How long can the dough for the no-knead bread recipe sit?
I made a batch of the dough last night thinking that I would bake it tonight as part of my dinner. But I won't be able to make it home until very late and know for a fact that I will be working late tomorrow night as well so I actually won't be able to bake it until Saturday evening possibly. Will the dough be ok or should I just throw it out and start a new batch later?
posted by tealeaf522
on Jan 15, 2009 -
Where to get bread making tools and ingredients in Vancouver, BC (or Canada in general)? [more inside]
posted by ollyoop
on Dec 11, 2008 -
Why does putting a couple pieces of bread in a sealed container of cookies keep the cookies soft while the bread goes hard? [more inside]
posted by shadowfelldown
on Oct 27, 2008 -
Anyone know where I can get whole grain barley bread? Possibly barley bread without wheat flour? Or perhaps a recipe that would allow me to make it myself.
posted by exhilaration
on Aug 22, 2008 -
What did I eat in Mexico? It was basically cream cheese-filled bread, does it have a name? [more inside]
posted by Meg_Murry
on Apr 3, 2008 -
I've got some Amish Friendship Bread starter that i've been keeping in 1 gallon zipper bags. The directions state to add 1 cup of flour, sugar and milk on the 5th day, and bake on the 10th, after feeding it another cup of flour sugar and milk. What else can this starter be used for? What's the best way to store it, do I have to split it into 4 before using 1 cup for bread? Any other sourdough tips?
posted by TuxHeDoh
on Feb 7, 2008 -
Baking: I tried some rolls that a distant acquaintance served many years ago- I think they were whole grain, about the size of a baked potato, and they had filling- made of feta, some olives, and maybe soft tofu?? They were really good and I seem to recall that she referred to them as "Bolsas." Does anyone know how to make these? [more inside]
posted by ohdeanna
on Jan 30, 2008 -
I want relatively crisp reheated food from the microwave. Can can I buy or make something to do this for me, like that silvery-coated paperboard that comes with frozen foods? [more inside]
posted by vytae
on Jan 9, 2008 -
I got a stand mixer for X-Mas! No, not the damn KitchenAid with the atom smasher attachment. I'm looking for some good, basic mixer recipes, breads and meatloaves in particular. [more inside]
posted by maryh
on Dec 27, 2007 -
My grandfather remembers his mother making a type of bread called railroad bread from the 1930s or 1940s. Every major holiday we hear about this type of bread and now how he can not find a recipe anywhere. If anybody has a recipe or remembers this elusive bread any information on it would be use full. Thanks in advance.
posted by lilkeith07
on Nov 22, 2007 -
I am finally getting around to making No-Knead bread, however I am not sure I have the proper vessel for baking it. Please help me figure out what to use. [more inside]
posted by missuswayne
on Nov 10, 2007 -
Is my favorite food unique to one store, or is it made elsewhere under different names? [more inside]
posted by jake
on Aug 8, 2007 -
What is the best kind of (readily available from a grocery store in a large midwestern town) bread to make French toast from? [more inside]
posted by jferg
on Jul 13, 2007 -
Does anyone know a good (but fairly simple) recipe for Kvas, the delicious Russian soft drink made from bread? I tried some the other day and I'm addicted. I'm drinking gallons of it.
posted by vizsla
on Jun 11, 2007 -
Newbie breadmaking question: What is dough supposed to feel like when you start and when you end? And more specifically, how do I know whether there's too much flour or too much water? [more inside]
posted by chef_boyardee
on Apr 6, 2007 -
Calling all food scientists and breadophiles!!!! Clear flour contains which proteins and at what percentages? [more inside]
posted by goalyeehah
on Apr 3, 2007 -
When walking on the strip in Vegas recently, a couple walking toward me was forced to split to either side of me, and the woman said "bread and butter!". I remember my mom using this phrase when I was a kid, but it was the first time I'd heard it from someone else. What's the origin of this phrase? [more inside]
posted by zardoz
on Mar 19, 2007 -
So I have this opened bag of Trader Joe's sourdough bread that has been sitting in my kitchen for probably at least two weeks now. It looks and smells just fine, not a speck of mold to be seen. Dare I eat this franken-bread? [more inside]
posted by mahamandarava
on Mar 14, 2007 -
What are the finest mail-order food goods available at reasonable prices? I'm talking best bread, brownies, cakes, fruits, frozen pizzas, cookies -- any recommendations for extraordinary food at not-exhorbitant rates.
posted by shivohum
on Feb 6, 2007 -
I just ate a peanut butter and honey sandwich on soft white bread. The bread on the honey side developed a kind of rough texture, almost like the bread had been lightly toasted on one side. Not unpleasant, but kind of odd. I noticed this when I was a kid and I've always wondered about it, and just now realized that someone here might know what's going on (I grew up in the South, and I have been known to eat molasses and butter sandwiches - the rough-texture thing doesn't happen with molasses, only honey. I don't know about other sugary syrup products).
posted by cilantro
on Jan 30, 2007 -
Puerto Rican Food Recipe Filter:
I am a transplanted Boricua looking for recipes for Pan Sobao and Pan de Agua.
Google gives the wrong recipes!
I am looking for someone who:
1. Has had actual Pan Sobao from Puerto Rico. Pan Sobao from La Facciola is best.
2. Actually MAKES this, preferably in Puerto Rico, and has the right recipe.
posted by Void_Ptr
on Dec 12, 2006 -
Help me find the name of a Dutch sweetbread (containing small bits of dried fruit and nuts) with entire "candied" banana baked inside. a special stollen? [more inside]
posted by ernie
on Dec 5, 2006 -
How do I eat crusty bread or other crumbly items like crackers without getting a big crumbly mess all over the table? [more inside]
posted by grouse
on Nov 26, 2006 -