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If you have a bread-baking question, you’ll probably find the answer on our FAQs (Frequently Asked Questions) page, so please start there (we also have a Gluten-Free FAQs page). If you don’t find your answer in the FAQs, you can post baking questions and comments, but please be brief, so we can get to all the questions.
Here’s how: Click on any “Comments/Reply” field at the top of any of our posts (it doesn’t have to be here on “Ask a Question”) and scroll down to the bottom; then enter your question or comment. Tell us which book you’re working from, and which recipe and page number–we need that in order to answer your question. If you enter your e-mail and check off “notify me of follow-up comments by e-mail,” you’ll automatically find out when we respond.
We answer all questions ourselves here on the website within 24 hours, often with a reference to a page number in our books where possible. Please remember that our blog is moderated, so your post may not appear until we’ve read and approved it; this can take 24 hours. And don’t look for our response in your personal e-mail– come back here to the site, on the page where you posted, to look for our answer.
I have been hearing about Diastatic Malt and would like to try it in my breads (starting with the master recipe). What quantity and will it replace that same amount of flour. Also what is the difference between diastatic and non-diastatic?
Which of our recipes are you using (which book and page number).
I have used 2 tbl spoons of malt in the master recipie several times , and not adjusted ingredients and the bread is fine…just a bit sweeter
I’m making the Julia Childs Beef Wellington with your brioche recipe and was wondering about the “first roasting” of the meat. Could I use a meat probe to monitor the 25 minute / 425 degree pre cooking and if so what temp should I pull it out at? Also, you stated that total cook time should be 30 – 40 minutes. does this include the 25 minute “first cook”?
All depends on the thickness of your filet–and yes, I did mean the total cook time. If you like it rare, go easy on the cook time. The meat probe’s a great idea, but I don’t use them so I’m not an expert on which temp = which doneness level. I think the probes usually come with a table.
Hi Jeff,
I have a question regarding the storage life of your White Bread Master Recipe and Super Strong Dough in your new book, HOLIDAY AND CELEBRATION BREAD. Why does the White Bread Master Recipe have a shorter storage life (7 days) versus the Super Strong Dough (14 days)? They are very similar except for the type of flour and sugar. NOTE: I’ve been making the Master Recipe from your first book (2007), which has no oil or sweetener; storage life is 14 days.
Thank you!