Peter’s Blog, quick update
In a day or two we will be posting Part 4 of Bob Radcliffe’s entertaining series on his quest for the perfect “tomato pie.” We’ve been getting great comments on this, especially from people who have been to his Franklin Society events and have had Bob’s pies and have now deified him (read the comments if you don’t believe me). I can’t wait to get to eastern Carolina and experience one of his Saturday night events.
In the meantime, I wanted to bring up something I’ve noticed in our comments sections: we’re starting to get a lot of spam and phishing stuff in there so I will start going back through some of the older ones and delete them out. We’ve accumulated such a large archive over these past three years that most people don’t go back into the older posts, but lately I’ve seen some legitimate questions coming through them with pizza questions, such as whether it’s okay to use baking parchment in the wood-fire oven (yes, but it will burn up pretty quickly, so I advise against it), and how to add sourdough starters to traditional pizza doughs, and the like. Since I don’t often get to go back through the posts that we’ve taken off the front page (but keep in our archives so that you can access them by using the buttons on the top of the home page), I suggest that if you have a question for me, rather than for the group or a particular author of a post, write to me at email@example.com (likewise, you can write to Brad at firstname.lastname@example.org, or to us in general at email@example.com). Please allow time for a reply, though, as I am on the road a lot, as is Brad, so we don’t check our mailboxes everyday. Also, for those interested in sourdough, I advise you to take a look at Richard Miscovich’s new sourdough video course at www.craftsy.com and also to avail yourself of Pizza Quest contributor Teresa Greenway’s website, www.northwestsourdough.com
Finally, some personal news: I should soon have a press release to share here on a new book project I’ll be starting this week that will keep me quite occupied for the next 2 to 3 years. Can’t say more than that until the release is approved, but be on the look out. Also, this week marks the final stage of the editorial process for my upcoming book, Bread Revolution, before it goes off to the printer in two weeks. The book will be out in October. You can read more details on Amazon and the B&N sites, as they’ve already started taking pre-orders. In other words, lots going on, but we promise to keep posting new things for you here too — Brad’s recipes, Bob’s ongoing saga, hopefully some new posts on going pro by John Arena and other guest columnists, and my own posts about the sprouted flour movement that is chronicled in Bread Revolution (yes, you will get sneak previews right here even before it hits the stands).
So keep checking back and thank you for all your support. Our readership numbers keep going up and we love having you on the journey with us. More soon….
Recent Articles by Peter Reinhart
- Pizza Quest: Nicky Giusto, Central Milling
- Pizza Quest: BBQ and Grilling Special Edition with Steven Raichlen
- My Upcoming Virtual Pizza Class, with Discount Code
- The Sacred Life of Bread, with Meghan Murphy-Gill
- Pizza Quest: “By Bread Alone,” with Kendall Vanderslice
- First Revised Draft of History (FRDH) with Michael Goldfarb
You must be logged in to post a comment.
Pizza Quest Info
Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
...and other books by Peter Reinhart, available on Amazon.com
Not too much gluten free in the new books but we will cover it somewhat. I’ll post more about it in the coming months but the main focus will be on sprouted flour as well as whole grain baking from locally grown grain. Amazon has a short description if you ant to check that out.