Mix the yeast and water well. Stir in the flour, cover with a cloth and
leave at room temperature for 2-3 days. Stir the mixture twice a day.
Mix the yeast with 100 ml of the water and leave until it begins to froth.
Add 250 ml of the starter (see note on storing the starter).
Mix the flours and salt in a mixing bowl. Make a well in the centre of the flour mixture and add the starter mixture. Mix the flour and starter mixture, working from the sides.
Gradually add enough of the remaining water to make a stiff, sticky dough. Knead for 10 minutes or until smooth and no longer tacky. Cover and leave the dough to rise for an hour or until it has doubled in size but not longer than 2 hours.
Knock back gently and divide the dough into pieces as required. Leave to rest for 5 minutes. Shape the pieces of dough as required (traditionally this bread was shaped into long rolls) and put in greased loaf tins or on a greased baking sheet.
Leave in a warm, draught-free place to rise for 1-1 minutes. Meanwhile preheat the oven to 220°C. Score the top of the dough if desired and bake for 10 minutes.
Reduce the heat to 200°C. and bake for another 50 minutes or until done. Serve with pâté.