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Thread: Moving out from parents, need new knives

  1. #71
    Canada's Sharpest Lefty Lefty's Avatar
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    Where's the recipe for that? It really does look great!
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  2. #72
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by Lefty View Post
    Where's the recipe for that? It really does look great!
    +1

  3. #73
    Das HandleMeister apicius9's Avatar
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    Quote Originally Posted by Deckhand View Post
    Nope Saving my money for some Loco Moco, and my custom uke.
    Dang, now I am hungry again...

    Quote Originally Posted by Paradox View Post
    I have been baking the "no knead bread" about 4 times a week lately and it's very crusty and hard to deal with even with a good bread knife, let alone who knows what by who knows who. The crust really seems to grab the knife. If fact it was this very topic regading the "no knead bread" and how difficult it was to cut on the site we won't mention that got me interested in baking the awesomness that is "no knead bread".
    Best thing I discovered in the past few years, just started the dough for tomorrow.

    Quote Originally Posted by Deckhand View Post
    +1
    http://www.nytimes.com/2006/11/08/dining/081mrex.html

    That's the basic recipe. I replace part of the flour with whole wheat and rye flour, so mine gets even darker, crunchier and chewier. Glad I have my trusty Guede bread sword.

    Stefan

  4. #74
    Senior Member Jmadams13's Avatar
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    Head over to breadtopia and look at his recipe. I use this occasionally when I take a break from sourdough, and his advise is the best I have seen on the no knead trend. I will sometimes experiment with different flours too, like 2 1/2 cup bread and 1/2 stone ground wheat, with a little flaxseeds or wheat germ added to the grain bill, maybe even a little tea in place of a 1/3 of water at times. Very useful for when you want bread, but are having a lazy streak. I would add 1/3 of flour to the recipie though to make it a little easier to handle, and a tad tighter crumb for sandwiches.
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  5. #75

  6. #76
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by apicius9 View Post
    Dang, now I am hungry again...



    Best thing I discovered in the past few years, just started the dough for tomorrow.



    http://www.nytimes.com/2006/11/08/dining/081mrex.html

    That's the basic recipe. I replace part of the flour with whole wheat and rye flour, so mine gets even darker, crunchier and chewier. Glad I have my trusty Guede bread sword.

    Stefan
    Thanks bookmarked the recipe. Guede you lucky guy.

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