http://www.melissaleray.com/2008/03/san-francisco-baking-institute-artisan-bread-day-five/ Sat, 04 Jun 2011 01:09:49 +0000 hourly 1 http://wordpress.org/?v=3.1.3 http://www.melissaleray.com/2008/03/san-francisco-baking-institute-artisan-bread-day-five/comment-page-1/#comment-65 Natashya Tue, 03 Jun 2008 12:55:38 +0000 http://mightymuffinblog.com/2008/03/27/san-francisco-baking-institute-artisan-bread-day-five/#comment-65 Thank you for letting me know how to pronounce lame. I have been looking for one in restaurant supply stores and pronouncing it "aim". I have been self-teaching artisan bread with books and the fresh loaf website. Sometimes following recipes and now, sometimes experimenting. I always wondered why they called it poolish, who knew it was after the Polish? Thanks for sharing your experiences with us, I highly enjoyed your journey. Thank you for letting me know how to pronounce lame. I have been looking for one in restaurant supply stores and pronouncing it “aim”.
I have been self-teaching artisan bread with books and the fresh loaf website. Sometimes following recipes and now, sometimes experimenting.
I always wondered why they called it poolish, who knew it was after the Polish?
Thanks for sharing your experiences with us, I highly enjoyed your journey.

]]> http://www.melissaleray.com/2008/03/san-francisco-baking-institute-artisan-bread-day-five/comment-page-1/#comment-64 Caitlin Fri, 28 Mar 2008 12:33:08 +0000 http://mightymuffinblog.com/2008/03/27/san-francisco-baking-institute-artisan-bread-day-five/#comment-64 I love the holes in the poolish version! They make me want to go and try out that method, which, since it's almost the weekend, I have plenty of time to do... I love the holes in the poolish version! They make me want to go and try out that method, which, since it’s almost the weekend, I have plenty of time to do…

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