The process of making a sourdough leavened no-knead loaf (at least the way I do it) is almost identical to the instant yeast variety. I just substitute 1/4 cup of sourdough starter for the 1/4 tsp. instant yeast.

Of course, working with sourdough can alter things quite a bit depending on how wet you keep your starter and how healthy it is. Some starters are very liquidy and can be poured out of their containers. I keep mine pretty thick. It has to be spooned out of the jar. I go into quite a bit of detail on how I manage my starter in the various related videos.

That said, here’s the most basic recipe that I use quite frequently.

  • 1 cup (5 oz.) whole wheat flour
  • 2 1/2 cups (11 oz.) white bread flour
  • 1 1/2 tsp. salt
  • 1 1/2 cups purified water
  • 1/4 cup starter

The baking times and all that are the same as the basic no-knead method. So you can easily just watch that video but follow this recipe. I usually bake the bread at 500° for 30 minutes with the lid on and then remove the lid and continue baking for 15 more minutes at 450°.

You might have noticed that there’s a bit of difference between what I say in the video regarding recipe quantities and what’s written. The weights shown are probably more precise, but you should be fine either way as there is a fair amount of leeway in this recipe.

Generally speaking, the wetter your dough the bigger the holes will be, which many people really like. However, a drier dough will make it easier to get the bread to rise while baking, giving you greater “oven spring” and a more spherical loaf versus a pancake. With practice, you’ll get so you can come closer to predicting how your bread will turn out just based on the consistency of the dough when you’re mixing all the ingredients together. You can adjust the amount of water and flour to get the consistency that suits you best.

Many people want to know how to make their bread more sour. Breadtopia reader, Rhine Meyering, enjoys success with this by using just 1/8 cup of sourdough starter and extending the fermentation time by refrigerating the dough. Click this link to his October 7, 2007 post to read what he says. It makes a lot of sense based on my understanding of sourdough baking too.

Also, click the following link to Ariela’s post of November 25th, 2007 where she describes her success with the sourdough no knead method using spelt flour. She includes the actual recipe she uses too – very nice.

No Knead Revisited – A Three Year Check Up It’s been over 3 years since the original New York Times no knead bread recipe was published. That’s also about the same time Breadtopia was born. By far the most common difficulty people write or call in about is with the dough being too wet to handle at the end of the long first proofing period and also when it’s time to place the dough into a covered vessel to bake at the end of the second rise. When you run into this, there’s not a whole lot you can do about it other than attempt to follow through on the instructions and ultimately wrest the dough into your heated baker and into the oven. Your “mistake” may turn out better than you expected and if nothing else, you’ll learn from it. The next time around you can do one or a combination of a couple things differently.

  1. Add more flour and or use less water than you did the first time. Dough has a way of getting more slack as it sits for many hours so if you start off with the dough being a little stiffer than you think it should be, that’s fine and maybe it’ll be easier to handle later.
  2. Consider reducing the long proofing time by several hours. Don’t get stuck on the idea of 18 hours. Depending on your room temperature and humidity, 18 hours may result in over proofing. When dough proofs too long, the gluten breaks down, the yeast looses some oomph and it can just get downright soupy. Most of the time, I find 12-14 hours to be about right. If you want or need to prolong the proofing time, but don’t want to risk over proofing, stick the dough in the fridge for several hours or overnight. That will slow things down a lot. Then resume proofing at room temp until it’s ready to bake.

The same principle holds true on the second rise. While 1-2 hours is the suggested range, I’m almost always at about 60 to 75 minutes.

Another concern we hear a lot is about the dough not rising much during that second short proofing period. I don’t see mine rise much then either and it doesn’t matter so long as you see a good rise during the first several minutes that the dough is in the oven. That’s called oven spring and it’s a very good thing. By keeping your proofing periods on the shorter side, you’re more likely to get good oven spring from the still vigorous yeast or sourdough starter.

Of course all of the above is assuming your yeast or sourdough starter is fresh and viable to start with.

In summary, most problems can be helped or solved by stiffening the dough a little and/or shortening the rising times.

If you’re new to bread baking, don’t think from reading this that it’s difficult or tricky to get great results. Most people find it a breeze and enjoy success right out of the blocks. Others may find it takes a few tries. It’s important to have fun with it and don’t worry about bombing. There’s no significant downside to bread baking but the upside can be fabulous. Enjoy!

