This allows the intrinsic flavor of the grain to emerge. Generally the more yeast used, the more quickly bread stales. These breads have remarkable longevity. Recipes are important but what makes a baker a baker is the capacity to attune ones self to the process of bread baking. The baker becomes the guide, making the appropriate gesture at the right time.
Some breads are more difficult than others.
Paisano is a wet dough, very hard to handle. Wild yeasted breads are the hardest to judge when the dough is ready. But you don't need a thermometer. Baking can be a path or a meditation. I'd like to make a bread that goes beyond discussion of commercial yeast and wild yeast.