Rick Krall's March 2 recipe confuses me. Four hour starter? And then in
the sponge he refers to overnight starter. Am I missing something? Which
is it? In the "Overnight Starter" he makes it and allows it to stand 4
hours. "overnight"to me means about 8-9 hours. Also in the recipe it
calls for "bread flour". Can one use the higher gluten KA Special Flour
which I use for my bread recipes? Also when will the ability to search for
recipes be on line? Now that the English Muffin craze has hit in my house
I would like to look up all the other recipes and due to some computer
problems with my NEW computer which has many of the newsletters on it I
can't find them.
[[Editor's note: You can search for recipes now.
<http://www.bread-bakers.com/> and click on "search".
I entered english muffins in the box and selected "exact match". It found
77 matches. Archived digests have names like "v099n022.txt". Recipe-only
archives have names like "b1q97-2.txt". When you click on the match it
will show you the entire digest or all the recipes for that quarter. Then
use the "find on this page" command (usually ctrl-f) to find "english
muffins" on the page.
Someday the search will take you directly to the recipe, but I can't
promise when that will be.
--Jeff]]