Comments on:

By: Leigh

Leigh — Fri, 02 Dec 2011 23:58:59 +0000

I have a question about the oblong clay bread baker which I just received (Thank you!). I will use this for making bread. I have an electric oven and usually keep a large clay pizza stone on the bottom shelf. Should I remove the pizza stone when I’m baking bread in the clay bread baker and put the bread baker on the wire rack? Or put it on the pizza stone? Or leave the pizza stone in the oven and put the bread baker on the second rack? Does it matter?

By: Kim

Kim — Sun, 20 Nov 2011 00:42:28 +0000

I love the recipes!! I found a place to get all my baking boxes, cookies bags, etc… Box and Wrap. If you go to http://www.facebook.com/boxandwrap and “Like” their facebook page, you can get 5% off your entire order!

By: Maxina

Maxina — Tue, 14 Jun 2011 18:47:02 +0000

How do we get bon the waiting list for the oblong la cloche bakers? Please and thanks.

By: Breadtopia

Breadtopia — Fri, 11 Mar 2011 02:54:26 +0000

Awesome, Lori. Thanks for your nice post and pic.

By: Lori

Lori — Thu, 10 Mar 2011 22:58:49 +0000

Just stopping in to say I am NEVER disappointed when making the “Almost No Knead Bread” recipe. I got lazy and started making bread in my bread machine again. Then decided to start making this wonderful recipe with my clay baker and remembered why it is SOOOO awesome! The flavor is outstanding, it’s EASY and always comes out PERFECT! I also save a small amount of dough for my next batch. Gets better each time. The smell of fresh baked bread is making its way through my house and my mouth is watering. I am just an ‘old’ friend visiting to say THANK YOU! Will post a picture of my newest loaf too.

By: Breadtopia

Breadtopia — Tue, 11 Jan 2011 12:46:51 +0000

Hi Carmen,

You probably can reduce the amount of flour and water and still maintain a healthy starter. You’ll get so you know what works for you based on your baking routine. Sourdough starter management is just one of those things that takes a while to get used to. It’s not difficult but takes some practice.

By: Carmen

Carmen — Fri, 07 Jan 2011 16:14:02 +0000

I began my starters 6 days ago. You mentioned in the video to use about 1 tablespoon but I since your little package had about 2, I did two batches (didn’t trust myself). They have grown quite a bit although I keep my house at 63 degrees. I’ve been using the 1/3 cup of flour. Since I have so much, can I reduce the flour and water I add each day? I’d hate to have to throw some away. I’m planning to give one to my son-in-law once I’m sure I won’t kill it. (I was surprised to receive the starter so soon after ordering. Thanks.)

By: Breadtopia

Breadtopia — Wed, 15 Dec 2010 19:32:16 +0000

Yup, 350.

You can just add more flour to stiffen up a starter.

By: liza

liza — Wed, 15 Dec 2010 18:49:47 +0000

thanks for your reply,
so, if a recipe says to bake in a 350 oven, i should just follow it? it seems strange since i thought that the clay bakers needed higher temp. for some reason. i also preheat the bakers just like you do, thanks to your videos.
well, i’ll give it a try.
if i may, another question, how do you convert a liquid sourdough to a stiff one? i am working on glezer’s sourdough and would like to be able to use it for any bread that calls for sourdough starter.
thanks again,
liza

By: Breadtopia

Breadtopia — Wed, 15 Dec 2010 18:14:35 +0000

Hi Joy,

Just the other day I was reminiscing about a potato bread recipe I use to love but lost the recipe. What I’m planning on doing is pretty much following the basic sourdough no knead recipe but mixing in a cup of mashed up peeled Yukon Gold potatoes.

Only I won’t use as much water so the dough won’t be as wet. Just soft and very pliable and very easy to knead. So, strickly speaking, it wouldn’t be a no knead recipe as I would knead it for a few minutes. But otherwise the procedure is the same. I think it will end up fairly close to what I remember.