The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thank You Mr. DiMuzio

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flournwater's picture
flournwater

Thank You Mr. DiMuzio

I'm not sure if this is the best place to post this, but it's the only place I found that comes close to the category I tried to find.  That's a WOW!! category.  Even better, a Thank You category.


Chef Daniel T. DiMuzio demonstrated a most incredible degree of generosity by his participation on the Q&A with Daniel T. DiMuzio segment on this forum.  The depth and breadth of his responses to questions are more than remarkable; they are "exquis". 


Thank  you , Mr. DiMuzio, for your wonderful generosity.

deblacksmith's picture
deblacksmith

Great information, what a nice gift to those of us (all) who love bread and baking.  Thank you again Mr. DiMuzio.


I love the understanding side of what is going on in bread and baking -- your book is on my wish list.  I'll have it soon.


Dave

LindyD's picture
LindyD

It's terrific to have Dan here and to take the time to answer so many questions.   


His book has been my bedtime reading, so some of my dreams (nightmares?) have been of bread mixed with sawdust and dull, tasteless baguettes.  That's part of the historical section - not his formulas!  ;-)  


It's been a fun and very interesting read so far, and a nice way to end each day. 

dghdctr's picture
dghdctr

Thank you for  your kind words.   I'm floored by your positive reaction -- I do hope that the Q&A or the book helps you take control of what's happening with your doughs.


--Dan DiMuzio