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JEN COMMENT
FH_Email: geekyrandomgirl@gmail.com
Feedback: I've been baking bread out of The Bread Bible for a couple of years now, and I wanted to let you know what an important book it has been to me. It was the first book on bread baking I bought, and it was such a great way to start out. My mom/grandmother are spoiled on store bought cinammon raisin bread because of you. Even starting out, the bread recipes from your book were easy to follow and turned out marvelous. I've learned alot from books by other bakers (Peter Reinhart and Dan Lepard are my other adopted mentors), but it seems like every time I learn something from them, I come back to your book, and it was there all along.
So I guess I'm trying to say thanks, because your book started my obsession with bread baking. I hope someday to open my own bread bakery. Do you have any advise for a pretty good amateur baker like me?
Also, I have a food/baking blog, I'd be thrilled to death if you looked at it: http://ratherbebakingbread.blogspot.com/
Thanks again Rose!
ROSE REPLY
i'm deeply touched! and i must say in excellent company. one of these days--sooner rather than later--i'm going to list my version of peter reinhart's struan bread--a bread so wonderful i wrote him immediately after baking it for the first time to tell him how proud i am to be in the same profession as he. i don't know dan lepard but i'm sure i'd like to!
my best advice to you is to continue reading and baking and trust no one completely except your own personal experience. you will eventually create your own vision of bread. i'm sure you will be a great baker as you already are a great person. i can tell. and besides, it's impossible to be a good baker otherwise--the bread knows--believe me!
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Comments
the struan bread is filled with nutritious grains. there are scientists who believe that 100% whole wheat has merely a laxative effect and actually prevents the body from absorbing nutrients. i like to hedge my bets by using many types of flour and lots of different grains. theories come and go but the one relating to balance and moderation has been around as long as mankind!
Reply to this Posted by: Rose Levy Beranbaum | January 15, 2006 9:23 AM #
Baking your own bread is a great way to increase the nutritional value of the bread you eat! However, using this kind of flour is not. Here's an informative blog about bread:
http://enrichingexperiences.blogspot.com/
Reply to this Posted by: LazySusan | January 14, 2006 2:24 PM #
Oooohh, I shall await your Struan posting with bated breath! Truly. Back in the days when Peter Reinhart was known as Brother Juniper, I was introduced to his products by way of a loaf of Struan; my idea of bread was henceforth and forever changed.
Please know that I've been loving your blog format. I find it a valuable adjunct to your terrific cookbooks, all of which have a place of honor on my bookshelf.
Thanks, Rose!
Xanthippe
Reply to this Posted by: Xanthippe | January 9, 2006 8:34 PM #