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?
Q&A: Dale DeGroff on the Origin of Cocktails, Katrina and the Rainbow Room - DeGroff on the best cocktails when traveling, and New Orleans and New York drinking cultures.
6 hours ago