Hi Quinton! Sorry about this late reply. To respond to your question – I have enjoyed cooking with cast iron skillets more and more over the years. Skillets have the ability to get very, very hot and hold heat very well. This is great to create a nice sear on meats, or crispy/brown edges on other food like vegetables 🙂

Hi there, hope you do not mind the questions but I forgot to add in one other. Why do you use in at least one recipe a ‘Skillet’? and is this not just (if you do not mind my ignorance on the matter) an old fashioned frying pan? trying to see the difference and advantage.
The Strawberry and Cream Tart was also one I chose in the book as well – it looks delicious and it helps I have strawberries in the fridge! In will also check out the cheese puffs, thank you 🙂
Thank you for the link, I can’t wait for the kitchen to smell of baked rye bread – as a side note last time I made bread was for the family when I was 12, and it all went in 1 sitting! and this was before bread makers – never made bread since 🙂
All the best, Quinton P.S. yes, hopefully soon! i.e. France, I miss it a great deal!

Hello there! Thank you so much for buying my book and for the nice comment! Picking just 2 of my favorite recipes from the book is very hard! It depends of the season… right now, I love making the Breton Strawberry & Cream Tart (it’s strawberry season!) and I made again last weekend the “Gougères” (cheese puffs) which are delicious and very addictive! I have never made Rye bread before, but I am sure it isn’t more complicated than other breads (I love Simplyrecipes.com and they have a recipe for it: https://www.simplyrecipes.com/recipes/georges_light_rye_bread/). I can’t wait for the day I can go back to France…maybe not this year, but hopefully soon!

Hi Audrey,
Thank you very much for the reply 🙂 I have just received a copy of your book which I must say is beautifully illustrated and very well written especially compared to most of my cookery books I have on the shelf. A couple of questions, which two of the recipes do you like the most and why? and would you say Rye bread is a fairly easy bread to make? I may just try out a couple of the recipes when I next go to see family in France!🤞

Hi Emily! I never intended to turn a stiff starter into a liquid starter, but this page says it is possible and explains how it’s done (in the “Tips from our bakers” section)> https://www.kingarthurflour.com/recipes/stiff-sourdough-starter-recipe#:~:text=Want%20to%20turn%20your%20stiff,cup%20(2%20ounces)%20water. I hope this helps!

Hi Lindsie, thanks for your comment (and apologies for the late reply!). That’s interesting, I actually never had this issue before. Are you keeping the jar in a spot that is too warm maybe? Any improvements/updates since you posted the comment?

Hi Quinton, and thank you for your nice comment! This sourdough recipe calls for rye flour as this is a great one to use for starters. But you can use this starter for making other breads after – not just rye bread 😉

Thank you for this Audrey; I have a sourdough starter which has given me great bread so far ( 50-50 granary flour and strong white flour). Is there a way I can just dilute this starter to make it more liquid to use in Eric’s baguette recipe? Thanks!