Brank spanking new, from Portland OR
I was just recommended this site- wowee it's chock full of info!
I'm having fun with the infamous no-knead bread in the NYTimes. I've been taking the recipe through a couple variants:
- letting it rise very slowly for a couple days to try to boast the flavor
- adding ~30 grams whole wheat and other nibbly bits (quinoa, nuts, oats, teff so far)
- making it without yeast and rising a couple days- kind of a combo fake starter and low rise in one
- my favorite: adding poppyseeds, cooked onions and gruyere.
I've got Nancy Silverton's bread book, and a friend at a pizza place is giving me some starter next week.
Just what I need for the coming winter... a new bread obsession!
I also have a food blog where I'll probably be keeping track of the successes. But y'all will get the failures!
thanks in advance