Happy Birthday! The Best Bread Ever Turns 25!
Happy Birthday! The Best Bread Ever Turns 25!
Start your ovens. Weigh your flour. And get baking. My book, The Best Bread Ever, turns 25 years old today!
There is nothing more rewarding than having a book of one’s unique ideas published. And I am one lucky guy. Thanks to many people, my simple yet sophisticated technique for using a food processor to make earthy French-style breads was discovered.
Priscilla has written about how it all happened, how my technique for making bread dough in 45 seconds using a food processor took flight into a prize-winning book. Many thanks to everyone who made it happen. Happy baking.