The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


jlevinmd's picture

Been doing the no-knead thing for a while and got it down pretty much. Loaves come out beautiful with a crackling crust but after cooling for 20-30 minutes  on a wire rack the crust loses its crunch. Is there a way to keep the crunch?

joancassell's picture

desem starter

March 14, 2008 - 2:21pm -- joancassell

I've finally managed to create a desem starter, following the terrific advice of Mr. Monkey. But what does one do if one goes on vacation? The mature starter is supposed to be fed twice a week. Does one hire a starter-sitter? Can it be frozen? Or does one have to begin all over again?

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