I have reached my goal: Bread without flour.

Comments

  1. It rose, but I didn't work it long enough.

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  2. I'm not convinced that working the dough for a long time is crucial. Between the existence of no-knead breads and what excerpts I've seen from Nathan Myhrvold's cooking lab experiments, it's unclear how much kneading is just a left-over method from the different conditions of earlier times. I will be doing experiments. Of course.

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