Interesting. Ortiz (The Village Baker) has a porridge-based (yeasted)
Tuscan bread, and despite the lack of salt it is very tasty. I'd been
wondering how to combine porridge and sourdough techniques (for wheat,
that is; Ortiz does also have a 100%-rye porridge bread made without
yeast, that bakes for 7 hours and allegedly "keeps best when stored in
wine cellars and hay lofts"!)

Greg

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