No Knead Sourdough Bread Success!
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OK seriously, this is the most beautiful thing that has ever come out of my kitchen. Real sourdough bread, fermented for almost 24 hours. The perfect combination of delicious and digestible. And one of the very best vehicles for pastured butter.
Here it is after 19 hours:
We ate some tonight, fresh out of the oven, slathered with grass-fed butter, along with some homemade clam chowder.
(Chowder review from toddler: “Yummy soup!” She ate almost the whole bowl of chowder. I’m thrilled since clams are super nutrient dense — very high in vitamin B12, zinc and iron. Clams are actually the world’s best source of iron — they have 9 times more iron in clams than beef.)
My most heartfelt thanks go out to a reader and now dear friend (who also happens to be a neighbor — lucky me!) who was kind enough to let me come me over yesterday. She taught me how to make this no knead sourdough bread step by step. She’s obviously spent a lot of time making sourdough bread (I think she said she’s been doing it for about five years).
It does have white flour — it’s what Sally Fallon Morell would call a “compromise bread”. But it does use part sprouted flour. And the fact that it is fermented using sourdough (and not made with commercial yeast) means it is infinitely more digestible. I don’t know about you but every time I eat white flour that has not been fermented with sourdough, I end up feeling bloated and constipated.
I’m so happy I can finally make sourdough bread — and it is so unbelievably easy. It hardly takes any effort at all. No kneading, no stress. Just mix together and let it ferment.
And the results were — well, magnificent. The loaf was crusty on the outside, soft and chewy on the inside, and full of big holes like a loaf of bread should be. French baguettes are judged by the size of the holes.
Recipe coming soon.
UPDATE: Here is the recipe: No-Knead Sourdough Bread
PS: Oh, and next week, she’s teaching me to make sourdough pizza dough!
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24/01/2010 at 1:32 am Permalink
Oooo – I can’t wait for the recipes!
24/01/2010 at 1:53 am Permalink
Please let me know when you are ready to share the recipe. I’m too tired to knead.
24/01/2010 at 2:41 am Permalink
Ann Marie that is a really beautiful loaf!This weekend I also made my very first sourdough and it is nowhere near as good looking as yours!I was pleased because I made a lively starter but I have so far to go with getting it right-I look forward to seeing your recipe for any help I might get.But baking is so satisfying-good on you for such a great effort!
24/01/2010 at 3:45 am Permalink
Can’t wait for the recipe! Looks like a delicious loaf of bread, especially with good butter!
24/01/2010 at 3:55 am Permalink
P.S. I have a 9mo old son and plan to go back through your baby food posts to get ideas for feeding him! I looked at them quickly tonight. So far, he’s eaten sweet potatoes, pasture butter, a ton of CO (loves it!), prunes (he was getting stopped up), and carrots. I gave him a dill pickle today (Bubbies) and he went to town, I was so surprised! I’ve given him a little yogurt and have in mind what you have said to give babies things over and over and they will get used to it. He’s still working on textures and pieces of food, so I’m feeding him purees. I’d like him to be able to pick up food and eat it before too long. The only grain I plan to give him is soaked brown rice.
I am on the fence about the egg yolk though, I’ve heard so much about egg issues with doing that too soon. But I know it’s not the case with everyone or even the majority. But at 9mo, it may not have the same result as at 6 mo. I may wait a little longer though.
Anyway, I enjoy your blog! I’m just getting started with TF more fully and plan to try some of your recipes. I think I’ll do the fermented yams soon for my boy.
24/01/2010 at 4:11 am Permalink
What a tease! This looks like the loaf I’ve been trying to make. I love sourdough but my loaves are too dense. Please please share the recipe soon!~
Jacqueilne Church´s last blog ..Celebrate Seafood with Chef-driven Demo Dinners
24/01/2010 at 5:21 am Permalink
Despite the urge to argue about what has been “most beautiful” coming from your kitchen…I will say your first loaf of sourdough is magnificent! I only wish for smell/taste-o-vision on the blog! Hah! Thanks for the enthusiasm about your success! I’m looking forward to your usual great instructions when the recipe gets published!
