No-knead bread
Update: I’ve written up a short post about no-knead bread in Norwegian – Brød uten å kna – to accompany my appearance in the popular science program Schrödingers katt. I know – since the NY Times article about Jim Lahey…
Tag flour
Ten tips for practical molecular gastronomy, part 9
9. Keep a written record of what you do! Wouldn’t it be a pity if you couldn’t recreate that perfect concoction you made last week, simply because you forgot how you did it? Last year I made a vegetable soup…