Millet Bread

Prepare the mise en place for the levain, pâte fermentée, and soaker.

To make the levain, combine the flour and water with the culture in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 70°F (20°C) for 12 to 14 hours.

To make the pâte fermentée