Judith Fertig no knead bread book????
Does anyone else think the instructions for the liquid in this book are confusing? I have tried the cracked wheat recipe twice and thought I had made an error the first time. I put the entire 3 cups of water into the recipe and it was soup. If I put in only 1 3/4 cups it is still a mess to work with.
I think in the instructions she is saying to put in the amount of water to moisten the flour not the amount called for in the ingredients list. Doesn't it seem like she should not have that huge amount of water listed in the ingredients when it is not needed? For inexperienced bakers, it seems like that is what should be listed in the ingredient list not that huge amount with no side note beside it.
I have baked for years and I didn't catch what the recipe was. No one needs the measured amount in the list. Instead they need to use their discretion on what a moistened, raggedy dough is.
The book states to add the water and stir until moistened not, add water until moistened.
Anyone else think this is a problem with this book?