Allow me to be slightly nerdy… Today I make a homemade wild yeast starter to bake delicious gluten free levain bread with.
I usually start my wild yeast starter on sunday and then give it all my love (i.e. give the pot a good shake 2-4 times a day …) all week. Just on time for Saturday the week after, my yeast is ready and I can start my bread baking.
Sure, it takes some time, but its really easy to work with. It’s such a pleasure to eat your own homemade freshly baked (and gluten-free) bread with a crispy crust! And you know, the best food often taste so good just because it hava had some time to mature.
The advantage of the wild yeast starter is that you don’t have to feed it as with a sourdough. Easy peasy. And when the starter is finished, you just add the same ingredients to make a new one. In that way you are always prepared for baking great breads.
The batch is enough for one big bread that you can slice and freeze if you can’t finish everything at once.
It is important to use organic apples and apricots otherwise the wild yeast starter won’t be able to grow.
It is also important to use the dried, brown apricots without the sulfur, that will also prevent the starter from developing as it should.
Soon I will publish a recipe for a levin bread made with the wild yeast starter but first let get get started!
Homemade wild yeast starter
250 grams of lukewarm water (boiled and cooled off)
25 grams of white sugar
120 grams of grated apple including the peal and everything, organic
65 grams of dried apricots, organic and without the sulfur. (you see it on the color, they should be brown!)
How do I do it?
1. Blend lukewarm water and sugar in a glass jar. Shake the jar well so that it blends well.
2. Grate the apple and add to the water mixture.
3. Add the whole apricots to the mixture. Shake the jar well and loosen the lid to prevent it from exploding! Cover it loosely with some cloth or plastic film to avoid small fruitflies.
4. Place the jar on a warm place, perhaps in a window or next to the stove. Shake it at least once every morning and evening.
5. After about 3-4 days, a small amount of foam should be visible in the can. The wild yeast will smell almost like alcohol or beer and bubble almost as if it was carbonated.
6. After about 4-6 days the wild yeast starter is finished. There should be lots of bubbles showing the jar and smell pretty strong from alcohol.
Should the fruit for any reason have been molding in the jar, there has been faulty bacteria in the jar. Throw everything away and start again.
Strain the wild yeast in a fine sieve and save the liquid! The liquid that is left is your wild yeast starter.
The leftover fruit you can either throw away or choose to bake with or use in cooking (although I honestly think it taste too much alcohol even for me…).
Store the wild yeast in a glass jar in the fridge, it lasts for about 2 months. Just let the jar be in room temperature 24 hours before you want to bake your bread. In that way the yeast will “wake up” again.
Loosen the lid to avoid the carbonic acid to explode.
This recipe is free from gluten and lactose.