YeastSpotting 8.6.10


At the Kneading Conference last week, I was delighted to meet one of my baking heroes, author and Master Baker Jeffrey Hamelman.  Both during our chat and in his keynote talk, Jeffrey commented on the high quality of the breads being produced in home kitchens, as seen here in YeastSpotting, on your blogs, and in baking forums such as The Fresh Loaf. Coming from him, that’s saying a lot. Thank you for allowing me to show off your wonderful breads.

YeastSpotting is a weekly collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive.

Loaves and Rolls
Pain au Levain
Honeyed Raisin Corn Bread
Pain Viennois
Cilantro Pesto & Cheddar Monkey Bread
Pretzel Rolls
Cottage Cheese Dill Bread
Pane All'Olio
Crusty Sourdough Épis de Blé
Yam Rolls
Jeffrey Hamelman's Corn Bread
pear bread based on
Laadi Pav (Indian Bread Rolls)
Rosemary Onion Space Balls
Sweet potato pugliese bread
Birdseed Rolls
Pane Siciliano
Spelt and Seed rolls
Pane al Pomodoro:Tomato Bread
Lammas Loaf
  • Grissini
  • A Feast to the Eyes and Stomach
Pane Toscano Scuro (Dark Tuscan Bread)
Flatbreads, Filled Breads, and Savory Pastries
Plaited Prune Bread
Stuffed Buns
Banquet Focaccia
Yeast-Leavened Zucchini Flower Fritters
Sweet Breads and Pastries
Noon Rogani
Chelsea Buns
italian donuts
Brioscia siciliana alle Mandorle
Made with Bread
Turkish Fig Pudding
Beetroot party sandwiches

CommentsLeave a comment

  1. says

    Thank you Susan for hosting yeastspotting and I agree totally with Jeffrey Hamelman’s comments your blog is an inspiration and thank you for having my bread on this week’s spotlight. Cheers from Audax in Sydney Australia.

  2. says

    What a fabulous compliment! Thank you for allowing us to share out efforts and putting them all together in one place, Susan =) Delicious array as always!

  3. says

    Thank YOU, Susan. These YeastSpotting posts are a great resource. I love the various breads that I’ve made from others’ recipes posted here. (Very cool that you met Mr. Hamelman!)


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