Hello,
I would like to ask you if can I prepare my dough ( for instance 500 g of whole organic barley flour ) and leave it on the counter for 1 or 2 days then inside my refrigerator for 1, 2, or more days for complete sourdough fermentation then bake my complete dough why please we are always talking about the sourdough STARTER which is not easy to prepare or feeding. Can I use my method as I mentioned without any sourdough starter?
Mille mercis
Thank you so much.
Sincerely yours

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