Comments on: Wheat Ever Next?

By: George@CulinaryTravels

George@CulinaryTravels — Fri, 25 Jun 2010 09:17:48 +0000

Thanks Joanne, that’s good to hear.

By: Joanne

Joanne — Thu, 24 Jun 2010 09:01:13 +0000

Very delicious bread. It is a family favourite here.

By: George@CulinaryTravels

George@CulinaryTravels — Wed, 23 Jun 2010 10:30:26 +0000

Thank you, glad you liked it.

By: Luigi

Luigi — Sun, 20 Jun 2010 14:06:37 +0000

Hello from Italy. That bread is wonderful, I made the recipe yesterday.

By: Issac

Issac — Fri, 14 May 2010 14:22:01 +0000

Lovely sounding loaf.

By: Kitchen Goddess

Kitchen Goddess — Sun, 07 Sep 2008 11:10:41 +0000

Zorra thank you I too freeze fresh yeast. Fast action yeast is good too but I don’t like the granules that you have to activate first, they’re always so overpowering even if you cut the quantity down. If you’re interested Richard Bertinet writes at length about that in Crust.

By: zorra

zorra — Sun, 07 Sep 2008 08:11:17 +0000

Wonderful bread! I prefer fresh yeast, too. I freeze it, so it’s perhaps not anymore fresh, but similiar.

By: Kitchen Goddess

Kitchen Goddess — Thu, 21 Aug 2008 15:06:21 +0000

Thank you for all the lovely comments and for taking the time to visit

The Blonde Duck, get baking!

By: farida

farida — Wed, 20 Aug 2008 22:19:03 +0000

I love baking breads too, although my repertoire is not as broad as yours. I find that home made bread are the best!

By: Tina

Tina — Wed, 20 Aug 2008 16:45:22 +0000

Lovely looking pics George, all looks so good.

Tina xx