PR's Potato, Cheddar,and Chive Torpedoes
I made Peter's Potato, Cheddar, and Chive Torpedoes today from BBA. If you haven't tried this recipe, you owe it to yourself! Man, these are good!!
I made Peter's Potato, Cheddar, and Chive Torpedoes today from BBA. If you haven't tried this recipe, you owe it to yourself! Man, these are good!!
Hi all:
I'm working with Peter Reinhart and his publisher, Ten Speed Press, to do a collaborative recipe reviewing challenge, sort of a Julie & Julia meets 'crowdsourcing' for Peter's newest book Artisan Breads Every Day. It's all being coordinated through www.cookbooker.com, my website for cookbookphiles. I'd be delighted if any Peter Reinhart fans would like to take part.
The Neopolitan Pizza dough recipe in Peter Reinhart's new books makes fabulous pizza but I'm having trouble shaping it using his tossing method without it's quickly getting so thin it tears. It's a very wet dough. Anyone else having this problem? Wonder if adding a bit more flour and making it a bit drier would help. Or using the stretch and fold technique on it. I can't believe the photo in his earlier book where he's tossing a foot in the air could be done with this dough.
Richard
Many of us have just gotten our hands on copies of Peter Reinhart’s Artisan Breads Every Day and are furiously trying out Peter's new recipes. One well-tested recipe that he revived for this book is his Wild Rice and Onion Bread. I couldn't be happier about this because my memory is the same as Peter's: that after Struan Bre
There are two videos of Peter on Amazon in conjunction with his new book. One shows how to load loaves in the oven and steam them; the other, how to do stretch and fold with an 80% hydration dough.
--Pamela
Here is a link to PR's Thanksgiving Day recipes published in this month's Bon Appetite magazine.
http://www.bonappetit.com/search/query?contributorName=Peter%20Reinhart
I tested all of them and they're all winners.
--Pamela