Hi,
Only one more week till the deadline for submission of the book, but the testing will go on for months after, so those of you who didn't make the last deadline please keep checking back. I hope to re-open the tester's list one final time in March so that we can get yet one more set of fresh eyes on the formulas and instructions. Thanks for your patience and understanding.
There have been some great suggestions by the current testers and many of their ideas have found their way into the revisions. The biggest improvement is in the original French Bread Wet Dough recipe. At the prompting of a few testers, I added 3 stretch and fold steps that are making a great difference, according to the first responses. If any testers would like to re-test this one please let me know and I'll send you the newest version.
BTW, one of our testers is the creator of a a line of fabulous hot sauces that I recently tried. There are currently two flavors available and I have to say, as someone who proudly makes his own hot sauce every year, that this is one product I'd actually buy--it's totally unique and full of great, textured flavor. Check it out at www.boulderhotsauce.com
Also, some of you have written to ask if I have fired up my Forno Bravo oven yet. Because of the weather and this looming deadline the answer is no, not yet. But it looks fabulous next to the garden (I have the Primavera model) and I can't wait to get it going. We should be making pizzas as soon as I get the manuscript turned in (a fit and proper celebration). Will let you know how it goes, but I'm confident it will be some of the best pizza ever. If you want to see the oven, go to the website, www.fornobravo.com Eventually I'll get photos of my own oven on this blog.
Okay, the deadline just got 15 minutes closer. Will log on next week as soon as I send the book to the publisher.
May Your Bread Always Rise!
Peter
