Monday, 9 May 2016

09:39 – The King Arthur Flour No-Knead bread recipe I mentioned yesterday turned out very well. Far better than the earlier recipe from Allrecipes.com that we’d been using. That despite the facts that we used bread flour rather than the recommended all-purpose flour and that we made no adjustments for high altitude.

The loaves with made with the older recipe tasted fine, but they were very dense and damp. The loaves we made with the KAF recipe were light and dry, indiscernible from bread from a bakery. Barbara and I both liked the KAF loaves much better.