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I tried one of the no-knead bread recipes today. It seems to have worked, although the crust bubbled and blistered a bit in the cast iron. If I do this again, I probably need to use a slightly lower temperature.
It smells good, though. I also baked a standard sourdough loaf alongside (I didn't want to heat up the entire oven for one loaf). It didn't rise all that much - which I somewhat expected with my starter issues - and my lame slices were a bit too shallow, so there's crust liftoff on one side.
I'm not sure I'm getting the lemon bars done today, although I need to get that knocked out; we lost one lemon to mold and two others are only half usable.
It smells good, though. I also baked a standard sourdough loaf alongside (I didn't want to heat up the entire oven for one loaf). It didn't rise all that much - which I somewhat expected with my starter issues - and my lame slices were a bit too shallow, so there's crust liftoff on one side.
I'm not sure I'm getting the lemon bars done today, although I need to get that knocked out; we lost one lemon to mold and two others are only half usable.