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?
Going Inside the Rice Microbiome - Scientists are looking at the vast and untapped microbial community that lives near the rice’s roots for ways to protect the crop from arsenic.
15 hours ago