I am not a bread baker–I reserve my weights and measures for the sweet stuff. But last Saturday, The One and I spent the day with one of LC’s testers, Cindi Kruth. She made the New York Times‘ famous No-Knead Bread using her 23-year-old sourdough starter named Lex. (Why it’s called Lex, don’t ask me.) She was kind enough to give me some of the starter, which we re-named “Lexi, the Spawn.” Here’s my first attempt making the bread using no commercial yeast, just Lexi.
I was wondering what your experiences were with the No-Knead recipe? I feel it needs much more salt (about 2 tablespoons in total), but I was pleased with the rise and shape of Spawn Bread, and its crust was fantastic. I hope as Lexi gets older, it’ll develop more of a sourdough taste–still too adolescent for my taste.