Bread Making using Natural Raising Agents: Wild Yeast

Recipe for Flat Bread included.

From the lovely lady over at get-baking.com. 

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The rich diet of nomadic early man began to be supplemented with the wild grains, fruits, and vegetables, readily available in their locality. Wild yeasts added rise to stone ground grains to give bread, albeit a slightly raised flat bread. As nomadic man began to settle and farm, ingenuity produced better results: Yeast skimmed from fermenting beer, or a small amount of uncooked dough kept over from the previous day. These not only added some ‘lift’, but also increased flavour. The sourdough process in vogue today is a good analogy.

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Sourdough Bread from Scratch! Make your own Bread Starter.

Basic Natural Yeast Starter Recipe

From the lovely lady over at get-baking.com

Read the full article here.

You will need:
50g/2ozs/1/2cup Strong Bread Flour
Sufficient Water to make soft dough.
The same quantities of flour and water each time you refresh.

Making a 'natural' yeast starter is easy. All you require is flour - the food, water - moisture, sunlight - warmth, and TIME. Give the above mixture two or three days, (or longer if cold weather). When it has risen and collapsed back down, throw away 4/5ths of the mixture. Add more flour and water to the remaining 1/5th - to replenish the food source, (the same amount as above). Go on repeating this process and before long you will have an active sample of natural yeast.

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