March 20th, 2010 update: Beadtopia reader, Beth Adams, emailed this:

I have been a follower and contributer (through the comments sections) to the site for a few years. I just tried something that I wanted to share. I added a tsp. of lavender to the regular sourdough recipe and had great results when using it for sandwiches. Hope you are able to enjoy it!

For more no-knead recipes using sourdough, check out No-Knead Recipe Variations.

Sourdough No Knead Bread

1,478 thoughts on “Sourdough No Knead Bread

  1. coco

    wow oh wow!!! i just devoured half a small loaf of delicious bread made using your instructions but an old friendship bread recipe… i am so pleased wih the results that i’m quickly looking for my next recipe to try- do you have any advice on beer bread? i want to use my starter and was wondering if i could just substitute beer for some or all of the water in the no knead sourdough recipe? any help would be appreciated, and my husband thanks you as well; the beer bread was his idea!

  2. Bill

    Hi –

    I like your guess about the acid, since this only happened after it started tasting good. Talk about a mixed blessing. So – strengthen the gluten? Weaken the acid?

    I’ve done one more loaf since the previous post, using my regular method just to make sure it did the same thing. Unfortunately, I couldn’t get to the baking at a reasonable time after the rise, so I had to….., and then I……., and it was a total disaster. But it still. Tastes. So. Good.

    I’m going on vacation tomorrow, but will be back at it in a couple of weeks, and will let you know what happens. Thanks for the reply.


  3. To prevent the wet no knead doughs from sticking to the coiled cane basket, I spray the inside of the basket with a coating of oil and sprinkle in a good layer of wheat bran. The bran won’t absorb the moisture much and will prevent sticking. It’s what the original NYT no knead recipe recommends and works very well.

    For the stiffer, more “normal” doughs, just sprinkling in a generous coating of flour without any oil is usually sufficient. Rice flour is particularly effective at preventing sticking.

    To clean the basket out, I used to brush it clean but have since gone to hitting it with a quick hard spray of hot water from the faucet (no soap) and then turning upside down on the warm stove to dry quickly. This is fast, easy and does a thorough job.

  4. Jim Sturtevant

    How does one keep the dough from sticking to the proofing basket?

  5. Hi Bill,

    Thanks for the informative and entertaining post.

    In the distant reaches of my memory, I seem to recall experiencing the same thin dough phenomenon that you’re describing. This is a total stab in the dark, but I wonder if the acid in the sourdough became so strong that, while it produced the desirable sour, it also ate away the gluten strands (or whatever) that gives dough its structure.

    Surely someone with some food science knowledge could shed some light on this.

    I’d be VERY interested in hearing how this all plays out for you over the next few loaves. With bread baking, I often find it extremely challenging to repeat some things at will.

  6. Bill

    Good morning –

    I’ve been baking NK bread (with the help of your excellent site) since the original NYT recipe came out. This is the only bread we eat, so I do it every 3 – 4 days in all seasons and weather conditions. Never had a bad loaf, though some are better than others. I say this just to indicate that I know what everything is supposed to look and feel like at the various stages.

    Last year some time I made a sourdough starter using your recipe. It worked well as a leavening, but, as so many have indicated, it just didn’t have that sour taste. I kept it alive and used it from time to time, but pretty much went back to the commercial yeast just because it was easier.

    Then, a couple of days ago, I was feeding the starter and noticed that the smell had changed. Could it be? Yes it could! After six months or so, that starter made me a loaf of real sourdough. You could slip a slice into a loaf from San Francisco and never know the difference. At least in my case, aging the starter made all the difference.

    Strangely, though, (and finally we get to the point of this post), when I poured the dough out after the initial rise, it came out almost like thick pancake batter – very, very,thin, even though I had made the original mix a little stiffer than usual, and the rise was not quite as high as usual. Also, it seemed to need less cooking time than usual. I haven’t made the second loaf with this starter yet, and I will experiment. but have you ever heard of this? I’ve never seen it before. The bread is so good I am willing to deal, but I did have to add a lot more flour to get it ready for the second rise. I would appreciate even a good guess.

    FWIW, and in response to previous queries on the board, I use a Jennair convection oven. I set it at 475 because it automatically subtracts 25 degrees from whatever you set (and tells you about it, like you don’t know what you’re doing. I hate that. It can probably beat me at chess, too). Works good. I’ve tried it on regular radiant heat, but that tends to overcook the bottom (I use a Le Creuset Dutch oven).

    Thanks in advance for your help.


