An old-fashioned type of bread made with only water, flour (usually coarse), and salt. The leavening agent was produced by letting the batter stand for several hours in a bowl set in warm water. The batter was then mixed with flour and water or milk and left to rise for several more hours. This type of bread has a strong and somewhat unpleasant odor due to the fermentation process. It requires less kneading than yeast-raised bread and is drier.