24/01/2010 at 6:04 am Permalink
Lovely! The first of many great loaves to come.
24/01/2010 at 8:41 am Permalink
Oooooh, what a teaser!!! I can’t wait for the recipe! I occasionally make no knead bread with white flour and yeast.
It tastes so good, but is not so good on the digestion. I also make sourdough bread with whole wheat flour, and that is getting better and better. I need to find a sourdough recipe that isn’t sour though. 
24/01/2010 at 10:50 am Permalink
Oh awesome! I can’t wait to see the no-knead recipe.
Soli´s last blog ..
24/01/2010 at 11:05 am Permalink
Lucky you!!! I want to make some!!! I buy our sourdough bc I just don’t want to fuss with it….but I’m being so tempted!!! You should do a video!
Diane@Simply Real Foods´s last blog ..Chillin & Grillin
24/01/2010 at 11:15 am Permalink
I’m so excited that it’s possible to make bread like that at home! I thought you had to have one of those big brick ovens to back such a lovely loaf of sourdough! I am eagerly awaiting the pizza dough version. I am planning on making pizza night a weekly event once I can figure out how to make a good crust. Sadly, the yogurt crust in Nourishing Traditions was not a big hit.
Melissa @CelluliteInvestigation´s last blog ..Joyce Vedral in Action: Meet the Featured Author in Our Cellulite BOTM Research Group
24/01/2010 at 12:18 pm Permalink
Can’t wait for the recipes! I’ve tried sourdough bread off an on for a couple years, but they’ve never turned out right. Not giving up, though.
Think I might throw a little party when I get a loaf to turn out well …. and I can quit buying bread at the store lol
24/01/2010 at 12:22 pm Permalink
Looks great! I just baked 4 loaves of whole grain sourdough yesterday. I fermented mine for 3 days, You really can’t beat the flavor home homebaked sourdough.
Chiot’s Run´s last blog ..All Things Purple
24/01/2010 at 12:22 pm Permalink
I want to stress that this was NOT my first loaf. I failed to mention that I have tried making sourdough bread (and pizza dough) a few times before and they were terrible.
It’s only because I had this recipe that I was able to be successful.
24/01/2010 at 12:23 pm Permalink
@ Chiot’s Run – When you ferment for 3 days, do you do it on the counter or in the fridge?
24/01/2010 at 12:24 pm Permalink
Jen -
This bread is not sour at all. I bet if you let it ferment longer, it would get more sour tasting.
24/01/2010 at 12:29 pm Permalink
Melissa –
I agree — I had no idea you could make a loaf like this at home. It looks like one you would buy at a French bakery.
My neighbor had many crafty tricks for baking in a home oven. Similar to how Julia Child and others write about how to make bread in a home oven. Although this was easier. No paving stones or spritzing with water required.
Yes, I want to make pizza a regular meal at our house, too. Pizza is a snap to make once you get the dough right — but I had never been able to perfect the sourdough crust. So I’m looking forward to that, too! I love having people over for pizza and wine. That’s one of my favorite dinner parties. Especially here in LA where it is VERY hard to find decent pizza.
24/01/2010 at 1:23 pm Permalink
When I could have gluten, that is the bread I made all the time.
That has to be one of the best recipes in the world.
Oh bother…now I am craving some.
Paula
Paula Runyan´s last blog ..Teff
24/01/2010 at 4:14 pm Permalink
This is just beautiful. My sourdough starter is brewing on the counter… should be ready just in time for you to publish that recipe!
And I’m impressed that it’s not that sour.
I think I could get my little owls to eat chowder… they are boycotting soup right now, but chowder might work.
ABout the clam chowder, where do you get the clams? I have a fear of buying fresh seafood
OWL MOMMA´s last blog ..Come Play Along…. How Crunchy Are YOU?
