These breads are obtained by natural fermentation, by development and multiplication of yeast cellscontained in non treated flours. The development of this leaven with no added yeasts takes one or two weeksand has to be continually tended for even when the bakery is closed!
Until the 17th century, all breads were prepared with this kind of leaven, baker’s yeast not yet invented.The leaven is used to prepare the dough. Density, consistence, rich sour flavourare just a few of the qualities that people love so much. This method is easily used with all types of cereals; unbleached or whole wheat, rye, spelt or a mix of the above.