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Bread Baking Babes (BBB) May 2014 – Wild Rice and Onion Bread
I confess that I had to put on a brave face when I saw that this month’s recipe was based on one by Peter Reinhart. I don’t know why I have taken such a dislike to the man’s writing. Maybe it was all his crusading talk in the first book of his that I read when I was first getting serious about baking bread.
I KNOW that many people swear by his
recipes …errrmm, sorry… formulae. But there’s just something about his insistence that … no, stop me now. I’ve already ranted about Reinhart at length before: I’ll never be a BBB at this rate! (when I didn’t make the Poilane’s Miche that the truly intrepid BBBabes did).
But really, allow me just one more snide remark after reading the following…
I wanted to call one of my recent books The Bread Revolution, but that sounded too militant (“After all, what are they revolting against!” one editor asked me). We tried Bread Renaissance, but I thought that sounded too elitist [...] we came up with Crust and Crumb: Master Formulas for Serious Bread Bakers [...] It allowed me to pursue what I think of as my personal teaching mission: synthesizing information and reformulating it into usable knowledge for current times. The “master formula” concept helped home bakers, and even some professional ones, take a step away from recipe dependence toward thinking like a baker. this means thinking formulaically and structurally and then baking by an elusive quality called feel, not just blindly following a recipe without knowing the reasons behind certain steps.
-Peter Reinhart, The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread (2011), p. 2
Oh yes, “Crust and Crumb: Master Formulas for Serious Bread Bakers” doesn’t sound elitist at all! *cough*
Still, the man does have a huge following and there has to be a reason, doesn’t there? Maybe this Wild Rice and Onion Bread will convert me. Maybe I too can become a serious bread baker.