I am getting very close to having a recipe to send out along with the questionnaire template, to those of you on the tester list. The first recipe will be for making a wild yeast (sourdough) starter. Many of you already have your own starter and it will be fine to use it, but if you don't have one, this version takes about 8 days to make, so it will give you a headstart while I'm finalizing the first master recipe for wholewheat bread. When you get the files please make a master file for the questionnaire template so you can use it over and over again as more recipes go out for testing. Each day, another step!
For those not on the tester group, I'm so sorry I had to cut it off. But there will other chances in the future and I'll post some recipes and formulas from time to time for everyone's use (not these new ones, of course, until they're fine-tuned).
The 2nd Annual Asheville Bread Festival is shaping up nicely for April 1st. The morning event will be held at Green Life Market and will feature 14 bakeries and a number of local cheese makers and other artisans. At 12 noon it will shift to AB Tech, a very fine school that includes an excellent culinary program, for a demo by Chef Jeff Alexander, my colleague here at Johnson & Wales. It will be on authentic German-style pretzels and also advanced lamination techniques for croissants and Danish. It will go on throughout the day, ending about 6pm. At 1:30 I will head up a panel on whole grain breads featuring three of the best local Asheville bakers who specialize in various methods of whole grain baking. There will also be other demos by local bakers. All of this will be free of charge (at least this year--I have a hunch this festival will get bigger every year). As soon as I get a copy, I'll post how you can access the press release for more details.
That's it for now. More to come soon. Till next time,
May your bread always rise!