Thursday, June 17, 2010

The Readers Speak

I thought (in yet another transparent evasion of my blogging duties) I'd share some reader comments with you this week  Apparently (and I have to admit, somewhat surprisingly) the recipes I provide in the book do work for others as well:
  • I have been baking bread for some time, and read your book just recently.  I tried the Peasant Bread recipe and was amazed.  Every time I've made it, it's turned out wonderfully, nice rise, some gas holes, wonderful flavour.  I add 1/4 cup of flax meal, and make it into two batards with stubby ends, sometimes give one away and eat the other, or freeze one...So thank you for providing such a neat book and a delightful recipe.  I bake pretty well every day and thank you every time. - Janice L.
  • This is the first loaf of bread I've ever made from scratch. It might be the best bread I've ever had.   - Adam C
  • Loved, loved, loved the book!  So fun, and I learned so much- will be buying a few for presents, for sure.  Cheers,  Mary
  • There’s no particularly useful information. The humor is mildly amusing at best. - S.T.
You can't please everyone...Keep those cards and letters coming!

4 comments:

  1. Good grief, I don't know how anybody can NOT laugh while reading the book. Plus, I found the book full of crumbs (sorry, couldn't resist it) of information, which slotted in perfectly with my own search of 'bigger and more numerous holes'! The perfect complement to my own jigsaw puzzle! Thank you for writing it, I really enjoyed it. Now, back to the kitchen to start a levain...

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  2. I bought this book for my wife. She loved it and laughed all the way through it. Then she handed it to me and said, "He's just like you." I am on chapter 42 and started seriously baking last week. I have much more to learn and I am having a great time learning it. Thanks!

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  3. I love baking. And I love monasteries. (And I love to laugh.) So I loved the book. I devoured the book in a weekend (a couple weeks ago), and finally got to try the Pain de Campagne today. It's hands down the best I've done with my levain yet. And my partner loves it. It's a keeper! So is the book.

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  4. Bill, thanks for your book, which I received as a birthday present. I've been making bread for a while, and I, too, am looking for a open, holey crumb. What do you think are the most important factors influencing the "alveolar-ness" of the crumb?

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