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2 things:
1) Your bread recipes are terrific – easy and just about fool-proof. I’ve shared them with others who never made bread before and they turn out great every time. Your instruction is spot-on to makes the process easy and fun.
We buy less and less bread as we incorporate your recipes into our daily use and enjoyment. THANK YOU!!!
2) Do you have a dense, dark, chewy pumpernickel recipe you recommend?
Again, thank you!
Judy: Which book do you have, different ones in each? Jeff
I bought one of your books (Artisan Pizza and Flatbreads) from Amazon.com. I like the book very much. But would you please send a copy to show more details of how to make Master Recipe Bread in one of your First Book.
Because you keep mention about the Master Recipe. I bought the book Artisan Pizza and Flatbreads. I read twice the Master Recipe in the book and I felt like I am missing some more information about it. This is the first book I’ve ever owned.
Thank you very much
Nhut Tran
Nhut: The new book is a self-contained item for pizza-making– you should be able to make everything in there just from this one book itself! For loaf breads– you need the other books.
I have your pizza book, which suggests we go to PizzaIn5.com. Is PizzaIn5.com your website? I have a feeling that someone might be faking your site, and my security program gives the site a questionable rating.
Hi Rita,
When you go to Pizzain5.com, you will end up right here on this site. You can use breadin5.com or Pizzain5.com to get to us.
Thanks, Zoë
Hello:
I adore your master recipe so much!!
but somewhat I got some problems when storing the dough int eh frieg.
It turns so sour even when being put in the frieg just for 3 days, and it smells of bier and with acetic acid…..
what do i do, is it really good for 2 weeks in the friege?
thanks
John
John: Try a low yeast version, see https://artisanbreadinfive.com/2007/12/19/low-yeast-version-of-our-master-recipe. Or vent your container better. Yes, I keep it two weeks (unless there are eggs/dairy, then it’s five days max).
Which book do you have, which recipe/page number so I can be more specific? Jeff
I homebrew beer and have leftover spent grains. I know you can make bread with them, but is there a “Five minutes a Day” recipe for them?
Thanks!
Chau: I used to be a brewer, but I wasn’t a baker at that time. I’d assume you can use spent grains the same way you’d use any other heavy, low gluten-containing grain. Keep it to less than about 15-20% of the dry ingredient and you should be fine, dial up the vital wheat gluten if you’re finding it heavy.
Which book do you have? Jeff
Hi. Thanks so much for your 5 minute bread recipe. I use the basic bread recipe and make naan bread as you do, and my friend from India was so impressed and thought it was just right! Thank you also for the gluten free recipes which I am using for my friends.
I have a question about your new book. I bought your first book shortly after you came out with it and loved it, however I was then diagnosed with gluten intolerance and had to give up regular bread. I bought your second book and loved the gluten free section. I purchased your new book once I realized that it had several gluten free crusts in it. I received the book today and it looks like a great book. I am a little confused on something I read in the book though. On page 4 where you mention gluten free flours it states that white rice flour is also known as sweet rice flour. This is not correct. White rice flour is totally different than sweet rice flour. They are two totally different products and give you totally different results when used in recipes. You can not exchange them or the results will not be the same. So, now that I see that error, I am wondering what the white rice flour in your recipe means. Do I use regular white rice flour or sweet rice flour in your pizza crust?
Hi Lynn,
Thank you for pointing this out, we used regular white rice flour. We will double check to see if you can also use sweet rice flour.
We are sorry to have missed your first note, we’re on the road with the new book and trying to keep up!
Thanks and enjoy! Zoe
I have been using your book for a while ( copyright 2007) and love the recipes. Today I decided to tackle pita bread and to my surprise found that my copy was printed with pages from 149 to 176 missing!!! Owning this book for so long I have no idea which bookstore I purchased the book from. Any suggestions?
Jean: Have you contacted your retailer?
I purchase most of my books from Amazon so after your suggestion I emailed them about the problem and they are replacing the book! Why didn’t I think of them to begin with? Thanks for your suggestion. Also wanted to tell you that I did make the pita bread from another of your books and it was fabulous. Thanks!
Jean– great outcome, thanks for letting us know how it turned out. . Jeff
Question?
I was not able to locate the proportions of the whole seed mixture. My concern is that one flavor would dominate and ruin my bread and my seeds. What is your recomendation for proportions. My thought was equal amounts if each, help.
