Speaker.

Well! What a surprise! I was toying with Google and suddenly your name flashed in my mind - so I looked.. and there you were! I didn't know you had done Russian though. What have you been doing with yourself? E-mail me back if you have time... Great to see you are still here and DOING! Neill.

I watched this with interest having experienced Andrew\'s bread course myself. It changed my life. I now own and operate a bakery in the US albeit many years after my original training. I now am growing enough to hire a helper. I sent her the link so she could get a feel for the type of bread and issues surrounding the \"real bread\" that produce on a weekly basis to a growing market. Last weekend I had some Europeans come to the bakery. When I gave them a sample, the comment, \"Best bread since leaving Europe!\". And yes, I do produce Real Bread.

I randomly chose to watch this lecture via the web. It held my attention with fascinating facts and terrible disclosures in equal measure. How on earth did we let things get this bad with our bread? Now I understand why after eating a big dose of \\\'free bread\\\' at some work based event I feel nauseous all afternoon. Our small local bakery is being threatened by the arrival in the village of a big Tesco\\\'s store that no-one wanted. This lecture wants me to learn how to make bread and share it with friends and strangers alike in a political act of defiance. Thank you Andrew Whitley - history will surely judge you to be a wise and generous man.

I found this on the New York times and thought you may be interested. A recipe for no knead bread. Even though kneading is the funest bit its a makes a mighty tasty loaf in a rather unique way. Adapted from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 14 to 20 hours’ rising 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf. Enjoy....

Hmm. My bread tasting is probably better than my punctuation!

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