Peter Reinhart talks about baking basics and how to push on to get better bakes
Peter returns to talk to me about some basics. What is taste and flavor? Why does he advocate instant yeast? How does procedure change what the finished product is?
Our goal is to help the young in skill baker learn how to trust experience and develop a sense of when the dough is done. There’s a skill to listening to the dough and that’s the same way as getting to Carnegie Hall: practice.
Listen to the show
Peter’s previous visit
Guest’s contact
Books mentioned
Ken Forkish Flour Water Salt Yeast
Peter’s books
Affiliates mentioned
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