Comments on: TO KNEAD OR NOT TO KNEAD? http://judithjonescooks.com/2010/02/05/to-knead-or-not-to-knead/ Thu, 09 Sep 2010 05:25:02 -0400 http://wordpress.org/?v=2.8.5.2 hourly 1 By: REGINALD http://judithjonescooks.com/2010/02/05/to-knead-or-not-to-knead/comment-page-1/#comment-3367 REGINALD Tue, 07 Sep 2010 06:38:49 +0000 http://judithjonescooks.com/?p=177#comment-3367 <strong><blockquote><a href="http://cheaptabletsonline.com/" rel="nofollow">CheapTabletsOnline.com. Canadian Health&Care.No prescription online pharmacy.Special Internet Prices.Best quality drugs. No prescription drugs. Order pills online</a>...</strong> Buy:Propecia.Cialis Professional.VPXL.Cialis Super Active+.Viagra Super Active+.Viagra Super Force.Soma.Viagra Professional.Super Active ED Pack.Cialis.Cialis Soft Tabs.Viagra.Zithromax.Maxaman.Levitra.Tramadol.Viagra Soft Tabs....
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]]> By: Lee http://judithjonescooks.com/2010/02/05/to-knead-or-not-to-knead/comment-page-1/#comment-1611 Lee Tue, 27 Apr 2010 10:50:20 +0000 http://judithjonescooks.com/?p=177#comment-1611 Carolyn---I find that it is all in the feel of the dough.I add just enough flour to keep the dough from sticking and I knead lightly, using the dough scraper to keep the work surface always clean and lightly floured. Incidentally, I find marble very good to work on. So it is hard to give an exact amount of flour. Good luck, Judith Carolyn—I find that it is all in the feel of the dough.I add just enough flour to keep the dough from sticking and I knead lightly, using the dough scraper to keep the work surface always clean and lightly floured. Incidentally, I find marble very good to work on. So it is hard to give an exact amount of flour.
Good luck, Judith

]]> By: Larry http://judithjonescooks.com/2010/02/05/to-knead-or-not-to-knead/comment-page-1/#comment-1586 Larry Mon, 26 Apr 2010 07:05:51 +0000 http://judithjonescooks.com/?p=177#comment-1586 Very interesting, I would have thought fifty years ago in the city bakeries were king, though I guess people ate home and cooked a lot more back then. Very interesting, I would have thought fifty years ago in the city bakeries were king, though I guess people ate home and cooked a lot more back then.

]]> By: Eric http://judithjonescooks.com/2010/02/05/to-knead-or-not-to-knead/comment-page-1/#comment-1579 Eric Mon, 26 Apr 2010 01:41:09 +0000 http://judithjonescooks.com/?p=177#comment-1579 I definitely waffle between the knead and no knead options. Though generally, I lean towards Lahey's No Knead bread simply because I find it to be a tidier more efficient option in my busy home kitchen! I definitely waffle between the knead and no knead options. Though generally, I lean towards Lahey’s No Knead bread simply because I find it to be a tidier more efficient option in my busy home kitchen!

]]> By: George http://judithjonescooks.com/2010/02/05/to-knead-or-not-to-knead/comment-page-1/#comment-1575 George Sun, 25 Apr 2010 20:39:13 +0000 http://judithjonescooks.com/?p=177#comment-1575 I enjoy kneading bread but have developed a number of no-knead recipes as well. There is nothing like homemade bread--baguettes, boules, sourdough, classic white sandwich. Working with yeast dough is simply magical. I enjoy kneading bread but have developed a number of no-knead recipes as well. There is nothing like homemade bread–baguettes, boules, sourdough, classic white sandwich. Working with yeast dough is simply magical.

]]> By: Dave http://judithjonescooks.com/2010/02/05/to-knead-or-not-to-knead/comment-page-1/#comment-1562 Dave Sun, 25 Apr 2010 12:02:42 +0000 http://judithjonescooks.com/?p=177#comment-1562 Carolyn---I find that it is all in the feel of the dough.I add just enough flour to keep the dough from sticking and I knead lightly, using the dough scraper to keep the work surface always clean and lightly floured. Incidentally, I find marble very good to work on. So it is hard to give an exact amount of flour. Good luck, Judith Carolyn—I find that it is all in the feel of the dough.I add just enough flour to keep the dough from sticking and I knead lightly, using the dough scraper to keep the work surface always clean and lightly floured. Incidentally, I find marble very good to work on. So it is hard to give an exact amount of flour.
Good luck, Judith

]]> By: Judith Jones http://judithjonescooks.com/2010/02/05/to-knead-or-not-to-knead/comment-page-1/#comment-1061 Judith Jones Wed, 03 Mar 2010 20:22:25 +0000 http://judithjonescooks.com/?p=177#comment-1061 Carolyn---I find that it is all in the feel of the dough.I add just enough flour to keep the dough from sticking and I knead lightly, using the dough scraper to keep the work surface always clean and lightly floured. Incidentally, I find marble very good to work on. So it is hard to give an exact amount of flour. Good luck, Judith Carolyn—I find that it is all in the feel of the dough.I add just enough flour to keep the dough from sticking and I knead lightly, using the dough scraper to keep the work surface always clean and lightly floured. Incidentally, I find marble very good to work on. So it is hard to give an exact amount of flour.
Good luck, Judith

]]> By: The Borzoi Cooks take on James Beard’s Oatmeal Bread « Knopf Doubleday - Cooking http://judithjonescooks.com/2010/02/05/to-knead-or-not-to-knead/comment-page-1/#comment-1043 The Borzoi Cooks take on James Beard’s Oatmeal Bread « Knopf Doubleday - Cooking Tue, 02 Mar 2010 20:17:03 +0000 http://judithjonescooks.com/?p=177#comment-1043 [...] very own Judith Jones has been extolling the virtues of bread baking on her blog, saying, “I have long believed that if you want children to be interested in cooking, start [...] [...] very own Judith Jones has been extolling the virtues of bread baking on her blog, saying, “I have long believed that if you want children to be interested in cooking, start [...]

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