Have you ever wondered how people made bread BEFORE packaged yeast?
Magical yeast fairies, maybe?
Um, no. Not really.
The history of bread-making is incredibly fascinating. Wild yeast exists all around us. It lives on plants, in your home, even on your skin.
But, no worries, we’re not using skin yeast to make this bread. At least not today.
Yeast starters were totally in style, ya’ll.
Before the active ingredient in yeast was isolated (in the 1860s), packaged as yeast granules and then sold to homes everywhere, bread was made by a homemade, live yeast starter. The process works by gathering the wild yeast, then keeping it alive by a flour/water mixture. A yeast starter can live YEARS, once you start it.
And that’s how bread was made for THOUSANDS of years.
Wild yeast transforms bread into a COMPLETELY different product
A key reason why wild yeast is MUCH, MUCH BETTER is that during the rising process, it changes the flour into a more nutritionally superior product. You see, grains carry with them anti-nutrients that PREVENT them from breaking down. Have you ever wondered why grains can be stored at room temperature without breaking down and going bad? They are built this way. They resist decomposing, which is great for when you want to store grains for a long period. But it’s bad when you want to eat them.
Grains (and their flours) need to be broken down properly in order to fully provide us with all the nutrition they carry. Also, when you make homemade bread with wild yeast you can forget about any digestive discomfort, because there is none.
The inherent problem with today’s commercial yeast is that since it is ONLY the isolated active ingredient of yeast, not the full wild yeast itself, it only rises bread without breaking down any of the phytic acid or anti-nutrients to aid with digestion. You get a quick rising bread with store bought yeast, but you don’t get the health benefits that are produced with wild yeast. Wild yeast produces a slower rise, but you get a PERFECT loaf of bread, the way nature intended.
Isn’t nature amazing? Wild yeast, something that ALREADY exists in nature, has the ability to turn flour into a higher protein, higher nutrient product. Wild yeast bread is a complete food, and I’m so glad I’ve finally learned how to use it in my modern kitchen. I now make bread every week with this homemade wild yeast recipe.
The difference between wild yeast and sourdough.
Wild yeast and sourdough are slightly different.
When you make sourdough, you are typically collecting the natural yeasts that are already in the flour/your home. Wild yeast is an attempt to collect a different strain of yeast from the outside environment. The result is a stronger yeast (that can be stored in the fridge) and zero or very little sour taste.
For those who love sourdough, the “inside, leave it on the counter” method works great. For those who want zero sour flavor, the “outside, storing in the fridge” method is best.
Both have similar feeding practices and the terms are often used interchangeably so people tend to get them confused. They are both awesome for breaking down the phytic acid and anti-nutrients found in grains, but they are different in their gathering and storage practices.
It’s like kombucha and jun tea. Both are fantastic ways to make fermented probiotic-rich tea, but they have slighted different methods and tastes.
How to make a Wild Yeast Starter
How to make a Wild Yeast Starter(Total time to be able to use it in a recipe: 17 days)
After you make your wild yeast starter, be sure to use my favorite homemade wild yeast recipe here.
How to make a Wild Yeast Starter
Ingredients
Instructions
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Day 1) Mix together 1/4 c. water & 1/4 c. flour. Pour into a clean mason jar and cover with a thin cloth & a rubber band. Place in a cool, shady place outside among greenery. (next to a tree or bush)
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Day 2) Add 1/4 c. water & 1/4 c. flour to the mixture. Place back outside.
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Day 3, 4, 5, 6, 7, 8, 9) Repeat Day 2 instructions.
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Day 10) Add 1/4 c. water & 1/4 c. flour to the mixture, pour into clean jar & place INSIDE FRIDGE.
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Day 11,12, 13, 14, 15, 16) Add 1/4 c. water & 1/4 c. flour, pour into clean jar, & place back INSIDE FRIDGE.
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Day 17) It's ready to use in recipes!