Betsy: For which book, which recipe? Please give the page number so I can advise you. Jeff
Jeff : Health bread in % minutes QD pg.54, master recipe bottom of table calls for 1-2 tablespoon whole seed mixture. Many thanks for you prompt reply you must be a busy man. Betsy
Hi Betsy,
We tend to do the seeds in equal proportions, but people will change the ratio to suit their tastes or what they have on hand.
Thanks, Zoë
I made the master recipe for healthy bread page 54 anticipating my first loaf of bread tomorrow using your process.
betsy
Dear Jeff & Zoe,
just pulled my first loaf of healthy bread out of the oven. YUMMMMMMMMMM. of course I had to eat the heal from one of the two loaves I baked, crustuy crust & lovely pudding. Is there anything better than fresh hot bread and rel butter? I know I should have let it cool,but I am a wesk woman. :}
hi,i am a type II diabetic. total white flour sends my glucose sky high.which of your books(artisan in 5 min or healthy artisan in 5 min)would be the best for me to purchase??? thanks,bob
Robert: Try the second book, Healthy Bread in Five. On Amazon at https://bit.ly/3wYSSN
I made your basic bread recipe and my mother-in-law loved it and she asked me to teach a class about it for a group of women at her church. I bought the cookbook and I am trying to decide what would be the best recipes to introduce this to them and what would be the best recipes for them to sample. It would be for about 20-25 women. I am planning on talking about each of the ingredients, as in your cookbook and how the high-moisture off-sets the need for kneading, but I obviously don’t have time to make all the recipes in the book to find the best overall to demonstrate. I have made a couple of other recipes, but your guidance would be great. The class will be about an hour long. Thanks a bunch! Happy Halloween!!
EmmaLee
Hi EmmaLee,
So glad you are enjoying the bread. Please take a look at this post as you plan your class: https://artisanbreadinfive.com/2010/01/02/can-i-use-your-recipes-on-my-website-in-my-class-or-in-a-publication
We always get people started with the Master recipe and make several different breads.
Thanks! Zoe
hi, i’ve always wanted to learn to make really good and good for you crackers. they just seem so difficult to make :'( have you two considered teaching crackers in 5? ty m
Hi Mary,
We have just that recipe in Healthy Bread in Five Minutes a Day!
Enjoy, Zoe
My bread is coming out flavorless. There’s no real complex European bread type taste. It tastes a lot like bread machine bread. What am I doing wrong? I am at high altitude. My first batch I increased salt, but it was too salty–with no flavor. I am stuck. I am using unbleached bread flour, sea salt, regular yeast, and filtered water. I let sit in the fridge for at least 24 hours for first loaf.
Barbara: Let the dough sit in the fridge longer, like three days minimum, and then stagger your batches. There are other tricks too– which book do you have, I can tell you where to look for the tips? Jeff
I just wanted to add that I was not trying to be rude in my earlier comment. I love your books and have recommended them to a lot of people. I really was just hoping for some clarification on the white rice flour and the sweet rice flour and exactly what your gluten free recipes mean. I am sorry if my comment sounded rude, I really did not mean for it to be, I really was just hoping for some help before I tried the recipes and this is the only place I could find to contact you.
I have a question about the pizza dough recipe posted in the Southwest Journal. I am confused about the rising. Should the dough rise for forty-eight hours at room temperature?
Here’s the text:
Allow to rise: Cover with a lid (not airtight), leave it open a crack for the first 48 hours and allow the dough to rise at room temp. until it begins to flatten on the top, approximately two hours.
Thanks for clarification,
Sarah
Sarah: No, two hours on the counter, then into the fridge. For the first couple days in the fridge, continue to crack it. Usually can close after that. Jeff
Help…. I I now live in Park City Utah, the high elevation is freaking out my bread making skills!! What do you suggest for baking breads at this altitude?
Debbi: Check out our High-Altitude discussion on the FAQs/Questions tab above. Which of the books do you have? Jeff
Hi,
I made a loaf a bread for the first time today. I used my Pampered Chef pizza stone and it cracked and broke down the center while the bread was baking. My husband thought is was due to the steam from the tray of water on the rack on the bottom of the oven. Have you ever heard of this happening? By the way, my bread turned out great! I am excited about making more, but now I have to go buy another stone and am worried about it happening again. Any advice?