24/01/2010 at 4:32 pm Permalink
That loaf looks great Ann Marie! I can’t wait to see the recipe for this one, and the pizza crust too! Where did you get your starter from?
24/01/2010 at 5:37 pm Permalink
Soon? SOON? Recipe now, please!
God, that looks good…
Princess Edamame´s last blog ..Interview Meme
24/01/2010 at 5:52 pm Permalink
That is one beautiful loaf of bread! I have failed before at sourdough, but I will definitely try again, once you get your recipe posted. Looking forward to it!
24/01/2010 at 6:09 pm Permalink
My jaw fell open when I saw the pic of this beautiful bread. Cannot wait for recipe.
Sharon New-Bauckman´s last blog ..BIG NEWS!!
24/01/2010 at 6:10 pm Permalink
Oh my goodness, please post the recipe soon!
And, a video with techniques would be WONDERFUL!
I’m so shocked your toddler ate that, mine sniffles her nose up at soups … however, I can’t complain because her diet is otherwise excellent
24/01/2010 at 6:16 pm Permalink
Hope the recipe includes making the starter! That looks so yummy!
24/01/2010 at 6:17 pm Permalink
Sounds great!! I am still on the learning stages… I really hope to make some sourdough sometime this week or the next. The bread looks delicious and beautiful… great job!
24/01/2010 at 6:46 pm Permalink
Looking forward to that recipe! Please tell you plan on sharing the clam chowder recipe too! Man, I am so hungry now after reading this.
24/01/2010 at 6:49 pm Permalink
YUM!!! We want some… recipe please.
24/01/2010 at 6:49 pm Permalink
I agree. That loaf of bread is so pretty. I can’t wait for the recipe.
24/01/2010 at 7:14 pm Permalink
I loooooove No Knead! I made it all the time with Kefir before we went on GAPS and I can’t wait to get off GAPS so I can start making it again!!!!! My whole family loved it and it’s so easy. Can’t wait to see your version of the recipe!
24/01/2010 at 7:14 pm Permalink
Oh. My. Gosh. It’s beautiful! Could you please just throw us a small morsel (like how to get a starter going? and what we need to have on hand) so we’ll be ready when you send the recipe?? I totally agree with Princess Edamame and Tammy – soon please!! (And the chowder recipe, too). Pretty please.
24/01/2010 at 7:21 pm Permalink
Ann Marie,
I am working my way to success with no knead sourdough as well! I’ve had pretty good results, but am using just sprouted whole wheat flour. Can’t wait for your recipe and method! Oh! And the pizza recipe, too!
24/01/2010 at 7:31 pm Permalink
I’m with Tammy…I’m totally impressed with your bread…really. But I want the clam chowder recipe. What kind of clams do you buy? I live in small Southern town fresh seafood is unavailable. My aunt used to make clam chowder with canned clams…are they okay? better than nothing? awful for us? Do tell!
24/01/2010 at 7:34 pm Permalink
Ditto, Nancy … small southern town – fresh seafood totally unavailable. Do tell!!!
24/01/2010 at 9:11 pm Permalink
Wow this bread looks amazing!!!
I make sourdough all the time and am always tinkering to find the perfect loaf. I just tried making it with sprouted spelt (all sprouted spelt), and it came out surprisingly good. O.K., it wasn’t fabulous, nor did it look like your loaf above, but it was moist inside and very good toasted with butter, which is how we eat it anyway.
So if you didn’t knead the dough, did it at least mix in your bread mixer? My understanding is you have to develop the glutens in the bread. I personally kind of enjoy kneading my bread, it helps me to de-stress, but when I make more than 2 loaves, having a no knead option would be great. O.K., I’m dying to know how it was made. Send quickly.
By the way, my best loaves are a mixture of white and wheat, but your suggestion of mixing sprouted and white is a good one and I might try mixing the sprouted spelt with a little white and whole wheat next time. Spelt doesn’t rise as well as the other’s, but with the combo, it might just come out better than this last loaf.
