I did a Q&A with Atlanta blog Talking Chop, on the heels of a Rangers Q&A last week at Baseball Time in Arlington.
Sandra Lee’s new publication – magazine or giant brochure for highly processed food products?
I don’t know if any of you have bought the Peter Reinhart books I recommended last month, but if so, I’ve noticed that the quantity of water required for the whole-grain breads seems to depend on the grind of your whole wheat flour. I buy the Whole Foods bagged flour, which is a fairly coarse grind, and have had to increase the water to get a proper dough. And, on an unrelated note, the pain a l’ancienne recipe in The Bread Baker’s Apprentice
