Writing

Here we are in the library.  Below are the two books I’ve published this summer–follow the links to the Amazon and Smashwords pages for each. Both are e-books and are available in enough formats that if you are reading this blog right now you could also read the books. Reviews on either site or on Goodreads are most welcome.  If you’re looking for a tidbit, check out the queries.  These are tiny summaries cast into the sea in the hopes of hooking an agent and reeling in a book deal.  If you’re interested in going deeper, look at the short stories and excerpts.    If you have thoughts on anything you’ve read, send them along.  Enjoy!

061313_FINAL COVER

Click here for the Amazon e-book

Click here for the Smashwords e-book (for all e-reader types and formats)

 

 

 

 

 

 

 

 

 

Cover final

Click here for the Amazon e-book

Click here for the Smashwords e-book (for all e-reader types and formats)

4 comments on “Writing
  1. jp says:

    Hey Peter,
    By any chance if you’ve got a minute could you tell me what’s your favorite flour : “Sperry Organic Bread Flour” or “Sperry Organic Hygluten Flour” ?
    It seems you’re making “white bread” and therefore I would think the first one should be perfect (and looking at your results it is perfect) … since I like to add some “whole” flours to mine (at least 50% of whole wheat or/and white whole wheat or/and whole rye, spelt, etc.) should I use a higher gluten flour ? Any experience about this “hygluten flour” ? Any experience about “whole flours” in the bread dough ?
    thanks a lot … even if you don’t have time to answer me this info about Sperry is great, I’m in LA but was going to SD next week and would have never known about it …
    jp

    • psoutowood says:

      Hi JP,

      I like the Sperry flours overall, and I got the Hygluten because I wanted a stronger flour for pizza doughs and to mix with the bread flour for artisan breads. I also am now mixing the Hygluten half and half with the whole wheat to make the molasses-flax wheat sandwich. I find the higher protein levels in the Hygluten help hold together a bread like molasses-flax, which tends to get a little more crumbly because the gluten strands are cut by the wheat bran and flax bran. I had a pro baker tell me he used a 50/50 mix of bread and high gluten flours for all his artisan breads, and I’ve found that to work well. Happy baking!

      -Peter

  2. Charlie herrin says:

    Peter, re-reading Border to Border. Love it. Would love to give a copy to my Dad, but he insists on wasting calories by turning a physical page. Did you by any chance have any hard copies made that would be available for sale? Again, really great writing!
    Best
    Charlie

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