Comments on: They Took a Licking

By: Susan

Susan — Fri, 25 Mar 2011 03:45:11 +0000

Michele, my cloches are described here: http://www.wildyeastblog.com/2007/07/02/steam/

By: Michele

Michele — Fri, 25 Mar 2011 03:39:17 +0000

I am interested in what you used for a homemade cloche – I am on a budget but really want one — what did you use? Thanks!

By: BBD33 – Guinness Rye with Fennel « Toxo Bread

BBD33 – Guinness Rye with Fennel « Toxo Bread — Thu, 02 Sep 2010 03:50:31 +0000

[...] have a sourdough starter? Try Susan of Wild Yeast’s version instead, which uses instant dry [...]

By: Susan

Susan — Sun, 11 Jul 2010 02:04:38 +0000

Hi Katerina, unfortunately I had so many troubles making this bread that I am really not sure of my own baking time and temperature. I refer to you the original recipe at One Perfect Bite: http://oneperfectbite.blogspot.com/2009/03/danny-boy-oh-boy-rye-bread-with.html

By: Katerina

Katerina — Fri, 09 Jul 2010 08:51:33 +0000

7.Proof for some amount of time, at some temperature or combination of temperatures.
8.Ditto on the baking.
Please can u tell exact time of baking? May be I did not get something, sorry))

By: Guinness-Brot mit Fenchel « * Chaosqueen's Kitchen *

Guinness-Brot mit Fenchel « * Chaosqueen's Kitchen * — Sat, 01 May 2010 10:25:22 +0000

[...] Schwarzbierbrot hat nicht nur mir hervorragend geschmeckt, bei Susan von Wild Yeast habe ich das Rye Bread with Guinness Stout and Fennel Seeds – Roggenbrot mit Guinness Stout und Fenchel – entdeckt und es gleich [...]

By: Gabrielle

Gabrielle — Tue, 30 Mar 2010 01:59:11 +0000

Oh my, I don’t know which you do better, bake bread or blog my funnybone! I just nearly used up all my starter in your cranberry-and-oat scones (which were fab); I will definitely steal my husbands Guiness and make this tomorrow while the beasties recover their volume!

By: Dough Boy

Dough Boy — Wed, 16 Dec 2009 14:05:02 +0000

Hello just found ya.

In The Apprentice: My Life In the Kitchen by Jacques Pepin

Jacques Pepin talks about how he learned to tell the heat of a oven by sticking his hand in the oven, and depending on how long he could keep his hands in the oven would let him know about how hot the oven was, and if ready for use.

By: Chaosqueen

Chaosqueen — Mon, 06 Apr 2009 19:55:12 +0000

What a story!
I baked your bread yesterday and we are so thrilled about it. The crust is dark and crunchy and the crumb moist and soft. I reduced the amount of fennel seeds to a half ts. and made one big loaf.
Some photos can be found here: http://chaosqueenskitchen.twoday.net/stories/5630043/

By: Jude

Jude — Tue, 24 Mar 2009 02:31:09 +0000

Haha. Nice story. Can’t even imagine what it’s like to guess the oven temperature. I’d go nuts. I’m the kind of guy that measures everything to the tenth of a gram