Reply #48: I know that Peter Reinhart has a blog community

[troubleinwinter]

of amateur home baker testers. Before publication of his books, for many months, they try the recipes and give feedback and discuss. This way, he is able to clarify, change or adjust to make absolutely sure the results are right for the home kitchen before going to press.

Just look at all the changes and adjustments we have made on this forum to Ain5 in a month!

I haven't seen the proofing/rise time correction on Ain5. Lucinda passed along the yeast correction. What are they saying about time? Yesterday I let it go an hour & a half... as I said, I've gotten so I don't really measure time, I feel the bowl bottom and loaf and bake it when it seems room temp. Maybe I'll let 'er go longer next time.

My last loaf of latest dough batch will go in the oven tomorrow. I'm glad, because I simply MUST do another batch of Lucinda's Rye-Dill. OMG. OMG! I NEED (not knead) some!!!!!