I tried Jeff Hertzberg’s no-knead bread, originally found here, again this past Friday, and the first loaf gave me better results (I haven’t cooked the second yet). Feel free to check out my first attempt at no-knead bread or a cost analysis of said bread.
This attempt began in the same way, with 3 1/4 [...]

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Maybe I should have called this ‘Bread Week,’ but I wanted to highlight a comment from the post on my attempt at no-knead bread.
None other than Jeff Hertzberg himself, co-author of Artisan Bread in Five Minutes a Day - the source of my recipe, left two comments with advice on how to tackle my problem:
Andy: [...]

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This is a cost analysis of the no-knead bread recipe that I posted on Monday. As a student my funds are limited, so I wanted to know if making my own bread was economically advantageous. I know it tastes better, but if it costs too much, it may not be feasible for me [...]

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I have mentioned a few times that fresh bread is one of my favorite foods. This past summer I was in Greece for nine weeks on a couple archaeological projects, and for six of them we bought fresh bread at the bakery every day. Sure, we lived in tents, but the bread made [...]

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I love fresh bread and have started experimenting with no-knead recipes (of which one attempt you’ll see on Monday), but I thought I’d first do a quick run-down of the different types of flour out there. Flour is essentially any sort of ground grain, seed or legume.
White Flour
This flour, the one you’ll probably use [...]

Posted in Food Profiles 3 Comments »