Hi Everyone,

My, it's been a long time, as I've been focusing my blog posts on www.pizzaquest.com, but I wanted to let those of you who haven't given up on this site that my new bagel making manual has just been published on Epicurious.com.  The link is:

http://www.epicurious.com/articlesguides/howtocook/primers/bagels-ingredients-and-tools

Also, for those in the SF Bay area, I will be speaking at Omnivore Books on October 26th while I'm out there doing the photos for the gluten-free book. You can get details on their website: www.omnivorebooks.com

If you have any questions about the bagel article or anything else, I can be reached at peter@pizzaquest.com  We've been posting some updates there on our pizza/beer challenge to be held at the end of September at The Great American Beer Festival in Denver. Let me know if you plan to be there, but keep checking Pizzaquest.com for details as we get closer.

May Your Bread Always Rise!

Peter

Hi Everyone,
Oh my, I just saw how long it's been since I last posted--I'm so sorry. PizzaQuest.com has been taking up so much of my time and energy that I've neglected this blog. So first, let me say that the gluten-free book is off to the publisher and is now in the first round of editing. It will be a long process and we're still tweaking and reviewing all the great feedback we received from the testers. The publishing date has been set for late next summer, and we have photos to shoot and corrections to make, so I'll post updates as I have them. I'll also post my travel teaching schedule when I have one but, as of now, I haven't set up my fall schedule and may cut way back till the new book comes out, as I focus on Pizza Quest.
So, that said, let me say that for the time being it will be best to log on directly to www.pizzaquest.com for news, updates, and commentary and, when I have something to post here, such as my travel calendar or specific bread info, I'll mention it in the Peter's Blog section on Pizzaquest.com (PQ for short). In other words, I'll be using this blog less and doing more on Pizza Quest, but won't abandon this one entirely so please do keep it in your "favorites" but check PQ regularly as I post new things every week there.
Have a great summer, track down some of that wonderful sprouted wheat flour (details on PQ), and keep baking. If you need to write to me directly I can be reached at peter@pizzaquest.com and, if you haven't already, consider "friending" Pizza Quest at the PQ Facebook page, which can be accessed via the link on that site.
I'll be back here from time to time but, until then, May your bread always rise!
Sincerely,
Peter