tag:blogger.com,1999:blog-3970320677819739454.post582449564669786337..comments2024-03-09T03:06:38.871-08:00Comments on Tartine Bread Experiment: life is too fast, life is too slow...Francehttp://www.blogger.com/profile/01123188752355883535noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3970320677819739454.post-16418400053427641242012-08-16T09:01:01.757-07:002012-08-16T09:01:01.757-07:00thank you my dear. i always look forward to hearin...thank you my dear. i always look forward to hearing from you. did you see the website for the sprouted flour? here it is. you should have a go with it. i am doing a lovely post later today that uses grains that i actually sprouted myself. http://www.organicsproutedflour.net/onlinestore.htmlFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-27529326913447354802012-08-12T14:28:34.680-07:002012-08-12T14:28:34.680-07:00if only I could get hold of sprouted flour... whol...if only I could get hold of sprouted flour... whole-wheat spelt would do too?<br />your back stories are really inspired lately. it is a pleasure to read them. rustic, yes, in every food magazine picture lately. that is really what everyone is longing for. sharp to notice it.<br />lovely loaf and shots as usual.My Italian Smörgåsbordhttp://www.myitaliansmorgasbord.comnoreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-47071816127243839542012-08-06T14:48:43.028-07:002012-08-06T14:48:43.028-07:00tartine? what's that? lol. i have not made a t...tartine? what's that? lol. i have not made a tartine loaf since that blasted BENCH EXAM post. i think i was done with it then. i was just thinking that i should have probably named my blog something else. it's never too late. tartin-bread means nothing, really. maybe next time you open my page, it'll say something altogether new.<br /><br />i bake once a week. one or two loaves. its jut me over here. how funny that you mention the flour thing. look at the thread above started by MC.<br /><br />i was just prowling around your blog today. i believe i have pintertested a good number of your goodies recently. im glad you're well sister!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-5017110084974239222012-08-06T14:45:09.610-07:002012-08-06T14:45:09.610-07:00MC! i have not tried mixing it with whole wheat fl...MC! i have not tried mixing it with whole wheat flour. does the rice flour fall off? i never noticed. lol. maybe i want it to, and since it does, im grateful deep down inside. im going to try the flour mix. i would like to bake a loaf or two that does not look as though it has been snowed upon. just to see ;) although, i am beginning to think it's my signature. have you noticed that all my loaves of bread look exactly the same? alas, like a good mother, i can tell them apart, even if the world cannot. thank you for stopping by!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-82922628035468442692012-08-06T09:24:49.275-07:002012-08-06T09:24:49.275-07:00Frankie, somehow this dropped off my blog reader a...Frankie, somehow this dropped off my blog reader and I was only checking your other blog which has been less active--because I see now you've been busy busy baking! I'm so happy to see you are still haunting the 'net and I loved this post! You had me laughing but also reflecting. And I'd love some of that bread too. I haven't done too much exploration with the tartine recipes, but I'm happily baking 2-4 loaves a week--and after reading the recipe again, realized that my loaves were sticking to the bannetons because I was not using the rice-flour/regular-flour mix as recommended. (I remember complaining to you about this). Reading the instructions, who'dve thunk it?Sarahttp://www.threecleversisters.comnoreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-51071241062614068912012-07-30T08:04:12.676-07:002012-07-30T08:04:12.676-07:00What a beautiful bread, Francis-Olive! Thank you f...What a beautiful bread, Francis-Olive! Thank you for posting it. Love the Rustic is the new black motto. So true... Gorgeous pictures too. I have sprouted spelt flour in my fridge back home and I have organic white flour althgough not from KA. I'll get to this as soon as I get back home to the Pacific NW!<br />My only issue with the brown rice flour is that it falls off the baked loaf like there is no tomorrow. Have you tried mixing it with whole wheat flour?MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-11661344338331472872012-07-30T02:02:25.946-07:002012-07-30T02:02:25.946-07:00Hi Natalie. I'm glad you found me! I think tha...Hi Natalie. I'm glad you found me! I think that you should 1) eat as much Tartine stuff as you can (and have some for me too, especially the tarts) and the croque monsieurs with asparagus) 2) immediately start making your own bread because you feel like a superwoman every time you bake an awesome loaf. cheers and congrats on the move. i miss home (san francisco)!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-83774646386786863242012-07-29T22:58:40.536-07:002012-07-29T22:58:40.536-07:00Hey! I just discovered this blog after googling Ta...Hey! I just discovered this blog after googling Tartine Bread recipes (just hit up Tartine yesterday... I'm moving two blocks away from there which could be a really good or really bad thing) - you have such a beautiful blog, with so much beautiful bread, and such a lovely voice. I really have also noticed this new yearning for more rustic living, and I do feel that impulse as well... I think for me it is mainly the bombardment of technology that overwhelms, that I really want to escape...<br /><br />Anyway, thanks for your thoughts - will be reading more for sure!Nhttps://www.blogger.com/profile/12789862971326167986noreply@blogger.com