I followed the Bittman recipe, but my no-knead break looks like a brick, not a lofty loaf. Grrr! Should I just give up? Keep practicing until I get it right? Anybody have similar flour phobia?
Dover, a Carroll Gardens Restaurant, Closes After Three Years - The chefs Joseph Ogrodnek said that after a couple of years, business became slack, and they could not count on local return customers.
8 hours ago