All-purpose Sweet Dough Peter Reinhart

[A bread maker will do just fine with the preparation of this dough.]

All-purpose Sweet Dough Peter Reinhart

Category: Bakery products

Ingredients
Wheat flour for general use	555 g
Sugar	60 g
Dry fast-acting yeast	1.5 tsp.
Warm water or milk (35aboutFROM)	337 g
Salt	1.5 tsp.
Olive or butter oil	80 g
Zest of half a lemon or vanillin

Cooking method

• A bread maker will do just fine with the preparation of this dough..
• Put all the ingredients in a cotton bucket in the order prescribed for it. Select the "Yeast dough" mode. At the end kneading Interrupt the program, remove the dough. If you do not interrupt the program, allow the dough to completely distance, then you can bake immediately. Only this is a different story, a different shade of taste.
• In this recipe, the main thing is to make the dough and immediately put it in the refrigerator for maturation.
• Or in a combine: mix flour, salt, sugar, dry yeast in a mixer bowl. Measure water and milk, add to dry ingredients along with butter and lemon zest (vanilla). Mix for 1 minute at low speed. Let it rest for 5-10 minutes. Change to a hook and knead the dough for babouthigher speed for about 2 minutes.
• Further: transfer the finished dough into a bowl greased with olive (vegetable) oil, cover and put in the refrigerator overnight (the dough can be stored in it and used within 4 days!).
• On the day of baking, remove the dough from the refrigerator, let it warm for about 20 minutes, and form the desired products from it.
• To make, for example, cinnamon buns, divide the dough into 2 parts, round, roll each ball into a 31x38 cm rectangle with a thickness of 0.7-1.2 cm.Lubricate the surface with butter, sprinkle with cinnamon sugar, add chopped nuts and raisins , twist into a roll. Cut the roll into 2.5 cm pieces, place them on a baking sheet at a distance of about 4 cm from each other. Allow to distance (1-2 hours).
• 15 minutes before baking, preheat the oven to 180^aboutC. Pies and buns, depending on the size, are baked for 15-35 minutes until golden brown. It takes approximately 40 minutes to bake the rolls in the tins.
• Baking options from this dough:
• 
• 

Note

My comments:
1. Instead of butter, you can add olive (vegetable) oil to the dough or use a mixture of both.
2. You can only use water as a liquid - it turns out fine lean dough... I don’t know how such a wonderful dough comes out of simple and unpretentious ingredients, apparently due to long cold fermentation.
3. If you take half the water + half the milk, it will also work out very well.
4. Fresh yeast is enough 10 g (dissolve in water or milk).
5. Before baking, grease all products with yolk.

The dough is kneaded simply and quickly. We put it in the refrigerator, and at any time the next day you can bake. I made buns, rolls, pies from it, always a great result! These pastries keep their freshness for a long time. Delicious and kind of "light" dough. Try it, I hope the result will please you!
Recipe from "Artisan Breads Every Day" by Peter Reinhart.
Good luck to everyone and delicious pastries!

so that the dough does not stick, I grease my hands with vegetable (olive) oil before working with it. And the next day, when cutting the dough, I also lightly grease the work surface and hands with olive oil. Nothing should stick, checked.
This dough should not be dense, it is soft, so to speak, but not liquid, of course.

Usually the dough rises well and if the container where it was lying is small, then it may "run away" or lift the lid, it was like that. It is necessary to select a larger saucepan so that the dough has room to grow.It should be borne in mind that in the refrigerator the dough will increase in volume by 2-3 times.

Of course, you can also bake pies with savory filling from this dough. Reduce the amount of sugar a little.

This recipe is from the book "Artisan Breads Every Day"... It is all about delayed (delayed) cold fermentation, which allows you to thoroughly reveal the taste of flour and get delicious bread.
On the site, I posted several recipes from this book. I give you links, look, maybe something will interest you. The recipes are all wonderful, "convenient" to prepare, delicious.

Pain a l'Ancienne Rustic Bread (Rustic bread)
Whole wheat 50:50 bread and pizza dough (oven)
Soft Cheese Bread
Pizza dough Neapolitan (Neo-Neopolitan Pizza Dough)

- I usually cover the dough with a lid, because I put it in a large saucepan for storage, you can close it with a film, but not with a towel, otherwise the surface will dry out in the refrigerator overnight.

