YUMM!!! That is one of my favorites.
On a scale of 1 to 10? 
Life has screwed me a few times in the past, but I never really got a good lookā¦ 
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& @daneel - have you seen the American version? its sooooo bad
No offence to American bakers but the stuff they were making was so much less complicated than the British version!
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I have not. I do remember this snotty French take on the series, though.
(I have also not seen Qui sera le grand pĆ¢tissier)
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I love Mary thoā¦ sheās so nice, even when sheās telling someone their bread is under baked or their sponge isnāt fluffy enough. And you donāt get the sense that sheās hiding her true feelings behind a veneer of polite niceness (looking at you Martha!) sheās seems actually nice! I love her! 
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Iāve watched series 4 and 5, and am waiting for 6 to air on PBS. That show makes me so hungry.
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In case anyone is interested, I found this article on the most southern of foods:
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Iām only on episode 3, season 1. I wanted to punch every bread recipe there, and the ciabatta drove me crazy.
Itās a slipper! With large, uniform holes! And olive oil is representative of the style!
Oh, and every one of you is kneading wrong!!
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I agree to a pointā¦ She asked for a tiramisu made from a sponge. I almost spit out my lady fingers. (I wouldnāt last a new York second on that show :D)
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I think you missed the word āBritishā in the title. 
They make everything with sponge!
Youāre watching the US one yes? Oh man, thereās some funny episode in that one! The young guy making croissants I think or something with butter in it who justā¦ rolled it once, so there was a giant pat of butter inside. That was awesome.
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Have you ever had the bocconcini from Zabarās in NYC? I swear I used to be addicted to that stuff.
Recipe, please!
Interesting: I always thought Brunswick stew was named after New Brunswick (or the original Brunswick).
No caramel layer cake? sigh
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And always, to my great glee, pronounce it āspooongeā
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That might be the ugliest thing Iāve seen today! Is that juxtaposition of modern and gothic intentional? Bonus point for the crenellations below the top story.
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Itās an old water tower. And like most of the houses on that show, it was pretty much done so they could get it on the telly and make a big profit selling it.
(or at least, trying to)
Almost nobody on it ever seems to have even the slightest idea about finance and budgeting, but sometimes they do end up with some beautiful looking houses - although most of them are ridiculous follies and far too big.
Iām and Aussie whoās never been to the US, so no, havenāt had that bocconcini. I didnāt really use a recipe last night, I rarely do unless baking. I adapted this one
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I like the whole site, thanks!
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@japhroaig & @anon67050589 or anyone elseā¦have any of you heard of salt rising bread that uses bacteria instead of yeast and has a cheese like flavor?
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Never, ever heard of it. I wonder if you could use propionic bacterias (which you can just buy) to do the same thing?
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@renke is this close?
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wow! the one I baked as proof of concept was not half as nice (but delicious) 
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