A number of people have left comments or sent email thanking me for hosting YeastSpotting and remarking on how much inspiration they find in the weekly array of breads. As much as I appreciate the appreciation, I want to say that all the breads people contribute to YeastSpotting each week are truly a gift for me. Thank you thank you thank you!
For more bread inspiration, and information on how to participate in this weekly event, visit the YeastSpotting archive.
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| Flatbreads, Filled Breads, and Savory Pastries | |
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Gracias por aceptarnos y permitirnos participar.
Saludos.
Such great variety – And I am totally coveting your brotforms, Susan!
Wow, look at his entries, they are all gorgeous. Well done every one.
Cheers,
Elra
Susan,
You won’t believe this, but I post mine today (how stupid of me) I was meaning to send the entry to you yesterday. I guess I got distracted with lots of errands that I had to do yesterday, so I forgot. I couldn’t forgive myself. How? I even visited you yesterday, and still didn’t ring a bell that I suppose to send you my entry. Then got up, visit you again, saw all of this entry, leave comment, still doesn’t click. After I read my own post, then I realized it was late..late..late…
Oh well, at least I still have recipe that I can submit next week, I just have to remember that I have to submit it at least on Thrusday.
Xoxo,
Elra
p.s I am in the process of making your flax seed rye bread.
Thanks, Susan.:)
All I know is that there’s something really good going on here and I’m happy to be a part of it whenever I can.
I’d like to say thanks to you for hosting and to everyone who contributes! I’m up to my eyeballs in my dissertation right now and one of my treats to myself has been gazing at the weekly Yeast Spottings. I don’t have time to bake, but looking at what everyone else is creating is inspiring and helps me keep working towards the end of the diss so I can join in all the fun. So thanks everyone!
Always this is my dream bakery.
I love that I can peruse all this carb loveliness in one spot. Great selections this week. Baking rolls each week has got me thinking of continuing with making bread once a week. I’ve really grown to enjoy it as long as I pay attention and don’t forget the dough rising somewhere. Can’t wait to check these beauties out.
I am sure you have seen this already, but your blog made the list of the 50 best food blogs IN THE WORLD!!!!
Congratulations! You deserve all the glory!
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/article5561425.ece
hey! thanks for spotting my crostini and adding it to your nosh list!
Congratulations on being part of the 50 Best! 🙂