It's only a type of bread if you're a marketing guy for a pre-sliced going on a shelf in a supermarket. Otherwise it's a (bad name IMO for a) leavening method.

It's only a type of bread if you're a marketing guy for a pre-sliced going on a shelf in a supermarket. Otherwise it's a (bad name IMO for a) leavening method. Basically just not using controlled/commercial/instant yeast, but from the environment. Guarantee original baguettes were made with an environmental yeast starter/levain, probably some bakers continue to.