While maintaining a wild water pre-ferment for a few months, I finally got a handle on its feel and use. I had some exceptional results recently, using it alone and directly in two different doughs. In one loaf of seeds, I joined the pre-ferment sponge with my own levain.The direct method of adding the water in conjunction with flour was really nice, and I decided to add in some of the spelt berries and cranberry to the final dough for some texture and taste! Fermentation was rapid and results “awesome.” I had recently converted from the original source of barley grain to figs and now a mix of spelt grain and cranberry, which in combination give a fruity grain action.