Coming Attractions, Week of April 4th

Hi Everyone,

We have some fun, new and important stuff to share this week.  I'll be posting on Tuesday my first report on the Asheville Bread Festival, which was a blast, including some comments on the most amazing flour I've ever worked with!

On Thursday, we'll post the second in our new webisode series filmed at Pizzeria Defina and the Gastro District in San Francisco. We call this segment, A Cappucino and Pizza Obsession. It features Craig Stoll, Anthony Strong and me carrying on around our cups of espresso about the obsessive passion that defines what this quest is all about. You won't want to miss it.

And on Friday, we welcome back John Arena with another thoughtful Guest Column, this time on the important subject of counterfeit "authentic" Italian products. We look forward to your comments on this one.

As always, lots more still to come!!!

 

 

Comments 

 
#1 Chris Getchell 2011-04-04 07:28
Hello Peter.I just wanted to let you know that I really appreciate your blog. I've always had a passion for great pizza and have recently decided to do some catering with a mobile wood fired oven. I bought my oven through Maine Wood Heat. Right now I'm an apprentice at Chives Canadian Bistro in Halifax, Nova Scotia. My Chef has set up a stage for me at Pizzeria Libretto in Toronto during the last week in May. I don't know if you have heard of it or not. If not, you should look t up. Maybe it will be one of your stops in the future..Once again, thanks for the great info on some of the best Pizzerias going. Chris Getchell
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#2 Alan Folks 2011-04-04 17:34
Peter,

I really enjoyed the Asheville Bread Festival and am intrigued by the possibilities of the Super Sprout flour. You mentioned that it would make a great pizza crust, care to share a recipe? Thanks again for helping make the festival a success.
Alan Folks
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#3 Peter Reinhart 2011-04-07 07:38
The problem is that the flour isn't really available yet to the public so a recipe would just be a tease at this point. If you have access to the sprouted wheat flour write to me at peter@pizzaques t.com and I'll send you one -- it's very simple. If you were at the Festival and my demo, you already have the focaccia recipe, which is what I'd use for the pizza as well.
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American Pie Artisan Breads Every Day Bread Baker's Apprentice Brother Juniper's Bread Book Crust and Crumb Whole Grain Breads

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