Thank you Martin for sharing so much with us in 2024. You're a true inspiration in my kitchen and your recipes always inspire me to get in there and bake. I also love your writings and that you share so much of yourself with us. It is all very comforting, funny, and helps to open up my mind to new things. I wish you and your family health, prosperity and happiness in 2025. Happy Baking to you!
Really appreciate this, Miriam. You're always engaged, and positive. This keeps me returning in a committed, passionate way, fueled for more. So, the gratitude is flowing both ways and that's just perfect. Thank you so much. Also wishing for health and prosperity for you and yours. Let's keep it going.
For me, the “got it!” moments are brief compared to the days of “learning loaves” but so appreciate the daily reset. Thank you for creating this online community to learn, reflect and connect with the bakes and with each other. Happy New Year!❤️
Thanks for this, Jane. In an earlier draft of this newsletter was a sentence that was cut in the opening graf. It was something like, "from big and burnished to crispy crunchy to the vast majority of what I made in 2024 which fell between not too bad and not too good..." Most of us (all of us???) are making learning loaves. You're always engaged Jane and I really appreciate it. It helps me feel like I'm actually talking to someone as opposed to talking to myself in the wilderness (which also happens, lol). Please keep coming round and happiest of new years to you as well. I appreciate you.
As a lifelong baker and owner of an artisan bakery for 20 years, I love the idea of “return.” No matter the hour or day, my passion will continue to bring me back to the mixing and kneading table. Reading your posts gives me new creative ideas to work with. There’s always something new to create!
Thanks so much, Rachel. As a production baker, you get the sentiment. You live the sentiment. I appreciate you being here and adding your thoughts and passion to the mix. Be well and keep moving and creating.
I showed up here around September when Jud Smith shared your Pane Genzano on IG, ordered your marvelous memoir/cookbook that had me enthralled from start to finish, and have baked many of the recipes you have posted since. What a delight to know there are so many more to go back to (bialys!!) that I have not yet baked. Many thanks for sharing your talents and good energy. It is a delight to be here.
Really appreciate this! If Jud likes something we can both rest assured it's good! Thanks for being here and bringing the positivity and engagement--it keeps me returning and I appreciate it. And yes, those bialys are a must. And there's a whole year of recipes prior to them with things like sourdough baguettes (two versions), laminated pastries, and so many other great things. Happy new year!
Hey Mel, thanks for the note. A quick look at the blend of sourdough and yeasted recipes shows about an even split between the two, with a slight edge to yeasted in 2024. When I can, I add notes for how to make things using yeast rather than sourdough (the recent whole grain skillet rolls, for example) as a service to the bakers that don't have a culture. Each recipe that I write which is yeast-only always has me fielding requests for a sourdough-only version--I do try to accommodate everyone when bandwidth permits. Hope you have a great year of bakes.
Thank you Martin for sharing so much with us in 2024. You're a true inspiration in my kitchen and your recipes always inspire me to get in there and bake. I also love your writings and that you share so much of yourself with us. It is all very comforting, funny, and helps to open up my mind to new things. I wish you and your family health, prosperity and happiness in 2025. Happy Baking to you!
Really appreciate this, Miriam. You're always engaged, and positive. This keeps me returning in a committed, passionate way, fueled for more. So, the gratitude is flowing both ways and that's just perfect. Thank you so much. Also wishing for health and prosperity for you and yours. Let's keep it going.
Martin
For me, the “got it!” moments are brief compared to the days of “learning loaves” but so appreciate the daily reset. Thank you for creating this online community to learn, reflect and connect with the bakes and with each other. Happy New Year!❤️
Thanks for this, Jane. In an earlier draft of this newsletter was a sentence that was cut in the opening graf. It was something like, "from big and burnished to crispy crunchy to the vast majority of what I made in 2024 which fell between not too bad and not too good..." Most of us (all of us???) are making learning loaves. You're always engaged Jane and I really appreciate it. It helps me feel like I'm actually talking to someone as opposed to talking to myself in the wilderness (which also happens, lol). Please keep coming round and happiest of new years to you as well. I appreciate you.
M
As a lifelong baker and owner of an artisan bakery for 20 years, I love the idea of “return.” No matter the hour or day, my passion will continue to bring me back to the mixing and kneading table. Reading your posts gives me new creative ideas to work with. There’s always something new to create!
Thanks so much, Rachel. As a production baker, you get the sentiment. You live the sentiment. I appreciate you being here and adding your thoughts and passion to the mix. Be well and keep moving and creating.
M
I showed up here around September when Jud Smith shared your Pane Genzano on IG, ordered your marvelous memoir/cookbook that had me enthralled from start to finish, and have baked many of the recipes you have posted since. What a delight to know there are so many more to go back to (bialys!!) that I have not yet baked. Many thanks for sharing your talents and good energy. It is a delight to be here.
Really appreciate this! If Jud likes something we can both rest assured it's good! Thanks for being here and bringing the positivity and engagement--it keeps me returning and I appreciate it. And yes, those bialys are a must. And there's a whole year of recipes prior to them with things like sourdough baguettes (two versions), laminated pastries, and so many other great things. Happy new year!
Martin
Happy New Year!
Your bakes looked fabulous, but, unfortunately, I don't do sourdough. Can you add more doughs/bakes this year that are not sourdough? Happy New Year!
Hey Mel, thanks for the note. A quick look at the blend of sourdough and yeasted recipes shows about an even split between the two, with a slight edge to yeasted in 2024. When I can, I add notes for how to make things using yeast rather than sourdough (the recent whole grain skillet rolls, for example) as a service to the bakers that don't have a culture. Each recipe that I write which is yeast-only always has me fielding requests for a sourdough-only version--I do try to accommodate everyone when bandwidth permits. Hope you have a great year of bakes.
Martin
Thank you for this gift to close out the year.
Thanks so much for reading, Catherine. Hope that you're off to a great year of bakes in 2025. Be well!
Martin
Happy New Year!
Thank you for the year in review! I want to learn another trick, maybe the hand pies! I’ll
wait for the next workshop, my kitchen! Mama