Search

A type of unsalted yeast starter used in Italy to bake the traditional country breads, also known as artisan breads, that have a crunchy outer crust covering a chewy inner crumb, such as Francese, Pugliese or Ciabatta breads.

A type of bread dough leavening method that combines some of the benefits of the direct leavening method with the some of the benefits of the sourdough starter leavening method.