Comments on: What It’s About

By: Gena Lora

Gena Lora — Tue, 09 Nov 2010 14:50:53 +0000

I love your blog and you as well. I feel exactly the same about baking bread that is why I love this site. I can always find intelligent answers to my bread question. Keep up the good work, and yes please post on pre-ferments and the science behind it.

Thanks again!
Gena

By: Sue Hansen

Sue Hansen — Mon, 10 May 2010 02:08:16 +0000

Susan,
I feel as if I have found a soulmate when it comes to baking bread. Although I learned to bake bread as a child, as a serious baker I’m a beginner (a friend gave me some sourdough starter last year, and I’ve been baking ever since). I lurk on thefreshloaf.com,
and hope some day to bake something worthy of sharing about. Your quote from Michael Pollan is on my business card.
For me there is something almost religious about baking, especially when using locally produced, stone ground grain, baked in a wood fired oven, shared by all the people involved, from the farmers who grew the grain to the bakers.
Happy baking,
Sue

By: norma johnson

norma johnson — Tue, 26 Feb 2008 18:06:15 +0000

Hi Susan, Just read your “Why I bake” and wonder if we were twins separated at birth. (In a strange and wonderful way, baking bread with the fervor I do is really sexy!) I’m going to go through your whole blog with interest and excitement. Although it’s frustrating when I try for a standard set by the wonderful artisan bakeries I have visited from coast to coast, that doesn’t keep me from trying. I had a week at SFBI which was great, but I have a fantasy that someday, somewhere, there will be a workshop for Serious Home Bakers who are stuck/blessed with the equipment in our own home kitchen. In the meantime, on to trying your doughnuts and English muffins.

Norma

By: Susan

Susan — Sat, 16 Feb 2008 09:48:52 +0000

Tanna: Many of the finest people I know are nurses.

Paddy: Welcome! I hope to one day visit New Zealand. I can’t give any advice on baking with flours available there, but I’m sure you will find your way because it sounds like you are very determined.

By: Paddy

Paddy — Sun, 10 Feb 2008 14:26:39 +0000

Kia Ora Susan!

I love your bread blog – and your recipes – and the reasons why you bake bread. My mother always said: when in doubt, dear, bake bread. So I’ve done a lot of that. Lately though, feeling frustrated at the poky kitchen I have in my London, UK flat – and the bizarre, ancient little over. But… I am teaching myself to make sourdough rye bread because I love it – actually all sourdough breads. I’m a New Zealander and intend to go home at the end of 2009, and will need many things to sustain me in the South Pacific. Unfortunately, it’s almost impossible to get the good hard flours in New Zealand that are available in Europe. So I am going to have to learn to make a decent sourdough with less wonderful rye flour. If you have any tips, I’d love to hear them.
I’ve booked marked your blog – keep going – it’s so great to read what you are doing, and some of the recipes are fabulous. How did I find you – I have just gobbled a couple of tortas de aceite de Ines Rosales from Seville – we can buy then in the supermarkets here and they are my most favourite sweet sin because I have to watch my cholesterol intake. And lo and behold, you have a recipe for these little joys on your blog! thanks
and all the best
Paddy O’Dea

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Wed, 06 Feb 2008 18:10:15 +0000

A long time ago, I was a Nurse Specialist. Interesting that we share that. Mine was with children.
Beautifully written Susan.

By: Watch

Watch — Wed, 09 Jan 2008 16:42:46 +0000

Well said! Same with me baking, cooking and eating/sampling is part of what keeps me well and happy.

Peach Watch

By: Susan

Susan — Thu, 27 Sep 2007 15:32:03 +0000

Jonathan, thanks! Baking without measuring – I haven’t been able to bring myself to do that. You are more adventurous than I am!

By: Jonathan Kandell

Jonathan Kandell — Wed, 26 Sep 2007 23:23:49 +0000

Nice comments. You’re a great writer. I can relate to the part about how it’s not totally in your control. I like to bake without measuring to bring that out– i eye ball it and each bread turns out a little different.

By: Susan

Susan — Wed, 29 Aug 2007 01:38:38 +0000

Steve, thanks for sharing a little of what baking means to you. If you're not doing so already, you should participate in the forum at The Fresh Loaf. It's a great place to share, learn, discuss, and meet lots of like-minded bakers.