a naturally leavened, old-fashioned peasant bread with a mild sour flavor. Its complexity is derived from a blend of starters combined with a hearty influence of whole wheat flour. The crust has a deep wholesome finish to it and many small air holes of the bread's interior give it a spongy consistency, good for sopping up soups and stews. It can be used to make bruschetta, crostini, or bread salad.
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