Comments on: Isn’t that just pizza dude?

By: kneadyguy

kneadyguy — Mon, 12 May 2008 01:53:31 +0000

Thanks for the suggestions and support everyone.
That’s a great website Tamara.
I’ll have a look for The Man Who Ate Everything next time I visit the liabrary.

By: Mayee

Mayee — Thu, 17 Apr 2008 15:02:38 +0000

Hi Alec,

the bread looks amazing, despite review.

You’re just about the only guy I know who bakes…that’s quite inspiring!

By: w.

w. — Thu, 17 Apr 2008 10:52:07 +0000

Oh yes Alec I forgot about The Man Who Ate Everything when I offloaded my bread-related booksupplies to you. Remind me when I’m back in Singapore?

By: Tamara

Tamara — Wed, 16 Apr 2008 20:50:46 +0000

Hey Alec, have you ever read the bread chapter of The Man Who Ate Everything?

Anyhow, thought you might like http://www.thefreshloaf.com

By: kneadyguy

kneadyguy — Fri, 11 Apr 2008 10:08:29 +0000

Pei Ee: I’ll pass on a loaf to you as soon as I have made something worth eating. That may not be any time soon.

Hi Edith. The reason bread making usually isn’t interesting is that the people who write about it are competent. Whilst for me, when things go badly I reassure myself that at least it makes good blog fodder.
Michelle has been having some technical difficulties on her site. You can still comment but you need to follow her instructions, http://syntaxfree.org/blog/archives/002409.php

Kelly: ………..erm, yes it is.

By: edith

edith — Fri, 11 Apr 2008 06:13:34 +0000

*lol* bread-making wasn’t interesting till the addition of an Irish to the mix.

Came here via Michelle’s. Would you let her know her comments link isn’t working today. *grumbles*

By: Wife

Wife — Wed, 09 Apr 2008 10:11:16 +0000

I should point out that despite the misleading descriptions above, I am in fact far too stingy to ever let him get away with that sort of yuppie decadence at *our* dinner parties.

Kelly: It’s actually not that big a loaf, though maybe it looks that way in the photo. It was polished off completely in a family meal of 8. Well, 7 – minus one picky brother.

By: Kelly

Kelly — Tue, 08 Apr 2008 19:49:18 +0000

That’s a shitload of bread to make and eat. Geez…

By: kneadyguy

kneadyguy — Mon, 07 Apr 2008 15:28:10 +0000

Hi Bertinet Kitchen,
Thanks for your comment. If you read back through my previous posts you’ll find that nearly everything I’ve baked has been taken from Dough or Crust. They have been excellent books to learn from. I love the conciseness of the prose style, the pictures are beautiful and most importantly the recipes are reliable, varied and interesting. I’ve read many other bread books in the last few months and I still consider Dough and Crust the most attractive texts for a beginner.
I hope it is clear that any criticisms I have make of my bread thusfar were directed at myself and not at the recipe. I am still very reluctant to criticise any recipe. There are just so much things that can go wrong. I’m at the early stages of learning the most basic techniques and on top of that I’m living on the equator, with a strong breeze blowing through my kitchen and cooking in a combination microwave and oven.

By: The Bertinet Kitchen

The Bertinet Kitchen — Mon, 07 Apr 2008 09:07:27 +0000

The breads in Dough are designed to be quick and easy and to get you into the habit of making bread. A more developed flavour takes a bit more time so you can either ‘cheat’ by just slowing down the proving of the simple doughs in Dough or alternatively try some of the recipes in Crust which is the next step and all about learning how to develop the taste of your breads.