A mother-daughter conversation on food and cooking (mostly)
I was nominated to bring bread to a potluck last week, so I contributed two loaves. The back loaf is my
regular whole wheat bread, which I posted about back in 2008. The front loaf is a version of the no-knead artisan bread which has been making the rounds for years. Jack sent me a
recipe for it recently, and I tried it with 2 cups whole wheat flour and 1 cup white flour, plus 1 1/2 tablespoons gluten flour. It was very good, and was by far the favorite of the dinner guests.
Today I'm making it with all whole wheat flour, and a little more gluten. It's looking good so far.
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