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: Wine for the Ages, Without Artifice - Working without preservatives on the dangerous border between art and ruin, Stanko Radikon achieved wines of rare beauty and rocklike stability.
4 hours ago