- I usually use 1 packet of vanilla sugar, but by the morning for some reason the dough practically does not smell like vanilla. The author recommends flavoring the dough with lemon zest, so when there are lemons and the mood to rub the zest, I follow the author's advice and cook with lemon zest instead of vanillin, the dough turns out to have an interesting taste, I recommend trying it.

lemon zest is a thin yellow shell that covers the lemon; it is this that must be carefully wiped off around the entire perimeter of the fruit. There will be a white layer under it - it often gives the lemon bitterness, so you need to try to rub the lemon gently to this white shell so that it does not fall under the grater. Further under the white shell is juicy pulp, in this case we do not need it either, well, for this particular test. That is, in the dough we use only the lemon peel, the one that is yellow.

After kneading, this dough is placed in the refrigerator in an ordinary chamber (in no case in the freezer). It is kept at least overnight (this is 8-10-12 hours) and can be stored there for up to 4 days.
Take it out of the refrigerator, let it warm for about half an hour at room temperature. And only then form what you want from it (buns, etc.).
Next, you will focus on increasing products approximately one and a half to two times... But now you need to bake them in an already preheated to 180^aboutFrom the oven.

In a hot oven, the dough should not be allowed to stand. It would be correct to do it in the oven. with only the backlight on, no heating... When the dough is good enough, remove the baking sheet with buns from the oven, turn on the heat 180^aboutC and let it warm up for about 15 minutes. At this time, brush the buns with yolk so that they turn out rosy. And only then send them to bake.
Another good proofing option using electric heating pad (if any). Put a baking sheet with buns on a heating pad (here, too, do not overdo it with heating! I turn mine on for 2 of 4 degrees of heating).
Any place in the kitchen is suitable for proofing, as long as it is warm and without drafts.
Be sure to cover the baking sheet when proofing with cling film (linen towel, ...) so that the buns do not dry out before baking. Then remove it.
When the baked goods are ready, remove from the oven and while hot, brush them with a piece of butter. The crust will be soft.

Similar recipes

Yeast dough for pies (Qween)

Yeast dough for pies (pushanya)

Cold yeast dough (without kneading) (Qween)

Anis thank you, I will certainly try and report.
In general, I like to experiment, and when it also turns out deliciously, twice.
Today I bought something in our Russian store, well, I grabbed a newspaper, and there a recipe.
I read it, and I think so let me do it.
here, and most importantly, it is done so quickly, while I bake the cakes, I do everything otalnoe.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45784.0

Poppy seed butterfly buns and cinnamon buns:

[Sticky buns]

Sticky buns

You will need:
1. The dough from the first post.

2. Cinnamon filling:
Softened butter - 165 g.
Brown sugar - 160 g.
Flour - 21 g.
Cinnamon - 21 g.
Honey - 18 g. - did not add
Eggs - 70 g.
Vanilla sugar - half a bag

Mix butter and sugar. Add flour, cinnamon, stir. Then mix the eggs and vanillin in a separate container, combine both mixtures.

3. Pan Smear for Sticky Buns (what we will put on the bottom of the mold, before putting the rolls there; after baking the buns, this will practically caramel)
Soft oil - 90 g.
Brown sugar - 175 g.
Corn syrup - 160 g. - did without him
Vanilla sugar - half a bag
Salt - 3 g. (1/2 tsp.)
Bread flour - 15 g.
Mix all ingredients until smooth.
Put 170 g of this prepared mixture in a 20 cm diameter dish on the bottom, sprinkle 85 g of chopped pecans or walnuts on top. Lightly oil the sides of the mold.

Put the dough on a floured surface and roll it into a rectangle 23 x 67 cm. Apply the cinnamon filling (point 2) to the dough, not reaching 1 cm to the edges of the dough. Roll the roll along the long side, pinch the end. Cut into 2-3 cm pieces.
Put the rolls in the mold tightly to each other directly on the "grease" and the nuts on top: put 8 rolls in a 20 cm mold in a circle and 3 pieces in the center. Cover and let rise in a warm place for 60-75 minutes.

20 minutes before baking starts, preheat oven to 205^aboutFROM .
Place in the oven and immediately reduce the temperature to 190^aboutC. Bake 25-30 minutes until golden brown.
Remove the baking sheet from the oven and let cool for 5 minutes (no more, the caramel thickens quickly).
Place a large plate on top and turn the mold over, transfer the buns to a plate, caramel bottom with nuts on top.
I'll show you what I got:

proofing: fresh out of the oven: inverted:

the dough is very airy and tender,
in combination with caramel tastes great:

[Anise]

Anise, good evening ! I want to say thank you so much for your kind words and praise! I am very pleased!
I brought you a huge thank you for the dough recipe! The dough is tender, fluffy, pleasant to work with. Here is my report





I ran to give you a plus sign.