Thanks, Davina
Davina: About 20% of our readers who try Pampered Chef find it cracks with the first week of use (I had the same experience). You should be able to use steam in the oven without the thing cracking. Most pampered chef users don’t have a problem, so I think it’s simply quality control.
I like either the Emile Henry (glazed) https://ow.ly/7p42F, or the Old Stone unglazed https://tinyurl.com/cly2rl.
A friend travels over 100 miles to buy sauerkraut rye bread from a bakery Up Nort in Wisconsin. I’d love to try this. Do you have any recommendations for which rye recipe, how much sauerkraut and how much liquid to cut back because of the sauerkraut?
Dulcinea: Do you have the second book https://bit.ly/3wYSSN ? Some nice tips on incorporating vegetables in the “Sneaky Bread” chapter. If not, which book do you have, I can suggest ryes…
Yes, actually I have all three of your books and use them regularly. I have impressed family, friends and coworkers with my delicious breads. I will check that information about vegetables. Which rye recipe would you recommend using as the base?
Dulcinea: If you’re not interested in lots of whole grain, use the “Deli Rye Bread” from the 1st book. If you are, then go with the “Whole Grain Rye Bread” in the second book. Decrease the water by 1/8 to 1/4 cup, would be my guess. Sauerkraut gives off some liquid. Drain it well; I’m guessing you want about a half-cup. Jeff
I would love to make povitica with your dough for the holidays. Any suggestions on which dough (I have all the books) and how to roll it out as thin as my grandma use to. Or is the thinness something I should sacrifice with a wet dough? Thank You Esther
Hi Esther,
The povitica could be made similarly to this apple bread, but fill it with the nut mixture instead: https://artisanbreadinfive.com/2011/10/05/apple-strudel-bread. I would use the brioche dough from ABin5 for your dough.
Let us know how it comes out! Zoë
Thanks for the advice. I’ll let you know how it works out for me.
I’ve made my first batch of breadin5 and it is great, but I tried making the Baguette and Batard and had an awful time shaping them. The dough just doesn’t seem to want to stretch into shape and continues to go back to the ball shape. What am I doing wrong?
Thanks for such a great book. It is really wonderful to have fresh bread every day.
Rodney— if it’s resistant, cover with plastic wrap and let it “relax” for 10 minutes, should be easier when you come back.
Hi Jeff and Zoe,
I’ve been trying my hand at a couple of your GF breads from HBin5 pgs 236 and 238.
The trouble I’m having is that there is either insufficient flour or way too much liquid.
I tried the boule recipe first and used the full amount of liquids (2 2/3C water, 4 eggs, 1/3 C oil, 2T honey) and it was thin enough to make hotcakes out of. The 2nd attempt I only used just over 1/2 the amount of liquid and although is was more dough like it still seemed a lot wetter than it should be.
Yesterday I tried the Olive Oil bread and used only 3/4 of the liquid in the recipe, still it came out as a thick batter, it rose beautifully, but the minute I touched it to remove some to bake, the whole batch just collapsed in on itself. I ended up having to pour the batter into the tins and rest again for 30 mins to allow it to re-rise before baking.
Once baked they all tasted wonderful. The batter works ok for pizza but I would like to be able to make a decent sized loaf for sandwiches.
I’ve taken a series of photos, but my system prevents me using Flickr, so you can view them here:- https://www.facebook.com/media/set/?set=a.2095911362644.2104122.1391135565&type=1
Thanks for any advice you can offer.
Hi Davina,
Are you spooning the flour into the cup? This results in far less flour than if you do the scoop and sweep method we recommend. Have you had a chance to see any of our posts and videos about working with the dough?
https://artisanbreadinfive.com/2010/10/25/gluten-free-crusty-boule-the-video and https://artisanbreadinfive.com/2010/01/05/gluten-free-crusty-boule
Hope this helps! Zoë
Thanks for the quick reply Zoe. I did for the first batch, but the second boule and the olive oil bread I weighed the flours out using the weights on the boule page on this site. I even checked the difference between metric and US liquid measurement ( minimal), and considered egg sizes. But for the life of me I cannot figure out where, what seems to be around double the amount of liquid is coming from.
Yes I watched the video after making the first batch to see if I could find the problem. The amount of water looked right but it was hard to judge the volume of flour. The container I make it in is 5 litres (~6 qt)and fits into my with enough gap to allow the lid to be put loosely on top.
