A quick note on the steaming technique mention in the previous post. I have received a number of e-mails informing me that the technique is not new at all, but has been in use and even mentioned on other blogs during the past few years. Of course, a lot of people, like me, hadn't seen those other citings and have also written to express their excitement and successful results, so consider my posting just another link in a chain already begun by others--I certainly wasn't trying to claim any credit for it. And thank you for writing to tell me about the existing sites. In fact, check out www.northwestsourdough.com, from our friend Teresa Greenway, for a video showing how to do it (it's at the bottom of the "recipes" page--excellent work, Teresa, as is the whole site!!). She also recommends using a real roasting pan lid, if you have one, as superior to the disposable aluminum pan because it traps the heat better. Makes sense, of course, but feel free to play around with the method and let me know how it works for you at: [email protected]
One final note: I am still not focused on my Face Book page and have received a number of requests to become "friends" and such. I've responded yes to most but have not been using it as a means of communication yet--I'm still way behind the curve. So, if you have written to me there with a question or are expecting a response of some sort, please use my e-mail rather than Face Book address. That, and this minimum use of my blog, is as far into the cyber world as I've ventured without someone holding my hand. I know it's easy and I keep promising to come up to speed, but writing and teaching projects keep giving me a convenient excuse to tortoise behind on this. But one of these days....