Oh, how fabulous! I really, really, really extremely enjoyed that and I really want to try this straight away. But I am afraid that I will not have time to do this until I actually finished the course.
What I am talking about is making bread from a starter dough, a so-called sponge, biga, referment. It is basically a mixture of wild yeast (vs. commercial fresh yeast) which you would get from/on overripe grapes for example. You fed this yeast with flour and water until it grows and gets frisky.
Then you weigh it according to recipe and make beautiful, moist and spongy baguettes, fougasse, large spelt loafs. Whatever your heart desires. Even pizza or the like. Just splendid!
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