Seemingly impervious to the uptake of knowledge -- Henry Rollins.
Saturday, June 11, 2011
Doughed
Made that no-knead bread today. Got to admit, though the crumb wasn't as wide as I'd have liked, it wasn't at all bad. And for perhaps fifteen minutes effort over two days....well. We should do this more often.
I'm never happy with my bread -- I always feel as if it could have risen more, and I don't know why it doesn't -- but this stuff, sliced and slathered, tasted not at all bad.
4 comments:
Welcome to the wonderful world of KNB. Resistance is futile.
I'm never happy with my bread -- I always feel as if it could have risen more, and I don't know why it doesn't -- but this stuff, sliced and slathered, tasted not at all bad.
I fool around with it: add herbs, or spices, fruit, olives...you will be absorbed.
I'd like to be. Since my period of intense French study is just about over, I need something else to absorb me.
Post a Comment