wild yeast bread – success!

(click on images for larger views and more photos)

wild yeast bread As I mentioned in the previous post (and I really can’t say it enough), I’m ecstatic! And I think you can see why. Just look at those beautiful loaves of bread!

I do know that people have been capturing wild yeast for zillions of years. And they have been making bread with it for just as long. It’s not as if I’ve re-invented the wheel but but… this is just the most amazing thing!!

I have this urge to race down to make more bread NOW.

wild yeast bread Because this bread is the best thing since, well… umm… sliced bread! You wouldn’t believe the smell as the bread baked. It was the smell that I’ve been wishing for whenever I bake bread. And the flavour is wonderful – just a tiny hint of sourness.

We ate ALL of one loaf last night. We just couldn’t stop ourselves.

wild yeast bread T made the most wonderful tomato sauce (I’ll write that up soon too; really I will.) I was going to post about that sauce for WTSIM…#6 but I have missed Andrew’s (Spittoon Extra) ridiculously early deadline**. (I don’t think he was at all taking into account that without wild yeast bread to have with the tomato sauce, I couldn’t possibly make that deadline! And of course, everything is about me me me….)

wild yeast bread We served the sauce with barbecued chicken and steamed cauliflower* garnished with two kinds of basil from the garden.

Did I mention that the dinner was stellar?

I’ll try to get photo essays and recipes for both the tomato sauce and wild yeast bread done soon. Not to mention figure out how to use this fabulous starter for all my bread so I never have to buy a bottle of active dry yeast again. Wouldn’t THAT be amazing?

* We’re on a cauliflower binge right now. Amazingly, we bought the cauliflower at “No Frills” supermarket. Usually, we buy vegetables from our local vegetable store. But we were at the supermarket picking up staples and saw the big stand full of the most beautiful Ontario-grown cauliflower. It had to have been picked only a short time before and I can’t imagine it came from very far. All those stunning unflawed white cauliflower heads. It was so good that we went back a few days later and bought another head of cauliflower – as beautiful as ever and clearly newly trucked in. And then we just had to buy more cauliflower again yesterday to go with our chicken and tomato sauce. I do love the summer!

edit a few moments later:
**Newsflash!! Andrew (Spittoon Extra) has extended the WTSIM…#7 deadline! Maybe I’ll manage to get my entry posted on time after all!! Thanks Andrew!

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  • Your sister C

    Congratulations! I’m in awe of your accomplishment! C.

  • bing

    Wow, the wild bread* looks beautiful. Now that you have that starter, can you just keep on feeding and using it, or do you have to start again eventually?

    * Ya, I know, but “wild bread” sounds so cool.

  • ejm

    You’re in awe, C? I’m in awe! I still can’t believe it actually worked!

    Hey! I like the name “wild bread” too, bing. Good idea. So good, I think I might just adopt the name.

    As for the starter, as long as I keep using it and/or feeding it regularly, I believe I can use it indefinitely. (Isn’t there some story of a natural starter begun in the late 1800s still being used at one of the San Francisco bakeries?)

  • bing

    Since the 1850’s! I had no idea. http://www.epicurean.com/articles/san-francisco-sourdough.html

    One of these bakeries closed in 2005 – this article says there was no word on what would happen to the starter. I couldn’t find anything other article that says what happened to it. According to the other article above, it would change if it was moved, but I guess it would still be considered the original.

    http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/08/20/BAGJCEASE41.DTL

  • David

    The second I saw the bread photographs my stomach rumbled. I need to make bread immediately. I like the term “wild bread”. I think you could also call it “Artisan bread”.

  • Hey, look at that! Congratulations, I knew you would do it! I’ll be eagerly awaiting more products of your hard-earned starter…

  • ejm

    The thanks go largely to you, Susan! I don’t know that I would have done it without your input.

  • Regie

    Hi!
    I am trying to grow wild yeast. Do you have the directions you used to make and encourage the yeast to grow? How often do you tend it?
    Thanks! Regie

  • ejm

    Yes, Regie, you’re in luck. I just posted about what I did in the post about wild bread with olives.

    Also, Susan (Wild Yeast) has posted her method of capturing yeast. See Wild Yeast – raising a starter.