I posted a comment to this site but it hasn’t appeared. What happened?

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If you don’t find the answer to your bread questions on the Frequently Asked Questions (FAQs) tab, we encourage you to post into any of our “Comments” fields by clicking on the line that says “Leave a Comment” or “X Comments” just under the date of each post.

But please remember, our blog/website is moderated.  That means that your comment doesn’t appear on our website until it has been approved, especially if you’ve never posted to our site before.  That could take up to 24 hours.  Here are some guidelines for comments that we are not willing to approve for our site:

  1. References to commercial sites or endorsements for products, especially if the Authors haven’t used or otherwise can’t vouch for the product.  In particular, we’re not likely to approve website addresses (URLs) in this situation. The converse is also true– if you say that you dislike a product, we may remove or edit your comment unless we’ve had the same experience with it.
  2. Website URLs: Please don’t direct people to your own site. We reserve the right to remove any URL from comments.
  3. Health claims: The science behind health claims made by products and about ingredients is often murky and controversial.  We’re happy to answer questions about the health of ingredients or techniques in our books,  but please don’t make complex health claims here on the website–in particular, claims about weight loss or disease prevention/control related to food ingredients. Like product endorsements, we’re likely to remove those kinds of comments.
  4. Incorrect material: If you post instructions or tips about baking that we know are wrong or won’t work well with our method, we reserve the right to take them down or not approve them in the first place. Our site serves as an information source for bakers and we have to be careful about recommendations that appear.
  5. Offensive or rude remarks: Usual manners apply!  (Thank you)
  6. Pingbacks: Please don’t set up your own blog to insert Pingbacks into our site.

Pretty much everything else is fair game.  One other thing— very rarely, we simply miss someone’s comment.  It’s just an oversight; if we haven’t answered you within 48 hours and you met the guidelines above, please “comment” again.

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500 thoughts on “I posted a comment to this site but it hasn’t appeared. What happened?

  1. Hi guys. Not sure if you saw my previous post so I figured I would try again. I have been making (and loving) the Vollkornbrot from The New Healthy Bread in Five Minutes A Day except that the wheat berries always seem to be a bit too hard. I always leave the bread in the fridge for at least 24 hours as you suggest but they still come out quite hard. Should I be doing anything to them ahead of time, or would you suggest waiting longer than 24 hours between mixing and baking? I have never used wheat berries before baking this bread so I have zero knowledge about their use. Many thanks for your great books and online help!

    1. Hi Baird,

      Here is the reply I left on our FAQs page for you:

      We’re so glad you’re enjoying the bread!

      I’m not sure why they were still so tough, the 24 hour aging typically is enough time, but if your finding that the wheat berries are too hard, then it is a good idea to soak them first. You could soak them during the day or overnight, which ever works best with your schedule.

      Thanks, Zoë

      1. Thanks so much for your reply Zoe. I will play around with timing and soaking them ahead of time a bit. Happy holidays!

  2. My dough rose out of its bucket during the 2 hour resting period, so I put it in a large bowl, covered with plastic wrap and put it in the fridge. Once it goes down a bit, I want to put it back into it’s bucket with the lid. I’m wondering if moving it around like that will cause it to deflate or ruin it. Please advise. Love your recipes! Thanks so much!

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