Okay, just two days, hopefully, till I re-open the tester list. I will post all the details on Sunday. Please hang in there--I will not be able to add anyone until you get the go-ahead, so do not write to me until I actually post it (there's still a slight chance I won't be ready on Sunday, but I'm hopeful).
Meanwhile, for those already on the testing list, I have a few new ones to send out whenever you're ready: hoagie rolls, rustic breads (includes ciabatta, pain a l'ancienne, pizza, and focaccia), and English muffins. Please request only one of these at a time. I will continue to accept your test responses for the next two months, so don't try to do them all at once--you have plenty of time to do as many as you wish. On Sunday I'll list the entire menu of recipes so you can see if there are any you've missed.
Thank you to all who have been reporting typos and math errors--much appreciated. Your feedback has been incredibly helpful!
Other news: A few of you told me that my talk at last year's Taste3 Conference has been posted on the TED Conference site and, sure enough, I found it today. It's about a 15 minute talk called "The Leaven Factor" (they list it as "Peter Reinhart on the Art of Making Bread"). To access it, go to www.ted.com and type my name in the search box there. TED, for those who have never heard of it, is an amazing resource. They have been putting on conferences for a few years now and make many of the talks (all under 20 minutes long) available for free online. The topics are diverse and include an amazing collection of experts, artists. and visionaries. Taste3 is a culinary focused conference modeled on TED, and TED carries many of the speaker's tapes on their site. While you're at the TED site check out the full list of speakers (to attend the actual conference costs about $6,000, so these tapes really are like gold). Anyway, my talk just got put up there, so feel free to look it over and let me know what you think. They cut out the first few minutes, for some reason, in which I began by asking, "What is it about bread that makes it so unique among all the foods in the world?" I don't recall what else they cut out but the heart of it is all there (I gave this talk in July--a longer version, when I spoke at Google headquarters-- is on YouTube, but I think the 15 minute TED/Taste3 version is actually tighter and better).
Will be back on Sunday with news for new testers. Thanks for your patience.