Hi Everyone,
Testers: Just to let you know, I should be sending out the new mash and bread recipe within the next 24 hours, so refresh your mother starters if they need it (keep them in small batches--we won't need a lot of the mother starter to make the final starter, but it should be relatively fresh). I'm excited about this new version of both the mash and dough. They are easier to make and seem to have the proper balance of texture, flavor, and structure. The new mash method will please all of you who said you hated the previous version. And all of this was made possible by your feedback and great suggestions. Thanks especially to Huiling in Atlanta for alerting me to the simpler "Soup Seed" mash technique, which started a process that led me to information on a traditional bakers application very similar to what she found in Asian cooking. But it has been the accumulated feedback from all of you that has helped in this next step--from flour information to simplifying the techniques and instructions, to your photos--all great stuff!! I'm way behind, schedule-wise, but I think the book will be better for it thanks to this discovery process we've been on together.
Look for the new recipes soon. Meanwhile, I expect to see some of you this weekend at the Asheville Artisan Bread Festival. Should be fun! I'll post a report on it for all.
May your bread always rise!
Peter
