http://smittenkitchen.com/2006/09/the-other-side-of-atkins/ Mon, 21 May 2012 09:48:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-1646055 deb Mon, 27 Feb 2012 18:03:37 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-1646055 Hi April -- Sadly, I haven't investigated any other places to take classes but many others have emerged since I've written this. (Restaurants, bakeries, even cookware shops do them...) It's definitely worth looking into other options, too. Hi April — Sadly, I haven’t investigated any other places to take classes but many others have emerged since I’ve written this. (Restaurants, bakeries, even cookware shops do them…) It’s definitely worth looking into other options, too.

]]> http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-1642734 April Sun, 26 Feb 2012 18:59:39 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-1642734 Hi Deb, I live in London but would love to come over to NYC for some baking classes at some point - especially cakes, patisserie and decorating - would you recommend ICE? Anywhere else? Thanks so much, and also for all of the blogging and baking inspiration since I've been a SK reader! April x Hi Deb, I live in London but would love to come over to NYC for some baking classes at some point – especially cakes, patisserie and decorating – would you recommend ICE? Anywhere else? Thanks so much, and also for all of the blogging and baking inspiration since I’ve been a SK reader!
April x

]]> http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-1535482 deb Sun, 29 Jan 2012 01:30:43 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-1535482 Allison -- Thank you! I am only shocked that my mother, a <i>micro</i>biology geek, didn't correct me sooner. Allison — Thank you! I am only shocked that my mother, a microbiology geek, didn’t correct me sooner.

]]> http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-1535237 Allison Sat, 28 Jan 2012 23:21:31 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-1535237 I'm sorry! I love, love your site and recipes, but my inner biology geek will not let this slide: yeast is a fungus, not a bacteria. There, I said it! Now off to bake some bread :) I’m sorry! I love, love your site and recipes, but my inner biology geek will not let this slide: yeast is a fungus, not a bacteria. There, I said it! Now off to bake some bread :)

]]> http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-1090819 Siobhan Wed, 09 Nov 2011 10:50:54 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-1090819 I cant wait to try out making the white batter bread tomorow. Im thinking of adding raisins to it. Also I would like to say that I adore your blog and all your recipes so much so that I have now read every single page. I cant wait to try out making the white batter bread tomorow. Im thinking of adding raisins to it. Also I would like to say that I adore your blog and all your recipes so much so that I have now read every single page.

]]> http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-1017337 Lianne Sat, 22 Oct 2011 00:36:25 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-1017337 Hi, I tried to make this bread today but it didn't rise at all! I don't think it's my yeast that's the issue since I made brioche a few days ago and it worked fine then. I'm thinking I might have heated the milk too hot and it killed the yeast, is that possible? I don't have a food thermometer so I've got no idea how to tell when the milk is heated to the right temp, any tips? Thanks! Hi, I tried to make this bread today but it didn’t rise at all! I don’t think it’s my yeast that’s the issue since I made brioche a few days ago and it worked fine then. I’m thinking I might have heated the milk too hot and it killed the yeast, is that possible? I don’t have a food thermometer so I’ve got no idea how to tell when the milk is heated to the right temp, any tips? Thanks!

]]> http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-999323 Andrea Fri, 14 Oct 2011 14:09:27 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-999323 This was soo good! I let it rise in a really warm place so it more than doubled in volume, but it didn't rise much more in the oven. I loved the slight sweetness and the texture, so tender! I actually prefered this one from the sally lunn, even though it is even less work ( in 1.5 hour we were eating homemade bread yay!) This was soo good! I let it rise in a really warm place so it more than doubled in volume, but it didn’t rise much more in the oven. I loved the slight sweetness and the texture, so tender! I actually prefered this one from the sally lunn, even though it is even less work ( in 1.5 hour we were eating homemade bread yay!)

]]> http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-917958 deb Thu, 15 Sep 2011 01:02:51 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-917958 Sure, the white batter bread could work. Or this <a href="http://smittenkitchen.com/2011/03/sally-lunn-bread-honeyed-brown-butter-spread/" rel="nofollow">Sally Lunn bread</a>. Sure, the white batter bread could work. Or this Sally Lunn bread.

]]> http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-917484 Amber Wed, 14 Sep 2011 20:26:45 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-917484 Would you use one of these breads for the creme brulee french toast? Would you use one of these breads for the creme brulee french toast?

]]> http://smittenkitchen.com/2006/09/the-other-side-of-atkins/#comment-872607 Rachel Wed, 31 Aug 2011 23:20:42 +0000 http://smittenkitchen.com/2006/09/the-other-side-of-atkins#comment-872607 Made the chocolate orange bread today....the dough smelled amazing but the taste was not good. I agree with the people that said it was acidic, there is just something off about it. Made the chocolate orange bread today….the dough smelled amazing but the taste was not good. I agree with the people that said it was acidic, there is just something off about it.

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