Davina: Gluten-free flours are less standard than typical wheat flours and vary in terms of their moisture content and fineness of grind– which can alter their water absorptive properties.
I think you just need to experiment– decreasing the water till it looks like what we have in the video. Not clear how much you need to decrease but I’m guessing it’s not really by half. Jeff
is there a way to ship this bread that it would not go bad? I would love to send some to my 92 year old dad, but we are in Oregon and he is in So California. Any input would be so much appreciated. This is the best stuff! I have bought buckets and pizza peels and books for my daughter in laws and they love this bread too!
Kim: Fresh bread without preservatives starts to stale at 2 hours. That said, the longest-lasting breads are made from dough with lots of sour character (late in the batch life), because the acids are a natural preservative.
But I’ve been disappointed when I try stuff like this. If you wrap it in plastic and overnight it– it’ll make nice toast. Jeff
Hey Jeff and Zoe!
I have both of your books (ABin5 and HBin5), and I was wondering if one of the doughs could be used to make a baked yeasted doughnut? (instead of frying). I wanted doughnuts but without the greasy mess (however, delicious they may be)
I’ve read through Lara Ferroni’s book “Doughnuts” describing a baked yeasted doughnut, but I’ve read testers aren’t satisfied with the texture. I figured (trumpet, enter) Jeff and Zoe to the rescue for texture and taste!
It seems that the mix and wait procedure would result in bubbly goodness. I was imagining the texture of the irregular air-pockets in the risen dough coming out in the final product.
I was curious if you had tried something similar? Or are these forever my doughnut dream.
Thanks for any advice or tips!
Josh
Josh: Have not tested, but why don’t you try it? It’s probably going to be closer to the brioche or challah (in the shape of a doughnut), but if you frost it I bet it will make a reasonable substitute. Try the Julekage frosting in the 2nd book. Jeff
Hi Jeff and Zoe – Can’t begin to tell you how happy I am to have found your book on amazon.com. I’m a NYC girl who moved to North Carolina about 6 years ago. The hardest thing to find in stores here is a really good crusty bread. I’ve tried many recipes (all that require about 10 minutes of kneading) and they are good, but nothing like the baguette I made last week and the boule (using your recipe) that I just took out of the oven. Yum! Tomorrow I’ll give the dough a try for pizza. I thought I had mastered pizza dough with the kneading process, but am anxious to use my dough in the fridge. Thank you so much for the many tips, that I also found in your book “Artisan Bread in Five Minutes a Day”. I’m Polish, so next I’ll give your Chocolate Babka recipe a try. Must get your other books. I can’t be more pleased!!!
Thank you Barbara,
Enjoy all the bread!
Cheers, Zoe
Will pizza stones described as “smooth glazed clay” work as well as unglazed pizza stones?
Susan: Yep, they work nicely, lately I’ve been using https://www.amazon.com/Emile-Henry-Flame-Pizza-Stone/dp/B003UI8B2S/ref=as_li_wdgt_js_ex?&linkCode=wey&tag=arbrinfimiada-20
Book: Artisan Bread in Five Minutes a Day
THe bread tastes great but doesn’t look great.
As it is baking it bursts out of a side giving it an irregular strange shape. It also doesn’t brown like the pictures in the book.
What can I do to stop the load from bursting out the side.
Hi Janet,
Here is a post that will help: https://artisanbreadinfive.com/2010/02/09/back-to-basics-tips-and-techniques-to-create-a-great-loaf-in-5-minutes-a-day
This is usually a matter of a dough that needs a longer resting time before baking. Try letting the loaf rest for 60 minutes before baking and make sure you slash the dough 1/4-inch deep.
Thanks, Zoë
the bread you taught us to make is fantastic – i am 72 and still make a loaf – out of our can of dough – each day.
our grandson Fletcher is just 9 yo and loves it as well but as he is a diabetic type 1 it is said that to substitute SPELT is stead of my unbleached bakers flour would be better for him.
Because of his condition it is very important to know the “carb count ” on everything.
The bread i make is the one on page 26 of your book.
our loaf is made exactly as you say and each time we are so proud as it looks just the same as the picture on your book.
would appreciate your comment –
kind regards and thanks for such a simple way of making a wonderful and essential product.
