I just want to say that I really appreciate Rose Levy for sharing her wealth of information and for all of the other contributors of this site.
What can I say. I love to eat (my stomach size will attest to this fact) and I love to eat ALL of the things that are wrong for me.
If I must say so, I do make one heck of a NYC style pizza when you consider I live in a third world country. I love the little yeasties and what they can do to flour, water, salt and a little oil.
In a few months I hope to build a brick oven for the true 750+ temp range and also for some decent Artisan bread as well.
Right now I am mixer-less so I have to keep things simple. I’m in a new drier cooler climate and have less than stellar ingredients to work with so I have had several failed Strawberry muffin attempts. I’d make blueberry muffins but blueberries are as plentiful as the gigantic Italian White Alba truffles are in Antarctica.
I’ve had some excellent advice from Julie that I am going to put to the test here very soon.
I’m a musician (so there’s art in my cooking) and an engineer so there’s an analytical / chemistry / physics slant to my methods as well. I like to know why things happen and I like to understand the process well enough so that I can make adjustments when something is not going right.
I’m here to learn. My Holy Grail is to make Cherry Turnovers as well as my old guitar playing friend’s mother did in her little kitchen way back in the 70’s in New Jersey. She had the perfect layered dough.
I wish everyone well and happy baking