Get the latest Preferment recipes from Group Recipes. http://www.grouprecipes.com/tag/preferment Slightly sweet, but with a delicious sourdough tang as well, this is a delicious way to use up sourdough starter toss-off. Adapted from a recipe found at http://tinyurl.com/4ybakj. I used my starter (whole-wheat and spelt flour) and added Kamut and All-Purpose flours to the dough instead of the Durum she calls for. I also used a touch of honey instead of malt syrup and cut the salt in half. Everything else is the same! Makes 2 loaves, 15 slices per loaf. http://www.grouprecipes.com/71040/sicilian-sourdough.html I found this over at andreasrecipes.blogspot.com - the result of one of the latest baker groups' events on the web. Here's her description and her (slightly modified) recipe: This rustic bread is one of the signature breads at Royal Crown Bakery in Brooklyn and is shaped in the round. This bread also starts out as a really wet dough, around 73% when all is said and done. It takes almost two full days to make the bread, so you have to start the night before with a pre-ferment. After letting the pre-ferment get all bubbly and sour, you combine the ingredients and have what amounts to dough soup. http://www.grouprecipes.com/42296/royal-crown-tortano.html