7. When all the muffins have been browned on both sides, place the sheet pans in the oven and bake for 8 to 10 minutes, rotating the pans half way through the bake time.
  8. Allow the muffins to cool for 30 minutes. To split them open, insert the tines of a fork around the edges of the muffin and break them open.
Notes
**The gluten in einkorn flour is weak and kneading the dough will break the gluten down. This recipe uses a technique of turning the dough then allowing it to rest while it absorbs the liquid and strengthens the gluten. You can skip this step and simply leave the dough alone to proof for a couple of hours before dividing it and shaping it. I have done it both ways and there isn't a big difference in the finished product however the folding technique creates a smoother dough and makes it slightly easier to handle.The potato flakes are optional, they they help lighten the texture of the bread but you will still have a lovely, chewy texture without them.The dough in this recipe is wetter than recipes made with traditional flour. Wet hands and a wet counter top will help keep the dough from sticking while you work with it. If you use flour to prevent your hands from sticking to the dough then the extra flour will make the dough too dry and your finished english muffins will be dense, dry and hard.

Recipe Source:savorthebest.com


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