.
24/01/2010 at 9:15 pm Permalink
I can’t wait!! It’s so beautiful. I can almost taste it!
Kim – the Nourishing Cook´s last blog ..This week at TNC: new Logo and food for sick people
24/01/2010 at 9:31 pm Permalink
Oh, gosh — I have a sourdough starter in my fridge that is at least 7-8 years old. I got it from a friend, and have been keeping it “alive” primarily by making pizza crusts! It has a great flavor, though I can only get a good rise for bread if the starter is freshly “fed”… needless to say, will be very eager to see this recipe!
Also curious about the clams question. We do buy canned clams — so I’m hoping those are as good as fresh when it comes to the nutritional value!
lo´s last blog ..More Winter Grilling: Lamb Pitas with Cucumber, Feta, and Mint Yogurt Sauce
24/01/2010 at 9:53 pm Permalink
Please through us those two bones…one for the sourdough bread and the other for the clam chowder…I’m salivating already!
24/01/2010 at 10:03 pm Permalink
Looks mighty tastey, can’t wait for the recipe!
I was wondering if you could tell me at what temp. is raw milk no longer considered raw? I just finished making some frozen cutard using raw milk and pastured eggs, the recipe said to heat to 175 but I only heated to about 160 since I was afraid of killing all the good stuff I buy raw milk for. Would love to know the answer so I can continue using this recipe. The custard was delicious. Thanks Ann Marie for sharing all your knowledge with the rest of us.
24/01/2010 at 10:28 pm Permalink
yummmmmmm!
24/01/2010 at 11:06 pm Permalink
Please post the recipe soon, am going to the market tomorrow
24/01/2010 at 11:33 pm Permalink
I bet it tastes as divine as it looks! I’m looking forward to the recipe
25/01/2010 at 12:16 am Permalink
yippee! follow your blog and am super-excited about the recipe coming soon! i make sourdough bread weekly and have been for the past year. and just this past week i’ve been contemplating what to do about my pizza crust! very timely!!!
25/01/2010 at 2:35 am Permalink
It’s so beautiful! I’m with all the others, need that recipe . . .
25/01/2010 at 2:42 am Permalink
Ann Marie, This sounds wonderful. I used to make bread, many years ago, but never got very far with sourdough. I am going to give this a try. I don’t eat bread anymore, generally, but this sounds awesome so I may give it a try, for which my boyfriend will thank you!
Thanks for posting this!
25/01/2010 at 5:24 am Permalink
wow…that’s such a beautiful loaf of homemade sourdough bread. I’m sure it tastes superb. Nothing is better than homemade bread. I have to make this too.
MaryMoh´s last blog ..Zucchini Slice
25/01/2010 at 1:17 pm Permalink
I have a sourdough starter that I created about six months ago and regularly make bread with it but I have never produced anything that looks remotely like the above loaf!
My loaves tend to be pretty dense and I’m wondering if it isn’t because I don’t let them proof (ferment) for long enough. I usually let it go about four to six hours…looks like I may have to try for longer!
What I’d really like to know is how you get a nice chewy, thin crust and a soft inside…my crusts tend to be pretty thick.
Can’t wait for the recipe! I look forward to experimenting
Enjoy your success! With lots of butter!
– RFM
Real Food Mama´s last blog ..Goat trauma
25/01/2010 at 2:00 pm Permalink
Hi Ann Marie!
What is your source for pastured butter, please??
25/01/2010 at 2:04 pm Permalink
I’m so excited for your recipe – I’ve made lots of sourdough but haven’t jumped on the no-knead bandwagon and haven’t seen it made with sourdough before . . . can’t wait! Your boule looks amazing!
