Dennis Lee, a professional food writer in Chicago, has recently been experimenting with baking bread. He discovered a no-knead recipe in the New York Times that is astonishingly simple. It’s just flour, salt, yeast, and water.
It was that last ingredient that sparked Lee’s ingenuity.
You see, you don’t really need water—not pure water. You just need a water-based product.
Lee selected the “flavor” of Riptide Rush, which is blue. The resulting dough, he says, “smelled hilarious”. That’s normally not an aroma, but only for those of us who don’t bake with Gatorade. After the dough rose, he baked it in Dutch oven.
Lee reports that there was a bit of grape aftertaste, but not much. “Basically, just take a grape-scented marker, scribble all over a piece of bread, shove it in your mouth, and there you have it.”