tag:blogger.com,1999:blog-2662563451197485408.post8313114834434679716..comments2010-01-19T08:15:54.317-05:00MChttp://www.blogger.com/profile/06970341784453225019noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-2662563451197485408.post-92210871313693593482010-01-19T08:15:54.317-05:002010-01-19T08:15:54.317-05:00Cathy, many thanks for your kind words.MChttp://www.blogger.com/profile/06970341784453225019noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-12342355037395488482010-01-19T07:52:46.569-05:002010-01-19T07:52:46.569-05:00Shiao-Ping, you make me smile. Yes, Gérard&#39;s love for his work shines through everything he does. I am in awe too.MChttp://www.blogger.com/profile/06970341784453225019noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-19662169160467976742010-01-18T00:29:10.323-05:002010-01-18T00:29:10.323-05:00Dear MC<br /><br />I cannot help but feel so moved as I was reading through each and every step which Gerard is showing you – such love, and such care. I am hopeless. I don&#39;t think I can go through your next post ... (but I will). The man is unlike any other human being I&#39;ve known. His love is in every step that he is showing the world (through you). <br /> <br />Shiao-PingShiao-Ping 小蘋http://www.blogger.com/profile/13615262006381892956noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-88777447759555790382010-01-16T07:41:40.647-05:002010-01-16T07:41:40.647-05:00Teresa, I am so glad you visited.MChttp://www.blogger.com/profile/06970341784453225019noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-14231518521451443012010-01-16T00:50:15.143-05:002010-01-16T00:50:15.143-05:00I am so glad I came across these posts on building the levain before they were buried in new posts.I will have to sign up for email notification! Thankyou MC,<br />TeresaTeresahttp://www.northwestsourdough.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-90902302655077786982010-01-14T10:28:55.127-05:002010-01-14T10:28:55.127-05:00Hello, Carl, Jeremy and Judd, thanks for your visit. In response to your questions, Carl, no, Gérard doesn&#39;t use any commercial yeast whatsoever. He mills his flour at the finest setting his mill offers but specks of bran are still visible, so it isn&#39;t as fine as regular/bread flour. I just bought an electric mill as well and only tried it once (last night to feed the levain). I noticed that at the maximum setting, my mill produces noticeable finer flour than his. Yes, he always keeps both the levain and the dough at about 80ºF.<br />Hope this helps...MChttp://www.blogger.com/profile/06970341784453225019noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-89442242616759458512010-01-13T08:05:49.429-05:002010-01-13T08:05:49.429-05:00Hi...<br />You have me on the edge of my chair in anticipation! :?)<br />Judd<br />Packing day!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-9153312773160534652010-01-13T05:23:51.472-05:002010-01-13T05:23:51.472-05:00Very cool!Lazy bakerhttp://www.blogger.com/profile/14562017291228128088noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-54429100274224089982010-01-13T01:36:00.596-05:002010-01-13T01:36:00.596-05:00Hi MC,<br />Thank you for the wonderful and insightful levain building course with Mr. Gerard! It is amazing that bakers are very open and gracious to you, but whenever I visit a bakery, the owners would usually tell me to go away, or they don&#39;t have time for me. Oh well!<br /><br />I do have several questions for you during your recent visit to Mr. Gerard. For clarification...does he use bakers yeast in his bread dough? How fine was the flour that he milled? Was it smooth/fine like regular bread flour? After he put the levain in the container, did he keep the container in a warm area (80 F)?Carlnoreply@blogger.com