  7. Mary

    THANKS for the info….I’ve baked bread many times in this oven, and this is the first time I’ve had it happen…it is also the first time I’ve done the no-knead sour dough (the regular no-knead did not do this). I’ll keep trying and keep you posted…

  8. Hi Mary,

    I’m not personally familiar with the baking characteristics of convection ovens, but looking at getting one so I’m interested in your experience with it.

    Recently, I received an email from a list I’m on ( Werner Gansz had this to say about baking in his…

    I bake bagels, breads, even scones in a convection oven. I know that there is a general concern that crusts will burn and interiors will be underdone but it doesn’t happen that way. Convection baking drives heat into the bread and helps the interior bake also. You do have to turn the oven down about 25 – 35 F compared to a radiant oven but other than that baking most breads will work.

    The only real exceptions are for items like popovers that
    individually stand up and are exposed to the moving air. They are hollow and seem to get brown too quickly, before the interior dries out, but turning the oven down even more will prevent the egg batter from rising properly. For popovers I set the popover cups on a preheated baking stone at 425 D and then switch to radiant heat to bake.

    I’ve baked bagels at 475 F and they come out great. Baguettes at 475F to start, 450F to finish, free standing loaves at 450F to start,425F to finish. Don’t be afraid of convection baking. It works fine. I have even done paper thin crackers like Peter Reinhart’s Lavash recipe and it works fine, just reduce the temperature as above. Seeded breads work fine also. You don’t have to pre-toast sesame seed toppings because they will toast nicely in the radiant
    heat. Soft exposed toppings like onions might get burned however. I’ve had the onion topping on bialys burn if the bialy doesn’t maintain its dimple and lifts the onion topping up into the airstream.


  9. Mary

    The bread looked beautiful, but stuck badly to the bottom of the pan and was still wet in the middle…however the crust was wonderfully sour that I got off the bottom of the pan…I have put it all back in the oven to see if I can salvage it…I am using a KitchenAid professional series gas convection oven…Suggestions are welcome. THANKS, Mary

  10. Raina

    Sorry, I said “or”, but meant “and” (confusing aren’t I?). I’d like to do both at the same time / or using the same oven for both shapes. I’ll check out your products :) It was a nice plug opportunity, anyway!
    Thanks! BTW, baking a cracked-wheat sourdough in a couple of hours. So excited.

  11. Raina

    Thanks for fixing the pictures and also for the compliment! I am baking as often as I can now and shared the starter with my mom. Looking for a dutch/french oven or clay baker now that is large enough to handle either an oblong (or two) or round loaf. Any ideas?

  12. Wow Raina, that’s the best looking “complete novice” bread on the planet. And you made the sourdough from scratch… awesome! Thanks for the nice post and pictures. Love ’em.

  13. Raina

    I am a complete novice. I have never baked bread before last week, but thought I’d give it a try after my busband decided to go whole-grain on everything he eats. My love for sourdough led me this direction, and boy am I glad I found your website!
    I have now baked the whole wheat sourdough NK three times and each time gets better. Made my own starter with the pineapple juice and it took a lot longer to get sour than I expected- but it’s cool here. I don’t refrigerate it, just keep using it and adding more back into it. It’s jumped the crock a few times, too! My three-year-old loved it.
    Last attempt led me to try making oblong loaves (I have been doubling the recipe) and had to modify temp and cover with foil, for lack of a better cover. Found this as a way to make the crusts not-quite-so-crunchy for my family, too. Ready to try some new ones. Thanks for the videos!!! Hope these pictures come through for you :) !

    Raina Bread

    Raina Bread

    Cross section of oblong loaf…

    Raina Bread

  14. Hi Tim,

    Myrna Miller over at replied to your request for a sourdough biscuit recipe. I’ll go ahead and copy it here to save you the click…

    Someone was looking for sourdough biscuit recipe. Here is one: 2 cups. sourdough starter
    2 3/4 cups all purpose flour
    1 tbl. baking powder
    1 tsp. sugar
    1/2 tsp. baking soda
    1/2 tsp. salt
    1/4 cup butter or crisco
    1/2 cup milk

    Cut in the butter into the dry ingred., then stir in milk and sourdough starter, mix well forming a ball.
    Knead gently on floured surdface about 30 seconds. Roll dough about 1/2 inch thick. cut into circles with a cutter.
    Place on ungreased baking sheet, cover lightly and let rest for 30 min. Brush tops lightly with melted butter and bake at 400 degrees. for 15 min. or till biscuits have puffed and are golden brown.

