The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


blacktom's picture

Opinions needed!

February 27, 2012 - 1:38pm -- blacktom

Dear everyone,

For several years I've been working on a book about bread-making, less from the standpoint of individual recipes than the underlying principles, science and history.

Although not quite complete, I've posted the finished sections as pdfs on my website, and I would really appreciate any comments and feedback from contributors to these forums. I've been working in a bit of a bubble and I would really benefit from other  people's opinions.

nuttybaker's picture

Questions about Poolish

December 25, 2010 - 9:27am -- nuttybaker

I made a poolish the other day for the 1st time.  When I pulled it out of the fridge, it looked like it had seperated. There was a yellowish liquid around the foaming poolish.  I just mixed it up and used it in my french bread dough that I was making. My question is:   is it supposed to look like that and should I have left it out on the counter instead of putting it in the fridge. I was following Peter Reinhart's recipie in Crust and Crumb for the tean USA french bread.

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