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Wild Yeast Bread

Feb 05, 2013
Recipe Type:

I took a short course on fermentation at the Northern Plains Sustainable Agriculture Society Winter Conference. I do Kombacha, sourkraut, pickles, etc. but have never done wild capture yeast. It was awesome.



  • Flour
  • Water
  • Mix equal parts and allow to steep on your counter in a Mason jar until bubbly.


  • 4 cups flour
  • Tsp. salt
  • 2 cups water (or slightly less)
  • 1/2 cup starter
  • Dough will be very sticky and wet. That's important.


Mix flour, salt and water; add starter. Put in covered container for a minimum of eight hours. Spatula out onto floured counter, knead or stretch until not so sticky. Place in container, cover and allow to rest two more hours.

Using a cast iron pot with cover to bake, place the pot in the oven and heat to 500-degrees for about 30 minutes. Take dusted dough ball and drop in and cover. Bake 10 minutes, reduce heat to 400, bake 10-15 minutes longer, uncover bake until brown - dump out (hopefully your pot is seasoned enough) and enjoy...

Be sure and feed your starter... leave 1/2 cup in jar and add 1 cup flour and 1 cup water, allow to set until bubbles form, cover and place in refrigerator for no longer than a week.
Do you cover the container with the starter, or leave it open?

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