Hi Again,
Yes, it's been awhile, as the recipe testing results from our first group of testers has been taking a lot of time (not to mention the relentless posting on PizzaQuest.com, which I hope you've had a chance to visit). So far, the input of the testers has revealed a number areas that need attention, from the clarity of the instructions to the balance of flavors. This is all part of the process and extremely helpful as we work on this revolutionary new method for baked goods.
I have received a number of requests from those who missed out on the first round and would like to jump in. Yes, in a few weeks we'll be ready to open up the list for another 50 testers, so please do check back here at the beginning of March for a sign up date. Sometimes, it's the round tow and htree testers, who come in with fresh eyes and tastebuds, that help us with the crucial final tweaks to take these recipes to the top.
On other fronts, here's an early plug for the Asheville Bread Festival on April 2nd in (where else) Asheville, NC. Here's the link for more info: www.ashevillebreadfestival.com/
I'll be doing a demo along with Joe Lindley of Lindley Mills, showcasing some of his amazing sprouted wheat flour. I am very excited about this flour, which I think may very well be the next frontier in our never ending quest for the perfect loaf.
In addition, we will have two of the finest bread teachers in the country on hand, Didier Rosada and Lionel Vatinet, offering a hands-on workshop. Also, local millers, bakers, and all sorts of unique, only-in-Asheville kinds of things. Hope you can make it.
Other than Asheville, I am purposely not doing any travel teaching during the next six months, until I finish the new book. However, when I do book some teaching dates I will post it right here. My guess, though, is that I won't be back on the road until the fall. We might try to sneak in a Pizza Quest somewhere and, if we do, I'll post that in case anyone wants to show up and jump on that "bus" with us.
I'll be back in about two weeks with more updates on the recipe testing and other news. In the meantime, I post a weekly at www.pizzaquest.com so join me there until we meet bakc here.
Till then....
May Your Bread Always Rise!
Peter
