No-Knead Sourdough Recipe?

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

If you do a search under no knead sourdough, you'll get a whole string of hits.

Brwaith did an excellent job of converting the recipe here:

http://www.thefreshloaf.com/node/4420/nyt-no-knead-sourdough-conversion

It's yummy.

edh

Cut the water to 1-1/2 cups water and use 1/4 cup sourdough instead of the yeast. Proceed as usual.

There's a pretty good NK sourdough recipe at [url=http://www.sourdo.com/recipies.html][u]Sourdoughs International[/u][/url]. You'll find it at the bottom of the page.

http://www.recipezaar.com/250704

I had excellent results following the directions in the video at Breadtopia.

Eric, who runs the site, is also very helpful and answers questions about the video/instructions pretty quickly.

Russ

Hello,

On this same site there is an interview with Jeff and Zoe the authors of Artisan Bread in Five Minutes a Day and they talk about sourdough starter and the amounts to add - http://www.thefreshloaf.com/node/5620/interview-zoe-and-jeff