[vitalinka 2]

vitalinka 2 - wow, wow, that's the report! Thanks for it!
Extraordinary beauty! How is it done? Is this some kind of bagels or am I wrong? With what? I'm amazed! Although you make such cakes ...
And I am very glad that you tried to make the dough according to this recipe !!! Bake to your health!

[Anise]

Anise, so in fact everything is simple here! I did everything according to your wonderful recipe. She rolled out the dough, greased it with butter, sprinkled with cinnamon and sugar and rolled it into a roll. Then I cut the roll into triangles and laid it out in a shape in the shape of a heart so that one corner of the triangle sticks out at the top. And that's it!
Anise, maybe let's go to you!

[vitalinka 2]

... maybe let's go to you! ...

vitalinka 2, come on))), with pleasure!

And thanks for the description of the technology, I will definitely try to do this, I really liked it, it is necessary for triangles, that's where the "highlight" turns out!

Anise thank you very much for the recipe: flowers: Yesterday I kneaded the dough, did everything according to the recipe, but a little sticking to my hands. I put it in the refrigerator overnight, and in the morning I saw that the dough almost flowed out of the bowl. Is this how it should be?
Stuffed pies with strawberries and plums, and in the oven. Delicious (y) And I didn't think that lean pies could be so tasty. Tomorrow I will knead a new dough again. By Lent what you need !!!!!!!!!!!! Thank you very much!!!

[Ksyushik]

Ksyushik, hurray !, I am very glad that you also liked the recipe for the dough! It is wonderful, it even seems rich, but in fact such simple ingredients. Bake to your health!

Now "on business": so that the dough does not stick, I grease my hands with vegetable (olive) oil before working with it. And the next day, when cutting the dough, I also lightly grease the work surface and hands with olive oil. Nothing should stick, checked, try to do the same.
This dough should not be dense, it is soft, so to speak, but not liquid, of course.

... in the morning I saw that the dough almost flowed out of the bowl ...

Usually the dough rises well and if the container where it was lying is small, then it may "run away" or lift the lid, it was like that. It is necessary to select a larger saucepan so that the dough has room to grow. If you meant it, then it should be so. You just need to take into account that in the refrigerator the dough will increase in volume by 2-3 times.
If you have any more questions, I will be happy to answer.

Thank you, Anis, I understood everything. : rose: Now I will do it again: girl_dough: The main thing is not to get carried away often, very tasty pies, otherwise Post. If anything, I will ask you questions. Thank you very much again !!!!

And from fresh yeast, which is better to take - Kryvyi Rih or Lviv?

[AlisaS]

AlisaS, I cannot say anything about those or other yeasts about which you are asking, since I myself have only used this fresh yeast, since only they were on sale:
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Somewhere we had a topic about yeast, maybe they will answer faster there? I'll try to look for her.
I would take the yeast already tested earlier, those on which you get good baking. Did you bake something with them? Or are you going to use them for the first time?

[AlisaS]

AlisaS, I found the answer about Kryvyi Rih yeast, they seem to be praising them, look:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9722.0

[Anise]

Anise, can I put in my 5 kopecks? Lviv yeast is considered good! I baked them more than once, the result is always good. True, they rarely began to appear in our country.

[Vitalinka]

Vitalinka, not only possible, but also necessary! otherwise I am completely unaware of which yeast from the named to give preference.
Thank you for your timely reply!

Thanks for the recipe!
We baked with Kryvyi Rig yeast. Everything was ok. But for the holidays we decided to try out Lviv ones. The dough rose just fine. But the yeast smell was strong enough. I have no scales, I divided everything proportionally, maybe I overdid it a little.
But still everything turned out deliciously!

[AlisaS]

... The dough rose just fine. But the yeast smell was strong enough. I have no scales, ...

AlisaS,
Definitely put a lot of yeast. Fresh yeast in this 10 g dough is more than enough (I wrote in the first post of the topic) and there will be no strong yeast smell.
Still, it is very inconvenient to bake without scales, all recipes are approximate, there is no guarantee that the end result will be the one you expect.

Yes, it is difficult without weights.
At the weekend I tried to make dough again. Reduced the portion of yeast and everything worked out !!!
No yeast smell. Only fragrant braids and buns with raisins and prunes!
Thank you!

[AlisaS!]

AlisaS!
It's nice that you are using the recipe, and I am very glad that you liked it!
Bake to your health! Thanks for the report!

