Comments on: Bake and Be Counted

By: Seahorses Guest House

Seahorses Guest House — Thu, 29 Oct 2009 16:52:25 +0000

Greetings from the Isle of Wight…we’ve just built a fabulous clay oven here at our lovely guest house and our first loaves of love from it are wonderful..I’ll send pictures…
We’re having a lantern/oven gathering in November to celebrate our new addition to the garden and will be baking eating soup and enjoying the great outdoors.
It’s a really lovely way to bake and is a whole culture and activity in itself.
Best wishes from Michelle and the Seahorses gang x

By: J Burden

J Burden — Mon, 12 Oct 2009 22:41:47 +0000

Made breads from “kits” a few years ago and was so disappointed, they were just like mass-produced bread. I started making my own bread from scratch about 18 months ago, having been inspired by Andrew Whitley’s book. (Since then I’ve bought a copy for my daughter-in-law.) I started with his “two-day loaf”, using old dough and still use a variation of this as my almost-daily bread. I’m experimenting with sourdoughs, although they are more like I’ve tasted in France than the allegedly stronger ones in San Francisco. Although I don’t regard myself as a health freak, I’m VERY happy to be making bread that comprises flour, water, salt and yeast of one sort or another.

By: Katya

Katya — Sun, 20 Sep 2009 10:47:14 +0000

I love your ideas. Thank you. I will baking with my class of 9/10 year olds over the next few weeks. I have 17 boys in my class of 24! I will let you know how it goes………..

By: Elizabeth Harkin

Elizabeth Harkin — Thu, 30 Jul 2009 11:15:35 +0000

I bake a loaf of organic spelt bread every week in a breadmaker. I slice and freeze it an toast it in the morning for breakfast. Spelt is easier on our digestive system and more nutrious than wheat. It is low GI so keeps your blood sugars level and gives slow release energy so you feel sustained until lunchtime. Elizabeth, Moville

By: Dan Clamp

Dan Clamp — Tue, 28 Jul 2009 20:39:59 +0000

Great idea and Great fun … and we didn’t start until 9pm (not adviseable). Company was nicely baked and crusty but soft on the inside. My wholemeal spelt loaf was nicely baked, crusty and slightly dense on the inside … More practice needed which I look forward to. I have to say Dan’s Potato and cheese loaf was a winner and well worth trying.

The breadmaking process really does lend itself perfectly to a social occasion.

By: Suzy, Embercombe

Suzy, Embercombe — Tue, 28 Jul 2009 09:58:46 +0000

We baked two big batches of organic bread – some white, some wholemeal spelt on the launch weekend. It was a bit tense as the weather wasn’t too warm and the yeast looked distinctly flat! Soem of the bread was a bit too, but it tasted great. To make life easy, we prepared the dough the night before and baked it ready for breakfast the next day. Thanks to Chris and Ali, Brian, Mac and Maisie for all the pummelling and tapping and testing which kept all the Embercombe volunteers happy all weekend.

By: Andy Black

Andy Black — Tue, 28 Jul 2009 09:14:40 +0000

Four men trying our hand at the ancient art of breadmaking on a Thursday night in Bristol, UK.

Was lots of fun, allowing us a chance to get together, get create and catch up … and was very suprised the results! Will definitely try it again.

Thanks for the great idea

Loads of Love

By: Daniel Black

Daniel Black — Tue, 28 Jul 2009 05:56:27 +0000

Great idea. I’d never baked a loaf from scratch before. So simple and so delicious. I went for potato bread with cheese – stayed moist for ages. Thanks Ines!

By: Clare Ewins

Clare Ewins — Tue, 07 Jul 2009 08:11:29 +0000

Thank you Loaves of Love for such a wonderful idea! We baked your overnight baps as a family for the launch day on Sunday. We really enjoyed the slowness of the process, watching the mixture rise and the wonderful smells and the hot rolls were delicious. Some friends are keen to join us for another baking circle soon and we plan to combine it with an afternoon of sharing skills.

By: Bev Doherty

Bev Doherty — Mon, 06 Jul 2009 11:25:07 +0000

From Bev Doherty, Transition Inishowen, Co Donegal.

Some of our members plus others took part in a great morning of breadmaking in my house. 7 Granary bread loaves were made altogether, and everyones’s turned out very well.Several children and toddlers also offered their expertise! People are inspired by their success to bake bread at home, and I gave them all a chunk of fresh yeast to geet them started.

We made fresh hummous in the (rising time) intervals, and also took a tour of the garden to pick courgettes, red spring onions, kohlrabi, young carrots and mangetouts to make crudites. There was a cauldron of soup and fresh bread (of course) for lunch,with hummous and crudites. What a great way to spend a morning!

Thanks to Loaves of Love, Embercombe, Resurgence Slow Sunday and the Transition Network for promoting the idea!