Actually, the "No-Knead Bread" frenzy--the modern one at least, began with Jim Lahey at the Sullivan Bakery in NYC, with help from Mark Bittman and the NYTimes---and, if you go back far enough in history, we'd have to credit the earliest bakers, who used this very method and a fire to bake their breads. All this interest is great for getting everyone to make bread--the easier and more accessible, the better! (and I am a college educator who teaches citations, so I have a vested interested in giving credit where credit is due---but not needed when it the information is common knowledge and long-standing!) Thanks, Charlene. And before Jim, as you say, were the legions of '50s housewives making cottage cheese/dill batter bread. As you say, very slack yeast doughs strecth back to the times of emmer and einkorn... PJH

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