Thank you!
I am just a beginner baker.
There are many recipes in which the kolobok needs to be kept warm to fit. And here...
It's very unusual when you take out such a huge bun out of the refrigerator
Really convenient if for some reason you can't bake right away!

Here is my braid:

Thanks again!!!

Good morning! I made dough last night and put it in the refrigerator. This morning I found that it had not risen at all. Not fluffed up and nothing like that. What to do? Continue the refrigeration epic or still take it out and start baking?

[Zarina,]

Zarina, maybe yeast is the problem?

My yeast is still the same, dry Dutch. I use them to bake all my bread and bake all my baked goods. The result is always great. Well, I decided to wait roughly before lunch, while I have things to do. As for the salt - I think you're right. I also scratched my chin yesterday thinking about salt ...

The only thing: I made the dough with margarine (fats are not dairy), because I don't have olive oil, and I didn't want butter because of the fast. M. b. did it affect somehow? Although it is doubtful: yeast always comes out very well with margarine.

It seems to me that there should be no problems with margarine. I just put my dough in the refrigerator - with a pinch of salt and refined sunflower oil. Let's wait and hope ...

[Zarina]

Good morning! I made dough last night and put it in the refrigerator. This morning I found that it had not risen at all. ... What to do? Continue the refrigeration epic or still take it out and start baking?

Zarina, sorry for not answering right away, just went to the forum.
Honestly, it never happened that the dough did not rise. I always do it by leaps and bounds Saf-moment or fresh, if available. I don't know anything about Dutch yeast. How much did you put in? and how much do you usually put them on 100 grams of flour? Maybe you needed more of this particular yeast?

And take this dough out of the refrigerator and let it warm up at room temperature for an hour or two, maybe three, I don't know, you have to look. Should rise. This is if you are going to bake now.
Or, if you need to postpone baking, leave it in the refrigerator, the dough should be fine, if everything is there that is according to the recipe.
It may also be too cold in the refrigerator, well, that's just an option.
I am upset that your dough did not fit, I think it is always successful, there were no punctures with it, otherwise I would not have shared it here. Let us know how and what you have, I will wait. Still, I wish you will be pleased with the result!

[But it's too early to worry.]

I don't know anything about Dutch yeast. How much did you put in? and how much do you usually put them on 100 grams of flour? Maybe you needed more of this particular yeast?
It may also be too cold in the refrigerator, well, that's just an option.
I am upset that your dough did not fit, I think it is always successful, there were no punctures with it, otherwise I would not have shared it here. Let us know how and what you have, I will wait. Still, I wish you will be pleased with the result!

This yeast is simply called "Hollandia". Made in Holland. Ordinary dry instant yeast. A pack of half a kilo. We also have Belgian, Danish, and so on. For years I have been buying for future use, I keep it in the refrigerator. I can do everything with them.
But it's too early to worry. I took out the dough and put it on heating. I'll just make cinnamon buns for now. In general, I really want to make that shape-shifting product with a caramel-nut bottom that you described. I even got a glimpse of corn syrup. As a last resort, I will make from the dough for sweet products according to the recipe of Karen Goren. It always comes out well. Thank you very much!

[Zarina]

Zarina and Izumka, I wish you delicious pastries and that everything works out great!

Well, I want to please you: the pastries turned out well after all. But after the refrigerator, the dough "came to life" for another 2-3 hours. Then she molded buns and a wreath, let the proofer for over an hour and baked. The dough is porous, fluffy. But salt, of course, is still a little needed.
Thanks and good mood to all of us!

[Anise]

Anise Thank you so much for the recipe! The dough stayed in the refrigerator for 5 hours and began to crawl out of the bowl. I took it out, immediately stuck buns with cinnamon, let it stand for 40 minutes and put it in the oven. The result is delicious, airy buns! The dough is a miracle, you cannot say that it is lean, it is very pleasant to work with.

[Anise]

"Hurray! It works!"

Anise Thank you so much for the recipe! The dough stayed in the refrigerator for 5 hours and began to crawl out of the bowl.

Izumka, so, exactly the same with me, absolutely true.

The dough is a miracle, you cannot say that it is lean, it is very pleasant to work with.

And here I agree with you, I myself am always amazed how it turns out that way, despite the fact that there is no muffin as such.
I am very glad that you liked the recipe! Bake to your health! Thanks for the report!

