Using my starter
I've become quite comfortable with the NYT no-knead bread. I've baked it several dozen times now and I like the no-worries pace of making it. I had noticed though that longer rise times (24+ hours) made for a much more interesting bread and, guessing that it is souring somewhat, I set off to try a sourdough starter.
Well, I went with rye and water 2 days ago and when I came home from work today it was trying to climb out of the container! Tastes and smells just like I've read it should. So now it comes down to it: Can I use the same no-knead technique and ingredients that I've grown comfortable with to make bread with similar results?
What should I watch out for or change?