Wild yeast is holding me hostage. It’s making me bake the most intriguing (and good tasting) breads I could ever imagine, and I don’t want to stop.
Sourdough, wild yeast, levain, natural yeast. The beasties are known by many names.
Wild yeast grow a lot. They want to be fed often. They can get out of control fast. Yet, they make you wait. Anticipation of a pending bake has taken over nights of sweet somber.
Their rogue ways require patience. They’ll teach you to understand them.
You’ll smile when they perform.
The wild yeast bread chase: undeniable tang and flavors from long fermentations. Shattering crust. Moist open crumb.
Intrigued?Just a little more time and another hundred loaves to polish techniques and we’ll journey together.
The wild beasties will capture you.