Great blog! I've been using America's Test Kitchen version of no-knead bread and their version uses only 1/4 tsp instant yeast for each 15 ounces of A/P flour. This recipe uses 1 1/2 Tbsp yeast for 32 ounces of flour. What's your take on such a large variance in the amounts of yeast? My version rises perfectly but I bake mine the next day. I'd really like to make a bigger batch now and take some as I need it. Great idea! Julie, yeast is so easy to work with - you can use more, less, it ends up doing its thing one way or another. I'd guess Cook's recipe has you letting the dough rise longer than 2 hours before using? This recipe, you can actually bake bread 2 hours after making the dough. That might be what the difference is. PJH

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