Soaking flour for bread

I found a new way to do this following the "No Knead" method by Jim Lahey. Instead of just soaking the flour in buttermilk, I'm also adding 1/4 tsp of yeast, at the beginning rather than at the end. This seems so much easier than the NT instructions. Jim's actual recipe doesn't use buttermilk, but it really makes a better bread. I also add some honey at the end of the 18 hour fermentation and put it in a regular loaf pan 8 1/2 x 5.
I haven't tried whole wheat yet. And I'm still experimenting trying to get a bigger loaf. I do not really care for sourdough but I like this bread.

Here's the link for the original instructions:
http://www.chowhound.com/topics/340910


Susie
Tweet