Comments on: On Bread Alone http://mynepenthebook.com/2010/01/on-bread-alone/ Tue, 20 Dec 2011 03:55:05 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Marie-celine http://mynepenthebook.com/2010/01/on-bread-alone/comment-page-1/#comment-7800 Marie-celine Thu, 08 Sep 2011 14:43:47 +0000 http://mynepenthebook.com/?p=1776#comment-7800 I come from france and of course enjoy French "cuisine" like many people around the world (you can visit my newbie blog speaking about french "cuisine" history and recipes ). I discover that french food is not only famous in france and also foie gras of course. Happy to see that many peopple enjoy eating like us, your page is really intersting about cuisine. Thanks I come from france and of course enjoy French “cuisine” like many people around the world (you can visit my newbie blog speaking about french “cuisine” history and recipes ). I discover that french food is not only famous in france and also foie gras of course. Happy to see that many peopple enjoy eating like us, your page is really intersting about cuisine. Thanks

]]> By: gwen http://mynepenthebook.com/2010/01/on-bread-alone/comment-page-1/#comment-683 gwen Wed, 20 Jan 2010 02:53:44 +0000 http://mynepenthebook.com/?p=1776#comment-683 last week Monday Jan 11th i made my way to Moro on Exmouth street and it was closed for a week for renovations- think it opened again on Friday by which time i was back in CA! alas- i was hoping to surprise report back for you - but I did tell the manager all about your bread!! There is a great little hot food market on the same pedestrian street they are on- Ghanaian stews, Germans selling vegie stir fry, and Asianand Polish food, all very hearty and warming in the London freeze. From there I went on walking, as one does in London, and found my way to a lovely casual little deli on Sloane Street- One thing thats very interesting about Moro folks is their involvement with the levelling of an allotment for the upcoming olympic games- its a sad story- they made a little film about it - it is on moro.co.uk - happy baking g last week Monday Jan 11th i made my way to Moro on Exmouth street and it was closed for a week for renovations- think it opened again on Friday by which time i was back in CA! alas- i was hoping to surprise report back for you – but I did tell the manager all about your bread!! There is a great little hot food market on the same pedestrian street they are on- Ghanaian stews, Germans selling vegie stir fry, and Asianand Polish food, all very hearty and warming in the London freeze. From there I went on walking, as one does in London, and found my way to a lovely casual little deli on Sloane Street-
One thing thats very interesting about Moro folks is their involvement with the levelling of an allotment for the upcoming olympic games- its a sad story- they made a little film about it – it is on moro.co.uk -
happy baking
g

]]> By: Nancy http://mynepenthebook.com/2010/01/on-bread-alone/comment-page-1/#comment-628 Nancy Wed, 13 Jan 2010 00:57:57 +0000 http://mynepenthebook.com/?p=1776#comment-628 Fantastic! I must drive to Mendocino later this week so will stop in to the bookshop. The Mendocino Yarn Shop recently moved and the new location is filled with light; I hope to have time to stop in there as well. My latest bread is some you can leave dough in the refrigerator for a week or two; the longer you wait, the more flavor that develops. I was very skeptical but after getting a sterling review from a respected and experienced bread-baker, I thought I'd try. How great to be able to tear off a hunk, shape and let it rise for 45 or so minutes then only 30 minutes to baked bliss! So simple and the feedback over the holidays . . . convincing and encouraging to experiment more and more. Now to try some non-commercial yeast starters and then other flours after that perhaps. But even if only these simple loaves are all that are fantastic, that is enough. Is it wine and bread time yet? Cheers! --Nancy Fantastic! I must drive to Mendocino later this week so will stop in to the bookshop. The Mendocino Yarn Shop recently moved and the new location is filled with light; I hope to have time to stop in there as well.

My latest bread is some you can leave dough in the refrigerator for a week or two; the longer you wait, the more flavor that develops. I was very skeptical but after getting a sterling review from a respected and experienced bread-baker, I thought I’d try. How great to be able to tear off a hunk, shape and let it rise for 45 or so minutes then only 30 minutes to baked bliss! So simple and the feedback over the holidays . . . convincing and encouraging to experiment more and more. Now to try some non-commercial yeast starters and then other flours after that perhaps. But even if only these simple loaves are all that are fantastic, that is enough.

Is it wine and bread time yet? Cheers! –Nancy

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