Jim Lahey's recipe for no-knead bread- popularized by Mark Bittman - has become a genuine 21st century baking sensation.
The discovery that even novice bakers can turn out crusty, tasty loaves with a minimum of fuss motivated lots of people, in Buffalo and elsewhere, to brave their fear of flour and get busy.
Others need a little nudging and a skilled helper to get started. That's where Kneadless Effort, a "baking school for loafers," might help. The bread-making classes, taught by Lorna Lippes, take up to 15 people at a time and walk them through the basics, from flour and yeast to finished loaves and pizzas.
The next 2-1/2-hour class costs $42 and begins at 10 a.m. on Sat., Feb. 19. They're taught at Artisan Kitchens, 200 Amherst St.