I know that your no-knead recipe(s) are based on the Artisan Bread in Five Minutes a Day recipe. I am curious as to whether the dough will work using Jim Lahey's (sp) dutch oven technique rather than the "create steam with hot water in a pan" in the ABi5. I find that using the dutch oven with these soft doughs gives me a higher loaf. My other attempts seem to allow the dough to spread more giving me delicious bread of insufficient height that would allow me to make sandwiches. Also, I love the lower glycemic index of sourdough. Can I substitute some starter in your, or ABi5 recipe/technique?

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