Away for a few days for July the 4th, my levains were chilling in my fridge dormant. When upon arriving home, I had no bread around. Yeast was my only way of rising any bread, so I opted to use Dan Lepards "easiest" bread formula from The Guardian Baking guide he'd sent me a copy of from 2007. I decided to add in some flax and honey as he suggested, but went for some newly purchased quinoa flakes in lew of oats. This dough is a yeast dough, but with a sponge like starter effect, and with a bit of added oil and soaker makes for a delicious sandwich maker and life saver when short on levain!