"merryb" > wrote in message
...
> So, I have read about this idea, and finally tried it this past
> weekend- all I can say is Wow! I'd like to try it without using
> packaged yeast as I have a really nice sourdough starter. Anyone here
> try anything like that?

Sure;

Just go he

http://www.exploratorium.edu/cooking...-berkeley.html

IIRC the Boudine bread is allowed to sponge ( ferment) for 18+ hours. Many
years ago it was labeled "Fermented Bread"

Dimitri