No-Knead Sourdough Recipe?
I am not giving up on this...I have a lot of luck making loaves using the No-Knead method and a clouche (from Bitman's NY Times article/blog). I also seem to have a little luck making a starter. My problem is I cannot make a good loaf of sourdough with my starter, it always turns our "flat" with really no rise. I used a bread machine for my last sourdough loaf to do the kneading and got a nice elastic dough with a nice rise, I did not bake it in time and it deflated on me and got a "crust" on top of it before I baked it. I will try this method again, however, I wanted to know if anyone could tell me how to alter the No-Knead recipe to incorporate the starter I make, its a very simple recipe.
3 cups of bread flour
1 5/8 cups of water
1/4 tsp yeast
salt
Mix together let sit for 12 - 16 hours, take out shape (knead) and let it rise for another 2 hours, and bake.
Is there anyway I can subsitute my starter or use my starter in this recipe to make a sour dough loaf?
Thanks
a
If you do a search under no knead sourdough, you'll get a whole string of hits.
Brwaith did an excellent job of converting the recipe here:
http://www.thefreshloaf.com/node/4420/nyt-no-knead-sourdough-conversion
It's yummy.
edh
Cut the water to 1-1/2 cups water and use 1/4 cup sourdough instead of the yeast. Proceed as usual.
There's a pretty good NK sourdough recipe at Sourdoughs International. You'll find it at the bottom of the page.
http://www.recipezaar.com/250704
I had excellent results following the directions in the video at Breadtopia.
Eric, who runs the site, is also very helpful and answers questions about the video/instructions pretty quickly.
Russ
Hello,
On this same site there is an interview with Jeff and Zoe the authors of Artisan Bread in Five Minutes a Day and they talk about sourdough starter and the amounts to add - http://www.thefreshloaf.com/node/5620/interview-zoe-and-jeff