Merry Christmas from us all at Seaford . Victoria . Australia
Peter: If you try to substitute spelt for all-purpose, you need to do two things: whisk a quarter-cup of vital wheat gluten into the dry ingredients, and then adjust the water to keep to consistency to what you’re used to in the p.26 recipe. See also https://artisanbreadinfive.com/?p=142 Jeff
Healthy Bread in Five Minutes a Day, pg 74, Cinnamon-Raisin Whole Wheat Bagels.
Being here in San Miguel de Allende, Mexico (at 6500′)we miss NY Bagels … so I gave it a try. First attempt not terribly successful. Mine were dense and rather flat. What do you think I need to do to make them puffy and lighter?
Michael: Have you seen the High-Altitude instructions on the FAQs page? Try that first…
Also could do a longer resting time– rather than 20 minutes do 40 and see if it’s better. But, having said that, these have lots of whole grain, and will never be as light as the cinnamon-raisin bagels in NYC– which have very little, if any whole grain. Whole grain stuff like this is always denser. Jeff
No ‘store bought’ in our house for 4 yrs since I began using you AB5min book. Love it and have made many of the recipes and altered some too. Question: After the first batch is used, second still stored in fridge, and when I go to use it the dough is VERY wet. Only cure I have is to dump it on a floured board in kneed it.
Dwight– when mine sits for a long time without daily use, this happens. I just use lots of flour– you don’t really have to knead it, just gluten-cloak it w/lots of flour (though if it’s working for you, no problem. Jeff
Hi: I bake alot of bread from both bread cookbooks and would like to know if it is possible to bake a shaped loaf recipe in a loaf pan. It makes it easier to use for sanwiches. What adjustments do I make to the baking or rising times? Thanks, –djs
Hi Deb,
You sure can, here is a post to use: https://artisanbreadinfive.com/2011/09/12/the-best-school-lunches-start-with-homemade-bread
Thanks, Zoë
Zoe/Jeff
I work for Crocus and have assisted your classes many times.
I have two books that I would like you to sign
Would it be okay if I came to St Paul on Saturday before your class started and
have you sign them for me; if so what is the earliest time I could be there to have
you sign them that it wouldn’t get in the way of your prepping?
Thanks,
Ruthie Wolfe
Hi Ruthie,
I am doing this class alone, and I’ll be there by 11:30am.
Thanks so much, look forward to seeing you! Zoë
Any thoughts on using your brioche recipe for Saint Lucy Buns (Lussekat)?
Most recipes call for a dough with eggs, sugar, milk, and saffron infused butter.
This might make for a timely post on your website. Sankt Lucia is Dec 13th. We have an annual holiday Open House with all sorts of Swedish foods (no Lutefisk!)
Hi Jon,
I think you should try infusing the butter with the saffron and then make the Brioche dough. It will be lovely. Is the dough you usually have a bit sweeter?
Please report back and let us know how it goes! Cheers, Zoë
Wondered if either Jeff or Zoe or both would consider teaching an ABin5 class at our non profit institution at Whitehead light island just off the coast in scenic Maine.
thanks,
Gigi
Gigi: I’m not planning a trip to Maine anytime soon, but wow this sounds beautiful– wish I got to your neck of the woods more often. If I’m ever in your neighborhood I’ll give a shout (I pulled your contact info off your post for privacy’s sake). Jeff
I’m very old and just recently discovered the joy of this delicious and easy bread…after years of the work of kneading. I love it, as does my old husband and + my neighbors.
The question I have is about adding Quinoa flour. I don’t necessarily want to use only Quinoa, but just some. How do I change the recipe to do that? I have a supply of soy flour too. It that possible?
Hi Emily,
So glad you are enjoying the breads! Tell us which book you are working from and we can try to lead you to a recipe that would work best with some Quinoa flour.
Thanks, Zoë
Hi there, your bread recipes have changed my life, lol! I grew up in Germany and when moving to the US, I have searched for decent bread high and low..and spedn a small fortune on “artisan bread”!I now have found it in my own oven thanks to your books!!! I recently acquired a Roemertopf Clay Baker, and was wondering if your breads are suitable to be baked inside of them! The pot itself is soaked in water prior to putting it a cold oven, the you are supposed to heat up the pot w/ its contents in the oven during the pre-heating of the oven. You can’t put the pot in a hot oven I guess..
Bianca: I don’t do the soaking, just pre-heat starting in a cold oven unless Romertopf forbids it in their literature, see my post that that with a different brand at https://artisanbreadinfive.com/?p=566
All of our crisp-crust breads do great in these. Jeff
I was wondering if you have a rye beer bread recipe? Could I substitute warm beer for some of the water in the deli rye bread recipe from your first book? Just curious, thank you for your time. Jason S.
