Comments on: DAILY BREAD

By: Sean & Michael

Sean & Michael — Sun, 14 Mar 2010 14:56:35 +0000

We are in the last steps of our 1st loaf. Amazing bread! Let me know how to join so we can post pics. Great site, Sean

By: 1916home

1916home — Wed, 10 Mar 2010 23:46:51 +0000

You can get a much richer, complex flavor (like sourdough) if you add just a bit of vinegar and some beer in place of just straight water.

-3c flour
-1.5 t salt
-1/4 t yeast
-7oz water
-3 oz pilsner beer
-1 tbl vinegar

...and use the original NYT instructions...
http://www.nytimes.com/2006/11......html?_r=1

You'll notice theres just a tiny bit more salt, the added vinegar and a little less liquid. I learned this from America's Test Kitchen! Comes out AWESOME!

By: DISPATCHES FROM THE URBAN HOMESTEAD pt 2 | Little Homestead in the City

DISPATCHES FROM THE URBAN HOMESTEAD pt 2 | Little Homestead in the City — Wed, 10 Mar 2010 14:34:59 +0000

[...] No knead bread is a staple here on the urban homestead. No Knead Bread recipe [...]

By: AROUND THE URBAN HOMESTEAD pt 4 | Little Homestead in the City

AROUND THE URBAN HOMESTEAD pt 4 | Little Homestead in the City — Mon, 07 Dec 2009 14:05:33 +0000

[...] here so it’s perfect weather for bread making. Whipping up a couple loaves of the easy No Knead Bread, adding a bit of homegrown [...]

By: Melissa

Melissa — Wed, 09 Jul 2008 02:06:50 +0000

I have made bread for years too but I really want to try this no knead bread now that I have heard so many great comments about it. I made sweet rolls for the first time yesterday and they came out great!

By: lavonne

lavonne — Thu, 22 May 2008 02:47:07 +0000

Carolyn, thank you!

By: Carolyn

Carolyn — Wed, 21 May 2008 23:18:45 +0000

Definitely bake our bread! And grind the grain for it, too. I don't make too many variations but I like making sandwich bread with a pullman pan and Jim Lahey's No-Knead Bread from the NYTimes site is excellent, too.Next step is making a sourdough starter with our grapes late this summer.LaVonne, (post #44 above) you might want to check out Sue Gregg's blender recipes using whole grains. The oatmeal pancakes are one of our absolute favorites.

By: LaVonne

LaVonne — Thu, 15 May 2008 20:31:47 +0000

lavella, regarding the requirement to enrich flour, does that apply to organic flour as well? there is no way i can afford a grain mill.

By: Laurie

Laurie — Thu, 15 May 2008 17:34:03 +0000

Thank you lavella, that's a great idea! I could probably even do that with my wonderful solar oven (thanks Peddler's Wagon!)

I have just been letting this batch of dough continue to work slowly. Maybe I'll get home tonight (48 hours after mixing) and it will have risen? That would make it almost sourdough!

Thanks also for your earlier comments regarding folic acid, home grinding wheat, and your success reversing signs of dementia. Now I have yet another reason to get a nice grain mill for home.

Take care,
Laurie

By: mary

mary — Thu, 15 May 2008 01:41:55 +0000

Laurie- thanks for your comment about the proofing temp. I couldn't figure out why my batches were not rising better. Our evening temps have been btween 45 and 60 over the past couple of weeks - very unseasonable temps for NE Oklahoma! So I'll either try the suggestion from Lavella or wait until we warm up here.