I was wondering if adding honey or sugar to the recipe would cause problems? I have already tried using about 1/3 KA what flour in this recipe and had some success. Would like to add honey to it to kick up the flavor, but not sure how that would interact with the long ferment time. Anyone already have a successful variation using the refrigerator no-knead technique? We haven't tried honey in that recipe but give it a try and let us know. Molly @ KAF

• Reply