Best,
Sarah
Sarah´s last blog ..Sourdough Crepes
25/01/2010 at 2:26 pm Permalink
Kim -
I have 3 sources for pastured butter
1. Amos Miller’s farm in PA – they sell raw, grass-fed butter
2. Organic Pastures in CA – raw, grass-fed butter
3. Kerrygold Irish butter – pasteurized but grass-fed
25/01/2010 at 2:31 pm Permalink
@Lilia
According to Sally Fallon Morell: “All enzymes are deactivated at a wet-heat temperature of 118 degrees Fahrenheit, and a dry-heat temperature of about 150 degrees. It is one of those happy designs of nature that foods and liquid at 117 degrees can be touched without pain, but liquids over 118 degrees will burn. Thus we have a built-in mechanism for determining whether or not the food we are eating still contains its enzyme content.”
http://www.realmilk.com/enzyme.html
In other words, if you heat something to the point that it is hot to the touch and burns you, that is the point that the enzymes are deactivated.
25/01/2010 at 2:34 pm Permalink
@Lo – Yes I’m pretty sure canned clams are still nutritionally very dense. Ideally you want the kind in glass jars or BPA-free cans. But any clams are better than no clams.
25/01/2010 at 3:24 pm Permalink
I have been using a sourdough starter that I got FREE by sending a stamped self-addressed envelop to Carl’s Friends. It is said to be from the Oregon Trail days–passed on from person to person. My grandchildren all love my bread–even plain, so I don’t think it can be called sour. .Just google carl’s friends sourdough for the address. It takes a while to grow the tiny dried crumbs into a usable jar of starter. I feed it unbleached flour, but that is the only white flour in my bread other than what I use for dusting the breadboard (I make pita breads). I use my Kitchenaid mixer–not really for kneading but thoroughly mixing the ingredients into the stiff wet soaked dough.I grind my flour fresh (usually a mixture of wheat, spelt and kamut), soak it with water and whey (or vinegar), 24 hours later add the starter, ground flax, an egg, salt, olive oil. By the time I bake it, anywhere from 36 to 48 hours have gone into the soaking and fermenting. I’m happy with my results but am looking forward to learning more. I’m from W–I did stop by Mr. Bezian when I was in Pasadena–really enjoyed his breads too! Thanks for telling us about him.
25/01/2010 at 6:08 pm Permalink
I think I am just as excited as you! Sourdough bread (that I can also use to make pizza) is the very next thing on my wishlist to do in my kitchen! Anxiously awaiting the posts!!!
Jenn AKA The Leftover Queen´s last blog ..Coconut Chicken Tenders with Potato Puree
25/01/2010 at 7:53 pm Permalink
Curious to know if you can use all sprouted flour…? I’ve made this before with white flour and it’s absolutely fabulous, but would love to try it with all sprouted, but don’t want to waste my newly arrived flour.
Joelle
25/01/2010 at 10:13 pm Permalink
I have a sourdough starter sitting on my kitchen counter right now. I was a little nervous to give it a shot, the first step is a doozy. But honestly, my husband would KILL for a homemade pizza. You may have saved my marriage…:)
26/01/2010 at 12:53 am Permalink
I want to make this!! YUMMO.
26/01/2010 at 3:49 am Permalink
Cannot believe how many posts there on here already! You hit a nerve, Ann Marie, a sourdough-lovin nerve
I echo many of the above – GORGEOUS pic – can’t wait for the recipe, especially since I’ve got a sourdough starter bubblin and ready!
Blessings…
26/01/2010 at 2:04 pm Permalink
Hey Ann Marie, how do you order from Amos Miller’s farm in PA? It seems to register that you have to live in Miami or PA. Just wondering, thanks! ps this sight means everything to me I don’t know what I would do without it.
26/01/2010 at 2:39 pm Permalink
VERY NICE – but, a recipe request notwithstanding!! c’mon girl! beautiful, beautiful – perfect for a hot pot of soup! My sourdough starter is out waiting to be fed again.
