Great! I need a new batch of wild caught yeast. My last hunt gave me “looney” (a wild caught Minnesota varieties). But that was back in 2018 or 19. I think by now it’s more like “housey” after so much time indoors…
Two questions - 1. Do you sterilize the flour at all to remove any yeasts already present in the flour? 2. How much difference do you notice between the resulting bread when comparing sourdough starters from different locations?
This original post was one of my favorite posts on any platform, ever. As I’m thinking about it, I’m realizing that whenever I think about baking bread, my mind now first comes back to this post. #yeastmaster
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