Tuesday, January 27, 2009
Yesterday I decided to try out that recipe for no-knead bread that I keep hearing about. As I was making it, I discovered we only had 2 cups of all-purpose flour left, so I had to use whole wheat for the remaining amount. I like whole wheat bread, so I was fine with that. But I wasn't sure if it would screw up this recipe as wheat tends to be a little bit heavier than white flour. It worked out just fine and this morning I made toast with blackberry jam. Exactly what I needed to start out the day. The nice thing about this recipe is that you can stick the remaining dough in the fridge for up to two weeks and break off a chunk to bake whenever you feel like bread. Next time I'm going to try it with white flour and see if there's much of a difference. I also found this video that was helpful. I'd like to check out this cookbook too.