    Used to make these in a dutch oven over a campfire.

  15. Tim

    I am new to bread making. I made a sourdough starter,it is great.What I am after is a recipe for sour dough biscuits do you have anything? Thank you

  16. I think many people bake in such a dish. Just be sure it will tolerate very high oven temperatures.

  17. To J. Spradley,

    Hi. Feeding your starters different flours will change their attributes. I’m glad you didn’t ask me in what ways they’d change ;).

    One thing I can tell you is that white flour based starters keep longer than whole wheat since there’s no wheat germ oil to go rancid. The actual strain of wild yeast shouldn’t change but the flavor likely will a little.

  18. Hi John.

    That sounds great. If you want to email in any photos, I can post them along with your comments.

  19. J Spradley

    Thank you for the great tutorials on making sourdough starter and no knead sourdough bread. I have made 3 loaves of sourdough using the NK method and my own pineapple juice/whole wheat starter. The bread is WONDERFUL. My first two loaves were overcooked but tasted great anyway. I have now become a mad scientist in the kitchen–I have the original starter bubbling away as well as two others, a whole wheat/red wine and a pure rye flour/water mix. Should I feed the starters with the original flours to maintain their “purity”, that is, will feeding the whole wheat starter(for example) with unbleached white flour change the attributes of that starter?

  20. John

    Hi Eric, I love your bread video’s…makes me think I am a good baker! I have made about 10 loaves of the basic NK bread with good results. Last night I achieved my personal best loaf. Here is what I did differently. Instead of waiting 16 hours for the initial rise, I waited 24 (out of necessity). Then I baked at 500 for 25 minutes instead of 475 for 30. The bread had a very nice sourdough flavor, and the crust was a little less crispy, which I enjoyed. Thanks for all you do. I am into day 3 of my sourdough starter experiment….I’ll let you know how it works out. Thanks…..

  21. Jennifer

    I am thrilled to learn a new variation for the no knead bread. My mother introduced me to the NY Times one about 3 weeks ago. Neither of us have stopped baking it since! My husband said wished there was a sourdough loaf recipe…and what do you know….You made it possible! Thanks for the wonderful recipe….My neighbors thank you as well!

  22. Oh yea, I forgot about Rhine’s technique when I was writing that. Please let us know how it goes for you. I love learning from stuff like this.

  23. Erika

    Eric, Thanks for getting back to me. I did work the dough a bit the next morning – kneading a few times in the bowl with wet hands, and I didn’t seem to feel any kernels of salt, so I’ve decided to proceed with the dough and see how it turns out. I don’t quite understand your reservation about the 2 day refrigerated fermentation, as I thought that’s what Rhine Meyering reported doing on his Oct. 7, 07 post, trying to achieve more sourness. He also states he left the dough out on the counter for 18 hours… well, it will be an experiment. I do love my La Cloche

  24. Hey Erika. I did the exact same thing a while back. Now if I could only remember what I ended up doing with it. I seem to recall I couldn’t get the salt to dissolve to save my life. It would even fall out of the dough as I tried to work it in. And then it rose all funny (as in not uniformly). If you’re counting on having good bread in a few days, you may want to start over or at least have a second batch in the works along with it.

    On another note… I’m not an expert on this but you may find that your dough doesn’t stay perfectly dormant in the fridge for 2 days. Dough still proofs at low temps, just much more slowly. A two day delayed fermentation in the fridge may be pushing the edge of the envelope. If you do go two days in the fridge, I’m pretty sure you won’t want to go another 18 hours on the counter. It would be more like just allow 2 or 3 hours for the chill to leave then bake it.

    Maybe others have some experience with this.

  25. Erika

    I just mixed up a batch of NK sourdough bread. For the salt, I used my Light Gray Celtic Sea Salt, which is rather coarse, and when I mixed the dough, I could visually see the little chunks of salt. I think this was a mistake. I plan to leave the dough in the refrigerator for 2 days before the 18 hours on the counter. How can I salvage this dough? Should I stir or knead it a little tomorrow, to try to get the salt granules to dissolve? Should I have dissolved the salt granules in the water first? Or just forget about coarse Sea Salt?

