Dear Mother: February/March 2008

Letters from our readers on everything from health care to no knead bread.

February/March 2008
By Mother Earth News readers 
Bread
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This no knead crusty bread is easy and delicious.
ROGER DOIRON
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Rave reviews are still coming in, from both beginners and long-time bread bakers, about the Easy, No Knead Crusty Bread recipe from the December 2007/January 2008 issue. Tons of helpful reports and tips are being posted with the article online. We’re hoping some of you will post advice on how this basic no knead technique can work with other favorite bread recipes. We’ll publish your reports in a future issue and in particular we would welcome some no knead whole wheat recipes.

RELATED CONTENT

The other hot topic in recent reader mail is Live on Less and Love It! from the October/November 2007 issue. Again, you can read more great comments on our Web site. There’s clearly a wide range of opinions about the author’s call for national health care. Special thanks to David B. Grundy for his thoughtful perspective (below).

Absolutely Delicious!

Well, you’ve hit the jackpot of all bread recipes with the Easy, No Knead Crusty Bread, (December 2007/January 2008). I made it, not quite believing it would work, and it did! Exactly like the pictures. I love the magazine always, with its articles on solar, wind, backyard chickens, etc., but I have always wanted a recipe for this type of bread, and it is absolutely delicious! So thank you again and keep up the good work.

Rheta Runnerstrom
Yerington, Nevada

Surprise Success

I’m a bread baker from a long ways back, and, well, I just could not see how this recipe could possibly bake into a decent bread. After reading the recipe, I decided, what have I got to lose? I’ve done three bakings since, and a better soup-dipping bread recipe is hard to find.

Eloise Gulick
Franklinville, New York

Baking Perfection

I am extremely happy to say I think I have found the perfect recipe and method of baking bread. Thank you so much. I have tried many ways prior and have not had nearly the success as I did with this. I was ecstatic when I took the lid off for the final bake.

Hugh Tomlinson
Springport, Michigan
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