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snowangel

Thank you

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I'm not sure how much longer you will be on this Q & A, but I want to thank you in advance for your participation. These Q & A's are one of the greatest features of eGullet, and yours has been exceptional. I know I will be referring to this one frequently.

Although I did not have a chance to bake bread this week, I have read the first part of BBA. The copy I have is from the library, and I have already ordered a copy of it, as well as American Pie. They can't arrive soon enough, so that I can splatter and make notes to my heart's content.

Thanks again, Peter. Once you've written your BBQ book, I hope you'll be back!

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I also want to add my thanks for a fabulous Q & A. Your responses were erudite, eloquent and most patient.

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I could foresee a multitude of dittos here. Nevertheless, Peter, thank you for spending time with us this week. I look forward to putting much of your fine advice to the test, and expanding my reading and kitchen arts through your books.

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I could foresee a multitude of dittos here. Nevertheless, Peter, thank you for spending time with us this week. I look forward to putting much of your fine advice to the test, and expanding my reading and kitchen arts through your books.

Thank you all--it's been a wonderful week and I'm honored to be part of the eGullet family. I'm not sure how the drawing for books is handled but I imagine our group leader will let us know so I can arrange to have them sent. Don't forget to send me updates on some of the tips and techniques we've discussed. My email is peter.reinhart@jwu.edu. May your bread always rise!

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Let me add my personal thanks to you, Peter, as well as the "official" thank you from eGullet's staff and management. This was a fabulous Q&A. We'll draw the names of the book winners and post them soon.

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Thanks, Peter! Your passion for bread (and 'cue) comes through in every sentence. It's been an inspiring week.

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Peter,

I can't tell you what a pleasant surprise it was to finish my 3rd reading (in a row!) of your book American Pie, only to see that you'd be hosting a Q&A the next week. Thank you for so thoroughly answering all the questions. I hope you'll stick around as a member and regular participant, there is always room for another food lover.

Hal

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I would also like to add my thanks for your time, patience and great tips (I have a Piolane miche proofing as I type). This truely was a great Q&A session.

Elie

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