http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/ Notes from my kitchen, in which I bake bread and raise a few other matters Fri, 24 May 2013 02:12:06 +0000 hourly 1 http://wordpress.org/?v=3.4.2 http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/comment-page-1/#comment-13617 Colin Sun, 11 Apr 2010 21:15:02 +0000 http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/#comment-13617 Just made this - awesome! Thank you for this incredible site! Just made this – awesome!
Thank you for this incredible site!

]]> http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/comment-page-1/#comment-11633 Jennifer Wed, 30 Sep 2009 15:55:32 +0000 http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/#comment-11633 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. 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.

]]> http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/comment-page-1/#comment-8797 Sourdough in San Francisco « The EcoWongs Thu, 14 May 2009 15:55:42 +0000 http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/#comment-8797 [...] (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 [...] [...] (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 [...]

]]> http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/comment-page-1/#comment-792 Susan Tue, 23 Oct 2007 13:42:04 +0000 http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/#comment-792 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). 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).

]]> http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/comment-page-1/#comment-791 Abbey Tue, 23 Oct 2007 01:39:10 +0000 http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/#comment-791 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. 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.

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