Hi Patrick, I think this recipe should work fine without added yeast, but I would be careful not to extend the rise times too much and aim for a dough temperature a little warmer than usual (80 degrees).  An hour rise in the bowl should be fine, and then perhaps extend the shaped rise a bit longer than an hour. The risk is that the dough will begin to break down and tear as it becomes more and more acidic, so watch it carefully. 

I hope this works well for you! Let us know how it goes. 

Barb

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