
I have been playing with the no-knead bread since the article was in the New York Times. It is great fun and works incredibly well. It really feels like a primeval process, which it almost is. Using wild yeast alone would be more basic, but this method invites the wild yeasty beasties out of the air. I have been using the recipe as it came up until now. I am about to try playing with different flours. I will report.