Huffington Post: Thanks for Naming Artisan Bread in Five a Top-10 Baking Cookbook

So pleased–the link to HuffPo is here, for as long as they keep it active.  Wait a few seconds for it to load completely…

Pin It

If you enjoyed this post, please consider sharing it with others using one of the social sharing buttons above. Thanks, Jeff and Zoë


9 thoughts on “Huffington Post: Thanks for Naming Artisan Bread in Five a Top-10 Baking Cookbook

  1. Congrats!!

    I have a question, though: I am getting a propane/gas cookstove tomorrow and I of course want to do some gluten-free baking (and some gluten-heavy baking to ease myself back into the gluten world), and right now I have a bread machine (yeah yeah I know, but the consistency of the loaf that I get from the gluten-free bread mix I buy and put into the breadmaker is much better than how my current oven is by a mile).

    My question is this: Is propane preferable for any kind of baking, including the kind which I want to do from your fabulous books? For example, can I set it at a certain temperature and have it actually get to that certain temperature and maintain that certain temperature? Because it’s seriously annoying to have to do that every single time I want to do something.

    • BJ: Does the propane oven have a typical thermostat like a natural gas oven? I’d guess it does. If so, it’ll perform as well as a typical gas oven. The only problems we’ve seen with gas oven are that many of them don’t trap steam as well as electric– some seem to be vented. So you don’t get as nice of a crust.

      Can’t think of any reasons for differences between propane gas and natural gas as the fuel; main differences will be in oven quality and the degree to which it’s vented.

      • Yeah, it has a fine-grain control thermostat, and I cannot seem to tell if there are any vents on it.

      • Should be fine then– can’t see why it would perform different than a natural gas oven, but then, I’ve never used propane. You’ll have to experiment…

  2. Hi, I just have a quick question. I’m going to be baking a lot of bread from different recipes in Healthy Bread in Five Minutes to give to friends as gifts soon, what is the best way to transport bread baked the night before or the same day as they leave the house?

    Thank you! I love your book!

    • TQ: Bread without preservatives doesn’t do all that well from the night before, but I always transport in a paper (not plastic) bag. Exception is pita bread, which does well in plastic if allowed to completely cool first.

  3. I’m really having problems getting my master whole wheat bread to really rise well. It does some but not much. Is there a difference in various whole wheat flours?? I know there’s pastry, whole wheat white, etc. it tastes good just would like some tips on getting it to rise more! Thanks!!

Leave a Reply

Your email address will not be published. Required fields are marked *