Bob (this one) wrote:
> The recipe:
> <http://www.nytimes.com/2006/11/08/dining/081mrex.html?em&ex=1163221200&en=f0db6198c16c915c& ei=5087%0A>
>
> The science and story behind it:
> <http://www.nytimes.com/2006/11/08/dining/08mini.html?em&ex=1163221200&en=af211bf41e143498&e i=5087%0A>
>
> Pastorio
Thank you for posting this- I wish I had a big covered pot I could use.
I have a round clear pyrex bowl with a lid- it's kinda small, but I
suppose I could try to make a 1# or so loaf- think it's worth a try? I
also have starter, so I would try to use that. Have you tried it?

Merryb wrote:
> Bob (this one) wrote:
>> The recipe:
>> <http://www.nytimes.com/2006/11/08/dining/081mrex.html?em&ex=1163221200&en=f0db6198c16c915c& ei=5087%0A>
>>
>> The science and story behind it:
>> <http://www.nytimes.com/2006/11/08/dining/08mini.html?em&ex=1163221200&en=af211bf41e143498&e i=5087%0A>
>>
>> Pastorio
> Thank you for posting this- I wish I had a big covered pot I could use.
> I have a round clear pyrex bowl with a lid- it's kinda small, but I
> suppose I could try to make a 1# or so loaf- think it's worth a try? I
> also have starter, so I would try to use that. Have you tried it?

Don't mess around with the recipe until you've done it once
the way the creator designed it. Otherwise, you'll never
understand it. Don't use a starter. Don't try to scale it.
Don't try to do it in a small bowl. Do it right once.

I've tried it a few times and I like the results.

Pastorio