Comments on: Slippage confession

By: Carla

Carla — Fri, 18 Sep 2009 18:38:32 +0000

Try this one out too- not only are these recipes no-knead, they are huge batches of very wet dough that keeps for up to 2 weeks in the fridge, so you can scoop out a hunk and bake it anytime you have an hour or so to wait for it to rise and another hour to hang out near the oven sniffing fresh bread smells until it’s done! I was skeptical, and have done a lot of baking in the past, but these work. Not the most amazing bread I’ve ever made, but it’s tasty and really easy… since I’m now living with my fiance in an unheated warehouse work loft with only a large toaster oven to bake in, I’m hesitant to spend hours or days on a dough… but am getting better at making real food in this “frozen pizza warming device”- the key is keeping it from burning on top before baking through- an old romertopf (german clay oven thing- like a lo-fi crock pot) on top of the pan makes a good “hat” and now we have fresh bread again. Yay! Love your blog and what you guys are doing- good luck!
http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

By: Susan

Susan — Wed, 12 Dec 2007 03:18:40 +0000

Hi Trace – I bet you can find someone who would make goat butter in NC. This lady, for example, makes soap, but mentions in her blog that she has tried making butter too.
http://hiddenhavenhomestead.blogspot.com/
If she had a market (Tidal Creek?) she would probably try harder, and it would be easy and not terribly expensive to put it on the bus in Fayetteville in a cooler. I don’t know if that would be legal to sell in the coop, but you could probably find a market among your friends. And Fayetteville is within 100 miles.

Also, I would be interested in contact info for the CSA. I may not be able to use enough produce to join, but I have been looking for info about one around here so I could find out for sure.

By: lynn

lynn — Mon, 26 Nov 2007 05:18:14 +0000

hey trace, selena said she will bake you some bread. want anything in particular?

By: Trace

Trace — Sun, 25 Nov 2007 16:29:51 +0000

El:

I will give this recipe a try. I wonder how it will work with sourdough starter since I don’t have any baking yeast…

By: El

El — Sun, 25 Nov 2007 14:14:14 +0000

I’m with you on the butter; it is my one concession to the 100 mile diet.

BUT! For about a year now I have been making, almost daily, a rather well-modified version of the No-Knead Bread recipe found in the NYTimes. It fits in pretty well with our schedules. I mix the bread after I do the dinner dishes, it sits out all night, my husband pulls it out of the container at 3 the next afternoon, and I throw it in the oven when I get home from work at 5:30. Dinner at 7 with fresh bread. I use all whole-wheat flour, and up the yeast to 1/4 teaspoon. You should give it a try. (And I’m a very experienced bread-baker and still do this recipe…if that gives you hope.)

here is the link:
http://query.nytimes.com/gst/fullpage.html?res=950DE7D6113FF93BA35752C1A9609C8B63