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humanodon  ·  3800 days ago  ·  link  ·    ·  parent  ·  post: Artisan Bread Baking

Nice, that recipe isn't drastically different from the one I use. I also use that for making pizza, except I use milk or buttermilk instead of water and I let it cold ferment for about 5 days to a week.

I get that some people really are sensitive to gluten or have celiac disease, but this gluten-free thing seems like the other half of that whole "carbs are the best thing ever!" thing from the '90's.