Wild yeast recipe
Loving the taste of a good sourdough or any bread made for that matter with wild yeast, I decided to make my own wild yeast at home and see how long I can keep it going. Professionally I’ve played around a bit half -heartedly in previous years with them but never really gained a full understanding about them as I didn’t have the desire enough to really get into them until now. Wild yeasts are known in many kitchens as the beast, the bitch, the mother, the starter, whatever name you like to call it, they are a great asset to any kitchen, professional or at home and can last through generations if you really want to keep them going and gaining character as they grow. (Maybe I’ll pass it down to Nova one day for her to continue? ;))
So I was wondering shall I write a scientific, detailed post full of research here on wild yeasts as for those interested it is a fascinating subject but with little spare time to do so I’ll keep it simple and just mention that there are many great bread books/internet sites out there to give this kind of info and I took alot of knowledge from my trusty copy of Dan Lepard’s Baking with passion book and other bits of internet reading, plus chatting with a great Chef mate of mine about wild yeasts, I finally started my own.
I took approx 200g organic white flour, water to mix and about 30g organic syrup, mixed it all together to a sloppy risotto/thick batter like consistency and left it for 5 days at room temp to grow.. I fed it each morning with approx 50g organic white flour and water to keep the yeast growth and consistency going and throwing some of the wild yeast away when it grew too big, or flooded the work surface and made a bee line for the front door…!
I make fresh bread approx once a week then freeze it and in the meantime I’ll keep the Mother in the fridge where she will sleep til it’s time to come out again.. 🙂
Will post the first bread I made with it last night shortly..
Happy baking all! 🙂