Comments on: ABOUT CHUCK

By: queen of string

queen of string — Sun, 22 Nov 2009 02:03:53 +0000

Thank you Chuck for the fab site and blog. I have just moved to Mission and started making our own Bread, there must be something in the air!

Is it possible to you could let me know where abouts your shop is in White Rock? My OH is often there on business and we would love to visit.

Nic

By: anniem

anniem — Thu, 05 Nov 2009 04:57:37 +0000

Chuck!!
Thank you so much for making this website, it is AMAZING! I am sort of a bread making fanatic, and now thanks to this site I have tons of new recipes to distracts me from school, haha.
I make bread every wednesday in my dorm basement (we call it bread making wednesday…) and your recipes and methods are by far my favorite, keep up the fabulous work!

By: Leyla

Leyla — Tue, 03 Nov 2009 17:41:33 +0000

Hi Chuck!

I came across your Blog through Farida’s AZ Cookbook’s blog, and boy, am I ever glad that I did!

I also share your love for freshly baked bread, but I have yet to gain enough braveness to try it myself. Now that I have found your blog, I am sure I’ll be baking me some bread one of these days!

Thank you for sharing all the wonderful recipes! And oh, the photography is delish! =)

By: Shree

Shree — Sat, 10 Oct 2009 05:37:32 +0000

Thanks! Chuck for such a wonderful and inspiring blog.

By: Mary

Mary — Wed, 30 Sep 2009 18:20:01 +0000

I love your site! So glad I stumbled upon it and that you put these recipes out there for us. Thanks so much! Mary

By: Michael Sterioff

Michael Sterioff — Fri, 31 Jul 2009 00:36:18 +0000

Hi Chuck, I’ve been into bread since I can remember, really love your site, I live and work in the island of Kauai in Hawaii, it’s really nice here too. Anyway I’ve been racking my brain on trying to make a Hamburger bun made with the local taro, a starchy root. I steam the root clean it then smash it like a potato, it’s pretty dry when I add it to the dough. I add anywhere from 1 oz to 2.5 oz of taro to about 20 oz of flour (tried both high gluten and all purpose flour, even added spring whole wheat at time) with 12 oz of liquid which includes one egg. It really creates a great looking and tasting bun but it’s just a little to heavy. I’ve tried a lot of recipes but can figure out how to make something really light and fluffy with a good airy crumb. Any ideas? Do you think I could use a English muffin recipe and bake it instead of griddle it? Help from anyone would be greatly appreciated.

By: ryan

ryan — Wed, 29 Jul 2009 02:33:41 +0000

Hi Chuck

My request is rather urgent so I hope you can help, I also emailed Angela. I am the owner/operator of Road Dog BBQ and I am entered in a BBQ contest this weekend in Whistler which has over 60 teams. I am looking for a unique or specialized burger bun that could set me apart from the competition and I stumbled on your blog. Can you call me as soon as possible at 604 351 6365. I would like to order some burger buns from you and showcase them at the event. I was also wondering if you could make a square bun for me. Please contact me as soon as you can.

Many thanks
Ryan

By: Lady Samm

Lady Samm — Mon, 20 Jul 2009 14:38:29 +0000

Thank you tons Chuck for sharing one of the best blogs I have ever come across. Being that I too am a bread lover and love making bread, in fact in its second rise now I have some dark whole wheat raisin. I am also making some pitas too today…

I so appreciate your expertise and will be attempting your brown sugar and oatmeal tomorrow…

bless you
lady samm

By: hungrynez

hungrynez — Wed, 01 Jul 2009 06:44:06 +0000

hello! i happen to see your site when i was trying to check some recipes. i admire your photography and the recipes as well. you really have that skill that some don’t have. treasure and share it.

By: Anne

Anne — Thu, 25 Jun 2009 14:29:54 +0000

Chuck,

Any suggestions for a good Sausage Roll, other than using Pizza dough?

Anne