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Showing 1-4 of 4 posts in this discussion
Initial post: Jun 12, 2009 9:28:29 AM PDT
stargazy says:
Just wanted to send off a quick "Thank you!" to the authors. I moved to the US from Germany and have for years tried to bake breads that come close to the breads I grew up with. With this book I was finally able to come very close to the taste and texture I've been missing. Got the book from the library originally and just ordered my own copy. I look forward to the new whole grain edition coming out later this year. I've been using an older tupperware container I had for the dough and I just don't close the lid all the way. I've had an old pizza stone that now is finally getting use since I'm baking a fresh loaf about every other day.

Posted on Jun 14, 2009 6:41:34 AM PDT
J. Hertzberg says:
Daniela: we love hearing from expatriate Germans, because we know that the the bread back in in Germany is about the best in the world, even in supermarkets. Thanks so much for your note.

Jeff Hertzberg (co-author)

Posted on Mar 3, 2010 10:16:14 AM PST
I seem to be having trouble getting an even gluten cloak, resulting in a finished boule that resembles the Elephant Man's skull (although infinitely more delicious). Could it be that my dough is too cold? My wife likes to keep the fridge temp waaay low. Any advice will be appreciated! Thanks in advance.

Posted on May 17, 2010 3:49:43 PM PDT
yendilady says:
Do any of your books include a recipe for sprouted wheat bread? I'm supposed to be on a low-glycemic-index diet.
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Participants:  4
Total posts:  4
Initial post:  Jun 12, 2009
Latest post:  May 17, 2010

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