Spontaneous fermentation and yeast water
Experimenting with yeast water. A marriage of my passions....wildcrafting, fermenting and 🥖 .direct mix. 80% hydration with wild elderberry fermented water biga.
6 hour bulk, 4 stretch and folds, 6 hour proof
I also made focaccia with the same technique. I discovered this method in a book by the brilliant Italian bakers Carlo di Cristo, Ezio Marinato, Cristian Zaghini and Pierluigi Sapiente
"Le Fermentazioni Spontanee nei prodotti da forno"
There is also a facebook group all about fermented waters, but I am not on facebook.