Claire Saffitz Quotes

The art of bread making can become a consuming hobby, and no matter how often and how many kinds of bread one has made, there always seems to be something new to learn.

You can't just leave out one part; the bread won't rise if the yeast isn't there.

My secret skill is baking bread. My mother was a farmer's daughter and still made bread every day when I was a child. She would have me knead the dough when I got home from school.

I have been a baker for more than 30 years now, and in terms of equipment, all I really need is flour. It still amazes me what a versatile commodity it is, as you can do so many different things with it, and I never tire of trying new blends and recipes.

You can't hurry a loaf of bread. You have to wait for it to prove and rise.

When I'm trying to get bread to prove, I am itching; I am so impatient.

A loaf of bread is $3-plus, and you can make an organic loaf of bread - that tastes a hundred times better, by the way - for probably a nickel or a dime.

Talkers expand like bread dough.

The fact is that more and more people are developing a sensitivity to gluten, without necessarily being allergic to it.

Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.

I'm gluten intolerant, so that automatically cuts carbs from my diet.

I'm gluten free, but that still allows me some chocolate!

We eat food all the time and don't really understand what goes into something like bread.

Since the gluten-free diet is not for everyone, it's recommended that you stick with a gluten-free diet for at least 3 weeks first to see if it works for you.

I am pretty much gluten-free; I barely ever eat bread, and the only dairy I eat is Greek yogurt and goat cheese.

I don't like gluten-free foods - they're processed and unnecessary.

I don't even know what a gluten is, bro.

I don't recommend being gluten-free unless you have sensitivity.

You don't need a specialty lame (French for 'blade') to make professional-level bread at home, but it certainly helps in creating those telltale slash marks. You need a truly razor-sharp edge to make a clean cut; even a sharp paring knife will drag as it moves through the wet dough.

Can you braid three strands? Then you can make babkallah. The very idea of babkallah came about because the recipe avoids the complicating twisting technique that gives babka its signature swirl.

Hate bread. Too many carbs.

Gluten-free pasta is not a focus, which I would rather have gluten-free pasta. Hey, if I have to have regular pasta... It is what it is.

Only 1 to 2 percent of adults have a real food allergy. This gluten thing is a... whatever. It's not an allergy for most people.

I love pasta. It's something in the water. The pasta and the bread in New York are so good.

I love potato bread. It's so good.