First off, thanks for participating in this Q & A.
I am a stay-at-home mom, and with the three kids now in school, my goal this winter is Bread. Pizza. Anything yeasted. Or sourdoughed. I love good bread, which is hard to find in this area. I am not concerned about low carb. My kids are appreciating good bread -- something with taste, texture and crust.
And, in anticipation of such, I have three of your books, laying on the nightstand, awaiting perusal.
I have had some OK (ok, so mediocre success) with bread.
When and how will the moment of revelation occur?
Where do I start? How do I get going? What's really important?
Help for a novice
Started by
snowangel
, Oct 03 2004 10:06 PM
1 reply to this topic
#1
snowangel
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- eGullet Society staff emeritus
- 8,140 posts
Posted 03 October 2004 - 10:06 PM
Susan Fahning aka "snowangel"
#2
Peter Reinhart
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- participating member
- 70 posts
Posted 04 October 2004 - 08:15 AM
First off, thanks for participating in this Q & A.
I am a stay-at-home mom, and with the three kids now in school, my goal this winter is Bread. Pizza. Anything yeasted. Or sourdoughed. I love good bread, which is hard to find in this area. I am not concerned about low carb. My kids are appreciating good bread -- something with taste, texture and crust.
And, in anticipation of such, I have three of your books, laying on the nightstand, awaiting perusal.
I have had some OK (ok, so mediocre success) with bread.
When and how will the moment of revelation occur?
Where do I start? How do I get going? What's really important?
Hi Snowangel,
I think the moment is at hand. Since you've been making bread with moderate success but haven't read my books yet and are about to, I'm hoping they will take you the rest of the way there. If there's any chance of reading the introductory chapter of "The Bread Baker's Apprentice," and then baking a bread from it that your family will like, and then writing again later this week (or even after the Q&A ends--my email address for anyone wanting to stay in touch afterwards is preinhart@jwu.edu), I'd love to hear if you've had your awaited epiphany. The focaccia formula, by the way, is equally good in that book and also in "American Pie," so you might want to consider trying that, as kids love it as much as adults. Anyway, let me know.
