In the course of morning browsing, my husband found this article on the news/arts/life website Slate:

http://www.slate.com/id/2216080/

It's a review of a cookbook called "Kneadlessly Simple" - the author says she's an inept baker but apparently took a lot from the book...  I thought that perhaps a few Fresh Loafers (not lazy loafers, brilliant Loafers!) might find it an interesting quick read.  And, of course, of course, I posted a comment in their discussion forum highly recommending both the practice of baking and The Fresh Loaf!  

Otherwise, I only hope everybody is enjoying their own blooming spring, equalling blossoming life, and rising bread!

Hi, everybody!

Maybe this is a bit silly, since I've already exchanged messages with a few of your wonderful selves and posted my own question about how best to bake bread on a Coleman camp stove - and I received so many fantastic ideas and suggestions - but I hadn't really given an Official Introduction; essentially, I'm a writer and stumbling but devoted baker living in Hungary, and I've been so enthralled by the whole Fresh Loaf community.  

My husband suggested I post a link to my blog here on the website.  Since I'm a writer, I end up posting largely a bunch of diminutive short stories, but some of these stories are actually inspired by bread, of all things (!), and I've posted recipes, including my rendition and a fiction for Moroccan khoubz flatbread, the Fresh Loaf pita recipe and the camp stove method I used for it (but with full credit and a link to this website, don't worry!), and most recently a fiction and my recipe for basic pizza dough with my own ridiculous pizza design and toppings.  

Here's a link:

http://erzsebetgilbert.blogspot.com

It's not really epical, I think, but it's got baking and some writerly absurdities, so if it lends anybody a few ideas or a bit of entertainment, I'll be glad enough... but in the meantime, I just have to give everybody at the Fresh Loaf a most enormous thank-you for all your generosity, help, ideas, and general virtuoso kitchen skills!  Until later, blessings,

Erzsebet