  26. That’s awesome, Christine. Thanks for your feedback.

  27. Christine

    Eric, Made my first loaf of bread. Everything turned out great! I made the starter using the pineapple juice, one using whole wheat and another with white flour. This morning when preparing for the 2nd proofing, the feel and texture of the dough was fine, no problem stetching or folding over of the dough. I did use a floured cloth in the bowl for the final proof and when pouring the dough in the dutch oven, it did stick to the cloth but didn’t effect the results. I set the oven temp for 450 for the preheat and baking. I was so amazed to have such great results, the crust and crumb just perfect! Cant’t wait to try another!
    With the white starter I made waffles using the recipe on your site and they were a big hit! I’m stuck on sourdough!

  28. Hi Nate,

    Yes. I use mine all the time for no knead. What you need to do is spray the inside of the proofing basket and sprinkle wheat bran in it. Wheat bran is what the original NY Times no knead guy suggests, only he sprinkles it on a towel instead of a proofing basket.

    To clean it, just give it a quick spray of hot water from the faucet and set it upside down over your warm stove to dry. It’s very quick and easy. I’ve been doing this for over a year with the same basket and no sign of harm from the oil. In fact I think it may be good for it. I use the same basket for regular bread recipes by flouring it well with regular flour and rice flour. Rice flour is great for preventing sticking (not for no knead though).

  29. Nate

    I used my new cane proofing basket this weekend with a no-knead sourdough dough. Thought I had the bowl well floured, but man, did it really stick. Have gone back to using a oil sprayed mixing bowl. Are those cane proofing baskets usable for a no-keand dough, and if so, any suggestions?



  30. Bina

    Hi Eric,

    My first rise this time was 16 hours. I say “this time” because in Hong Kong where I live, temperatures in the summer are in the high nineties and the dough take less than 8 hours to double. In winter however it drops to about 50F. I will use this method from now on and keep you posted on how the bread turns out in different conditions.

  31. Hi Bina,

    It sounds like you may have made an important discovery. There are a lot of people who would like to make a good spelt bread. It’s challenging.

    Are you saying that all you did differently is put the dough in the fridge for 4 hours after the 1st rise? How long was your first rise?

    I’d really love to know if you get these improvements on a consistent basis. Please keep us posted.

  32. Hi Karen,

    I’ve heard from others that leaving the lid on longer results in a thinner crust. Maybe try taking it off for just the last few minutes of baking.

    The addition of a little dairy may soften it some too. Substitute a few Tbs. of milk for the water and/or add a Tbs. of oil to the dough.

    I’ve also read that brushing the loaf with a tablespoon of melted butter before baking helps too.

    I don’t think using a cloche instead would make much difference.

    I’m only a day or two away from posting an "Almost no knead bread" recipe. The crust on this bread has a nice crackle to it, but is MUCH thinner and easier on the teeth and jaws. I’m making a note to myself now to come back here and add the link. Or if you’re signed up to receive email notifications of new video postings, you’ll indeed get notified as soon as it’s ready.

  33. Bina

    Hi Eric,

    I have been baking the No Knead Sourdough Bread for about 8 months now using spelt flour but have never been able to get the big holes or a really light texture. Yesterday I found I didn’t have time to shape and proof the bread after the first rise so I stuck it in the fridge for a few (four)hours. I then shaped and proofed it for 2 hours and baked as usual. (The opposite of Rhine Meyering’s technique) It was the best bread I have ever made – light, airy with big holes and a definite sourdough flavour. I’m going to be doing this on a permanent basis now. Thank you and all your participants on this site for their advice.

  34. Karen

    Your site is great! I have gotten my husband to eat sourdough for the first time in 16 years!
    I have tried the sourdough method many times and get a nicely risen loaf with nice flavor. My trouble is the toughness of the crust. I bake in a Lodge enamel on cast iron dutch oven. I followed your directions and I also tried the method given by Paul above, “I baked the bread at 450 for 20 minutes then lowered the temperature to 350 for another 25 minutes. ” My bread was a little gummy even at 204 deg. I have pretty strong teeth but I won’t for long if I can’t tender up the crust a bit. Do you think the La Cloche would do a better job for me?

    One other comment. I have a Russian starter that is super fast. I am thinking a trying to make the dough with only 1 T. of starter because it seems to rise so quickly and burn itself out after the first rise before shaping it doesn’t have enough activity to make the second rise. Does anyone else have a really fast starter? How do you work with it? My San Fransisco starter seems to have the right timing to make it though to the final rise.

    Thanks again for all the great info.

  35. Thanks John and good luck with your baking.

  36. John

    I’ve been watching several of your delightful, informative videos and look forward to watching more. Having recently retired, I now know I’ll be spending many enjoyable hours in the kitchen learning to bake.
    Your web site is terrific and I have shared it with others!