26/01/2010 at 4:26 pm Permalink
Your bread is absolutely gorgeous! I have never made sourdough before, but would love to try, especially a no-knead version. Seems like an amazing recipe with no spritzing, stone or kneading involved.
Can’t wait to read the recipe!
Ellen@BodyEarth´s last blog ..Coconuts are Good for You!
26/01/2010 at 5:19 pm Permalink
I just ordered my fresh starter in preparation for you posting this recipe. Can’t wait to try it!
26/01/2010 at 7:07 pm Permalink
Can’t wait for you to share this recipe. I am making sourdough started and sprouted wheat and rye berries right now.
Kimberly
Kimberly Hartke´s last blog ..After 20 Years of Lactose Intolerance, The Joy of Finding Raw Milk
26/01/2010 at 7:52 pm Permalink
After hearing the WONDERFUL podcast today about the importance of butter oil and cod liver oil for our teeth (and overall well being) I was wondering what you think of this product. http://www.greenpasture.org/retail/?t=products&p=products&a=display&i=1098 Have you tried it?
26/01/2010 at 7:52 pm Permalink
After hearing the WONDERFUL podcast today about the importance of butter oil and cod liver oil for our teeth (and overall well being) I was wondering what you think of this product. http://www.greenpasture.org/retail/?t=products&p=products&a=display&i=1098 Have you tried it?
26/01/2010 at 7:56 pm Permalink
Kelly – That is an excellent product. The combo of butter oil and cod liver oil is great, because you can take both at once so they work synergistically. The cinnamon is a good flavor too.
26/01/2010 at 9:06 pm Permalink
My FAVORITE bread recipe was started by Jim Lahey from New York, & was made simpler by Jeff Hertberg’s ‘Artisan Bread in 5 minutes a day’ (Ab in 5).
This is fantastically EASY to make, wet dough, which can be left in the fridge overnight, or for up to 2 weeks (in which time the sourdough flavors develop), ready to pull out at any time to shape & bake. Can also use sourdough starter instead of yeast.
Here it is:-
http://www.nytimes.com/2006/11/08/dining/08mini.html
http://www.nytimes.com/2006/11/08/dining/081mrex.html
Recipe- Simple Crusty Bread
http://www.nytimes.com/2007/11/21/dining/211brex.html?_r=1&ref=dining
All the Ab in 5 recipes-
http://www.artisanbreadinfive.com/
making the bread-
http://www.youtube.com/watch?v=POnxAoHl1qc&feature=related
healthy bread- http://www.youtube.com/watch?v=HSOoH686_b8
this one’s a bit weird, but ok.
http://www.youtube.com/watch?v=POnxAoHl1qc&feature=related
I warn you this bread is so good, it’s addictive. It doesn’t last long.
Best eaten when hot, slathered with butter, but also great toast.
Anita
x
27/01/2010 at 2:19 am Permalink
Oh, yum. I’ve tried sourdough three or four times and failed miserably. I currently have some sitting on my counter that I’m going to try to turn into bread tomorrow. I hope it’s edible. Can’t wait for your recipe!
27/01/2010 at 3:09 am Permalink
In total anticipation of your recipe…
Have been following your blog for just a few weeks. What a lovely find. I enjoy your words and images.
27/01/2010 at 1:43 pm Permalink
AnnMarie, I can’t wait for the recipe! I FINALLY have gotten bread making down
It is half white, but for now, that’s okay with me, It’s homemade 
For me that’s an accomplishment as I’ve never been a baker 
This week I’m starting on sprouting my wheat berries. However, I may just change my routine after I get your recipe! Can’t wait!!
Diana@Spain in Iowa´s last blog ..Heirloom, Hybrid, and Genetically Modified Seeds
27/01/2010 at 6:37 pm Permalink
Can’t wait for the directions/recipe! I am wondering how to order butter from Amos in PA as well?
