{"id":2795,"date":"2011-02-16T18:29:11","date_gmt":"2011-02-17T01:29:11","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=2795"},"modified":"2011-02-16T18:39:10","modified_gmt":"2011-02-17T01:39:10","slug":"were-on-the-cover-of-cooking-club-magazine-with-a-full-four-pounds-of-dough","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2011\/02\/16\/were-on-the-cover-of-cooking-club-magazine-with-a-full-four-pounds-of-dough\/","title":{"rendered":"We’re on the cover of Cooking Club Magazine, with a full four pounds of dough"},"content":{"rendered":"
<\/a><\/p>\n I love the Twin Cities.\u00a0 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.\u00a0 Zoe and I were introduced to Cooking Club Magazine<\/strong><\/a> though a colleague at Cooks of Crocus Hill<\/strong><\/a>, where we teach all the time.\u00a0 She works at Cooking Club, made an introduction, and it turns out that the magazine is produced right here in the Twin Cities metro.\u00a0 Locally produced, but with a national circulation of loyal readers numbering over 550,000– it’s a fantastic magazine.\u00a0 Voila– they asked us to write a story, which they used on their February\/March cover.<\/p>\n The magazine ran a scaled-up version of our basic recipe<\/strong><\/a>— one that produces a generous four pounds of dough (the version in Artisan Bread in Five Minutes a Day<\/strong><\/a> makes 4 loaves that are slightly lighter than a pound, more like 0.9 pounds).<\/p>\n