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?
The Pour: The Evolution of a Natural Winemaker - On Mount Etna, Frank Cornelissen has learned the difference between making wine and making good wine for the ages.
6 hours ago