Comments on: World Bread Day, World Food Day, and a Recipe

By: Jennifer

Jennifer — Wed, 30 Sep 2009 15:55:32 +0000

Mmmmm. Mmmmm. I made this wonderful loaf, subbing walnuts for pepitas, and it was the absolute highlight of a 19-loaf baking binge (http://cancerfight.wordpress.com/). Just delicious as a celebratory dinner with a thick schmear of cambozola cheese and a big glass of wine.

By: Sourdough in San Francisco « The EcoWongs

Sourdough in San Francisco « The EcoWongs — Thu, 14 May 2009 15:55:42 +0000

[...] (no pictures), and we’ve just completed a Sourdough Sweet Potato Bread with Pumpkin Seeds ala the Wild Yeast Blog. I had to convert all of the weights into rough volume measurements, so the values may not be [...]

By: Susan

Susan — Tue, 23 Oct 2007 13:42:04 +0000

Abbey, congratulations on your acquisition of a scale – you will not regret it. I hope the whole grain bread comes out beautifully for you. Many of my recipes are close adaptations of ones from books or classes I have taken. When this is the case, I mention the original source. The sweet potato-pumpkin seed bread I just kind of winged (wang? wung? wought?) but I realized later that Nancy Silverton’s Pumpkin Bread from Breads from the La Brea Bakery also has sweet potato and pumpkin seeds. In fact, I have made that bread before, but I think I repressed the memory because I did not care for the bread’s cumin flavor (unlike most of the recipes in that book, which are very good).

By: Abbey

Abbey — Tue, 23 Oct 2007 01:39:10 +0000

Susan,
Your bread is so beautiful again! I just got the levain/soaker ready for your 98.4% whole grain bread–I’ve been anxious to try it but didn’t have a scale that weighed in grams! But as of today, I am glad to say I do. You have so many unusual formulas for your breads–where do you get them? This one kind of reminds me of one of Nancy Silverton’s.

By: Susan

Susan — Sat, 20 Oct 2007 15:13:47 +0000

Zorra, thank you for once again organizing this event! And your potato pumpkin seed bread does look wonderful. I don't read German so I didn't realize that's what it was -- thank you Elizabeth for pointing that out.

By: ejm

ejm — Sat, 20 Oct 2007 08:34:06 +0000

That’s how we buy pumpkin seeds too, Susan. I’ve vaguely contemplated doing it myself but it always seems SO much easier to just go to the South American store at the market to buy pepitas. (I’m afraid I’m lazy and just put any fresh squash seeds we have into our composter.)

Did you see Zorra’s potato pumpkin seed bread she made for WBD? It looks similar to yours but calls for potato rather than sweet potato; it too looks delicious.

-Elizabeth

By: zorra

zorra — Fri, 19 Oct 2007 09:21:09 +0000

Susan you are such a talented baker! I love all of your breads.
Thank you for joining WBD and make us aware about World Food Day.

By: Susan

Susan — Thu, 18 Oct 2007 15:23:41 +0000

k, thanks, pumpkin seeds are one of my favorite seeds and I always toast a few extra for a snack while I’m baking.

Tanna, here’s to blessings!

Elizabeth, yes, the shells have been removed from the seeds (I buy them that way, don’t do it myself!)

Natalie, you could just proof it for longer, probably 45 minutes or so, instead of retarding.

By: Natalie

Natalie — Thu, 18 Oct 2007 10:50:04 +0000

Awesome! Look at the crumb!

I am interested in making this, however my fridge doesn’t have enough place for retarding the whole banneton, what should I do?

Thanks!

By: ejm

ejm — Wed, 17 Oct 2007 13:45:04 +0000

Exemplary, just as I’ve come to expect from you, Susan. Thank you once again for your gentle but firm reminder to share the bounty.

-Elizabeth

P.S. I love the way the center slash on the unseeded loaf split open.

P.P.S. Have the pumpkin seeds been husked?