tag:blogger.com,1999:blog-2662563451197485408.post7752887273611477382..comments2009-11-21T02:01:59.341-05:00MChttp://www.blogger.com/profile/06970341784453225019noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-2662563451197485408.post-82198856715506234282009-11-21T02:01:59.341-05:002009-11-21T02:01:59.341-05:00wow that cakes looks amazing - I dream of having my own sourdough starter just so I can make recipes with the toss off - enjoy your ruminations on the ironies of thriftJohannahttp://www.blogger.com/profile/08594201473931487490noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-35206700854843123632009-11-20T11:24:29.331-05:002009-11-20T11:24:29.331-05:00Hello, Anonymous, thank you so much for your warm and uplifting comments! Yes, I am passionate and even though I do my best to hide it ;-), I guess it comes through... <br />I am also glad to see that I am not the only one loath to do away with the beasties...If you stumble upon any other idea, please let me know. I am always game for something new. Meanwhile I&#39;ll be posting a new cake recipe soon. It turned out pretty good, so stay tuned! If you care to write to me at banette@gmail.com, I&#39;d love to hear about your bread-eating in France!MChttp://www.blogger.com/profile/06970341784453225019noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-33568214414384531632009-11-19T21:16:29.912-05:002009-11-19T21:16:29.912-05:00hi,<br />just wanted to say thanks for the recipes. This couldn&#39;t have come at a better time. I ventured into pancake making just so as to avoid throwing away leftover starter (how can pp bring themselves to throw away these lively, bubbly, sweet-smelling things? They&#39;re ALIVE !!!), but would like to go beyond pancakes. So TWO new ideas to try out, thanks! <br /><br />Also wanted to say thanks in general. I read your blog regularly but never commented. I share your preference for keeping things as natural and wholesome as possible, but as a rookie baker, could never match your experience and awesome, awesome skill. I also admire your passion and have enjoyed all your posts on artisan bakers. Your last post, for example, abt the French-American baker, filled me with admiration for his unswerving dedication. I think you&#39;re just like them, perhaps on a smaller scale :)<br /><br />Oh and a while back, i made the Nancy Silverton baguettes that you so love. I think it was a happy confluence of factors (maybe my starter was just at its best then), cos i tried it again but it wasn&#39;t quite the same, but oh boy, i&#39;ll never forget that first baguette. Imperfect (the crust was overbaked in my lousy oven) yet such taste, such sweetness, such complexity and depth of taste in every single bite! I wanted to sing (in between shoving bread down) and dash out and let everyone have a try, you get the picture LOL...I have eaten many many breads in France but i must say, this was something. And i wanted to thank you and tell you, but i never did..shame on me, so a belated thanks now.<br /><br />Happy baking and keep the beautiful breads going :))Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-8746308105063155402009-11-15T05:21:23.916-05:002009-11-15T05:21:23.916-05:00So you kind of invented a tarte-tatin with pears and ginger. I am in awe of your dedication to not wasting wild sourdough beasties. All I stretch to generally is a pancake or two.<br /><br />As to hazelnut butter, when I didn&#39;t have any in the house here a couple of weeks ago, someone said, &quot;just make some&quot;. And I did. And it was good. Maybe you can do the same with hazelnuts, although it will probably take a more powerful machine than my little thing on a stick.Jeremyhttp://www.blogger.com/profile/04639265958695262241noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-74619338052896896422009-11-14T11:19:43.232-05:002009-11-14T11:19:43.232-05:00Forgot the Hazelnut paste at Pain Qou is the sweet version, not healthy but heavenly! None the less there are place you can get hazelnut butter online, there is a company called Crabtree company from Oregon and I am sure plenty more. Don&#39;t think they are as quite the standard as French stuff!Lazy bakerhttp://www.blogger.com/profile/14562017291228128088noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-27663021002135273972009-11-14T09:13:14.277-05:002009-11-14T09:13:14.277-05:00Hi, Jeremy ! Thank you for offering but I still have half a jar, so I am okay. Next time I go to NYC though, I&#39;ll check it out. Mine contains 100% hazelnuts and nothing else. Last time I checked Hazelnut butter (or paste, I am not sure what to call it) on this side of the Atlantic, it had other stuff in it besides hazelnuts. Could you check your jar if you have one and let me know? The French one I have is meant for baking, I don&#39;t think you could easily spread it on a piece of bread for instance. It is nothing like Nutella...MChttp://www.blogger.com/profile/06970341784453225019noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-28773259322630830162009-11-13T23:36:08.374-05:002009-11-13T23:36:08.374-05:00You can get it here, Le Pain Quotidien makes two versions, chocolate and just hazelnut, shall I bring one with me when we meet?Lazy bakerhttp://www.blogger.com/profile/14562017291228128088noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-31379305566428676662009-11-13T21:47:01.746-05:002009-11-13T21:47:01.746-05:00@Jeremy, me too! Isn&#39;t it too bad that we can&#39;t get it here?<br />@Vi, thanks for visiting! It means a lot to me...Will check out Rachel&#39;s blog.MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-66741972097631808282009-11-13T21:38:41.571-05:002009-11-13T21:38:41.571-05:00Love this post and the top cake pic?? Totally tonguegasmic (to quote my baking/cooking/awesome friend Rachel @ asouthernfairytale.com).<br /><br />Brava!VDoghttp://www.blogger.com/profile/04542535234309505428noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-15757477471089862942009-11-13T16:56:48.284-05:002009-11-13T16:56:48.284-05:00I wish I had time to bake more and better! Will give a loaf a go tomorrow! These look wonderful, I love hazelnut paste!<br /><br />JeremyJeremy Shapirohttp://www.stirthepots.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-68416250927298912502009-11-13T03:46:50.853-05:002009-11-13T03:46:50.853-05:00I know the feeling! I hate to throw food away too, but I&#39;m also too fond of buying and cooking and baking food we don&#39;t need... it&#39;s a dangerous disease ;-)Miriamhttp://www.blogger.com/profile/13003092395648676906noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-88910688117960477592009-11-12T20:59:40.938-05:002009-11-12T20:59:40.938-05:00@Judd, send away! I may not join but I&#39;d love to peek!<br />@Mimi, these sweets are actually good for you (yeah, right!). Well, at least they don&#39;t feature high-fructose corn syrup or cottonseed oil! Homemade yogurt, wild yeast, hazelnut butter and three kinds of ginger, how virtuous can you get!MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-3460468826139320432009-11-12T20:46:52.571-05:002009-11-12T20:46:52.571-05:00That cake looks so good! (I love your baking so much I had to sneak over here before YeastSpotting friday, lol!!)<br /><br />I think I need the 12 step program Judd talked about. I have to cut down on baking so many sweets! (Coming here isn&#39;t helping)Mimihttp://mimicooks.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-28504764385036915922009-11-12T18:56:45.813-05:002009-11-12T18:56:45.813-05:00MC,<br />You make me laugh...<br />Your starter is back on timeout...<br />You know they do have a 12 step program for bakers...I joined...I can send you a link..<br />JuddAnonymousnoreply@blogger.com