tag:blogger.com,1999:blog-6640298770028582012.post5291971177128782668..comments2024-02-07T09:58:57.969-08:00Comments on exorphin junkie: Another Reinhart Bread - A Multigrain Loaf CompetitionCellarguyhttp://www.blogger.com/profile/11650364701367341204noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6640298770028582012.post-41468551917883929302011-01-31T21:02:06.596-08:002011-01-31T21:02:06.596-08:00Thanks for the forum link. I will look it up. I us...Thanks for the forum link. I will look it up. I usually refer to http://www.thefreshloaf.com/. That site is fairly active but I have to make sure they are talking about the WGB book. And I find their discussion layout/structure a little annoying with the way the posts are titled.<br /><br />I agree about 'Experimenting keeps it fun' and the struan definitely promotes that best. I made another attempt over the weekend. http://fortheloafofbread.blogspot.com/2011/01/multigrain-struan-02.html<br /><br />-RPHRPH_TheBakerhttps://www.blogger.com/profile/06492786650532802608noreply@blogger.comtag:blogger.com,1999:blog-6640298770028582012.post-44849398241903887472011-01-21T06:35:20.449-08:002011-01-21T06:35:20.449-08:00Well, Hi --
Thanks for the link, I'll be fol...Well, Hi -- <br /><br />Thanks for the link, I'll be following your blog. It definitely is nice to see what others are doing. <br /><br />If you do end up baking a lot of breads from Reinhart's books, consider joining Peter Reinhart's Q & A Forum, too (http://breadtechnique.com/Forum/index.php). It usually is not that busy, unfortunately. But although Reinhart is always working on the next book, occasionally you can find some expert help with some of the loaves from his previous books. <br /><br />Of all the Reinhart Whole Grain Breads I've made so far, I think the struan is best, and can be made in what seems like an infinite number of ways. Experimenting keeps it fun.Cellarguyhttps://www.blogger.com/profile/11650364701367341204noreply@blogger.comtag:blogger.com,1999:blog-6640298770028582012.post-56723639175702765852011-01-20T21:44:50.547-08:002011-01-20T21:44:50.547-08:00Hello Cellarguy,
The wild rice looks really nice...Hello Cellarguy, <br /> The wild rice looks really nice in the crumb. Looking at the frequency of your baking...that is a lot of baking! More power to you for wanting to stick with whole grains.<br /> I am a follower of PR's WGB book, but not avid enough to take on a WGB challenge. I have recently started blogging about my bread baking at http://fortheloafofbread.blogspot.com/. The Struan has been my weak spot but I hope to work on it more. Will be looking at your breads for tips and notes.RPH_TheBakerhttps://www.blogger.com/profile/06492786650532802608noreply@blogger.com