Capturing Wild Yeast 🍞

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We've all enjoyed a hearty slice of sourdough bread- but have you ever tried to make your own starter at home? With just two jars, some flour, water, a chopstick, a cloth, and a rubber band you too can be the proud owner of a colony of wild yeast! It's easier than you think! Wren takes us through her fool-proof, homesteader tested and approved method to capture and cultivate wild yeast. Let us know your experience with capturing wild yeast down below! Do you have any tips and tricks for sourdough starters?

Original Article:

Books mentioned:

0:00 Intro
1:06 Where to Find Wild Yeast
2:16 Supplies
2:50 Day One
3:31 Day Two
3:53 Day Three
4:26 Days 4-7
5:03 Days 8 and on
6:04 Sourdough Troubleshooting

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Lol, Good Eats sour dough sock puppets, but these were super cute!
My grandmother had a starter for years, but I never really knew how they were maintained.

Denpachii

I don’t know why, but the sock puppets made this easier to follow.

Jaburesu

I've used chlorinated water for fermentation before. It'll slow the process a little but it still works.

korcommander

I have a starter that I make sandwich bread with just about every 3 days. I mill my own flour from a mix of white and red wheat berries, then bake a 100% wheat sourdough, it's super soft on the inside and gives me a lovely tight crumb (perfect for toasting and topping)

spiderg

Thank you for demystifying sourdough production. Can’t wait to start!

eddimoreau

Excellent, thorough, innovative instruction

ukemaxut

this channel is so good I'm binging your vids today lol, so happy the algo landed me here!

richardbicycle

So when you put the half in different container you just multiplied it which means at some point you are going to need to throw some of it because you have too much of it

sran

How much starter to mix with 4 cups of flour used for bread? Do you need to add sugar to the bread flour mix? Is it alright to add salt to bread flour mix or will it harm the wild yeast?

waltermelyon

I'm about to try collecting yeast for my whiskey distilling. I was going to use watered down homemade jams placed under the trees I collected the fruit from, see how it goes. Have you ever had any problems with bacteria or mold

kiwiprouddavids

Ive been following King Arthur’s starter recipe which calls for feeding 1 cup flour twice daily. Needless to say that is more than what you are calling for here and it’s resulting in it becoming thicker by the day. I actually had what looked like perfect starter 3 days in but didn’t realize it and soldiered through with KA’s instructions. Here I am with far less bubbles and a biscuit batter consistency. Sigh.

Any experience baking just with yeast water? I was today years old when I discovered it.

tripe

Started today :) .. Lets see what becomes out of it!

maku

I’m new to sourdough starters, but I’d really like to capture native yeast to start one. I’ve yet to find a solution to this, as flours already have yeast in them when you bring them home. I would assume these yeasts are from the manufacturing plant sites and the original wheat farms. I’m wondering if I can reset the yeast included by killing it with boiling water added in to create a sterile mix that I can then cool and set out to collect native wild yeast. 🤔 Thoughts?

christianbranson