Others have already done a fine job of explaining the "wild-crafted" yeast, so I'll just add that it's a fancy schmancy hippy dippy term for, as several of you have noted, something humans have been doing for thousands of years! [grin]
Alas! the first effort did not produce an edible product: way too dense and still sticky in the center, despite copious amounts of flour. Nice smell, and the bit that baked enough to sample was, indeed, tasty and tangy.
Reading through the comments, I wonder whether I should try the feeding-and-chucking-half thing for a bit to get enough yeastie beasties growing to lift a full loaf. I certainly had to leave the dough sitting a day or so at each stage to get it to rise. Well, I still have half the original starter in a jar in the fridge, so I could give it another go. And we're back down to the house by the sea next weekend -- we decided some more time down there was A Good Thing -- so I could try a fresh start. I'll keep you posted.
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branchandroot
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Date: 2014-10-04 02:57 am (UTC)Alas! the first effort did not produce an edible product: way too dense and still sticky in the center, despite copious amounts of flour. Nice smell, and the bit that baked enough to sample was, indeed, tasty and tangy.
Reading through the comments, I wonder whether I should try the feeding-and-chucking-half thing for a bit to get enough yeastie beasties growing to lift a full loaf. I certainly had to leave the dough sitting a day or so at each stage to get it to rise. Well, I still have half the original starter in a jar in the fridge, so I could give it another go. And we're back down to the house by the sea next weekend -- we decided some more time down there was A Good Thing -- so I could try a fresh start. I'll keep you posted.