I like saying "batards" in my best french accent. My kids hate it when I do that. Anyway this recipe comes out of my recent obsession with wild yeast levain, a stiff sourdough starter. I will be tweaking this recipe until my obsession subsides. <br />This recipe is based on a levain made from unbleached wheat AP or bread flour plus water. I have a feeling any levain that is mostly wheat and is thriving will work. <br />This recipe requires kneading but can be made in a relatively short time (for sourdough that is). For really really good bread that is crusty and chewy and happens to be "no-knead", look for a recipe that requires long rests in the refrigerator.

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