Wild Wild Bread

If you haven’t tried growing your own wild yeast from scratch and using it to make bread, go for it! It is a fantastic journey. In theory it takes 4 days but in practice you may get there not as quickly. Below is a picture of my wild yeast at three different stages. For the recipe of the seed culture, I followed the same recipe I presented at the end of my first blog post

Seed culture

  • 1st day: 100g whole wheat flour, 100g water with a tea spoon of honey. Room temperature
  • 2nd day: mix the starter from 1st day to the same amount of flour, water and honey. Room temperature
  • 3rd day: discard half of the starter from 2nd day and add again the same amount of flour, water and honey. Room temperature
  • 4th day: discard half of the starter and add 100g of bread flour (rich in gluten), 100g water. (no honey this time).

Once the starter is ready, you can store it in a air tight container and refresh with an equal amount of water and flour. Double it or triple it.

We have the four ingredients for making bread: yeast, flour, water and salt.

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Since we moved in June from Pennsylvania to South Carolina, I had no chance to cultivate a wild yeast here in South Carolina. I wonder if it will be different cultivating it in this almost tropical climate. That’s for a future post…

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