Comments on: Announcing our 3rd book: Pizza and Flatbread in Five Minutes a Day…

By: zoe

zoe — Sun, 08 Aug 2010 04:29:28 +0000

Hi Sherry,

Let me know what doughs you are working with, are they the whole grain breads from HBin5 or are they from our first book? This will help me determine what might be going on.

If your oven were running cooler than 450 degrees I might think it was part of the issue of breads not rising, but running hot wouldn’t cause this, it may however brown your crust too quickly.

Have you searched through our FAQs? http://www.artisanbreadinfive.com/?page_id=1479

Thanks! Zoë

By: Sherry

Sherry — Sat, 07 Aug 2010 13:29:58 +0000

I love both of your books and have tried many of the receipes but I can’t get the bread to rise. The flavor of the breads is wonderful and my husband loves them but I was hoping that you could offer a suggestion that hasn’t been written about. Also, can I lower the temperature that the breads are baked at. I think my oven maybe the problem. I have a thermometer in the oven and the temperature does seem to fluctuate when I am at 450-500 degrees.

By: zoe

zoe — Sat, 31 Jul 2010 22:59:54 +0000

Hi Mrs B.

Thank you so much for trying the breads! Please let us know if you have any questions along the way!

Enjoy, Zoë

By: Mrs B.

Mrs B. — Sat, 31 Jul 2010 22:47:43 +0000

Just found your site last week and picked up the first book this week, have ordered the 2nd one. It’s going to be pure agony waiting for the 3rd book. Have been simplifying our lives, less boughten processed foods , more “natural” foods from home. Keep up the good work.

By: jeff

jeff — Wed, 16 Jun 2010 11:33:13 +0000

Tisha: Any toppings can be put on any dough base. AB5 has basic white dough, HB5 uses the 75% whole wheat dough from that book’s Master, with rolled-in cinnamon-raisin inside. It worked well without drying out the dough as we did in the first book.

There’s a lot of flexibility in what dough you use– generally, it needs to be a little drier than the Master in AB5, either by using higher-protein flour, or by using whole wheat.

By: Tisha

Tisha — Wed, 16 Jun 2010 02:35:14 +0000

WOW! Exciting. I make pizza about once a week for our family night! I would like to know if there are any recipes in your Healthy Breads book that can be used for making bagels other than the one you provided. I’ve made bagels the old fashioned way. I like to make “everything” bagels and would like to know what you suggest for dough and the process. Thanks!!!!

By: Bethany

Bethany — Sat, 05 Jun 2010 12:09:50 +0000

Jeff – Wonderful! You just sold your first book!

By: jeff

jeff — Wed, 02 Jun 2010 19:38:11 +0000

Bethany: Tentatively planning some crackers, yes. Jeff

By: Bethany

Bethany — Wed, 02 Jun 2010 16:22:55 +0000

I’m quite excited about your third book coming out in 2011! I was wondering if you have stumbled across/plan to include a recipe for crackers in that book? Crackers are perhaps the most “flat” breads of all … but I haven’t been very successful at my attempts. Just curious if you have any resources to point me toward, or if you will be including a cracker recipe.

Thanks for all you do! Looking forward to the third installment!!

-Bethany

PS – I’m hoping for a more traditional cracker, not a cracker made from baked pitas..

By: jeff

jeff — Fri, 21 May 2010 19:23:59 +0000

KGMOM: Check out our FAQ on this question (“Traditional recipes: How can they be converted to the ABin5 method?”), just click on the tab above and scroll down.