In our area of the Northeast some stores offer bread from a New York City Bakery - Ecce Panis. The particular bread is called Multi-Grain Boule. I noticed that this bread doesn't use yeast as a leavening agent, yet the bread rises nicely and has a nice finish to it. Does anyone have a recipe for a bread similar to this that I can try at home?
Technically, they do use yeast as a leavening agent. They just don't use commercial yeast. In other words, the use a starter that contains a culture of wild yeast. Here is what their website says: "We also use natural starters, rather than commercial yeasts to leaven our bread and give it its mouthwatering flavor"
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