sourdogh & wild yeast

My sourdough and wild yeast are finally ready to use! I have already managed to bake a loaf of sourdough and recipe is coming soon. It is such a great difference between using sourdough and regular yeast that you buy. The bread will have a much better and deeper flavor and it will not become dry and boring all at once.

Making a sourdough is quite a process and I have failed several times because I forgot to give it the care it needs. This time I have managed and it started to bubble pretty fast. Wild Yeast require much less attention and once it is completed, it can stand in the refrigerator for about two months without the need to take care of it.

Sourdough

Day 1.

1/3 cup wheat flour

1/3 cup rye flour

½ cup water

Mix in a clean glass jar with a lid. The consistency should resemble a thick pancake batter. Store at room temperature.

Day 2.

At day 2, the sourdough has hopefully started bubbling and started to smell yeastie

1/3 cup wheat flour

1/3 cup rye flour

½ cup water

Day 3.

1/3 cup wheat flour

1/3 cup rye flour

1 cup water

Day 4

The sourdough is now probably ready to bake with!

Wild yeast

125g raisins

50 g honey

25 g of light muscovado

250 g water

Mix all the ingredients in a glass jar and leave at room temperature for 5 days. Shake the jar lightly morning and evening. After 5 days strain the liquid from the raisins and pour the liquid back into the jar. Store the yeast in the refrigerator.