Am I The Bread Baker's Flunkee?
Greetings all, I've been struggling with several formulas from Peter Reinhart's "The Bread Baker's Apprentice" (or BBA, as I've seen several of you refer to it as). Everything I've tried so far has resulted in a VERY stiff dough that barely rises. Other recipes I've used from other sources seem to turn out wonderfully every time, so I'm pretty sure my ingredients (i.e. my yeast) and my technique is all right. Has any one else encountered such inexplicable failure? I will admit, I'm no genius when it comes to breads, so perhaps it is the artesian nature of this particular source that is getting the better of me... Thanks for any input you may have! Stacey