How to Capture Wild Yeast for A Sourdough Starter

Forget needing to be sliced! Frankly, the best invention of all time might just be bread itself.
We can only imagine how the first people that stumbled upon this chemical interaction felt when their lumpy dough transformed into an air-filled, yeasty loaf of fragrant bread. Today we take the magic of yeast almost for granted and forget the incredible biological processes that happen every time we bake.
However, there is one form of bread that keeps us close to those early baking roots. Sourdough is an ancient, highly prized form of bread-making that takes advantage of the natural fermenting properties in flour to grow and evolve in flavor for weeks, months and even years at a time.
Most sourdough starter is begun with a simple packet of yeast from the grocery store. However, there is another way to find this fungi for the extra ambitious. With a little patience and planning, you can capture wild yeasts from the natural environment and incorporate them into your bread for an entirely unique texture and flavor.
Does that sound too crazy to be true? Let’s look at how it works.

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