Well, we've made at least four batches of this no knead bread. It's really GOOD! Yesterday morning we turned out our first batch of no knead sourdough bread. It came out very well. I suspected, however, that when they said that one only has to use a 1/4 cup of sourdough starter instead of a 1/4 teaspoon of instant yeast (no mention of baking soda), for this bread, that they were using "fake sourdough." "Fake sourdough," is simply a yeast culture, used like sourdough, but which started with packaged yeast. "Real sourdough" starts out as a "captured yeast culture," without any commercial yeast added. It tends to be stronger than packaged yeast. So, when we did our sourdough no knead bread, we added 1/4 teaspoon of baking soda to the batter. It worked. I might even try 1/3 teaspoon of baking soda, since our sourdough was, well... a little sour. Still, it's good enough that I have to be careful not to eat too much! The beauty of the no knead method is that one can through it together in less than 10 minutes. Let sit for at least 18 hours (I have let it sit 24 hours) and then there's less than five minutes of work before a 1 1/2 hour rise and one pops it in the oven. 45 minutes after that presto! One has a really crispy tasty bread, very much like a good French bread. It's very little work, but one does need to time things. George

Here is a link to a video demonstrating how to make the bread and her is the recipe. No Knead Bread Recipe Servings: One 1-pound loaf Prep Time: Cook Time: No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose's experiments through the weeks and learned from her recipe adjustments and the why's of how this bread works. Ingredients: 3 cups bread flour (I like Harvest King bread flour) 1/4 teaspoon instant yeast 3/4 tablespoon kosher salt (or 1 teaspoon table salt) 1 1/2 cups warm water Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.) Directions: 1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop. 2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F. 3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle is 210F. I tried it myself and a number of other recipes. They were good but they did not turn out exactly as I thought they would. I then discovered the baking element on the floor of my oven was not working properly. I'll try again when I get a new range. Teresa Here is a link that might be useful: No knead bread video

jasdip - there have been a couple of threads posted on the other Forums here concerning the newer KitchenAids and their inability to handle bread dough. The complaint is that the machine is struggling and ultimately the motor gives out. Some posters stated that they were not using more than the amount of flour specified in the owner's manual and they still had trouble. Apparently the gears are still metal but their housing is plastic and that tends to be more vulnerable. The older ones were all metal and that's why they're still working. Which model are you using? Here is a link that might be useful: kitchenaid

egganddart: Cottage Garden Forum....you look under Garden Forums. The recipes are in the Conversation section. You are probably looking in the Home Forums. My son and DIL are chefs and are at a local restaurant owned by a friend. If you are interested it is YellowHammerRestaurant.com in Waverly AL. I have heard his stories about the huge Hobarts they had in the Marines when he was in the service. He uses a KA now since he doesn't have to cook for 800 anymore LOL> I agree that refined carbs are pretty bad. Like you the complex ones are the ones that fire my engine. Amy I know there are Rails to Trails up there and we have them too here. They are really catching on everywhere. There is a magazine that comes out and all it has in it is R2T all over the US and Canada. Great magazine. I have a great selection of trails from 15 min to 1 1/2 hrs to choose from. Here goes: Bartram Trail - Tuskegee Nat'l forest Pine Mountain Trail - Pine Mt Ga McIntosh County Park - Carrollton Ga Sweetwater State Park - Georgia Cheaha St. Park - Alabama Oak Mt State Park- Alabama Chewacla State Park- Alabama I think that is a pretty complete list. I go to the Bartram trail the most as it has several different sections. Upper which is 4 miles out / 4 back. Lower which is 9 mi out/9 back, Pleasant Hill which is rolling and combines dirt road and trail for 4 out/4 back. The Horse Trail which is 14 continuous and can be made into loops with upper Bartram if you know the way. I mostly go alone these days . My best friend moved to Carrollton ga and he and I try to run together 1x a week sometimes 2. We are planning a road trip the end of March and will combine running trails in Fl with mt biking and Blue Grass music at Live Oak. I have to make my fun where I can as there are no "play pals" around that want to do this kind of rougher stuff. They all want to be on roads and watch their GPS for the number of miles and how fast they go. I got away from that years ago and now do it 'cause I can and 'cause I work on stuff in my head while I run. I have done 24 UltraMarathons, from 50K to 100 milers. I loved that but it got so expensive to travel and so I just do what I can now. If you Google "Maryland Trail Running" there is a bunch of stuff. One in Towson and another one I didn't recognize. There is also an Adventure group in Catonsville, where we used to live in 1973!! If you tell me what town I can find more specific stuff. Usually state parks are the best. Also UltraRunning Magazine list all the races by state and the race directors all know the best trails and you can hook up through them. Let me know if you want help or more info. Caroline