Quick Note

Hi,

   I'm back from my writer's residency at Queens University (fabulous!) and have a test loaf (rye bread) in the oven.  I have a few new ideas I want to try out before I send out another recipe,  so testers should expect to receive another recipe towards the end of next week (hopefully).

    One tester wrote to say she was really discouraged about her last few loaves--all that work and just a brick to show for it. I understand, and appreciate you hanging in with me on these. As noted in earlier posts, we're really trying to forge into new territory and there are no "experts" to turn to in these matters--most of them have given up or turned to engineered enzyme mixtures available only to commercial bakeries. We are becoming the experts and when we get it all figured out, and I believe we will, we'll have some war stories to share with our fellow bakers. It's going to take a few "bricks" before we get to the gold. Thank you again for all your suggestions and efforts.

     More later....

      Peter