New updates:
--The first part of the master formula for whole wheat bread went out to the testers on Friday. If you didn't get it, please drop me a line at the testers e-mail address. The next part of this will be e-mailed within a few days.
--For those who want to correspond about non-recipe-testing issues, my personal e-address is: peter.reinhart@jwu.edu
--A couple of testers wrote to ask for advanced notice on pantry items that might be needed as we get deeper into the testing. Eventually, we will be testing multi-grain breads that may include grains like teff, amaranth, quinoa, corn meal, rye flour and chops, brown rice, oats, sesame seeds, sunflower seeds, pumpkin seeds, poppy seeds, raisins and other dried fruits, and pretty much anything else you can think of that works in bread. Of course, not everyone will get every formula but some of the recipes will allow for creative mixing of your own grain blend based on a percentage of the flour. So if you have favorite grains and seeds feel free to order a modest supply, but I cannot say, at this point, when those recipes will be sent out. Most of the other ingredients will be standard pantry items like honey, milk or buttermilk, and yeast. Later, we will be testing gluten free recipes but that's a few months down the road. When we get to bagels you will need malt, either powder or liquid, but again, that's later. I hope this helps.
--One tester, Randy, wanted me to pass on the news that there is a useful temperature gadget at www.llbean.com that allows you to place a remote temperature senser in a container with starters and doughs that allows you to work in other rooms and still keep track. I don't know if it works in the oven but check it out at LL Bean and see what you think. It's important to know that tools of this specificity are not necessary for the recipe testing, but since all of us are always looking for neat gadgets and tools, well, you never know when you'll find something that will make you the envy of your neighbors and maybe even make our lives easier.
--For those who are not already members, don't forget two great cyber-places where you can communicate with other passionate bakers (most of you probably already know about these). The King Arthur Flour Baking Circle, where there is at least one thread that I know of dedicated to schmoozing about our recipe testing, but also includes many other great threads, full of information of all kinds. Go to www.kingarthurflour.com and navigate to the Baking Circle to register as a member. Also, the Bread Bakers List, a wonderful e-mail community, where lots of great ideas and problem solving information is exchanged. Go to www.bread-bakers.com for information on how to get on that list.
--My test loaf came out of the oven an hour ago--I'm off to cut a slice and do some tasting. More soon....
May your bread always rise!
Peter
