[Sca-cooks] testing bread recipes with Peter Reinhart

[Susan Fox]

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?"
>
> Sandra 

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.  ;-)

Selene