This melts my heart.
Every once in a while, I’ll receive pictures of my recipes made by you! I couldn’t be more chuffed! Connecting with people from all over the world really blows my mind. Food is a universal language.
And lately, you’ve been baking bread.
I thought I’d share some of your beautiful photos here on the blog.
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Baked By Dave Neal, USA
Ah! That adorable baby!
Also, how about these loaves baked by dad? Dave made my Sourdough Noir. He uses a banneton basket to achieve those floured lines.
Baked By Samantha Daniel, USA
Samantha made my Traditional Sourdough. After troubleshooting, we determined her initial loaves lacked oven spring due to a lengthy second rise. She simply cut the time in half and produced these beauties! Not pictured is the coveted ‘crumb shot’ however I was told the inside was incredibly fluffy.
I want to rip off a chunk and dunk in some soup…
Baked By Lacey Cole, USA
OK. Can we please discuss how pretty those swirls are? Teach me please.
Baked By Paul Dodds, Scotland
Baked By Bronwyn Smith, Australia
This is my Country Raisin Loaf adapted with 100% whole wheat flour. Check out that incredible rise & crumb! It’s very difficult to get good oven spring with whole grain flour, let alone using it exclusively. Well done.
Baked By Kathy Price, New York
What a cute duo! I love the slashing on these loaves, perfectly bloomed.
Baked By Colleen O’Neil, New Hampshire
I’ll never forget when I opened up this pic. I was drinking my morning coffee with a huge smile on my face. I can just tell how fluffy that crumb is.
Baked By Dillon, New York
My mini baker.
He insisted on posing with my latest loaf, a 48+ hour fridge proof (50/50 whole wheat and bread flour). I’m still working out the details on this one.
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So, two more things…
First, I’ve selected the winner(s) of my sourdough bread contest. If you’re just joining us, I’m giving away 3 free Skype consults to help you with your baking questions. Check your email!
** Second, I have a question: would you be interested in joining my community? **
I’m thinking about starting a page here on the blog, showcasing your recipes. Think of it like a virtual potluck; a gathering place for people from around the world to share recipes, tips, and ideas. Bloggers and non-bloggers are welcome (with link backs and credits provided). If you’d like to join, let me know in a comment below! More details to follow.