Zarina, it's great that the baking was a success! Glad to be with you!
As for salt, this is a matter of taste, in any case, you have tried it once and already know exactly what you need to adjust.
I've been thinking about your case, why the dough didn't rise in the refrigerator. I still have 2 assumptions: either it is too cold in the refrigerator, or you just need to slightly increase the amount of yeast (I have no doubt that you have good yeast, maybe you just need a little more?). And what do you think? If you liked the recipe and are going to repeat it, share your impressions, interesting. Maybe your experience will be useful to someone too.
Thank you for the report too!
Good luck to everyone and good and delicious pastries!

[Anise]

Anise, an interesting recipe. I will definitely try.Only today I was baking a pie from a similar cold dough, but with an egg. I like this technology.
I will definitely make sweet pastries according to your recipe.

[Elenka69]

Elenka69, I will wait for your impressions of this test. Good luck!

[Zarina]

Zarina, it's great that the baking was a success! Glad to be with you!
As for salt, this is a matter of taste, in any case, you have tried it once and already know exactly what you need to adjust.
I've been thinking about your case, why the dough didn't rise in the refrigerator. I still have 2 assumptions: either it is too cold in the refrigerator, or you just need to slightly increase the amount of yeast (I have no doubt that you have good yeast, maybe you just need a little more?). And what do you think? If you liked the recipe and are going to repeat it, share your impressions, interesting. Maybe your experience will be useful to someone too.
Thank you for the report too!
Good luck to everyone and good and delicious pastries!

Expensive! Firstly, the pastries turned out to be delicious and, most importantly, such a crunchy crunch. My only eater - my son really liked it. I think it's all about yeast. They have been bought from me a long time ago. There is a drop left, we must finish it off. The greed of the fraer ... and so on. I recently bought a new pack, and next. once I will do it on them, plus I will slightly increase the number. About too low temperature of the refrigerator - no, I don't think so.
Right now I started a dough for Peter Reinhart's bread, it is also put in the cold. If it doesn't work out this time either, it means "Hollandia" doesn't work well in the cold.
And by the way, once in winter I also made bread "from the refrigerator" - and it turned out badly too. That's strange ... Bread in cotton and all sorts of chabatta-matnakashi-focacci there come out great.

[Anise]

Anise, here I am with the report. I baked pies from your dough. I made 1/2 portion with meat, and in the second half I added zest of half a lemon and baked with cottage cheese. The dough turned out SUPER !!! And most importantly, how convenient it is that it can be stored in the refrigerator. I have already distributed the recipe to my friends, everyone is very happy and send their thanks to you.
And here, in fact, is the report itself

[Kamusik]

Kamusik, what nice pies turned out, one to one!
I'm glad I liked the recipe! Bake and enjoy!
Thanks for the report and thanks from friends! I wish you all delicious pastries!

Of course, you can bake pies with savory filling from this dough. Reduce the amount of sugar a little. I've been going to do it for a long time, but I sculpt all the buns and rolls according to the recipe. We ought to switch.

[Anise]

Anise I am reporting (unfortunately, no photo). Nice recipe, but I added a couple of tablespoons of flour to the recipe. Did lean dough. I baked pies twice and a fish pie. Everything is wonderful!!! THANK YOU

[BlackHairedGirl]

BlackHairedGirl, thanks for the tip! I am glad that you enjoyed this dough! Bake to your health!
The first time I got the lean version by accident, I thought about it while measuring the ingredients, and I poured one water instead of a mixture of milk and water, but the dough still turned out to be just as good, I didn't notice the difference in taste, so it turns out a very good option.

[Anise]

Anise , I also brought you thanks for your recipe:

I did this on the second day, the dough is very tender, pleasant to work with

On the third day I made pies, which is surprising, it absolutely did not ooze, there was not even a hint of the smell of yeast, only it came to life after a long time after the refrigerator
Thank you very much for such a wonderful recipe!

[Niza!]

Niza!
What an appetizing and beautiful pastry you have (can you?)! And the break - even from the photo you can see that it is very gentle! Wonderful! With pleasure I admire!
Thanks for the great report!

[Anise]

Anise, thanks for your recipe. Here are the results of my labors.

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Photographed the dough after kneading and an hour after lifting. The dough also grew in the refrigerator. In the morning I baked cinnamon buns. Used half of the dough. From the rest I will bake in a couple of days. Your recipe says that the dough can be stored in the refrigerator for up to 4 days. In the recipe, you refer to Reinhart.Can you please tell me if you can find his books? In this recipe, I really liked that, having the dough in the refrigerator, you can cook fresh baked goods in the right amount at any time. I would be very grateful for your answer, because I want to master the cold technology of making dough

[Twist]

Twist, beautiful and delicious buns turned out! It is pleasant and "tasty" to look at them!
Thanks for the report!
And I'm glad that you liked the recipe (oh, it's a pity that it's still not mine, but a wonderful Master)!