Recipe Notes
*To have your starter constantly ready for recipes, feed your starter 1/4 c. water & 1/4 c. flour DAILY and place in new jar.
*To just keep it alive, but dormant, feed your starter feed your starter 1/4 c. water & 1/4 c. flour WEEKLY and place in new jar.
*You can use different types of wheat flour to make your homemade bread, but for an active, well-performing starter, hard red wheat flour is recommended. I use hard red wheat to feed my starter and then use hard white wheat, soft spring wheat, plain wheat flour from the store, freshly ground, spelt, einkorn -- really any kind of wheat to make any baked good I use yeast in.
Have you registered your sourdough starter(s) on https://www.questforsourdough.com/ ?
I meant — “for safety’s sake.”
Hello,
I started a wild-yeast starter today, based on your recipe!! Thank You, so very much, for your information and recipe!!! I am so very excited!!! I have my glass jar hanging outside my upstairs apartment window with a tree canopy right close by the jar. That is the best option I have for safety-sake.
I am using einkorn flour from a company in Idaho, Grand Teton Ancient Grains at ancientgrains.com. I need it to be a flour with a gluten that is safer for my body, as I am gluten intolerant — not with celiac disease. I have learned a few things so far. Einkorn is an ancient grain that has not been tampered with, through either hybridization or any other form of genetic or other alteration. This grain’s berries (seeds) are with an original amount of chromosomes and thus have a gluten that is easier to digest. When natural yeast and bacteria are attracted to the ground einkorn flour, they eats the carbohydrates/sugars in the flour. The enzymes from the yeast and bacteria break down much of the gluten and as the starter ages, this process works really well in breaking down more gluten. Coincidentally, the yeast and bacteria end up enriching the flour with vitamins and minerals.
Thank you, again, so very very much!!!
Hi! Do we put a solid lid on the starter in the fridge or should we keep the loose towel on it? Thanks!
Hi Mary-
Yep, when you put it in the fridge you will want to put a lid on it.
Thanks! -Bobbi (DaNelle’s Assistant)
I have followed the link to purchase the Hard Red Wheat flour but the Amazon page it brings up is for Whole Grains. Do I have to grind it or is there brands that are already ground?
Hi April-
You can follow the link from the recipe in this article to a hard red wheat flour that is already ground: https://www.weedemandreap.com/recipe-homemade-bread/
Thank you -Bobbi (DaNelle’s Assistant)
Part of the instructions for making Wild Yeast is to, “Place in a cool, shady place outside among greenery.”
I live in hot, swampy, muggy, Florida. The word “cool” applies only to the inside of a house with AC. It’s only cool in Florida for about 3 days in February and those 3 days aren’t in a row.
My question. Will this work in a nice shady area that’s between 85 and 90 degrees? Or will the heat roast the yeast.
Hello-
You can leave starters outside unless your temperatures dip down too low or go too high. If your temperatures stay within the range of about room temperature and fridge temps (don’t go below 40 degrees) then it should be ok. If you are experiencing temperatures well beyond that then bring it in when the temperatures are reaching undesirable levels. You can put your starter outside until temperatures start going past 80 degrees. You may want to leave it out at night and then bring it in mid-morning. Be sure to watch that the starter doesn’t develop hooch on top. If it does, pour it off and feed your starter more often (because a starving starter develops hooch). Keeping your starter at a warmer temperature will increase the need for feeding.
Thank you -Bobbi (DaNelle’s Assistant)
Bobbie, thank you for your responses! So I’m on day 4, and the past 3 days it has developed hooch. So I’m going to start feeding it morning and night. That means I will end up with more yeast starter. It also means (according to what I’ve read here), that it’s fermenting faster. Is that right?
If you could please share with me the science or data behind the “17 day” timeline, that would be awesome. I want to understand the process. Did DaNelle just experiment every day baking a loaf, and day 17 brought the best results? Thank you!
