I just checked out Jim Lahey's "My Bread
" from the library and I am going to have to buy it. Lahey came up with the no-knead, long ferment bread-making style that was made insanely popular via Mark Bittman's blog. "My Bread uses the same technique and I don't think there is one recipe in the cookbook that I don't want to try. I made the "Stecca" the other day. My sister Abby gave me the perch! salt cellar for Christmas.
The Stecca turned out great and I look forward to trying more recipes from the book before I have to return it.
Sunday, February 7, 2010 at 03:37PM 
Reader Comments (4)
I have a really good sourdough starter I'd be willing to share if you'd like it. It was cultured out of rye flour. The flavor is excellent and the rise is better than either of the other two starters I have.
Cool thanks Gin! I don't know if I could keep it going- is it tricky? I made sourdough starter once but then forgot to keep feeding it. I'd love to try a loaf's worth at least.
It's not a bit of trouble to keep alive. I'll bring you some tomorrow, if you're going to be home, and tell you what to do with it.
Sure, sounds great Gin! We're unpacking the studio if we're not in the house. My sister Abby is visiting so my productivity has increased dramatically!