The Greatest Baking Video of All Time

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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. 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 }

breadtopia August 19, 2007 at 7:26 pm

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
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.



Lloyd Cripe August 16, 2007 at 2:54 pm

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


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