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?
Recipes for Health: Parmesan Broth Risotto Milanese - How to use Parmesan rinds to make a vibrant, vegetarian stock for risotto.
1 hour ago