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: Just Beaujolais and Chenin Blanc (and That Could Be Enough) - With its emphasis on two regions, the Freek’s Mill wine list offers a chance to dive deep. But it’s a challenge for those unprepared to take the plunge.
18 hours ago