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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST
To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.
Ask Me Anything New Forum Feature
You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.
We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!
That was very insightful, and inspirational! 15kg of dough and only 20gr of salt. I always viewed my bread as rustic by its appearance and if it looks like that I would have called it a failure, we do gilt the lily. Her bread was the staff of life and her effort was from the love of family, past, present and future. I truly hope that its passed on.
Bread making 101. Makes you think we have got a bit soft eh?
Yep.. And you don't get to drink any water till you're done with the mixing and kneeding!
I love the shaping process, and although I know the narrator says 20g of salt, if I'm not mistaken it looks more like a handful into the trough..
Pretty enlightening to consider that they still harvest grain by hand and separate the grain from the stalks, by horse.. Slow food and real bread.. It doesn't get more real..
PS It's interesting that the starter is kept in the fridge until a week later and I'll look, but I think, I'd bet, that all of that starter is mixed into the next batch where again a like sized portion is reserved for the next batch.. And so on!
Just curious, what's happens if the horse takes a crap? Just rake it up and continue on?
For every processed food you eat there is an USDA approved minimun acceptable amount of rodent hair and fecal material level. And you know that we don't want "gov'ment interfearning with our bisness"! So keep them inspectors, OUT!
Reminds me of something that my Grandma used to make, they called A'frazell....a whole wheat giant doughnut looking thing that was kept in a paper bag on the counter. They were hard as rocks, but, would last months. Put butter on them and dunk in coffee, or, put oil and vinegar,oregano and a cut tomato...or cover it with cannelini beans with oil and garlic and cheese. They had to be covered in some kind of liquid or it was a tooth breaker...But the taste was great! Loved the fried bread dough...she did the same thing ,Pizz a frietz sp.?