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« Piadina: the chapati of Romagna | Main | Missing England »

November 10, 2003



I'm, sorry to say I cannot offer any advice
or suggestions as I too am trying to be a better
baker. I will tell you that while your bread did
explode, I was very impressed with the crumb.
In all my baking attempts I've never achieved
crumb that lovely, I tip my hat to you!



first of all thanks, compliments are always well appreciated here :-).
About the crumb: did you already try making sourdough bread? It's not that difficult. It takes time but most of it is just waiting.The only annoyng part is kneading the wet dough, but since you made ciabatta you know what I talk about. I see that you often take recipes from Truille and Ferrigno's Bread (I own it too). I would NOT follow their instructions on sourdough (they put loads of commercial yeast in there too). I find the link I gave in the post to eGCI very well made.


Hi Alberto-

I've not officially made a sourdough bread yet. I did have 5 failed attempts at "Pan de Campagne" using the Truille and Ferrigno book and one horrific failure of a sourdough rye using the Tassajara bread book. I've stayed away from sourdough since.
I will check out the eGCI link and perhaps make another attempt very soon. Thanks for the advice about the Truille and Ferrigno book!

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