  37. Please just email the pics to me and I’ll upload. Any size is fine. I’m going to have a whole area of this site eventually for people to upload stuff but it will take a while to get that project done.

    Bob Packer has a technique for reducing the chances of the bottoms of bread over cooking or burning. See and scroll all the way down to the Feb 15th post.

  38. Audrey

    My shipment of La Cloche…etc. came promply and in good condition.
    Well I tried the recipe for the whole grain sourdough and it came out great, accept my oven was to hot, so it did not rise more, and was a bit over done on the bottom. Next time I will wait more to let the oven cool down enough. I took a picture, but don’t remember what size they need to be, or where to upload to?

  39. Definitely sounds like more flour would help. Try adding a few more ounces next time.

    Still, I would have thrown it in my hot cloche (or Dutch oven) anyway. You don’t always see much of a rise in super wet doughs but can still get some decent oven spring and especially large holes. It may not look pretty but can still be good to eat.

  40. Audrey

    Well I tried the Sourdough No Knead and it failed. I weighted everything exactly. Later, when I placed it on the board to fold, it was like the blob that took over New York! I almost could not keep it on the board. I even tried to add some more flour. Plopped it into the banneton to rise. When I checked it the 5 hours later. It did not seem to have risen if at all. So I threw it out.
    I would venture to guess it needed more flour in the beginning?
    So with the No Knead, how will I know if it needs more flour?

  41. All good questions.

    You can use more starter but I actually think you’re more likely to get more sour by starting with less since that would prolong the time it takes the dough to proof (rise) to the point of being ready to bake. The longer you can stretch out the proofing time, the more likely you are to increase the sour. Longer proof times also tend to allow more flavor development of the grains (I hear).

    The beer has its own yeast and unique flavoring. The vinegar ads acid. I think both are designed to simulate the more complex flavors that you typically get using sourdough starter without the extra work of dealing with sourdough.

    I’ve baked the Cook’s Illustrated bread a bunch now (I really like it) and one of the first things I tried was adding sourdough also. I liked their recommended version better. Maybe it was overkill using all that stuff. Maybe too many ingredients and flavors competing with each other. Often, simpler is better.

    The super wet doughs of the original NYT no knead bread are hard to cut anyway, so you just let it split the way it will. You don’t really have to score any bread, but then you can’t control where it will split and you sometimes end up with "blowouts" on the sides and where you don’t want them and end up with a lousy looking loaf of bread. Scoring also allows the bread to rise more easily before it sets up and allows you to control how it rises and what it’s going to look like.

  42. Erika Danson

    I received the scale, the wicker proofing basket, the La Cloche clay baker, and the dough stirrer, all in good shape. Thanks for the good packing. Per your wonderful web site and instructions and videos, I made my own starter, very healthy (hate it when I have to throw some away), then I used Eric’s recipe for Sourdough NK Bread, and used the 48 hour refrigeration prior to 18 hours on the counter…. the bread was great! But I have a few questions: Why can’t one use more starter, rather than less, along with the 48 hours in refrigerator, to get an even more sour taste? What do you think of Cooks Illustrated (January 2008) suggestion to use some beer and 1 T of white vinegar as part of the liquid to improve taste? Anyone tried this with a sourdough starter NK bread? Lastly, in Peter Reinhart’s book “Whole Grain Breads”, he puts cuts in the dough just before putting it in the oven, as did Cooks Illustrated, but I notice that you don’t cut the dough. What are the pros and cons on this? Anyone else have any experience with any of these questions? I LOVE your website, I’m so enthused… Erika

  43. Audrey

    Hi Tom,
    Your Whole Grain Sourdough done temp you said is 200 degrees, and your 100% Whole Wheat Bread is 190 Degrees. So what is this Sourdough No Knead Bread done temp suppose to be?

  44. Audrey

    Oops, forgot to ask you to put in the weigths for starter and water, like you do the flour.

  45. Audrey

    Hi Tom, I have been using a liquid measuring cup to measure my starter, but see you using a dry cup measure. I know about measuring shortening and butter in a dry cup, or the water displacement method but have always thought of sour dough as a liquid=water, rather then dry=flour. How much difference is there and which is correct? I just started weighting it since getting your machine and starter, to double it after feeding par your instruction sheet.

  46. Audrey

    Hi Tom, Is’nt Rhine suppose to adjust the water/liquid then using less starter?

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