Looks great! I recently started making the no knead breads. They're so easy! I've made a white loaf and 3 whole wheat/white flour loaves so far. I used the recipe where you let the dough sit for 12-18 hours, covered, fold it over, let it rise 2 hours and then bake in a Dutch oven. I think I'll try the Asiago recipe you've posted. Thanks! Robin

I'm not going to be much help, I've never baked bread anywhere except Michigan. this comes from your friendly local Extension service though, and those people know what they're talking about: "Yeast Bread at higher altitudes: Basic recipes for yeast breads are reliable at most altitudes. However, since fermentation of sugar is faster at higher altitudes, breads rise in one-third the time noted for lower altitudes. When baking yeast breads, carefully watch that the dough does not rise more than double its bulk. Since it rises faster, the flavor doesnâÂÂt have time to develop. Punching down the dough twice instead of once will improve flavor as well as texture. Start checking for the first doubling in bulk after about 30 to 45 minutes. Check for the second after 60 to 75 minutes. Salt acts as a yeast retardant so donâÂÂt bake bread at high altitude without it." So, I think you can reduce the yeast even further, and watch that rise as LindaC says, and put it in the oven when it's "ready". Good luck, and just think of all the yummy "experiments" until it's the way you want it, LOL. Annie

Hi yes I have used the Bread Machine Yeast in the Challah. They call it rapid rise but it is more like Acitve Dry. Yeast is SO confusing !! This will make 3 braids. There are lots of great YouTube videos of braids. Your DD will love looking at some of them for ideas :) Challah is the perfect bread for grilled cheese sandwiches...never will you find better ! It is also wonderful for French toast and croutons when it gets stale. Bread pudding also. Can't go wrong with Challah. I do have a good whole wheat . I will get it out and type it in. You really need to get your starter going and then make SD with a soaker...that means you take the whole grains and soak them overnight. It accomplishes several things. The most important is that the grains are way more digestible and also you get so much more nutrition from the flours and grains when they interact with the enzymes in the SD and you retard the loaves overnight for the bake the next day. The price for Bob's Red Mill on Amazon is great ! You can also sign up for the regular shipments to save even more. They have the bulk yeast too and all is free shipping. Walmart has the best buttermilk. It is called Bulgarian Buttermilk and has more good bacteria in it . Very thick and wonderful. You can use the powdered or just add vinegar or lemon to milk but it isn't nearly as tasty or thick. I have some great rye breads. Will add those too. Please take a look at Wild Yeast Blog..she has a lot of breads that aren't sourdough also . c

Here is a recipe I found on a blog site (link is below). She has experimented using sourdough starter in addition to the master recipe. Recipes using sourdough starter may be in the next book that Zoe and Jeff are working on. Another site suggested adding 1 c of starter to the basic recipe. Hope this helps. Shelley The Master Recipe: Artisan Free Form Loaf. From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois. Makes four 1 pound loaves. Note: This recipe must be prepared in advance. 3 cups (720g) lukewarm water 1-1/2 tablespoons (4 1/2 teaspoon) granulated yeast (about 1-1/2 packets) 1-1/2 teaspoons kosher salt (or 3 teaspoons table salt) 6-1/2 cups (940g) unbleached flour, plus extra for dusting dough optional 200g of well fed sourdough starter Cornmeal for the peel (or leave on baking paper) In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water.(make sure you follow this step. When I skipped it I found a ribbon of undisolved yeast). Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. (I mix mine in a bowl and then put in a lightly oiled 4.75l decor brand container). Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours (takes an hour in Darwin) and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.) When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, its not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one dayÂs storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour. Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely. http://andreainthekitchen.wordpress.com/2008/05/20/artisan-bread-in-five-minutes-a-day-master-recipe/