Bread leavened with a wild yeast culture instead of commercial yeast. 1 version on Forklet.
1 recipe
Ana Ferreira · 25 h 30 · A mild, open-crumbed country loaf of bread, whole wheat and rye flours at 72% hydration: levain, autolyse, three sets of folds, an overnight cold proof and a Dutch oven bake.
