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Discussion Starter · #1 ·
Has anyone made the no knead bread with whole wheat? How did it turn out for you?

I'm baking some now with some sprouted whole wheat flour and it doesn't seem to have risen enough--I let it go longer than 2 hours.

I also let it soak overnight for a longer time (maybe 20 hours or so)--maybe the tiny bit of yeast (1/4 tsp) lost some steam after that long. Could it be?
 

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With no kneed, you need to catch it on it's fall. If you let it go TOO long, the yeast will exhaust and you'll have trouble in the final rise. What I mean by that is when it's rising, it shouldn't have already fallen and sat a while, that is too old for very wet dough. You can treat it like a sponge and make a final dough with it though
 

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Discussion Starter · #3 ·
Thanks 425lisamarie. I'll remember that for next time.
 
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