tag:blogger.com,1999:blog-8983746985182105288.post2228082371410658107..comments2008-03-02T15:24:44.863-05:00Miahttp://www.blogger.com/profile/09845851099174859716noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-8983746985182105288.post-60185475865847211662008-03-02T15:13:00.000-05:002008-03-02T15:13:00.000-05:00

Thanks for stopping by my blog, Mia! That bread looks amazing, and I love that you paired it with Bonne Maman raspberry preserves. I got hooked on the stuff in Paris, and now I couldn't get by without it. :)

Marcelwww.hereafterinfields.netnoreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-22607999216592098592008-03-02T08:55:00.000-05:002008-03-02T08:55:00.000-05:00

Welcome to Daring Bakers! So glad you fell in love with kneading, very soothing to the soul it is.Your loaves look lovely.thanks for baking with Sara and I

breadchickhttp://www.blogger.com/profile/04376772267923924607noreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-54865741365995457702008-03-02T02:02:00.000-05:002008-03-02T02:02:00.000-05:00

Great job! It's cracking me up how many of us have those kitchen towels though :)

Lunch Bucketshttp://www.blogger.com/profile/09672060392111531942noreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-64541917431369776222008-03-01T17:54:00.000-05:002008-03-01T17:54:00.000-05:00

Unthinkable as it is that it should fall upon an Italian to defend French cooking, my unbounded pedantry compels me to point out that sourdough may be better than "French bread", but not than French bread.In fact, in the words of the Oxford Companion to Food: "Although some cultures, notably those that speak English, have embraced baker's or brewer's yeast as the principal raising agent since the

Giacomonoreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-33505414767204654832008-03-01T12:47:00.000-05:002008-03-01T12:47:00.000-05:00

Welcome to the Daring Bakers! If we're borderline cultish, I feel we should at least have matching outfits or something. I really loved popping the gas bubbles too. You don't get THAT from a store-bought loaf.

Jennyhttp://www.blogger.com/profile/00633712081197318104noreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-25270337673462844152008-03-01T12:04:00.000-05:002008-03-01T12:04:00.000-05:00

Thanks to all for the words of welcome/congratulations/encouragement! I meant cultish in a good way, of course...Big Boys Oven - a "toast" - ha! Well, the bread is all gone now, so I'll have to think of an alternative kind of toast...

Miahttp://www.blogger.com/profile/09845851099174859716noreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-9204999388118869542008-03-01T11:59:00.000-05:002008-03-01T11:59:00.000-05:00

Cultish... goood point. ;-)Congrats on your first challenge!

Carriehttp://bakersbakery.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-3162931892249507302008-03-01T11:52:00.000-05:002008-03-01T11:52:00.000-05:00

You did so well on your challenge! give yourself a toast for such beautiful bread! well done!

Big Boys Ovenhttp://www.blogger.com/profile/14498466785947937265noreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-91076042154636393942008-03-01T09:32:00.000-05:002008-03-01T09:32:00.000-05:00

Great first challenge! Your bread turned out beautifully!

i shot the chefhttp://www.ishotthechef.com/noreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-55884187819159338852008-03-01T06:26:00.000-05:002008-03-01T06:26:00.000-05:00

The post was delicious and the bread looks delightful!

mimsynoreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-8521121357625021092008-02-29T22:53:00.000-05:002008-02-29T22:53:00.000-05:00

Great bread loaves - I love the golden color. Wonderful way to start off your adventure with the daring bakers! Welcome!

Gretchen Noellehttp://www.blogger.com/profile/06402500793286102380noreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-51061285305235952112008-02-29T22:44:00.000-05:002008-02-29T22:44:00.000-05:00

The Daring Bakers are kind of cultish, aren't we? Great job on your bread, and a very well written post.

Tracyhttp://www.blogger.com/profile/04465184138365516108noreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-58073843314552779182008-02-29T16:28:00.000-05:002008-02-29T16:28:00.000-05:00

Your loaves are gorgeous and I love the progression of your photos. Thanks! Very nice.

L Vanelhttp://www.blogger.com/profile/02464993766760176087noreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-77170181514425293912008-02-29T13:19:00.000-05:002008-02-29T13:19:00.000-05:00

I'm a Daring Baker, and a food blog geek :DIf you retard the second rise in the fridge overnight, this recipe is a lot easier to make (time wise).But I do agree with the whole sentiment - is it better or cheaper then what is at the bakery. I'm also in the sourdough ballpark with you, I bet that would taste good. I think my post should be up tonight.

sketchyhttp://www.blogger.com/profile/12254923474288722600noreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-27944382946775827702008-02-29T11:39:00.000-05:002008-02-29T11:39:00.000-05:00

Guess I'm a food blog geek. And I'm guessing it took you almost as long to write that post as to bake the bread. Good work, sister...I miss the era of Saturdays with Julia.

Emmahttp://www.blogger.com/profile/17354712967200590481noreply@blogger.com