Hello-
To learn more about the yeast starter process this book is a great resource: “Nancy Silverton’s Breads From La Brea Bakery”
Thank you -Bobbi (DaNelle’s Assistant)
Is there a way to speed up the process so it doesn’t take 17 days before I can use it? Thank you!
Hi Annabeth-
No, I’m sorry there isn’t. You can always just use store bought yeast if you need to bake something now.
Thank you -Bobbi (DaNelle’s Assistant)
Hi, its me again.
My starter is in 11th day. I am keeping it in fridge in between consecutive feeding as per your instruction. The lid is not airtight. The starter thickened with no rising activity as such. The bubbles also disappeared. Is it normal? Shall I expect the bubbles to reappear on day 17 th after bringing it from fridge to room temperature?
On day 17 th after using the starter what should be the feeding proportion for the leftover starter? Will it be 1:1:1 weekly feeding if i keep it in fridge?
I’ll be expecting your reply.
Thanks & Regards
Hello-
Putting it in the fridge slows the starter down. The ratio is the same, but you will not need to feed as often.
Thank you -Bobbi (DaNelle’s Assistant)
Hi Bobbi/ DaNelle
During my weekly feeding of the refrigerated starter I have observed a thin slightly black/grey layer on the top of the stater. But there was no foul smell either. I scooped out that portion and feed the stater as usual. Is it okay? Or I have to discard the starter?
Hi Sudeshna-
As long as it doesn’t smell bad, pour off any liquid, scrap the gray/black layer off and feed your starter. You may need to feed your starter more often.
Thank you -Bobbi (DaNelle’s Assistant)
Does this starter have to inflate and deflate like other starters?
why will the same amount of water flour ratio be enough when so much starter is in the jar?
1/4 cup water is not same as 1/4 flour
will this do?
Hi Surie-
The starter will bubble when active.
You add equal parts of water and flour. So, if you have 1/4 cup of yeast, you add 1/4 cup of water and 1/4 cup of flour.
This is how DaNelle feeds her starter: https://www.weedemandreap.com/feeding-your-natural-yeast-starter/
Thank you -Bobbi (DaNelle’s Assistant)
So each day I would take 1/4 cup of the starter and add equal amounts of flour and water? I throw away the rest of the starter?
Hi Gina-
Yes that’s right, equal amounts. Although you can use the starter to make something or give it away.
Thank you -Bobbi (DaNelle’s Assistant)
Hi, I am from India. Started developing a wild yeast starter on 25.07.20 as per your instruction. Today is day 5. After day 2 it has been rising and becoming double in size everyday. I feed it 2.50 pm regularly. But I have somehow deviated from your instruction to keep it outdoor. Here the average temperature ranges from 90 to 80° f with a humidity of 79%. Shall I put it outdoor?
Shall I have to stir it 3 to 4 times daily to circulate oxygen? I am doing this according to another expert. Is it okay?
Now at 10 am there is not much activity in my starter though it still rises upto 1/4 th of its original volume after yesterday’s feeding and stirring at night. Shall I have to change the feeding time?
Please respond. I am very anxious. Actually I have started another batch before, using white flour and the result was not satisfactory. So discarded it midway and started the present one with whole wheat flour.
Regards
Sudeshna Ghosh
Hi Sudeshna-
If temperatures are rising above 80 degrees it is best to bring it indoors.
You don’t have to stir multiple times a day.
Starters do need to be fed and taken care, but they should be manageable and not be too time consuming.
As long as you are feeding it enough and it is not developing hooch it should be fine.
Best of luck with your starter!
Thank you -Bobbi (DaNelle’s Assistant)
Thanks for your reply.
Another thing I forgot to ask. If hooch appears just below the top surface shall I scoop out that top surface along with hooch?
And shall I then and there feed the starter though the time is well before its customary 24 hrs feeding interval?
I will appreciate your suggestions.
Hi Sudeshna-
Yes, you want to remove the hooch and if your starter is developing hooch it is starving and needs to be fed more often.
