Well the second edition is now published in paperback and e-book on Amazon. I just received my authors copies and realised there was a typo on the back cover but fortunately it only took a few moments to correct and update it.
I've started experimenting with some of the methods and recipes and realised that I can make another change to the Lekue bread recipe. The recipe at the moment says to bake at 220C as that is the maximum for the Lekue, but of course I take it out for the second part of the bake, so can crank the oven up and shorten the bake time to compensate. Looks like it will improve the crust so I'll try some different settings and see what works best.
I live in Australia & just read your earlier book. I was wondering how do I convert the ml measures of sourdough to gram weights?
ReplyDeleteGood question, water should weigh the same but starter will vary depending on the level of hydration (flour to water). Weigh measuring jug, add 100 ml of starter, weigh jug and starter, and subtract the weight of the jug.
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