Aka elfin saddles. That is a lovely one. If you decide to eat it, make sure you cook it well. The white russulas are unimpressive if eaten. Look for the ones that are maroon capped, pink tinge on stem. Tastes like cooked shrimp when sautéed in butter and garlic.
It's fermented flour, water and yeast. I grows over night and makes that fluffy, light and crunchy crust I like. Next day I just add the flour to make the dough ball and let it rise for a couple hours.
