Has anyone else picked up this book?
Lots of very interesting recipes, including some unusual
crackers. He advocates a method involving very little kneading and a
lot of prefement, with a normal rising time rather than an extended one.
He's also fixated on fresh yeast, which I can't seem to find here.
So, a few questions:
- does anybody have any ideas about where to find fresh yeast for
sale? If not, is there a rule for substitutions?
- how about "soft" flour? He says he doesn't mean low protein, but
flour made from soft wheat. Any ideas about how I'd find
some? Flour labelling, even for the stuff in bins at my food co-op
and the health food stores, doesn't specify softness.
The corn-mustard roles I tried had good flavor but the texture was a
bit off. So I think I'll use his formulas with my regular techniques
and see what happens.
- Jessica