I’m having a crisis of terminology. When I make bread these days I often initially elaborate the starter into a mixture of flour and water at 100% hydration, which I allow to ferment for 12 hours or so. This mixture is then converted to dough by the addition of more flour and water and salt. I don’t know what to call that intermediate stage; the elaborated starter that is the preferment. I’m happy calling the intial little bit of stuff that I feed every day “starter”, and I’m happy calling the complete mixture “dough”, but I don’t have a term that makes me happy for the initial elaboration of the starter, ie the starter, flour and water that preceeds the dough. I’m interested to entertain any suggestions. Thanks for your indulgence in trying to make me happy.

aul

Erin, thanks, do have a look at the book!

rainbowbrown, it definitely gave the pizza a unique quality!

Tanna, the book has so many wonderful recipes and I’m sad to say I’ve only tried a few… I don’t know how Dan L. would feel about me using this as pizza crust!

Aparna, I’d be interested to know if barley flour is readily available in India?

Jeremy, what an opportunity, to meet Dan in person. From his writing I can believe he is indeed a wonderful and generous person.

kitchenmom, I think you won’t be disappointed in the book.

SteveB, yes. I’m going to have to look for that bread next time I’m in Della Fattoria country.

Jude, yes, it’s really striking how just a little mixing and a lot of resting can develop gluten so nicely.

Laura, the barley does not jump out at you but lends a nice nutty quality.

Jane, I can’t vouch for preserved lemon in this bread but I imagine it would be great.

Madam Chow, I think you’d like the book a lot.