Posts by boar_d_laze

Perhaps, since there was not a better [way] to say it, it could have gone unsaid.   Mrs. Rabbit: Thumper! Thumper:  Yes mama? Mrs. Rabbit:  What did your father tell you this...

A well cooked, poached fish is a wondrous thing, and a simple finish of really good olive oil, mustard and fresh lemon should only make it better.     But your recipe calls for putting fish steaks in cold water, bringing...

Maybe it's just an unfortunate example, but that recipe looks bad.   BDL

Your dough may or may not have been kneaded enough.  The first ten minute knead was probably more of a mix (distributing the ingredients evenly) than a knead (developing glutens).  The second knead (the real knead?) might...

Schnitzel a la Holstein.    BDL

Siduri, Meanwhile i think my problem is that i've been overworking the dough and making it too dry.   Whatever the problem is (or are), I can safely guaranty that when it comes to low or no-knead breads,...

You didn't supply enough information to get much back in the way of targeted advice.    Don't worry about the recipe, but go through the rest of your process.  Tell me what you saw and felt, as well as telling me how...

Relax.  You're over-thinking.  Choosing a slicer isn't a life-altering event.  Either knife will be fine.    BDL

Siduri,   To make bread with an airy and open structure requires two things.  You've got to develop the glutens, and the dough has to have enough little pockets of the right size so that they expand as the bread...

Mary is safe with me.    Serration and micro-serration: The micro-serration explanation has been around for a long time.  It is a very popular and seemingly understandable explanation if you say it fast and don't...