Hi Again,
I've been receiving requests for recipes from some blog readers who are not on the recipe list. Folks, please wait until I re-open the list, hopefully (no promises) in mid January. Those who have been testing from the beginning have all agreed to keep these recipes private (and thank you to those who wrote telling me how they had to fend off friends and relatives pleading for the recipes), and have all tested the first recipe, which is foundational. I can barely keep up with the incredible flow of information and suggestions they are providing. For those who are patiently waiting for the list to re-open, thank you -- I hope it won't be too long before we open things up again.
Meanwhile, now that most of you have your sourdough starter ready (or almost ready) to use, I have a few new recipes to send out: a rich holiday bread (think panettone, pandoro, stollen, etc.); pain au levain; and a sandwich rye bread. You can add these to the list already posted and begin requesting one at a time beginning Sunday. The holiday bread requires a fair amount of eggs and butter, while the others are simpler (the rye bread does require a small amount of molasses). All three of these recipes do require sourdough starter--in the instructions each formula will tell you how to build your "mother" starter into a specific starter for the dough. Again, please write in starting on Sunday and request the one you'd like to do. Even if you skipped any of the previous recipes (other than the first one), it's okay to jump ahead to these. Use bestbreads@gmail.com
Thank you all, again, for your help, enthusiasm, and patience. It's coming along, slice by slice.
Since this will probably be my last post before Christmas, let me take this moment to wish you all a happy holiday, whether it be Chanukah, Christmas, Muharram, or Kwanzaa. I hope and pray that this coming year brings us all peace, stability, inspired leadership, and personal fulfillment. Many blessings....
Peter
