On Wed, 2 May 2007 18:31:26 +0000 (UTC), FragileWarrior
wrote:

Persephone wrote in :

On Mon, 30 Apr 2007 18:36:31 +0000 (UTC), FragileWarrior
wrote:

Persephone wrote in :

On Mon, 30 Apr 2007 11:37:21 +0000 (UTC), FragileWarrior
wrote:

zxcvbob wrote in news:59lbftF2j2tvaU1
:

The best results I've ever had was this year when I took some
unusually-hard-to-sprout pepper seeds to work, planted in a
Tupperware container and put them on the back of my computer
monitor
during the days. I took them off at night and removed the lids and
let them cool off and breathe. I got almost 100% germination in
about a week and the seedlings are now strong and healthy. Last
year the same seeds took almost a month to get maybe 10%
germination
and the seedlings were weak not a single one survived. The bottom
heat was the only difference.

Funny you should mention that. When I make no-knead bread I put it
on
my computer monitor to rise -- works like a charm.

Dang, cain't do thet nohow on flat screen...

Mebbe heating pad on low setting?

Persephone


For the seeds or the bread?

I've heard of people using that for seeds.

Hmmm...seeds, I guess. Never made no-knead bread.
A friend of mine used a bread machine, but I don't know if that
qualifies for "no-knead".


Nope. No bread machine or long bouts of kneading needed for this bread.
It makes fantastic bread, too. Here you go:

Best-selling cookbook author Mark BIttman is the creator and author of
the popular New York Times weekly column, "The Minimalist," and one of
the country's best-known and widely admired food writers. His flagship
book, How to Cook Everything, is currently in its fourteenth printing and
has, in its various formats, sold over a million copies.

Mark is also a regular guest on the “Today” show and NPR's “All Things
Considered” and has also appeared on countless national and local radio
and television shows. He has been profiled in this country's leading
newspapers, including the Boston Globe, Washington Post, and Los Angeles
Times.

No Knead Bread – Original Recipe
Yield: One 1 1/2-pound loaf

[snip actual recipe]

Thanks!!! That sounds do-able!

Now: Why, in fact, knead bread? Looking for a "scientific" answer
to the purported virtues of kneading over no-kneading.

Persephone