Comments on: Food News (new series) 10: Neo-artisans http://jeremycherfas.net/wp/Archive/2009/10/14/food-news-new-series-10-neo-artisans/ I never touched it, honest! Tue, 15 Jun 2010 08:45:08 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Jeremy http://jeremycherfas.net/wp/Archive/2009/10/14/food-news-new-series-10-neo-artisans/comment-page-1/#comment-17810 Jeremy Sun, 18 Oct 2009 20:02:32 +0000 http://jeremycherfas.net/wp/?p=1679#comment-17810 <a href='#comment-17741' rel="nofollow">@Mimi</a> - Thanks Mimi; I quite agree, one has to be very flexible. But I also appreciate having help with things like hydrations and the rest of it. Unless you know what kind of feel you are aiming for, for example, it doesn't help to be vague about amounts of liquid, at least amounts to start with. The breads I've been making lately are much, much softer than the ones I used to make before, mostly from Elizabeth David and Bernard Clayton, and I would never have had the courage to work with such wet doughs if the recipe had not said so! I've just posted about another adventure. @Mimi – Thanks Mimi; I quite agree, one has to be very flexible. But I also appreciate having help with things like hydrations and the rest of it. Unless you know what kind of feel you are aiming for, for example, it doesn’t help to be vague about amounts of liquid, at least amounts to start with. The breads I’ve been making lately are much, much softer than the ones I used to make before, mostly from Elizabeth David and Bernard Clayton, and I would never have had the courage to work with such wet doughs if the recipe had not said so!

I’ve just posted about another adventure.

]]> By: Mimi http://jeremycherfas.net/wp/Archive/2009/10/14/food-news-new-series-10-neo-artisans/comment-page-1/#comment-17741 Mimi Fri, 16 Oct 2009 17:26:00 +0000 http://jeremycherfas.net/wp/?p=1679#comment-17741 I'm not surprised by their methods and the vagueness of the instructions. The more and more I bake with my sourdough, the more I realize how flexible I need to be. Something as small as the weather (how hot or cold, dry or humid the day is) can effect the dough. As bakers we need to be very aware and make changes as needed. Nice post. I enjoyed hearing about your baking adventure! I’m not surprised by their methods and the vagueness of the instructions. The more and more I bake with my sourdough, the more I realize how flexible I need to be. Something as small as the weather (how hot or cold, dry or humid the day is) can effect the dough. As bakers we need to be very aware and make changes as needed.

Nice post. I enjoyed hearing about your baking adventure!

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