Hi! I just made this tonight - in the oven currently and can't wait to try it :) Same as Cory - this is the recipe that convinced me to become a paying subscriber. One thing I did notice in the recipe is that the ingredients are not written in 'use' order. I think it would make things a little easier when baking along so you don't potentially forget to add in any of the ingredients! Adding weights would also be a plus.
Hey, Bill! I just wanted to let you know that this week’s recipe and newsletter is the one that convinced me to become a paying subscriber. Your recipes are delicious—I’ve made both the free recipes you’ve published so far, to WILD success—and the impeccable research in this one sealed the deal. Can’t wait to make this in the coming week and bake my way through the backlog! Thanks so much for sharing these delightful recipes with us.
I just made this bread. It looks beautiful and smells delicious! Alas, upon sample it was peculiarly salty. Anyone else have this experience. I followed the recipe to a T.
Just happened upon your site/blog and am quite surprised there is no way of knowing what year any of your reader comments were made or your responses to those comments were made as the only thing seen is the Month, there is no year added.
You also tell new and regular readers to subscribe if they wish to get all your recipes, and cooking/baking advice/hints, but you do not say a word about how much it will cost to subscribe. The only option given is Subscribe, there is nothing more.
I do not take part in instagram nor social media by choice, in by chance that might be where your subscription cost might be listed. I have done quite well with favourite food bloggers that I either pay to subscribe, or am able to follow their cooking/baking blogs at no cost.
I have no idea why you do not supply the information needed regarding your subscription cost on your site nor do I have any idea if you're still contributing to this blog, but if you are, you might want to supply the needed information if you ever hope to garner more paid subscribers.
Hi! I just made this tonight - in the oven currently and can't wait to try it :) Same as Cory - this is the recipe that convinced me to become a paying subscriber. One thing I did notice in the recipe is that the ingredients are not written in 'use' order. I think it would make things a little easier when baking along so you don't potentially forget to add in any of the ingredients! Adding weights would also be a plus.
Thank you for this note! I've tried to do this, but I'll double-check going forward.
Hey, Bill! I just wanted to let you know that this week’s recipe and newsletter is the one that convinced me to become a paying subscriber. Your recipes are delicious—I’ve made both the free recipes you’ve published so far, to WILD success—and the impeccable research in this one sealed the deal. Can’t wait to make this in the coming week and bake my way through the backlog! Thanks so much for sharing these delightful recipes with us.
I just made this bread. It looks beautiful and smells delicious! Alas, upon sample it was peculiarly salty. Anyone else have this experience. I followed the recipe to a T.
Just happened upon your site/blog and am quite surprised there is no way of knowing what year any of your reader comments were made or your responses to those comments were made as the only thing seen is the Month, there is no year added.
You also tell new and regular readers to subscribe if they wish to get all your recipes, and cooking/baking advice/hints, but you do not say a word about how much it will cost to subscribe. The only option given is Subscribe, there is nothing more.
I do not take part in instagram nor social media by choice, in by chance that might be where your subscription cost might be listed. I have done quite well with favourite food bloggers that I either pay to subscribe, or am able to follow their cooking/baking blogs at no cost.
I have no idea why you do not supply the information needed regarding your subscription cost on your site nor do I have any idea if you're still contributing to this blog, but if you are, you might want to supply the needed information if you ever hope to garner more paid subscribers.
Stay well
Joycelyn