Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Question for Brock

LambchopsLambchops Posts: 166
edited 10:36PM in EggHead Forum
Hi, I have a quick question for you, we are the ones who made the bread. When you were doing the testing for Reinhart what brand flours were recomended? Also when making the poolish or sponges is it better to buy water ot to use tap? Thanks so much, Lambchops


  • BrocBroc Posts: 1,398
    Thanks for writing -- Hope this post doesn't get buried.

    Peter did not recommend any specific flours... just instructions to use bread flour.

    He recommends using water with naturally dissolved minerals... not to use highly chlorinated, or distilled... I use a bottled spring water from Arkansas, which we get in glass bottles.

    I have reverse osmosis in my home, but that also removes minerals...

    Suggest experimenting with sources of water, as it affects the taste [and in the case of flourides, chlorides -- negatively affects the yeastie-beasties.]

    Good Luck!

    ~ B
  • LambchopsLambchops Posts: 166
    Thank you very much. That is exactly what I needed to know. The next bread I will try is potato rosemary.
Sign In or Register to comment.
Click here for Forum Use Guidelines.