As soon as I read about that NY Times/Jim Lahey no-knead bread, I
thought - what would Brother Juniper say? Peter Reinhart, also known as
Brother Juniper, is a bread baking maven, teacher and prolific author.
I worked with him when he was at the California Culinary Academy, (I
was a lowly staff person, not a chef mind you!) and I took a
demonstration class he gave on poolish, biga and other slow-rise
breads.

When I only had one child, I had time to mess around with Reinhart's
recipes, which were tasty and wonderful but took plenty of planning and
attention. Now I have two kids and they keep me busy -too busy to
bother with a two- or three-day bread process. (okay, there's grad
school too, my other excuse)

Well, out of curiousity I googled Brother Juniper and found his weblog:

http://peterreinhart.typepad.com/

He has put up the nicest comment about the new bread phenomenon. He is
a generous man and looks at bread-baking the way a great research
scientist would - it's all grist for the mill, (so to speak) - he loves
the new technique, he's delighted about the buzz, and he's going to
test some variations to see if it's worth adding a chapter to his
latest book in progress.

When my semester ends in ten days, I'm going to try the no-knead bread
with the kids. And I may bake a Brother Juniper slow-rise bread too,
for good measure.