28/01/2010 at 1:46 pm Permalink
Oh Yippeee! *Snoopy dancing* here
I have tried the Artesian Loaf in 5 minutes a day (actually made it before without knowing it was famous…got the recipe from a guy who made it while camping!) and I LOVE the way it comes out. It is sooooo easy! I would like to have this kind of quality taste without all the ill side effects… I really would like to know how to keep a starter going…I have a large family and I am trying to figure out the logistics of it all…
How does one mill sprouted grains…doesn’t it gunk up the works inside of the mill??…sorry for my ignorance…
Donna Marie´s last blog ..Thinking out loud…
28/01/2010 at 3:20 pm Permalink
Well, Donna Marie, this is my concern also. I know the grains are to be dehydrated, but at what temperature and for how long? I don’t want to risk damage to my temperamental Wonder Mill. That thing already has to be babied and I can’t afford to risk losing my investment in it. The least bit of moisture can wreak havoc on it.
I did soak some wheat several years ago, but didn’t have my Excalibur and dried them in the oven. It was before I realized that too-high temps can kill your grain. So I did get them dry enough to get through the mill, however dead they were. It was just enough to make my diastatic malt for a dough enhancer.
28/01/2010 at 10:32 pm Permalink
Ann Marie – why no recipe yet
29/01/2010 at 1:51 pm Permalink
Have you ever tried the sourdough recipe from Wild Fermentation by Sandor Katz? Just wondering if I should bother
30/01/2010 at 9:55 pm Permalink
@CCinStL
I’m super busy running the blog network, taking care of my family and doing my menu mailer. I get to posting on the blog when I can but it does not pay so I can’t spend as much time on it. And I’m soooo busy, working 12-14 hour days plus taking care of my daughter.
I did learn more today and took photos so the post is coming soon.
31/01/2010 at 9:21 am Permalink
Ann Marie,
I think I can say this on behalf of all of us-
❝we THANK YOU so much for your tireless research on all things good health❞.
We do really appreciate you, & your work! ❤
Anita
10/02/2010 at 8:44 pm Permalink
Can’t wait to see this recipe! I’ve been looking for a sourdough recipe like this for awhile.
As a side note, I grew up in central PA, very close to Amish country and not far from Amos’ dairy farm! His pastured dairy is fabulous! Anyone in the region should also check out Raymond Fisher of Spring Bank Acres for some incredible raw milk yogurt and cheese.
Sarah´s last blog ..A Likeness of Mt. Duppa
11/02/2010 at 2:20 pm Permalink
I am curious if you used a dutch oven or a baking stone to produce this bread. I made my first sourdough loaf this week with my new starter and followed no-knead directions that said “almost any small covered pot.” Lies! The bread tasted great, but half of it seems to be permanently fused to my pot.
Maggie´s last blog ..One Quarter Dipping Sauce
11/02/2010 at 11:27 pm Permalink
Did you dust the loaf with corn meal or rice flour? That keeps it from sticking. I’ve used a pyrex casserole, cast iron kettle, and covered stone, all with great success.
12/02/2010 at 1:59 am Permalink
Hi! I am so very sorry I haven’t had time to post the recipe yet. I AM BURIED with work and compiling 3 years worth of receipts for tax-time — which are due Monday. Ahhhh! So much to do!
I promise to post the recipe soon — within the next week or two. Check back!
And if you haven’t already subscribe to my email updates — so you will know when I post.
http://www.cheeseslave.com/subscribe/
12/02/2010 at 2:01 am Permalink
@ Anita
❤ back to you!!!!
Thank you, thank you, thank you!
I needed that. Especially after the hammering I’ve been getting over on the USWM post — LOL!
30/03/2010 at 10:06 am Permalink
I keep checking for the recipe, but perhaps I am checking in the wrong place. Can you please direct me to it.
Thanks!
Martha
29/04/2010 at 9:56 am Permalink
Hey sweetie–i linked to this post in my blog article describing my sourdough disaster…its actually pretty funny! Thanks for all you do!
oystergirl´s last blog ..If at first, you dont succeed, try try again!