Heinz 57 varieties ....
... in case you've ever wondered about the other 56
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Folded cuffs
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Instead of ribbing for the cuff of a sock, here's a two-colour folded hem.
I cast on and put a marker in the first stitch, then knitting every stitch
I wor...
1 year ago
4 comments:
OK - so now we know! Thanks for sharing.
I have wondered. But there's only one that I need...the cream of tomato soup. The remedy for sadness.
Ha - brilliant! Wherever did you find that?
Great pictures you've got there.
What you call the "NY Times loaf," I call no-knead bread. It's the standard loaf in my home, and like you, I haven't purchased bread in a few years. Just thought I'd mention a few tweaks I've made to the recipe over the years...I mix whole spelt flour, or occasionally a different whole grain flour, into my bread flour for this loaf. Typically I add 4-5 ounces of whole grain flour to the bread flour for a total weight of 1 pound of flour. I also add mixed rolled grains to the dough (rye, barley, oats, spelt, etc.) with some extra water to balance these dry ingredients. Finally, I use oat bran instead of flour to coat the dough during its final rise, so that's what we have on the outside of our loaf. It's very rustic looking, and I like the fact that bran doesn't turn rancid as germ will do. That means I can keep it around longer.
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