I love the Twin Cities. No one thinks of Mpls-St. Paul as a big media center, but wonderful local networks make all the difference for locally grown books like ours. Zoe and I were introduced to Cooking Club Magazine though a colleague at Cooks of Crocus Hill, where we teach all the time. She works at Cooking Club, made an introduction, and it turns out that the magazine is produced right here in the Twin Cities metro. Locally produced, but with a national circulation of loyal readers numbering over 550,000– it’s a fantastic magazine. Voila– they asked us to write a story, which they used on their February/March cover.
The magazine ran a scaled-up version of our basic recipe— one that produces a generous four pounds of dough (the version in Artisan Bread in Five Minutes a Day makes 4 loaves that are slightly lighter than a pound, more like 0.9 pounds).
For more on our basic white-flour recipe, check out our Back to Basics link and fire any questions you have our way.