I spent about three months thrashing around looking at a variety of videos on making the so-called perfect loaf of sourdough bread without success. Finally I decided to look at the source of the flour I use and have found just what I need! My loaves are not perfect, but are better than anything prior to finding this no-knead process and,I am seeing improvement as I continue baking. Also this is by far the best-tasting bread I have ever baked: my wife likes it as well as family and friends with whom I have shared it. In another blog at KAB I learned that nearly identical results were obtained when placing the dough into a cold dutch oven in a cold oven. I find this easier and just a bit safer. I have been using King Arthur flour and finding incredible recipes here for years. I don't understand why it took so long to discover the answers to my sourdough baking needs. Thank you.

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