David | Indy Week

Member since May 9, 2007



  • No friends yet.
Become My Friend Find friends »

Recent Comments

Re: “As bread has improved, so have bread books

In response to Susan: My description in the article was very generic. Hamelman's particular recipe is a simple getting started one. The salt in the preferment is a small amount that slows the yeast down a little. As to the dough mix, you can either go the simple way and mix all the ingredients together OR hold back the salt and knead it in 20 minutes after a brief initial mix. (Doing the latter lets you witness the interesting change in texture as the salt incorporates.)

Posted by David on 05/09/2007 at 7:54 PM

Extra Extra!

Make sure you're signed up so we can inbox you the latest.

  • Weekly Newsletter (Wednesday) - The stories in this week's issue
  • Weekly Events Newsletter - Our picks for your weekend and beyond

Login to choose
your subscriptions!

Favorite Places

  • None.
Find places »

Saved Events

  • Nada.
Find events »

Saved Stories

  • Nope.
Find stories »

Custom Lists

  • Zip.

© 2018 Indy Week • 320 E. Chapel Hill St., Suite 200, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation