So, after many loaves of the basic no-knead bread, I've decided to give a sourdough starter a try. I've started the starter, so based on my reading it will be ready to use in about a week.
I love the way the bread comes out using the dutch oven method of baking, and I'd like to keep baking that way- what sort of schedule works well for a starter vs the normal dry yeast method? Will doing the same 12-18 hr initial fermentation over-do it?
Any recipes you like?
Any suggestions on how to meld the techniques is appreciated.