ScratchThat
Assistant Cook
- Joined
- Sep 13, 2007
- Messages
- 12
Hey y'all,
I just read through the entire thread in regards to folks attempting the NYTimes "no knead" bread recipe. It seems that everyone is using the instant yeast. I'm interested to find out if anyone else has attempted this recipe using sourdough starter. I tried it this past weekend and it bombed big time -- It did not rise the second time, did not spring in the oven (about 2 inches high, ick), and, worst of all, was STUCK, BIG TIME to the bottom of my Le Creuset. Meaning, it was completely inextricable. Trying to pry it out would have broken a wooden spoon!
Has anyone found success trying this recipe using sourdough starter? I'm interested in your experiences.
I just read through the entire thread in regards to folks attempting the NYTimes "no knead" bread recipe. It seems that everyone is using the instant yeast. I'm interested to find out if anyone else has attempted this recipe using sourdough starter. I tried it this past weekend and it bombed big time -- It did not rise the second time, did not spring in the oven (about 2 inches high, ick), and, worst of all, was STUCK, BIG TIME to the bottom of my Le Creuset. Meaning, it was completely inextricable. Trying to pry it out would have broken a wooden spoon!
Has anyone found success trying this recipe using sourdough starter? I'm interested in your experiences.