The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Elagins's picture


hi all,

first, we just want to thank you all for your great response: our roster of testers is strong, diverse and big enough to ensure that any recipes that go into The New York Bakers Jewish Bakery Book is going to be well tested by folks representing every experience level, from literally every part of the world -- the UK, Russia, New Zealand, Australia, the Middle East, even Pakistan! Norm and i are really gratified at the fantastic reponse.

that said, we also agreed to set our cutoff at midnight PDT, Sunday May 16, to give anyone else who's interested the opportunity to join our effort.

if you're interested, please navigate to for more details and an email link.

FYI, for those who've already joined the party, we'll be sending out more detailed information around the middle of next week, including ingredient lists and response forms. we expect to have the first round of recipes to you all in a week to 10 days.

it's gonna be a heckuva ride and we look forward to working with all of you.

Stan and Norm