[Sca-cooks] Tartine 2019

[Patricia Dunham]

oy! sorry about that. 

So, I was poking around on-line yesterday trying to figure out when the new issues of Bon Appetit and Saveur, and a couple of others, would be showing up, when I came across a couple of articles (epicurious https://www.epicurious.com/expert-advice/tartine-isnt-the-same-as-it-used-to-be-article <https://www.epicurious.com/expert-advice/tartine-isnt-the-same-as-it-used-to-be-article> ) and review pages for this book, which I did recognize the name, from the big froo-froo 13 years ago when it was originally published.

Most of the comments I found were very positive, BUT, from the first, people writing customer reviews were meeping about measurements and moisture levels, especially in two really foundational recipes, the croissant dough and the English muffins ( Amazon.com: Customer reviews: Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs) <https://www.amazon.com/Tartine-Classic-Revisited-Favorites-Cookbooks/product-reviews/1452178739/ref=cm_cr_dp_d_show_all_btm?ie=UTF8&reviewerType=all_reviews>

From the level of excitement at the sites where I found out about this NEW EDITION I sort of assumed folks here would be talking about it too. Although it certainly is OP! I'm not working on anything particular, just kind of rev'd up about trying new things for the holidays (which is when that is most likely to happen, usually).

I like weighing too, in some cases. I've been weighing my main bread ingredients for several years now, and it sure does give you a different perspective than the old volume measures. Weight is weight and doesn't care how damp a day it is, or when you sifted last!

I can see I'm gonna' have to collect a copy of the first ed., for comparison purposes. At least.

Thanks, I hadn't meant to be so opaque.
Chimene


> On Nov 26, 2019, at 6:17 AM, Terry Decker <t.d.decker at att.net> wrote:
> 
> What, pray tell, are we discussing?  I don't have an earlier post in my saved files and there doesn't appear to be one in the Archives.  If you are talking about the weight of American dry measure of flour, 1 cup flour = 120 grams.  Imperial measure, I would need to calculate.
> 
> Bear 
> 
> On 11/26/2019 3:37:49 AM, Patricia Dunham <chimene at ravensgard.org> wrote:
> Anybody figured out the right numbers for the English Muffins & the croissants yet???
> 
> Somebody's not gonna' get a conversion contract again! I have the original edition on reserve from the PL and will work them out myself if necessary, but it looks pretty much like a) somebody didn't understand about how long proper hydrating takes, and/or b) that weight does NOT straight across equal volume!!!
> 
> Chimene
> .
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