Tag Archives: Curious Cook

Better Bread Through Less Kneading: NYTimes Curious Cook

Among the recent books whose recipes I tried, Jim Lahey’s justly celebrated “My Bread,” written with Rick Flaste, puts together a brilliant technique trifecta: a wet dough that can be stirred together without kneading; a long, slow fermentation with just … Continue reading

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Yogurt Begins With an Outbreak of Good Bacteria in Your Kitchen: NYTimes

A great article on yogurt at the Curious Cook, detailing the activity and experimentation of this old lacto-fermented friend.

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