tag:blogger.com,1999:blog-4201495422150884053.post583138350359868172..comments2023-04-12T02:18:50.826-07:00Comments on MadEnough Tips: Yes. You Can. No, Really. You can make this bread. Quit arguing and just go to the kitchen, okay?Laurahttp://www.blogger.com/profile/01926184833095262275noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-4201495422150884053.post-9401392314154748512009-08-26T17:19:42.420-07:002009-08-26T17:19:42.420-07:00This is a picture of my bread. (I really did make ...<a href="http://www.facebook.com/photo.php?pid=2986784&l=3abb5db5dc&id=684980517" rel="nofollow">This</a> is a picture of my bread. (I really did make it right away, it just took a few days before I uploaded my pictures from my camera.) Unfortunately, I was not impressed. I'm sure I followed your instructions exactly, so I don't know why it didn't turn out well. The crust was so hard I couldn't eat it. I think I'll stick with my favourite, <a href="http://www.recipezaar.com/Oatmeal-Spelt-Brown-Bread-292449" rel="nofollow">Breadmaker Oatmeal Brown Bread</a>.Bobbiannhttps://www.blogger.com/profile/13738491322806509033noreply@blogger.comtag:blogger.com,1999:blog-4201495422150884053.post-64761634374900995042009-08-26T17:17:29.733-07:002009-08-26T17:17:29.733-07:00This comment has been removed by the author.Bobbiannhttps://www.blogger.com/profile/13738491322806509033noreply@blogger.comtag:blogger.com,1999:blog-4201495422150884053.post-76434599753970287302009-08-13T19:04:17.724-07:002009-08-13T19:04:17.724-07:00We're not smug! :)
But if you don't tran...We're not smug! :)<br /><br />But if you don't translate for your Aussie readers, some of us may produce bread that looks more like charcoal than anything else. :)Radagasthttps://www.blogger.com/profile/15008107925553904609noreply@blogger.comtag:blogger.com,1999:blog-4201495422150884053.post-38984997730816994252009-08-13T18:41:43.964-07:002009-08-13T18:41:43.964-07:00My first reaction to your first reaction: oh, that...My first reaction to your first reaction: oh, that's too bad.<br /><br />Second: LOL.<br /><br />Third: also LOL, also, smug metric system users. Harrumph.Laurahttps://www.blogger.com/profile/01926184833095262275noreply@blogger.comtag:blogger.com,1999:blog-4201495422150884053.post-38936551935864118712009-08-13T18:31:25.457-07:002009-08-13T18:31:25.457-07:00Getting back to the recipe, my first reaction was ...Getting back to the recipe, my first reaction was that I have nothing safe to heat to 450 degrees.<br /><br />My second reaction was that <a href="http://en.wikipedia.org/wiki/Fahrenheit_451" rel="nofollow">451</a> would be a more memorable temperature.<br /><br />My third reaction was that you meant <a href="http://wiki.answers.com/Q/What_is_450_fahrenheit_to_celsius" rel="nofollow">230 degrees</a>, of course.Radagasthttps://www.blogger.com/profile/15008107925553904609noreply@blogger.comtag:blogger.com,1999:blog-4201495422150884053.post-13002088249087411472009-08-13T18:11:23.407-07:002009-08-13T18:11:23.407-07:00Haha... that was a facetious "ew," R. I...Haha... that was a facetious "ew," R. I forgot that I do cut mold off of some fresh veggies, but not furry mold, just those little black spots, you know? I cut some off a tomato tonight because there were just a few little bad spots and a whole 2-pound tomato that I was NOT going to waste.<br /><br />:)Laurahttps://www.blogger.com/profile/01926184833095262275noreply@blogger.comtag:blogger.com,1999:blog-4201495422150884053.post-80858783274875620752009-08-13T15:29:11.681-07:002009-08-13T15:29:11.681-07:00Sorry for being "ew." The USDA document...Sorry for being "ew." The <a href="http://www.fsis.usda.gov/FactSheets/Molds_On_Food/" rel="nofollow">USDA document</a> encourages cutting mold off hard cheese and firm vegetables, and dumping everything else.Radagasthttps://www.blogger.com/profile/15008107925553904609noreply@blogger.comtag:blogger.com,1999:blog-4201495422150884053.post-47084002343722364012009-08-13T11:23:42.189-07:002009-08-13T11:23:42.189-07:00Yup, but depending how you measure your flour... Y...Yup, but depending how you measure your flour... You can add a bit more liquid if you need it, so it's a little more stirrable. I'll change the instructions to reflect that.<br /><br />Thanks for the feedback! :)Laurahttps://www.blogger.com/profile/01926184833095262275noreply@blogger.comtag:blogger.com,1999:blog-4201495422150884053.post-74738932866877925292009-08-13T10:57:22.598-07:002009-08-13T10:57:22.598-07:00OK, I did it right away but it took more than 10 s...OK, I did it right away but it took more than 10 seconds to get it combined — more like 40-60 seconds. And it's pretty stiff. Is it really 4 cups flour to 2 cups water?Bobbiannhttps://www.blogger.com/profile/13738491322806509033noreply@blogger.comtag:blogger.com,1999:blog-4201495422150884053.post-11946859497932024872009-08-13T09:29:51.178-07:002009-08-13T09:29:51.178-07:00'stine, I KNEW you'd make some smart-aleck...'stine, I KNEW you'd make some smart-aleck remark about ABin5. Have you seen their website? It's amazing. And the second edition is coming out in a couple of months.<br /><br />Radagast, EW. Except cheese. I am an unabashed mold-cutter-offer when it comes to cheese.<br /><br />See, Dr. Harry, the long, long rise is what takes the place of kneading because the gluten develops just as much as if you'd kneaded it, but without the work. Christine mentioned Artisan Bread in 5 Minutes A Day, which is the same principle except you keep the dough in the fridge. This method makes a bread that is FAR superior to any other bread I've ever made, kneaded stuff included.Laurahttps://www.blogger.com/profile/01926184833095262275noreply@blogger.comtag:blogger.com,1999:blog-4201495422150884053.post-71598493639876679692009-08-13T08:41:58.564-07:002009-08-13T08:41:58.564-07:00My Dad made no knead bread for years and years. I...My Dad made no knead bread for years and years. It´s good, but personally I don´t think it´s as good as the kneaded stuff. My solution? I´m going to buy a machine to knead the bread for me :)<br /><br />Also, his recipe only sat for a couple of hours, not 18 and he cooked it in a regular bread tin. But it definitely works.DrHarryhttps://www.blogger.com/profile/12524138970435542890noreply@blogger.comtag:blogger.com,1999:blog-4201495422150884053.post-78294946103523839782009-08-13T01:16:28.670-07:002009-08-13T01:16:28.670-07:00Off-topic, but here's one for the more economi...Off-topic, but here's one for the more economical: <a href="http://blog.makezine.com/archive/2009/08/can_you_eat_that_mold.html" rel="nofollow">can you eat that moldy food</a>?Radagasthttps://www.blogger.com/profile/15008107925553904609noreply@blogger.comtag:blogger.com,1999:blog-4201495422150884053.post-76335131020887103002009-08-13T00:16:14.094-07:002009-08-13T00:16:14.094-07:00whatever, laura. there's no way that i'd ...whatever, laura. there's no way that i'd go through all that. 5 Minute Artisan Bread is the way to go.ckjollyhttps://www.blogger.com/profile/05414161824461219272noreply@blogger.com