Where is Reinhart “epoxy” method today?
I have been using his method for a few months now and like it a lot. However, the method was published in his Whole Grain Breads book in 2007 but vanished from his later books. Artisan breads everyday of 2009 makes whole grain breads with overnight cold fermentation of the whole dough. Bread Revolution of 2014 is using poolish. No more epoxy of biga/starter with a non-yeasted soaker. I wonder if anyone knows the reasons behind that and whether indeed the epoxy method is just not the best one to use ???