Thank you -Bobbi (DaNelle’s Assistant)
Hello! I made this wild yeast starter a few months ago. It has been in the fridge and I’ve only used it a few times to make bread. I probably feed it once a week to maintain it as I haven’t had as much time to make bread as I anticipated. I’ve noticed that the consistency has changed considerably. It is no longer runny but super thick. It still has some bubbles (not a lot) which makes me think it’s alive and no bad smell but it takes the bread quite a while to rise and the bread tastes a little more sour (like sourdough bread). I’m wondering if I ruined the starter and need to start over? Or perhaps feeding it more often would fix it? Any suggestions are much appreciated! Thanks!
Hi Farrah-
Yep, just feed your starter a little more often. And when you are ready to bake with it let it set out until it’s room temperature.
Thank you -Bobbi (DaNelle’s Assistant)
Hi DaNelle, I’m on day 5 of making my starter but I started it inside on a counter because it was too hot in the daytime. It’s cooled to a good temp now so can I put it outside now for the next five days? It looks good, I haven’t had any hooch and the smell seems normal. I used hard white wheat. Also, why do you have to put it in the frig on day 10 to 17 can I still leave it on the counter?
Hi Angela-
Yes, you can put it outside.
If you leave it on the counter be sure to feed it often enough so it is still active and doesn’t develop hooch. Putting it in the fridge slows its activity.
Thank you -Bobbi (DaNelle’s Assistant)
Hi! I have been stirring in the hooch, is that ok?
Hi Rick-
It’s better to pour it off and feed your starter more often.
Thank you -Bobbi (DaNelle’s Assistant)
What is hooch
Hi Alan-
Hooch is the alcohol given off as wild yeast ferments. It is liquid that collects on the top of the starter when it hasn’t been fed often enough. It does not mean that the starter is bad, but does mean that the starter is hungry and needs to be fed.
Thank you -Bobbi (DaNelle’s Assistant)
Hi,
With nothing else to do I tried baking bread, worked out fine until I couldn’t find yeast in store and thought “yeast didn’t start off dried and in packets”, hummmmm…. Will try your started formula only issue is I live in South Texas and there’s no such thing as “outside in a cool place”. Would overnight work, at least it’s “cooler”.
Hi mark-
-Yes, overnight works just fine. Temperatures between 70-85 degrees F are ideal.
Thank you -Bobbi (DaNelle’s Assistant)
My yeast bubbles but does not rise, it is also very wet and runny and seems to lack vigor, and when I look at the jar only the top portion looks bubbly but when I feed it I always mix it in well. WHAT SHOULD I DO??
Hi Bill-
Working with a starter involves having the right temperature, feeding schedule, and being consistent with ratios. This article has some great tips for troubleshooting: https://www.theclevercarrot.com/2018/03/troubleshooting-your-sourdough-starter/
Best of luck with your starter!
Thank you -Bobbi (DaNelle’s Assistant)
I started pouring my hooch off, feeding more often and weighing the flour and the water before I add them. You will see that water is heavy compared to flour. Now I have a lot less hooch, none if I feed regularly.
Is it all right to use tap water instead of filtered water?
Hi Darren-
It’s best to use filtered water because the chlorine in tap water can kill your yeast.
Thank you -Bobbi (DaNelle’s Assistant)
Hi, I’ve been working with my starter for a couple of weeks. In fact, I’ve left it out too long, but only today has it FINALLY had a yeasty smell! YAY!!! Now I’m all excited, but I just looked at mixers and that is WAY out of my price range. Can you please help me by telling me how to add the flour by hand? I am okay guessing on the quantity a bit and I can look at the pictures to help me tell when the dough looks right, but I literally am asking HOW to mix the flour with the water, oil, molasses, etc. See, I’ve tried making biscuits like my grandmother (who mixed them with her hand) and I’ve tried a fork, spoon, the “make a little well in the middle of the flour” method, etc. but I always, always wind up with a goppy mess to the point that there’s no dough to mix because it’s all stuck to my fingers and palm making my hand about 4 times the size it should be. Does that make sense? I’ve watched people make bread and somehow they manage to keep enough flour between their hand and the dough that it sticks to them a little, but not to such a ridiculous extent. I’ve tried and tried and I just can’t figure it out. Thank you very much for your lovely site. I’m thrilled with my success thus far! I’d never heard of capturing wild yeast before and you made it sound possible and not overwhelming.
