Josey Baker on Bread: Whole, Wild, Wet, Slow and Bold
...r big advantage is that, due to the lactic acid producing bacteria in wild bread cultures, your bread will last a lot longer–up to a week in my experience. Lastly, though it hasn’t yet been proven, there may be some health advantages to wild starters. The lactic acid bacterias might make bread more digestible. Wet Both Baker and Miller mix up doughs that are surprisingly wet. Whole grain soaks up a lot of water to begin with, but both Baker and Mi...