Welcome back . . . you were missed! Question . . . Might you be willing to consider the possibility of opening up your KA enriched bread class to be attended online? When I contacted KA, they said that it was up to the teacher. Unfortunately, I would never be able to attend in person . . . Thanks, Lily
Neil - I had no idea that was even possible! I can ask, but I'm guessing it is a little late in the game this time around. But I planned to schedule another session of it next year, and will look into it then. Also, I'll probably do a mini version of it over zoom at some point soon.
Love yeasted cakes and Ruby’s writing as well! Appreciate the mention of American Cake. I’ve been baking baba au rhum and the Moravian sugar cake for a new book project. My new obsession is Sally Lunn bread. It crosses the bread/cake line. Have you baked a Sally Lunn or have thoughts about it? With 3 eggs it’s like bread but with 4, it’s cake. Crazy, and leftovers make really good bread pudding.
Anne - So glad you noticed the post! Sally Lunn is a bread that has been on the edges of my radar awhile, but I really haven't given it much thought. I'll add it to the list now, thanks! (And thank you for subscribing, it is an honor to have you.)
Yes! Yes! It's still watermelon and corn and fresh herbs on everything for three more weeks.
Great reading for the new school year, thank you
Welcome back . . . you were missed! Question . . . Might you be willing to consider the possibility of opening up your KA enriched bread class to be attended online? When I contacted KA, they said that it was up to the teacher. Unfortunately, I would never be able to attend in person . . . Thanks, Lily
Neil - I had no idea that was even possible! I can ask, but I'm guessing it is a little late in the game this time around. But I planned to schedule another session of it next year, and will look into it then. Also, I'll probably do a mini version of it over zoom at some point soon.
What an inspiring way to come back. Love these shares. Thank you!
Super excited for your Milk Street Class! I’ve already signed up.
Love the Eileen Miles poem!
Love yeasted cakes and Ruby’s writing as well! Appreciate the mention of American Cake. I’ve been baking baba au rhum and the Moravian sugar cake for a new book project. My new obsession is Sally Lunn bread. It crosses the bread/cake line. Have you baked a Sally Lunn or have thoughts about it? With 3 eggs it’s like bread but with 4, it’s cake. Crazy, and leftovers make really good bread pudding.
Anne - So glad you noticed the post! Sally Lunn is a bread that has been on the edges of my radar awhile, but I really haven't given it much thought. I'll add it to the list now, thanks! (And thank you for subscribing, it is an honor to have you.)
Glad to be here!