Hi Christina-
If you are using your hands you can put oil on them to help keep the dough from sticking to them. Also, try using a dough scraper.
Thank you -Bobbi (DaNelle’s Assistant)
I’m sorry if you have answered this question before……what amount of wild yeast would I use to replace 1/4 oz Active Dry Yeast?
Hi Bonita-
You really can’t replace it. You can try using weight/measures as this article suggests: http://www.wildyeastblog.com/going-wild/
Thank you -Bobbi (DaNelle’s Assistant)
I’ve heard you can use 100 grams wild yeast in place of a packet of dry yeast. I haven’t tried it yet.
I followed this recipe exactly. Today, day 18, I took the starter out of the fridge, fed it, let it sit 9 hours, then made the bread dough. It is now 9 hours later and the dough hasn’t risen even 1/4″. After nearly three weeks of tending to this it is a huge disappointment.
Hi Susan-
Sorry about your dough. This article has some tips on troubleshooting: https://www.theclevercarrot.com/2018/01/why-wont-sourdough-rise/
Thanks! -Bobbi (DaNelle’s Assistant)
This has been a lot of fun. I’ve had the jar spring next to a hop plant and lavender plant in beautiful spring weather. I’m on day 10 and ready to move into fridge. Do I put lid on it?
Thanks!
Stephen
Hi Stephen-
Yep, when you put it in the fridge you will want to put a lid on it.
Thanks! -Bobbi (DaNelle’s Assistant)
I am planning to start a starter tomorrow, And I had heard that you need to discard some of the starter before adding in more flour and water, but you haven’t mentioned anything, could you please tell me what’s to be done?
Hello Shraddha-
No, you don’t have to remove any to add more. You only have to remove some because you are actually using it to bake with or your jar becomes to full.
Thank you -Bobbi (DaNelle’s Assistant)
Hi, I’m on day 10 and just going into the fridge, the consistency is like a loose batter mix, should l increase the flour or use a little less water to make this into more or a dough consistency or will this thicken up as I get nearer the 17 day mark? Also when you put it in the fridge with a lid on, should the lid be loose or air tight?
Hi Christine-
If you are feeding your starter regularly and feeding it enough then consistency isn’t all that important. Sometimes the flour you use will affect consistency. Lower gluten or older flours absorb liquid at a slower rate and may cause the starter to be runny.
I would first put the lid on loosely, until it goes dormant, then you can tighten the lid.
Thank you -Bobbi (DaNelle’s Assistant)
Thanks for your reply, I have had a bit of a dumb moment today, I’ve added the flour to feed today but I can’t for the life of me remember whether I had put in the water. Should I add more water just in case I didn’t or do I just leave as is. I’m on day 17 so don’t want to spoil it if I can help it. Thanks
Hi Christine-
If you are not sure, the most you can do is add about half the water. A little too much water or not enough for one feeding should not throw it completely off.
Thank you -Bobbi (DaNelle’s Assistant)
First timer, here. How do you keep animals out of the starter?
Hi Tiffany-
The cloth you put over it will keep insects, small birds, etc. out. For larger animals place it in a area they cannot get to if possible.
Thanks -Bobbi (DaNelle’s Assistant)
I am on day nine. I used a quart jar and it is almost full, so I don’t know how the next 8 days is going to go. The recipe indicates I pour it into a new jar, but it’s going to take two jars. It’s not bubbly. It has a gray water on top that I stir in when I add flour and water every day. It has the consistency of buttermilk. It seems wrong from start to finish. Any help anyone can give me? Do I just soldier on for another week?
