When Mark Bittman wrote in his New York Times article on no-knead baking that “I think a 4-year-old could master it” he was surely exaggerating. Or was he?
Mark McGrath’s grand kids, ages 3 ½, 3 ½ & 7 have proven Bittman correct after all. Mark posted this video to Youtube, http://www.youtube.com/watch?v=sQQOePl4P_4, but you can watch it here too.
Now, if I can persuade Kate, Ben & Lauren to be regular contributors to Breadtopia, I’ll have the most popular and authoritative baking site on the internet.
Great job kids!
{ 2 comments… read them below or add one }
I now live in the tropics in the highlands of Chiriqui, Panama in a District called Boquete. Previously, we lived on the Olympic Peninsula west of Seattle. I have been baking bread for about 5 years. Recently, I started baking sour dough bread and it is generally coming out very well. The only problem I notice is that the bread is not quite as “tangy” as I would like. I would like some information on how to get my starter to produce a more tangy bread. This may have been covered previously, but I could not seem to find your thoughts on this. So, how can I get a tangy sourdough bread? Thanks for whatever you can share with me on this matter. Lloyd
Hi Lloyd,
There are a number of things you can try to enhance the tanginess. The main challenge for many, including myself, is producing the desired degree of sour on a consistent basis. I expect to have more specific information on this in future posts but in the mean time there’s several possibly useful reader comments over at http://www.breadtopia.com/make-your-own-sourdough-starter.
Scroll down the page until you get to about the February 19th comments. Starting there and continuing on a bit are several comments regarding the "sour" in sourdough starter.
If you have any revelations or discoveries of you own, your input here would be very appreciated.
Good luck.
Eric
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