Comments on: About http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Thu, 09 Feb 2012 12:29:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Dean http://www.breadtopia.com/about/comment-page-2/#comment-107730 Dean Sat, 28 Jan 2012 15:00:46 +0000 #comment-107730 Hi Eric, I found your site thru the thesis forums and wow what a find. I am a huge bread lover, so much that my wife gets on to me about eating so many carbs. Along with the bread, I can't seem to get enough pasta and rice, too. I have read several of your posts and have bookmarked your site as a reference. Light 100% whole wheat bread here I come! Dean Hi Eric,

I found your site thru the thesis forums and wow what a find. I am a huge bread lover, so much that my wife gets on to me about eating so many carbs. Along with the bread, I can’t seem to get enough pasta and rice, too. I have read several of your posts and have bookmarked your site as a reference. Light 100% whole wheat bread here I come!

Dean

]]> By: Autumn Kirby http://www.breadtopia.com/about/comment-page-2/#comment-106928 Autumn Kirby Sun, 22 Jan 2012 18:17:37 +0000 #comment-106928 Dear Eric, I love this site, its rustic authenticity and the mutual love of bread that we share. I just watched your pizza dough and sourdough bread receipe videos and enjoyed them both. I will be making the pizza dough tonight for my fiance and I (his name is Eric, too) and I will be gaining some needed ingredients and confidence to create the sourdough bread soon. I will also be signing up for emails so I can receive the occasional video, receipe and letter. Thanks again and love the site! Autumn Dear Eric,
I love this site, its rustic authenticity and the mutual love of bread that we share. I just watched your pizza dough and sourdough bread receipe videos and enjoyed them both. I will be making the pizza dough tonight for my fiance and I (his name is Eric, too) and I will be gaining some needed ingredients and confidence to create the sourdough bread soon. I will also be signing up for emails so I can receive the occasional video, receipe and letter.
Thanks again and love the site!
Autumn

]]> By: Owen http://www.breadtopia.com/about/comment-page-2/#comment-94338 Owen Wed, 07 Dec 2011 21:54:22 +0000 #comment-94338 Hi Eric it was great to talk to you the other day on the phone. About a year ago I started experimenting with sourdough for the first time. At the beginning it was quite frustrating as I had to throw heaps of bread in the bin. But after a few months I came up with a fantastic seed bread which is made out of part wholegrain and 1050 spelt flour with a combination of pumpkin seeds, sunflower , sesame and linseeds and of course my sourdough starter. And as well I have made a walnut bread and small fruit loafs based on my recipe. We live in a part of Germany where bread is a big part of their tradition and therefore I see it as a big compliment that people really like my bread. When I first started baking I got a lot of tips from your website on how to bake bread with sourdough.So thanks a lot for putting such valuable information on the net so people like me can carry on the tradition of baking with sourdough. Greetings from the New Zealander living in Germany. Owen Hi Eric
it was great to talk to you the other day on the phone. About a year ago I started experimenting with sourdough for the first time. At the beginning it was quite frustrating as I had to throw heaps of bread in the bin. But after a few months I came up with a fantastic seed bread which is made out of part wholegrain and 1050 spelt flour with a combination of pumpkin seeds, sunflower , sesame and linseeds and of course my sourdough starter. And as well I have made a walnut bread and small fruit loafs based on my recipe.
We live in a part of Germany where bread is a big part of their tradition and therefore I see it as a big compliment that people really like my bread. When I first started baking I got a lot of tips from your website on how to bake bread with sourdough.So thanks a lot for putting such valuable information on the net so people like me can carry on the tradition of baking with sourdough.
Greetings from the New Zealander living in Germany.
Owen

]]> By: Jane http://www.breadtopia.com/about/comment-page-2/#comment-86899 Jane Thu, 10 Nov 2011 21:09:26 +0000 #comment-86899 Hi Eric/Denyce, I am wondering if you have any advice about how long one can let sourdough loaves proof in the fridge before baking. What would you suggest as the maximum allowable amount of time? Is 24 hours in the fridge too long? Or can the unbaked loaves go longer than that without trouble? At a certain point, will the yeast--I assume--just run out of gusto and the loaves deflate? (I ask this because I find myself without the opportunity to bake today/tonight, but I have a couple of loaves that have been in the fridge 24 hours already. Yikes!) Thanks very much, Jane Hi Eric/Denyce,
I am wondering if you have any advice about how long one can let sourdough loaves proof in the fridge before baking. What would you suggest as the maximum allowable amount of time? Is 24 hours in the fridge too long? Or can the unbaked loaves go longer than that without trouble? At a certain point, will the yeast–I assume–just run out of gusto and the loaves deflate? (I ask this because I find myself without the opportunity to bake today/tonight, but I have a couple of loaves that have been in the fridge 24 hours already. Yikes!)
Thanks very much,
Jane

