Hello Ken - I am sorry if you have been waiting for an an answer for several days! I see no reason not to do use your sourdough culture in a no knead recipe. You may replace 1 cup of the flour and 1/2 cup of the water in a recipe with one cup of starter. Some no kneads are more batter like while some are able to be shaped. A banetton or brotform is a prefect candidate for the latter. Brotforms are really wonderful because they serve to offer the support the dough needs while it rises. If you are concerned about the dough sticking, dust the banetton well with flour. Or use a liner or tea towel (should still be floured) for lining the basket. Have fun! Elisabeth @ KAF
September 26, 2014 at 10:30am
In reply to Okay - one more question - since much of my previous baking use… by kenr (not verified)