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29 June 2009


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Cathie B

You knew I'd comment, didn't you?

This is what I LOVE about the Artisan Bread in 5 Minutes a Day. I do make a light wheat dough that we use for all the things you mentioned PLUS it makes a great pita (place 5" rounds on pizza stone in preheated 500 degree oven for 5 minutes. Wrap in kitchen towel when removed) or naan (heat up cast iron skillet to very hot. Add butter and rounds of dough. Cook until browned on one side. Pick up dough with tongs, dd a little more butter to pan, turn, and cook until browned on other side. Brush with melted butter).

I just started another 100% whole wheat dough experiment. I'll post results later...

I can't wait to see your whole wheat recipe.


Cathie, I definitely thought about you and your ABI5MAD while I was working with the stuff. The book is still sitting on my bookshelf... I can only manage a few things at a time right now. But if you figure out 100% whole wheat ABI5MAD, I'm ready to learn (my big disappointment from the book being that it contains exactly ONE wholegrain recipe).

Have totally given up soaking flour until I need to take fewer naps.

Cathie B

That's okay that you have given up...I stopped making 100% whole wheat during parts of my pregnancy for the same reason.

The next book, due in October, is geared toward whole grains...can't wait for that!

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