Teya9

chopped tomatoes, feta cheese. lemon peel and cilantro all mixed together make a yummy topping for grilled pizza

Yahoo Hubby and I are going to See Saw tonight based on all the fantastic reviews and beautiful pictures. We will be eating the Chef's special do his own thang meal. Thank-you to all who have posted

I just found out about a CSA program at one of our local colleges in N. AZ. You can pick up a box for 17 bucks a week with no commitments. I'm going to give it a try this week. Some one I know bought one last week and they got beets, potatoes sweet and white, turnips and greens of course. And there are farmers there selling eggs, honey and goat cheese and butter. I usually have my own garden growing these things but hubby had a triple by-pass about 8 months ago and things have not been the norm around here. I did get my garlic planted in the fall so there is something green in my garden. And I have some chicks laying me beautiful eggs. I love those little feathered girls

O MY I have a new flavor to add to the mix. I added some cocoa powder, mini chocolate chips and dried bing cherries plus a Tbls or 2 of sugar. This was made with my sourdough starter. Delish inspiration came from a loaf I had years ago at La Brea Bakery in LA

You could add them when you do the fold. Pat out your dough sprinkle with raisins and fold. That will keep them in the middle you may not get as many raisins per loaf but they should be safe from burning.

MMMMM Fruit butters, apple, prune, quince any flavor will do

I baked my first sourdough loaf. I added 1/3 cup of starter to the water and no additional yeast. I used a combo of white, rye, semolina and wheat. I then threw in some dehydrated minced veggies and herbs. When I folded the dough I added some shredded cheese. MMMMMM. I did get my starter from Eric at breadtopia but it does sound fun to capture my own wild yeasties. This NK technique is turning me into a bread baking junkie and my co-workers love it. [Moderator's note: This topic continues here: Minimalist No-Knead Bread Technique (Part 2)]

Hey sourdough peeps I notice some of you add the 1/4 tsp yeast PLUS sourdough starter. I'm going to bake my first sourdough loaf this week and I'm looking for some input. Proofing times, amount of starter to use...? Any tips you might have after working with this NK technique for awhile. TIA

cauliflower and garlic browned in butter and olive oil, sun-dried tomatoes and toasted pine nuts with penne. Lots of Parm on top.

Does the milk make a softer crust? I've been throwing in a tsp or 2 of sugar or honey too. Supposed to make the yeast happy right

I can't speak for anyone else but I can say with certainty that I'm not confused about not liking the taste/smell and I haven't managed to brainwash myself into disliking mixes because of any superiority complex, either. I just don't like it. You like it, you eat it. I don't care. Then again, I also think actual cheese tastes better than the powdered orange stuff that comes in the kraft dinner box, but I'm just crazy like that. Now if you'll excuse me, I'm off to get F O O D S N O B tattooed across my knuckles. ← AMEN

This bread is so fun. My last 2 loaves have been totally differant. One I put roasted garlic cloves and fresh rosemary with a mix of bread flour, wwflour and semolina. The second loaf I made a crazy mix of bread flour, wheat, rye and a 9-grain cereal plus walnuts and dried cranberries. It was very dense and made great toast. We had a deep freeze here a couple of weeks ago and I had some broken water pipe issues. I went and stayed with my Aunt and Uncle till the drama was over. I took my LC and baked them several loaves while I was there. Now they are hooked and ordering the clay Cloche and the instant yeast from Breadtopia. So add 2 more people to the no Knead craze

For the second rise I coated the bowl with sunflower seeds so when I dumped the dough into the LC they were on top no burning just yummy toasted seeds

Dang I was going to order the meat toppers for pencils but they seem to be out;( These would make a great secret Santa gift

After my success with the Sullivan St. Bakery recipe I've got the bread baking bug. I'm very happy with this bread BUT I'm also interested in enriched type doughs too. This has lead me to Charles Van Over's book the Best Bread Ever. His doughs are all made in the food processor and are a little fussier with temps and such. I've also seen mentioned the book No Knead to Knead. Just wanted to put a shout out to all you bread makers that may have used either of these books and what your successes have been with them.