Mark, Look for "A Passion For Bread' written by Lionel Vatinet. He's a master baker from France who uses only levain in his "La Farm Bread." I use his methods and find that there's no need for any yeast at all. Great crispy loaves (using a bowl/steamer pan to cover for the first 10 minutes) that last a while. I really like Lionel's methods and even use them when making pizza dough. He uses a different kneading technique than the fold and press methods I grew up with. Happy Baking! John

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