No, you’re not missing something, it really is not there on purpose.

I don’t get into the recipe details (except here and there in very vague terms) in the breads from BBA since the BBA Challenge is to do the entire book, all 43 recipes. As a group it’s been agreed to not include the recipes themselves in everyone’s blogs since it would, in effect, make the book itself pointless if all the recipes ended up being posted online. Since this is somewhat of an homage to Mr Reinhart, that would be a pretty bad move on our part. So the best I would do is point you to your local library, bookstore or Amazon.fr to grab a copy of the book. It is, as a piece, soooo much more than just a collection of recipes, there’s a ton of extra info in it that makes it very much worthwhile to get.

How’s your starter doing then? Erm… I guess that topic should really go into one of the Starter post, actually. So pop in there and give an account of how you’ve done making your own starter with pineapple juice.

And merçi bien for joining in the discussion! I look forward to more!

I wonder whether you can throw some light on a couple of things for me? In your Pain Français, I can find no mention of how you assembled your pâte fermentée or the pains themselves – ie, the components rather than the assembly instructions. Have I missed something by coming into this thread and your blog so recently?

Had my first attempt at making a seeded light rye this evening. Too soon to cut it yet, so can’t say what it’s like. I don’t hold out too much hope – it was more an exercise in using up some odds and ends than anything else.

Sojourner

I’m having so much trouble with this bread currently…

Wonderful write up and as a virgin baker the hardest part was determining the difference between sticky and tacky. Finally I have figured it all out.