All books by Peter Reinhart (possibly Rhinehart's correct) I bought a couple of years ago on Amazon. Electronic versions have recently appeared there, they can also be purchased, they are a little cheaper. Unfortunately, earlier it was possible to find some of his books on google, but now the viewing is closed by the copyright holder. I do not know any other places and ways of searching yet.

This recipe is from the book "Artisan Breads Every Day"... It is all about delayed (delayed) cold fermentation, which allows you to thoroughly reveal the taste of flour and get delicious bread.
On the site, I posted several recipes from this book. I give you links, look, maybe something will interest you. The recipes are all wonderful, "convenient" to prepare, delicious.

Pain a l'Ancienne Rustic Bread (Rustic bread)
Whole wheat 50:50 bread and pizza dough (oven)
Soft Cheese Bread
Pizza dough Neapolitan (Neo-Neopolitan Pizza Dough)

Contact with questions. What I know, I will answer.
If you need links to P. Reinhart's books on Amazon, tell me, I'll look and post later.

Anise, good evening. Very grateful for the answer and links to recipes on the forum. I will definitely try the oven. For me, Rheinhart's technology is very attractive. Having such a dough in the refrigerator, you can prepare any baked goods in the required volume at any time. Did I understand correctly? I really want to master this technology deeper and bake bread not only in KhP.

For the links to Amazon there will be a separate tremendous thanks.

The buns that I baked today are gone. I'll bake the remaining half of the dough (haven't decided yet what) and send a photo.

[Twist]

Twist Today I went to the Amazon, and there are P. Reinhart's books there, within the range of 20-22 dollars ... there is a book The Baker's Apprentice, there is a whole grain bread, "Artisan Breads Every Day", there are some more ... But I have never bought through Amazon, so I sit and think ... Price plus delivery, and if through an intermediary, then plus interest to the intermediary ...

[Twist]

... With such a dough in the refrigerator, you can cook any baked goods in the required volume at any time. Did I understand correctly? ...

Twist, Yes that's right. But he only has this technology in "Artisan Breads every Day" (first link below). He believes that it is very well suited for home baking, it allows you to get bread of good quality and taste. Professional bakeries deal with large volumes of dough, it cannot be placed in the refrigerator, this method is not suitable for them. They work with different kinds of doughs (poolish, biga, ...) to get quality bread. And for homemade baking, the method is good. If I have translated correctly, only a professional is able to distinguish in what way the bread is prepared - using dough or by cold fermentation.
Twist, I wish you success! Share your results and impressions, I'm very interested!
Here are links to the books of Peter R. He seems to have 6 of them, but so far I'm only familiar with these:

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[BlackHairedGirl]

BlackHairedGirl, there are also electronic versions of books, look in the right column on each page with a book Kindle Edition... You can read them in the Kindle (Amazonian reader), on iPhone, iPad, Android, BlackBerry, PC and Mac. Electronic versions are slightly cheaper and do not need shipping. Information may come in handy.

[Anise]

Anise Thank you!!! Of course it will come in handy! Although I don't quite understand ...

You can read them in the Kindle (Amazonian reader), on iPhone, iPad, Android, BlackBerry, PC and Mac.

Ie can I register, pay and read on the computer? It's good that there is such an alternative.
In any case, thank you for posting the recipes here and giving you the opportunity to at least partially get acquainted with the methods that the author uses.

[BlackHairedGirl]

BlackHairedGirlTo clarify a little, I'll tell you how I understood. First you need to register on Amazon. You need the Kindle software to read these books. Download it and install it on your computer (iPhone or whatever), when installing the program, it seems, you enter your Amazonian login. Further, if you buy a book in the Kindle Edition, then it should automatically download to your program. Something like that, in general.
The Amazon website should definitely describe in detail how to work with the Kindle program, after all clarify, please, take a look, read, I myself with English to "you", and you will definitely figure it out faster. I wish everything worked out! Good luck and success to you!

[Anise]

Anise Yes, I already understand here I'm sitting ... But I'm leaning more and more towards the paper version ... Have you bought without any problems on the Amazon? Scary somehow ...

I bought about two years ago. There were no problems. Delivered quickly. I remember being incredibly surprised. As it is now - I do not know.