[Sca-cooks] testing bread recipes with Peter Reinhart
selene at earthlink.net
Thu Oct 2 10:23:21 PDT 2008
Sandra Kisner wrote:
> I get the impression (assuming we're all accepted, and I think chances
> are good) that it would be ok for us to discuss questions (but NOT
> recipes!) here, to bounce ideas around for improving instructions or
> changing small things. Along the lines of "how do you deal with a
> dough so slack?" or "I followed instructions and the loaf came out all
> wet inside, what can cause that?"
Maybe I'm a stickler, but I'm going to wait until he gives us
instructions before saying I'll discuss with anyone. He may not want us
to. I am willing to abide by the conditions of the experiment.
Some situations call for a slack dough, after all. ;-)
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