What I don't know is whether or not the information was useful to FotW members. Whether anyone actually baked bread as a result. Whether your bread-baking skills improved. Etc.

 

This is a concern to me because I have other primer subjects in mind. For instance, among others I'd like to do one on fabricating fish and seafood. Obviously, writing these primers takes a lot of time and energy. I don't mind devoting that time if they're doing any good. And that's what I'm trying to find out.

 

So, before proceeding with any new ones, I'd really like to develop a feel for how useful they are to our members. Any inputs y'all can provide will be appreciated.

 

Thanks.

 

I for one...try NOT to post on a thread that is written as a primer because I feel it is a distraction from the main intent of the thread...to inform and educate.

If I feel the need to express and opinion I will usually do it in another thread....that's just me, but please don't get discouraged. I have read and thoroughly enjoyed the bread thread.

 

Speaking as the board founder, I have to say that it is EXTREMELY valuable as a reference tool for the forum, and is in my opinion a huge asset here. It's another brick in the construction of what I hope will grow be a veritable "Library of Alexandria" for traditional world cuisine, and I am honoured that my little board is benefitting from your vast wealth of knowledge. This is not idle flattery; it is true appreciation for your hard work and experience.

 

Speaking as a member, I've read it three times, and I love it. Alng the lines of what Dave said, I learned when I was a boy that a closed mouth is a sign of open ears, and rather than clutter your primer with "white noise," I chose to let it stand, saving any comment for when I make my own projects.

 

Even more importantly, I think, is that the primer does indeed have legs, even if you're not aware of them. I've already referred a couple of people on other forums to it and they have also expressed great appreciation for it as well. ~ 

 

As for me, I'll be making quite a bit of use for it as I enter the world of bread; I bought a bag of unbleached bread flour to supplement my unbleached all-purpose, and I also have an electric mill/grinder for the farm-fresh, local wheat that is available to me through our awesome member who calls herself as The Farmer's Wife. My youngest son and I were poring through the Breads of the World book last night, and settled on a few to try, but I'll need to get some rye and barley, too, for a couple of the ones I'd like to make.

 

In other words, thanks, Brook! I think I can speak for just about all of us when I say that we're in love with it, and we're also looking forward to anything else you'd like to share.

 

Ron

 

Furthermore, I rather have a slice of rustic homemade country bread than a slice of cake; I also live in a country where bread has always played a quintessential role as well.

 

Your bread baking primer is exemplary and I wish to say, many thanks for all your labors in writing the feature. It is exemplary.

 

Best regards.

Margaux Cintrano.