Hi Susan-
Typically if a starter has liquid on the top that is hooch. You should pour it off and feed your starter more often.
You can make as many jars of starter that you wish, or you can toss it or give away some of it, or use it in other recipes like this: https://nourishedkitchen.com/sourdough-pancakes/
If your starter begins to smell foul (like vomit) toss it out and start over.
Thank you -Bobbi (DaNelle’s Assistant)
Thanks for your response. But I think my bigger problem is that the consistency is liike that of buttermilk. It POURS. I am now on day 10. Shouldn’t it be thicker?
Hi Susan-
If you are feeding your starter regularly and feeding it enough then consistency isn’t all that important. Sometimes the flour you use will affect consistency. Lower gluten or older flours absorb liquid at a slower rate and may cause the starter to be runny.
Thank you -Bobbi (DaNelle’s Assistant)
Doing this with my kids and really grateful for your guidance. We ended up with what I think is “hooch” (about 1/2″ of water sitting on top of a very watery mixture). We’re on day 7 or so and still no bubbles or yeasty smell. I did keep in the garage (for critters) for the first few days and realized that was not ideal so switched to the garden. I’ve also been using a mixture of hard red wheat and all purpose. Finally, one day I absentmindedly used tap water but all other days have been distilled. So, with all that do I have to start over? I poured off the hooch and just kept going so far.
Thanks!
Hi Justin-
As long as it doesn’t smell bad you can keep going. However, if it is developing hooch you need to feed your starter more often.
Thank you -Bobbi (DaNelle’s Assistant)
Thanks Bobbi,
I started seeing bubbles for the first time today. It’s day 11 and I was getting constant hooch. I started doing 3 Tbsp flour and 2 Tbsp water twice a day. At this point my quart mason jar is 2/3 full and only getting bubbles on the top 1″.
What do you recommend?
thanks!
Hi Justin-
You need to keep the flour and water ratios equal, just feed the starter more often. Also, make sure your ambient temperature isn’t too cold (around 70 Degrees F works well).
Thank you -Bobbi (DaNelle’s Assistant)
Gotcha. Thanks. It’s spring in the Pacific NW so overnight is definitely down into the 40s so bring it inside at night?
Hi Justin-
Yep, best bet to bring it in during the nights and put it back out in the mornings.
Thanks! -Bobbi (DaNelle’s Assistant)
Ok I’ve read through all of the comments and no one has asked this question so I’m going to. I’m on day 10. I’ve done a sour dough starter before but I like the idea of the wild yeast instead. I’m moving it into a new jar and your directions say to pour it in. Mine has a consistency of yogurt. Is that what its supposed to be? It seems thin to me but like I said I’m used to the sour dough starter which is thicker. What should it look like?
Hi Roseann-
It should have a similar consistency to the sourdough starter.
Thank you -Bobbi (DaNelle’s Assistant)
Yes, definitely should be thicker. If anyone is struggling with the liveliness of this recipe try using a scale to do 1:1 water to flour. So for 50g water, do 50g flour. I was using cups which was wildly inaccurate and I was underfeeding the starter the whole time (which is why it hooched every day). Don’t feed more often, feed it the right amount of flour! Measure with a scale!
I am on day two. When I retrieved my jar, it had an unpleasant odor and some of the dough was darker than the rest. I went ahead, fed it, and put it back. It still has an unpleasant odor. Do you think it’s okay? The jar was not tipped or disturbed. But I wonder if an animal could have gotten to it.
Hi Kat-
Starters will get a fermenty smell, sort of like yogurt or even a bit like acetone. Changes in smell become a concern when the starter takes on a vomit-like smell. If it does that it’s time to toss it out. I hope that helps! Best of luck with your starter!
Thank you -Bobbi (DaNelle’s Assistant)
Why place a yeast starter jar outdoors, where animal could either eat it, or foul it.?????
Hi Brad-
As the article states: Wild yeast is an attempt to collect a different strain of yeast from the outside environment. The result is a stronger yeast (that can be stored in the fridge) and zero or very little sour taste.
