5 minute no-knead bread (half white, half whole wheat). 五分鐘免揉半全麥麵包.
The method for the 5 minute no-knead bread really works. Save a big chunk of time, effort, and the bread has a good texture and nice, thin crust. 五分鐘免揉麵包的作法真的管用，省很多時間力氣，做出來的麵包內裡口感和外皮脆度都很不錯。
Compared to the sourdough bread I've been baking, though, the taste is surprisingly bland and flat due to the use of commercial yeast that lacks the subtle sour note and fruity aroma from the fermentation caused by wild yeast. Quite disappointing indeed. I guess I can't take a long break from feeding my starter. 但和我一直以來用自家培養的野酵母烘烤的麵包相較，這個用商業酵母發酵出來的麵包，完全缺乏野酵母特有的幽微酸味和果香，吃起來索然無味，頗為失望。 看來野酵母還得繼續養下去。
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