Dear Mother: February-March 2009

(Page 6 of 8)

February/March 2009
Letters from our readers 
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We want to share your article with everyone we know who burns wood for heat and pleasure. Heck, I think the stove manufacturers should include your tips with every sale, so the customers will be happier with their new stoves and avoid “the school of hard knocks” phase that everyone seems to go through. I quoted you to my mother to make my case against the “load it up for the night and close down the intake” method when I saw heavy creosote deposits on her chimney cap.

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Kevin Bedard
Pine, Colorado

Beautiful Fire

I read with great interest John Gulland’s Expert Advice for Wood Heating, and was particularly intrigued by his suggested method of “top down” lighting of a fire. I’d never heard of it and decided to give it a try right away. At a glance, the method appears to be counterintuitive — and I did have some doubts — but it worked on the first try. It was indeed a thing of beauty to watch the fire slowly and cleanly burn its way down from top to bottom, with nary a wisp of smoke.

Leonard Ablieter
Fall Creek, Oregon

Less Smoke, More Fun

I wanted to thank you for running the article on burning wood for heat. I took the author’s advice on orienting the logs in our woodstove and using tied-knot newspaper to reduce smoke. Before, we’d always struggle with keeping the fire going, or deal with a smoke-filled house. I can’t believe how well Gulland’s fire-starting methods work! The smoke from the woodstove, both inside and outside our house, has been significantly reduced. These methods have made burning wood as a primary heat source much more enjoyable for our family.

Laura Hill Bermingham
Huntington, Vermont

An Easy, Terrific Artisan Bread

Anyone can do It!

I just wanted to let you know that I tried the procedure for making bread found in your last issue (5 Minutes a Day for Fresh-baked Bread), and it turned out great! I’ve never tried making homemade bread before; my wife has always been the baker in the house, while I focused on the cooking.

Lately we’ve not had the time to enjoy a loaf of fresh-baked bread — until now. I followed the steps, watched it rise (dramatically, I might add), approached the “shaping” process timidly, afraid I would “break” it somehow, and then threw it in the oven — in a word, easy! The taste and texture were just right, and I’m looking forward to experimenting with some different “flavor” combinations.

If I can do it, anyone can! I strongly recommend your readers take the plunge and give it a try. They won’t regret it. Next step: homemade cheese for homemade pizza!

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