A great issue of New York Times' Dining Section today. Bittman is back with more about that bread and the great Harold McGee is here, in what's looking like a new Curious Cook column, with "new ideas about the alchemy of cooking." Let's go!
When Science Sniffs Around the Kitchen: Harold McGee takes us on a tour to the intersection of cooking and the science of smell. Come back soon, McGee! This article is already the #1 most emailed Style Section story.
No Kneading, but Some Fine-Tuning: Minimalists are usually too chill, too spare to look back. But in this rare look back, Minimalist Mark Bittman takes a second look at his no-knead bread recipe.
Bittman answers many of the questions raised here and shares some new suggestions (use rapid-rise yeast, add more salt, take the handles off your Le Creuset before you bake with them). He seems so cheery about the pick-up the recipe's received: "translated into German, baked in Togo, discussed on more than 200 blogs and written about in other newspapers. It has changed the lives (their words, not mine) of veteran and novice bakers." We still have an active discussion about the bread going here, here Please jump into the no-knead, shaggy dough fray.
