(The picture above is another Mark Luinenburg gem; Mark’s done the photography on our new book). Speaking of our new book…
… this has been a long and wonderful road; tomorrow (Tuesday October 27) is the publication date for:
We are thrilled with the early reviews, and already have already been on TV to talk about the book. On Amazon, the order window has changed from “Pre-Order” to “Order on Amazon”, and bookstores should have it (if they don’t please ask them to order it). It’s a book we wrote because people posted to us in this website and asked us for it (as in, “can you do something similar with more whole grains?”).
The answer: Yes, you can, but you have to make some changes. We’ll be talking more about this on our book tour, which starts tomorrow, and teaching classes about the changes you need to make to succeed with stored whole grain doughs (check our Events tab for details on cities, bookstores, and cooking schools). If you can’t wait, I’m walking through our whole grain Master Recipe here in this post today. I’ll cut to the chase: you need more water, and one extra ingredient called Vital Wheat Gluten (sometimes labeled “vital wheat gluten flour”), which is available in most supermarkets, or mail-order/on-line from anywhere… Continue reading