Thanks! -Bobbi (DaNelle’s Assistant)
Hi, can you actually replace the flour with left over bread and blend the water and bread to make yeast?
Hi Yas-
No, you need to use flour not bread.
Thank you -Bobbi (DaNelle’s Assistant)
Hi thank you for the recipe. What is your outside temperature? Is it fairly constant? Where I’m at we are still hovering at 0 deg C outside in April.
Hi Irene-
Right now in Arizona it is in the 80’s. The summers are over 100 degrees F, and winters are in the 50’s.
Thank you -Bobbi (DaNelle’s Assistant)
Can’t wait to try this but wondering if I can replace water with whey?
Hi Cheryl-
Yes, you can use whey. Either begin your starter fresh with equal amounts of whey and flour and then when you feed it use water not whey.
Or you can replace half the water with whey each time.
Just see how your starter reacts and what seems to work best.
Thank you -Bobbi (DaNelle’s Assistant)
Hi,
Just started making sourdough a week ago. Thought I’d try making my own least. Purely out of interest, why would you want to use whey instead of water?
Thanks!
Luca
Hi Luca-
I use whey in recipes because I have an overabundance of it from making cheese, and it is just a way to use it up.
Thank you -Bobbi (DaNelle’s Assistant)
Have you ever tried this with einkorn, ground or all purpose flour?
Hi Christina-
While DaNelle does suggest using hard red wheat, she also uses hard white wheat, soft spring wheat, plain wheat flour, freshly ground, spelt, and einkorn.
I hope this helps.
Thank you -Bobbi (DaNelle’s Assistant)
What is the recipe for the pancakes?
Hi Jessikha-
Here’s some recipes you can use:
https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
https://www.weedemandreap.com/easy-sprouted-wheat-pancakes/
Thanks! -Bobbi (DaNelle’s Assistant)
I just found this Hope you are still answering questions, about making Yeast*** it and can help me out. I live in a southern state and it tends to have a high humidity on a consistent basis so my general question is Outside? for the Jar to for those long periods of time or is there a different way to work with it….Thank You!!!
Hi Phil-
To control humidity you can have your jar outside for less time, and once established, keep it on the counter in a controlled environment. It should do just fine if fed properly.
Thank you -Bobbi (DaNelle’s Assistant)
When making our dough. Pizza or bread dough. What is the ratio of starter to flour we use ?
Hi Gary-
This recipe should help you with that: https://www.weedemandreap.com/recipe-homemade-bread/
Thank you -Bobbi (DaNelle’s Assistant)
Great article 🙂
Do we really need to wait that many days to make sourdough using this starter? I see many other starters using the wild yeast method like this ready to is in 5 to 7 days.
Hi Mark-
It’s your choice, but I find this method works better.
Thanks! -Bobbi (DaNelle’s Assistant)
Hello,
I am so excited to try this, but I have a question.
Don’t we have to discard some of the product while feeding it from day 3 or else we will have a lot of starter on day 10..right ? I am missing something here 🙁
Hi Dhanya-
Yes, you can reduce it if you have more than you want. This article has more info on natural yeast starters: https://www.weedemandreap.com/feeding-your-natural-yeast-starter/
Thank you -Bobbi (DaNelle’s Assistant)
Hey, thanks for taking the time to write this all out. I was a bit confused on how the processes for creating a sourdough starter (which I beleive uses primarily lactobacilli to generate the CO2 that makes the bread rise, and makes lactic acid in the process—hence the sour) vs a yeast starter (using yeast to generate the CO2 to rise the bread) was different, and this helped clear that confusion up.
However, your comment about how store-bought packaged yeast contains “only the active ingredient of yeast” and implying that natural yeast is somehow “fuller” or more complete was a bit confusing, because the yeast microorganism itself is the active ingredient. The metabolic processes of the yeast (ingesting carbohydrates and breaking them down into CO2, water, and some alcohols) are what produce the gas that leavens bread. You would most likely get several different strains of yeast using the wild starter method, and that may be what contributes to the wider nutrient availability of bread made from wild yeasts; the different strains may be better at breaking down different chemicals into more-digestible subunits.
