Hi Again,
Now that we've closed the testers list (at 300!!!) and I have tried to write back to each of you with a general letter and a file that contains the recipe response form, I noticed that my gmail server indicated about 60 of my responses are not recorded as "sent." Yet when I sent them I got a message saying that they had been sent, so you may have gotten it even if it didn't show up in my sent file (I'm wishfully hoping). However, if you have not received a response from me and you wrote in before the deadline, please write back to me ASAP and let me know and I will try to send it out again. Use the new testers e-mail: bestbreads@gmail.com
Again, for those who just want to write to me about other things, use the other address: recipetesters@yahoo.com (the retired testers site from the last book).
Some of you have asked me what this new book is about and all I can say at this time is that it is a consolidation of all the bread books of the artisan movement, with an attempt to bring those advanced techniques into a simple, useable system for folks who want to make great bread with less fuss and angst. So I'm going to try to cut through all the info, the various preferment methods, the fermentation issues, etc. to create easy to make breads of the highest caliber. There are some other books out there that also attempt to do this so, as always, and with your help, ours will take it one step further.
For those who are not testers, please don't tune out. I'll be posting other things besides messages to the testers as things come my way. For instance, tomorrow I am receiving shipment of a new Forno Bravo wood fired oven that is ready to use without building a frame or housing (it comes with its own stand and is ready to fire). It's small and moveable too. Can't wait to fire it up and report back on how it goes. I know many of you are wood oven bakers and have sent me wonderful photos of your work. I'll try to post or link blog readers to those when I come up for air.
More soon...
Peter
