Comments on: How I Spent My Summer Vacation

By: Susan

Susan — Fri, 21 Sep 2007 13:12:13 +0000

Baking Soda, thanks for stopping by! Relocating is probably not necessary, just consider a San Francisco vacation…

By: Baking Soda

Baking Soda — Wed, 19 Sep 2007 21:09:12 +0000

Oh my! It’s already late at night here and I am drooling over yr pics! I love each and every one of them. I just recently discovered your blog (sorry!) and now I must read all of your posts…
I wish we had baking classes like that in Holland, seriously considering relocating.

By: Susan

Susan — Sun, 16 Sep 2007 19:06:45 +0000

Abbey, you’re very perceptive. The edge of the dough was swept lightly through flour before gently closing the seam, and they were indeed baked seam-side-up.

By: Abbey

Abbey — Sun, 16 Sep 2007 02:12:55 +0000

Susan, this is gorgeous! I’d like to know how you got that lovely look of the spelt breads–it’s not slashing. Did you flip them seam-side up for baking?

By: Susan

Susan — Thu, 06 Sep 2007 06:10:17 +0000

Jamila, yes, I feel very fortunate to have been able to take the class, and I did love it.

Bart, I think you have learned it, from the looks of your blog! Very nice breads.

By: Bart

Bart — Tue, 04 Sep 2007 22:57:03 +0000

This is pretty awesome. I wish I could learn this.
Awesome!

By: Jamila

Jamila — Sat, 01 Sep 2007 17:35:54 +0000

Truly fantastic! That would definitely be a class to love! Great pictures!

By: Susan

Susan — Wed, 29 Aug 2007 01:30:33 +0000

kitchenMage, no bread, but do you have flour, water, yeast, and salt? So…

By: kitchenMage

kitchenMage — Mon, 27 Aug 2007 21:23:28 +0000

This is so unfair! I have next to no bread in the house and those pictures are killing me!

By: Susan

Susan — Sun, 26 Aug 2007 21:36:56 +0000

Fru B, where are you from? I visited your blog and I think I recognize the language as a Scandinavian one. I used to speak a little Swedish, but sadly that has left me now. I enjoyed your photos though!

Trish and Zorra, it is really wonderful to go to the class and be able to turn out all of these great breads — we’ll see how I fare when I’m trying to do them at home. Probably a different story altogether.

Liz, the miches have a combination of white flour, high-extraction flour, and rye. They are huge — almost 4 pounds each.

BZ, it’s really not me, it’s the class!