Bread experiment
Attempting to reconstruct an excellent bread recipe that we have somehow misplaced. This is a "no-knead" dough. It rises at room temperature overnight, is shaped with very light kneading and rises again, then is baked inside a closed container such as a cast iron Dutch oven. Very easy, though I recommend a scale to weigh flour rather than measuring it by volume.
Recipe and photo tomorrow if it succeeds.
We did get about a half inch of snow last night, which was within the predicted range. Warm enough today to turn everything slushy. Tomorrow evening though, another big storm is supposed to hit. Now they're up to a 12 inch prediction, which makes it start to sound like another overly dramatized dud.
No art today due to cold symptoms that caused me to sleep much of the afternoon, but maybe tomorrow (or the middle of the night if I now find I can't sleep.)
Recipe and photo tomorrow if it succeeds.
We did get about a half inch of snow last night, which was within the predicted range. Warm enough today to turn everything slushy. Tomorrow evening though, another big storm is supposed to hit. Now they're up to a 12 inch prediction, which makes it start to sound like another overly dramatized dud.
No art today due to cold symptoms that caused me to sleep much of the afternoon, but maybe tomorrow (or the middle of the night if I now find I can't sleep.)