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[Marie McHarry <mmcharry AT gmail.com>]

Then you'd love the Laurel's Kitchen Bread Book. It's one of the
better examples of how-to writing that I know of and includes all the
technical aspects, including a description of an oven they built.

http://www.amazon.com/Laurels-Kitchen-Bread-Book-Whole-Grain/dp/0812969677

I saw the recipe that Gene is using in the magazine. Now that Gene is
giving it a gold star I'm going to try it. I was skeptical before.

Gene, the amount of water is sure to vary with the moisture of the
flour, so maybe that's why you need less?

Marie

On Tue, Feb 23, 2010 at 9:57 PM, Robert Walton <waltonrp AT gmail.com> wrote:
>
> Knowing how you value good bread, I've downloaded that article and
> about to read it. I skimmed it already and it's interesting. I like
> looking at cooking as a chemist would.
>
> Rob - Va
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