New Orleans Eats Forums at NOLAEats.com

No, I'm using ground & milled interchangably, b/c it's just a flavoring for the loaf. I don't add enough to disrupt the flour & yeast, so the relatively coarse texture of the "supplement" ground flaxseed doesn't matter. A friend gave me some fresh, homegrown flaxseed--a lovely gent...

Wallyworld carries ground flaxseed, only in the supplements/vitamins section in the pharmacy. I store it in the freezer, as it "goes off" pretty quick.

I admire your devotion to uncoated CI. I have well seasoned 10" and 12" skillets, but for dutch ovens, I'm way too lazy for anything but enameled. If you want the last word in whole-grain baking, seek out Reinhart's Whole Grain Breads. An entire volume of WG variations, with very good info...

I saw stills from the film on the BGE forum--isn't the movie version blue and not green? RE: Bassil's....not such a fan. If you want to buy a BGE on the Southshore, I highly recommend Contractor's Discount Appliance Sales on Albany in Kenner. Good to great prices, excellent customer service, and CDA...

RLB seems like a nice lady, but I find her recipes & instructions overly fiddly & complex. Her bread bible recipes insist that salt added w/yeast will harm the yeast, yet no other baking book in my library suggests that salt be added to doughs as a separate step (not Silverton, Leader, Reinh...

Parchment, of course, I can understand, as it is fabricated for baking & silicon-coated. But I'd be wary of loose, fibrous coffee filters. FWIW, King Arthur sells precut parchment just the right size for half-sheet pans. I hate buying those rolls--they're not the right dimensions for half sheet ...

I've never done a no-knead bread in standard cast iron, only in enameled cast iron. I can see how dough would stick like the dickens to uncoated cast iron (even if it's heavily seasoned). Lately, it's been too hot to bake anything. I did manage to cook some whole-wheat pita in a CI skillet on the st...

The preheat is essential for the best oven spring. In fact, the preheat is the whole point of the closed-vessel method. Without a preheat, the loaf won't give off any steam, and the crust will set before the interior expands fully, leading to a heavy, gummy interior (technically cooked all the way t...

Get your hands on Jim Lahey's "My Bread"...he's the proprietor of Sullivan St. Bakery who popularized the no-knead, dutch-oven method, and his book tells you every little tip & trick. The classic Lahey recipe produces a very wet dough that's tricky to handle unless your hands are well-...

Jerry wrote:This place?

It looks a little different now, but the location is still perfection when the sun sets.