]]> By: Breadtopia http://www.breadtopia.com/about/comment-page-2/#comment-85960 Breadtopia Sun, 06 Nov 2011 10:46:09 +0000 #comment-85960 Just thought I'd mention that I'd love to post videos from anyone who wants to do so. I guess the best way would be to upload them to Youtube and then send me the link and I can add it here. I'm on the lookout for easy to use software that would allow visitors here to upload their videos directly to Breadtopia but apparently it's not all that simple. Just thought I’d mention that I’d love to post videos from anyone who wants to do so. I guess the best way would be to upload them to Youtube and then send me the link and I can add it here.
I’m on the lookout for easy to use software that would allow visitors here to upload their videos directly to Breadtopia but apparently it’s not all that simple.

]]> By: Breadtopia http://www.breadtopia.com/about/comment-page-2/#comment-85543 Breadtopia Fri, 04 Nov 2011 11:22:47 +0000 #comment-85543 It was a long trip for live starter to make to England. I hope it does well for you. Cheers, Eric It was a long trip for live starter to make to England. I hope it does well for you.

Cheers,

Eric

]]> By: heidi hofkes-kay http://www.breadtopia.com/about/comment-page-2/#comment-85536 heidi hofkes-kay Fri, 04 Nov 2011 10:54:09 +0000 #comment-85536 Dear Eric and Denyce, I have received my live starter two days ago. So far there is little bubbles and I am optimistic. I have just bought a dry starter as a backup.. Thank you for your swift and friendly service. I loved the personal signed delivery note.. Happy baking, Heidi Dear Eric and Denyce,

I have received my live starter two days ago. So far there is little bubbles and I am optimistic. I have just bought a dry starter as a backup.. Thank you for your swift and friendly service. I loved the personal signed delivery note..

Happy baking,

Heidi

]]> By: Jac http://www.breadtopia.com/about/comment-page-2/#comment-85492 Jac Fri, 04 Nov 2011 05:38:53 +0000 #comment-85492 Thansk Holly but I'll never compete with Eric in the video department. Maybe in the near future you can advise me with the ingredients and spices, then I might make some dough $ c u soon, Jac Thansk Holly but I’ll never compete with Eric in the video department. Maybe in the near future you can advise me with the ingredients and spices, then I might make some dough $ c u soon, Jac

]]> By: Jac http://www.breadtopia.com/about/comment-page-2/#comment-85491 Jac Fri, 04 Nov 2011 05:23:53 +0000 #comment-85491 re: olive and parma enclosed after cutting, I should have started from the other side. I mixed the olives when wet, should I have mixed them in dry to spread them more evenly because most were further inside. Jac re: olive and parma enclosed after cutting, I should have started from the other side. I mixed the olives when wet, should I have mixed them in dry to spread them more evenly because most were further inside. Jac

]]> By: TexasBelle http://www.breadtopia.com/about/comment-page-2/#comment-85434 TexasBelle Thu, 03 Nov 2011 23:42:18 +0000 #comment-85434 Your company is AWESOME!!!!! On Monday, I searched the Net for containers to hold my starter.....this is Thursday afternoon and I'm already using the jars I ordered Monday afternoon!!! You have the best products and obviously the best staff around. Thank you so much....I can hardly wait to use my new Danish whisks. I have a feeling your store may ruin my credit card!!!!! Your company is AWESOME!!!!! On Monday, I searched the Net for containers to hold my starter…..this is Thursday afternoon and I’m already using the jars I ordered Monday afternoon!!! You have the best products and obviously the best staff around. Thank you so much….I can hardly wait to use my new Danish whisks. I have a feeling your store may ruin my credit card!!!!!

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