Hi Jason,
Yes, you can replace some of the water with beer. You will have to experiment with the proportion you like.
Thanks! Zoë
Thank you very much. I have just started baking the master recipe, and although I have never baked anything before it turned out fantastic! Thanks so much for the great book!
Can I use your books with milled flours?
Hi Beverly,
Which book are you using? The recipes in our Healthy Bread book are a good place to start. You may need to use a bit more vital wheat gluten to create the structure you need for a good rise.
Thanks, Zoë
Zoe & Jeff
I have a wood fired bread page to recommend .
Wood Fired Bread will be a new experience.
The Bread in 5 method would be great in a wood fired oven …
Doug
Doug: I’m sure these are nice products but it’s too much of a commercial endorsement for this website so we had to edit out much of the material you forwarded. Jeff
I keep looking in your books HB5M and AB5M–is there no recipe for marble rye?
Yvonne: We called it “Black and White Braided Pumpernickel and Rye Loaf,” and it’s in HB5M. Jeff
I have your healthy bread recipe book. I can’t find any info about freezing the dough. Can you please advise? thanks
Mary: See the gray sidebar on page 63.
I have your 2007 edition of A B in five Minutes a Day. My Czech grandma would be proud of my caraway rye, which my grandsons devour like desert.
Do you have a recipe for multi grain bread? (Costco does a good job in my opinion) Thank you. KH
Keith: Those kinds of breads appear in our 2nd book, on amazon at https://bit.ly/3wYSSN
I just bought, “Artisan Bread in Five Minutes a Day”. You say store the risen dough in a plastic container. What is wrong in using glass or stainless steel?
Vincent: Nothing at all– glass/stainless are fine.
I’ve just stumbled upon your website and am trying the your gluten free boule bread now. Can’t wait to see how it turns out!
I have a portuguese sweet bread recipe that has been in the family for generations and would love to be able convert it to gluten free. Do you do recipe conversions?
Also, do you have plans to come to the San Francisco Bay Area for cooking classes, etc?
Thanks!
Cheryl
Any thoughts on doing a gluten free pizza 7 flatfread cookbook?
Cheryl
Cheryl: we do have gluten-free pizza dough in the new book click on the image above. There’s no easy conversion but we do have sweet bread recipes that are GF in the second book, Healthy Bread in 5— click on that image above too. Jeff
I have made your master recipe quite a few times. This time, the dough flatens after I take it out of my tupperware and let it sit before baking. I have been using the same all purpose unbleached flour and my yeast does not expire for another year, so, what am I doing wrong? Also, I froze a ball of dough by wrapping it in saran wrap. When I was ready to use it, I took it out and let it thaw out, in the saran wrapper, in the frig. When I was ready to bake it, I pulled it as you show in your video, but it did not rise and when I baked it, it was hard as a rock. What did I do wrong on that issue? Thanks, Ann
Hi Ann,
Does your dough look like the dough in our videos, or does it seem a little wetter?
Here is a video about shaping wet dough that may help your loaf keep its shape: https://artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough
Let us know if this helps, Zoë
Thank you for your quick reply. I will try it tomorrow and let you know if it still doesn’t work. My dough is very wet. Also, could you help me with freezing the dough? Thanks, Ann
Ann: depends on which dough– which recipe are you using (which book and page number?). Jeff
I am using your master recipe page 26
Ann: Lean doughs like that one do even better than enriched, which starts to get dense after 2 weeks. I’ve frozen lean doughs in loaf-sized balls, well-wrapped or Tupperwared, for 4 to 6 weeks. Jeff
I am following your recipe contained in the book titled “Healthy Bread in Five Minutes a Day” to make bread with olive oil. Is it fine to use extra virgin olive oil (“EVO”)? I am told that EVO will discharge toxic substances when being heated.
Hi Jeffrey,
Both of us use extra virgin olive oil and have suffered no ill effects.
Thanks and enjoy the bread! Zoë
I like the first book, but I prefer weighing ingredients to measuring them with cups. The chart in “Healthy Breads” is useful, but unfortunately it doesn’t include oat flour. Can you tell me how much a cup of oat flour weighs? Thanks!
Carmen: Neither of us has any oat flour available for weighing at the moment, sorry! Jeff