The short answer is yes and yes, Ralph! No-knead recipes are more flexible than you might think. Using a dutch oven, we suggest baking it for ~20 minutes lidded, then removing the lid and continuing to bake until the bread is deep brown, and an instant-read thermometer inserted into the center registers at least 190°. To add sourdough starter, you can substitute 8 oz(~1 cup) starter to your dough in place of 4 oz (1 cup) flour and 4 oz (1/2 cup) water. We'd still recommend including the added commercial yeast, though you could probably lower the amount if you also increase the time allowed for the first rise. Hope this helps! Mollie@KAF

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