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I traditionally use the Classic Method but decided to do a batch of classic and a batch of Modern today because I wanted to experience the new format and see the more definitive information on using my Ankarsrum. I haven’t finished baking yet but was able to download the files on my iPad and was able to connect to the links by pressing my finger on the link a little longer which pulled up the file it would go to, generally YouTube. I really liked the more detailed information which I put into action on both the Classic and Modern mixing. One clarification I would need is packaging. At one point the directions say to let the loaves cool for 24 hours before packaging. Another point the directions say to let the loaves cool and package the following morning after the bake. If we’re baking on Saturday and turning in on Sunday, what is best? Thanks!
Patti Catalano, Sammamish