Wishing you a speedy recovery. Lots of fluids, lots of sleep. I recently got the woks of life book gifted to me. The recipe style is great as is inclusion of qr codes linkingnto blog posts and/or videos of techniques. So much of bread baking is dynamic and relies on texture, these add ons help bridge the gap between descriptions and “irl”.
Would love to help. I’d love a bread book that strikes a balance between approachable and artisanal. Some bread books call for specialized ingredients that aren’t readily available -- weird flours from regional mills, add-ins that are expensive or hard to find (or both) -- and the effect is to make baking bread seem exclusionary, or harder than it really is. It’s fun to make fancy, challenging loaves, but it’s also deeply satisfying to master a straightforward formula and make excellent bread at home without feeling like you need a bunch of professional-grade equipment or know-how.
Feel better Andrew! Happy to test recipes or whatever you need. I would love see a book that dives deeper into the intricacies of bread baking and proper fermentation —that treats time as an ingredient.
I come at this a little differently than most of your readers. To be completely honest, I rarely bake at home because I teach baking to high school students. The last time I did sustained baking at home was during the covid lockdown. I baked every day then as we were teaching virtually and I was recording for my students. That said, I do love baking. I'm just tired when I get home.
What I look for in a book is a book that will help me teach students. I don't have the luxury of time to make each bread as a demo so I rely on photos and videos to show what things should look like. I give them feedback in person as we see the dough developing, but photos of each step are incredibly helpful.
Even though I have extended class times, it is still virtually impossible for us to complete a bread in one day. We almost always do the bulk fermentation as an overnight. Making sourdough is challenging too, but we've found a way to make that work. I have students for about two hours a day. I'd love to see more information on slow proof techniques. I've been teaching myself by trial and error over the years, but I'm sure there's so much out there I don't know. For instance, I just learned last week about re-scoring bread about five minutes after it's been in the oven to get a better ear.
As to your last question, YES! I would love to involve my students in testing recipes. Years ago, I had the opportunity to test recipes for an Asian cookbook. I paired off students and gave each a recipe. They evaluated the process and the entire class evaluated the taste. If you'd be willing to allow about two dozen 17-18 year olds who are just learning to bake, we would love to participate.
For the book, I would be interested in the having a section on the science of it, e.g. why certain things are likely to ruin your bread or make it really amazing, and how to do variations of your own on recipes. Also something about styles of bread from around the world would be nice.
In any case, happy to help with recipe testing/shaping content :)
I would love to help with recipe testing, I have done it for multiple books (not bread books though). As for a bread baking book, what i would love to see is a more in depth explanation of variables, like what happens if you use milk instead of water and why, does it slow fermentation? increase fermentation time? denser? lighter? what kind of flour does what? what inclusions absorb more liquids, examples of one recipe that has multiple variations: what happens to a recipe if i change water with beer, or if i add a different flour and in what percentage, etc.
I’d love a book that starts with one or two fundamental recipes on page 1, one from a single trip to a grocery store and one for when that neighbor drops off a sourdough starter. That way once I get one of those two down you can start taking me off to explore the corners of why or how the different ingredients or techniques effect the bread. That way always have a basic loaf to return to.
Hi Andrew! I’m wishing you a speedy recovery. I’ve really enjoyed this newsletter over the past year and love recommending it to bakers in my life! I would be happy to help recipe test. I worked with you briefly when I interned at America’s Test Kitchen in the winter of 2018. I’ve also done recipe development and testing for a few places, it’s my jam! Would love to help in anyway possible.
I second metric.
Ugh. So sorry to hear. But thank you for staying in touch with us.
Wishing you a speedy recovery. Lots of fluids, lots of sleep. I recently got the woks of life book gifted to me. The recipe style is great as is inclusion of qr codes linkingnto blog posts and/or videos of techniques. So much of bread baking is dynamic and relies on texture, these add ons help bridge the gap between descriptions and “irl”.
Love the idea to be able to link to video via QR that illustrates the "tough to explain" techniques.
Get better please! I’d test but am doing baking at the weekends as my chef job is 24-7!!
Sending all kinds of recovery thoughts eastward. And this recipe tester is reporting for duty.
Would love to help. I’d love a bread book that strikes a balance between approachable and artisanal. Some bread books call for specialized ingredients that aren’t readily available -- weird flours from regional mills, add-ins that are expensive or hard to find (or both) -- and the effect is to make baking bread seem exclusionary, or harder than it really is. It’s fun to make fancy, challenging loaves, but it’s also deeply satisfying to master a straightforward formula and make excellent bread at home without feeling like you need a bunch of professional-grade equipment or know-how.
My personal interest is Whole grain sourdough. Happy to test.
Oh no . . . Hoping that you feel better very soon! Would be delighted to test for you . . .
Feel better Andrew! Happy to test recipes or whatever you need. I would love see a book that dives deeper into the intricacies of bread baking and proper fermentation —that treats time as an ingredient.
Don't worry about us; take care of you.
Now for your book...
I come at this a little differently than most of your readers. To be completely honest, I rarely bake at home because I teach baking to high school students. The last time I did sustained baking at home was during the covid lockdown. I baked every day then as we were teaching virtually and I was recording for my students. That said, I do love baking. I'm just tired when I get home.
What I look for in a book is a book that will help me teach students. I don't have the luxury of time to make each bread as a demo so I rely on photos and videos to show what things should look like. I give them feedback in person as we see the dough developing, but photos of each step are incredibly helpful.
Even though I have extended class times, it is still virtually impossible for us to complete a bread in one day. We almost always do the bulk fermentation as an overnight. Making sourdough is challenging too, but we've found a way to make that work. I have students for about two hours a day. I'd love to see more information on slow proof techniques. I've been teaching myself by trial and error over the years, but I'm sure there's so much out there I don't know. For instance, I just learned last week about re-scoring bread about five minutes after it's been in the oven to get a better ear.
As to your last question, YES! I would love to involve my students in testing recipes. Years ago, I had the opportunity to test recipes for an Asian cookbook. I paired off students and gave each a recipe. They evaluated the process and the entire class evaluated the taste. If you'd be willing to allow about two dozen 17-18 year olds who are just learning to bake, we would love to participate.
Hope you get better soon!
For the book, I would be interested in the having a section on the science of it, e.g. why certain things are likely to ruin your bread or make it really amazing, and how to do variations of your own on recipes. Also something about styles of bread from around the world would be nice.
In any case, happy to help with recipe testing/shaping content :)
I would love to help with recipe testing, I have done it for multiple books (not bread books though). As for a bread baking book, what i would love to see is a more in depth explanation of variables, like what happens if you use milk instead of water and why, does it slow fermentation? increase fermentation time? denser? lighter? what kind of flour does what? what inclusions absorb more liquids, examples of one recipe that has multiple variations: what happens to a recipe if i change water with beer, or if i add a different flour and in what percentage, etc.
Always happy to test recipes!
I’d love a book that starts with one or two fundamental recipes on page 1, one from a single trip to a grocery store and one for when that neighbor drops off a sourdough starter. That way once I get one of those two down you can start taking me off to explore the corners of why or how the different ingredients or techniques effect the bread. That way always have a basic loaf to return to.
I'm so sorry to hear! Wishing you a full and speedy (or as speedy as possible) recovery.
Hi Andrew! I’m wishing you a speedy recovery. I’ve really enjoyed this newsletter over the past year and love recommending it to bakers in my life! I would be happy to help recipe test. I worked with you briefly when I interned at America’s Test Kitchen in the winter of 2018. I’ve also done recipe development and testing for a few places, it’s my jam! Would love to help in anyway possible.