Comments on: They Took a Licking http://www.wildyeastblog.com/2009/03/16/they-took-a-licking/ 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 By: erica http://www.wildyeastblog.com/2009/03/16/they-took-a-licking/comment-page-1/#comment-47843 erica Mon, 03 Dec 2012 14:43:07 +0000 http://www.wildyeastblog.com/?p=3103#comment-47843 I have tried few of your bread recipe, and i say that u r a bread goddess. I have tried also a few recipe from other website, but non on them actually giving the right tips of bread, until i found this French guy that commenting on a website, and i asked him about Ciabatta bread, and instead of him giving me the recipe that i ask for, he give me your website. And i tried your recipe just 2 weeks ago, Ciabatta, Bagutte with polish, corn bread, egg bread and conchas. All turn out what i wish it to turn out. Oh also i am making the starters also from you. Thanks to you now im like everyday bread women in the kitchen, just thinking and finding new recipe of what i can make of the day. I have tried few of your bread recipe, and i say that u r a bread goddess. I have tried also a few recipe from other website, but non on them actually giving the right tips of bread, until i found this French guy that commenting on a website, and i asked him about Ciabatta bread, and instead of him giving me the recipe that i ask for, he give me your website. And i tried your recipe just 2 weeks ago, Ciabatta, Bagutte with polish, corn bread, egg bread and conchas. All turn out what i wish it to turn out. Oh also i am making the starters also from you. Thanks to you now im like everyday bread women in the kitchen, just thinking and finding new recipe of what i can make of the day.

]]> By: Vic http://www.wildyeastblog.com/2009/03/16/they-took-a-licking/comment-page-1/#comment-28632 Vic Thu, 12 Apr 2012 22:50:35 +0000 http://www.wildyeastblog.com/?p=3103#comment-28632 Hi Susan. Wonderful wonderful blog! Thank you for sharing! I have a question - if I am to reduce the amount of yeast and increase the fermentation time, let's say to overnight... 8-10 hours at least, what would be the proportion of yeast? Thank you! Hi Susan.
Wonderful wonderful blog! Thank you for sharing!

I have a question – if I am to reduce the amount of yeast and increase the fermentation time, let’s say to overnight… 8-10 hours at least, what would be the proportion of yeast?
Thank you!

]]> By: Susan http://www.wildyeastblog.com/2009/03/16/they-took-a-licking/comment-page-1/#comment-18044 Susan Fri, 25 Mar 2011 03:45:11 +0000 http://www.wildyeastblog.com/?p=3103#comment-18044 Michele, my cloches are described here: http://www.wildyeastblog.com/2007/07/02/steam/ Michele, my cloches are described here: http://www.wildyeastblog.com/2007/07/02/steam/

]]> By: Michele http://www.wildyeastblog.com/2009/03/16/they-took-a-licking/comment-page-1/#comment-18043 Michele Fri, 25 Mar 2011 03:39:17 +0000 http://www.wildyeastblog.com/?p=3103#comment-18043 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! 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 http://www.wildyeastblog.com/2009/03/16/they-took-a-licking/comment-page-1/#comment-15155 BBD33 – Guinness Rye with Fennel « Toxo Bread Thu, 02 Sep 2010 03:50:31 +0000 http://www.wildyeastblog.com/?p=3103#comment-15155 [...] have a sourdough starter? Try Susan of Wild Yeast’s version instead, which uses instant dry [...] [...] have a sourdough starter? Try Susan of Wild Yeast’s version instead, which uses instant dry [...]

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