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

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