Most bookmarked

Hiya,

Let's hear your thoughts...
Why all the Internet chatter about no-Knead bread?

My personal thoughts are that it is related to everything else we sacrifice for convenience.

For example, look at this thread on LifeHacker:
(Read the comments)
http://lifehacker.com/5060851/make-no+knead-bread-faster-and-healthier

I love kneading, it's better than Therapy, one of the best Stress reliefs.

Note: I'm not picking on LifeHacker, that's a great site for tips, DIY, self help, etc.

I've been going through the recipes in the KAF Whole Grains cookbook and I was wondering if anyone has tried to make Desem bread.  The starter for this bread is a stiff starter...twice as much flour as water (which is a royal pain to feed, btw)

I used the quasi-desem recipe in the book with mixed results.  There's no all porpuse flour at all in this recipe, but the book says that it should be a light bread.  I had a really good first and second rise, but after I shapped the loaves for the third rise not much happened and consequently I got a very dense bread.  Has anyone else had success with this style of bread?

Am looking for some assistance.  I make a type of homemade spaetzle, handed down from my grandmother (the recipe lol).  While we LOVE the "homemade noodles", they are not quite right for things like alfredo sauce.  They seem to be more like mashed potatoes (on which you might put butter, gravy, etc) as opposed to pasta (where you would put red or cheese sauce).  I could not even imagine how.....unsound it would taste to put alfredo sauce on these.  I have a VERY simple alfredo type sauce that my spouse loves and would enjoy making hm pasta to put it on.

Could anyone give me some direction for a recipe or technique or ingredient that makes a (I HATE to say this) more of a dried boxed pasta tasting noodle? 

My current recipe/technique is very simple--1 egg to 1 cup white flour, some crushed dried parsley, and some milk to make it workable.  Roll it out thin and cut it with this REALLY nifty pasta cutter (It looks like a pizza cutter, but has multiple blades mounted side by side).

I am not sure if it is a flour issue, a technique issue, or something else.  I figured that, while this is not bread, it IS dough and it does have to deal with flours, and y'all are my "go to" for all things dough and flour :).

Thanks!

I know this site is all about the bread but there's nothing better than a wedge of sourdough and this velvety onion soup.  I like this recipe for bunch of reasons.  It's cheap, consists of only a few basic ingredients, only dirties one pot and it's almost impossible to get wrong.  And did I mention it's delicious?

I based my recipe off of the classic Julia Child version.

• 1 1/2 pounds thinly sliced onions
• 3 slices bacon
• 1/2 tsp salt
• 3 Tbsp flour
• 1/2 tsp sugar
• 1 quart beef broth
• 1 quart water
• 1/2 cup white wine

Cook the bacon in the bottom of a heavy bottomed pot.  After it's good and crispy take out the bacon and reserve for later.  Throw in the onions, cook on medium for 10 minutes stirring frequently.  Throw in the salt and sugar, continue to cook stirring constantly until the onions are all a uniform dark brown goodness.  Add the flour, cook for three minutes.  Add the wine, broth and 1 quart of water, cook for 30-40 minutes. 

Hack a wedge of bread, put some of the cooked bacon on top, maybe a handful of shredded swiss, and say goodbye to that winter chill.