My husband didn’t see the jar when he was watering the blueberry bush. Not sure if he got hose water in it. I’m on day 7. Do you think it will be Ok?
Hi Cheryl-
The quality of the water shouldn’t be an issue, but knowing the amount added may be a problem because you will need to balance it out with that quantity of flour. You can try to keep it going if you think you can balance it out. If not, it may be time to start over.
Thank you -Bobbi (DaNelle’s Assistant)
Hi, Bobbi, Danelle.
I am on Day 1 of making your starter. Very interested. Am curious, though, why you all recommend it being kept cool to cold, yet many other experts recommend keeping the starter warm, as near a stove in the old days?
Thanks, Jerry
Hi Jerry-
Keeping it in a cool shady place are the instructions for outside, because you don’t want it sitting in the sun and overheating. When inside, you would keep it on the counter, unless you wanted it to go dormant, then you would place in the refrigerator.
I hope that helps!
Thank you -Bobbi (DaNelle’s Assistant)
The process for this recipe reminds me of the Amish Friendship Bread my mom used to make. Minus sugar. What I’m wondering is if you have ever used whey as a substitute for water in your yeast starter? I make my own greek style yogurt and always have the whey on hand after it’s drained. BTW this is whey from cow’s milk. Hubby won’t let me get a goat so I buy our milk.
Hi Beth-
No, haven’t used whey in place of the water for the starter, but have used it in sourdough bread recipes. Also, use the whey to make homemade soda: https://www.weedemandreap.com/homemade-soda-3-simple-delicious-methods/
Thank you -Bobbi (DaNelle’s Assistant)
I am on day 11 in refrigerator but I only see large bubbles on the top. Am I on track? Thanks
Hi Doris-
Since you are getting bubbles it seems the yeast starter is active and good to go. Just watch for any liquid or any unpleasant smells forming.
Best of luck with your starter!
Thank you -Bobbi (DaNelle’s Assistant)
During day 3 days forward … should I throw away some of the mix … is adding up and I’m afraid it won’t fit in the jar.
Hi Pablo-
Yes, you can toss part of it or put the portion you take out into a separate jar.
Thank you -Bobbi (DaNelle’s Assistant)
I have never made sourdough starter before and am excited to try it, but am anxious about having it outside with bugs. Will cheesecloth layered to prevent the bugs also prevent the yeast from getting in? Also, we are still hot here, temps in the 100’s and high 90’s. Should I keep it inside until it is cooler outside? And will the taste change in being started inside vs outside? Thanks! Stephanie
Hi Stephanie-
Cheesecloth should work well for this. If the cheesecloth is especially worn, you may want to double it up.
You can leave starters outside unless your temperatures dip down too low or go too high. If your temperatures stay within the range of about room temperature and fridge temps (don’t go below 40 degrees) then it should be ok. If you are experiencing temperatures well beyond that then bring it in when the temperatures are reaching undesirable levels. You can put your starter outside until temperatures start going past 80 degrees. You may want to leave it out at night and then bring it in mid-morning. Be sure to watch that the starter doesn’t develop hooch on top. If it does, pour it off and feed your starter more often (because a starving starter develops hooch). Keeping your starter at a warmer temperature will increase the need for feedings, therefore reducing the sourness.
I hope this helps!
Good luck with your starter! -Bobbi (DaNelle’s Assistant)
I am concerned about little bugs getting in through the cheese cloth mesh, right now I have it tripled layered and a small layer of liquid appeared this morning, I poured that off and added the more flour and water per instructions. Was this due to the thicker cheesecloth? How often do buggies get into it when outside? Thanks!!
Hi Stephanie-
Usually bugs are not a problem, and the way you’ve layered the cheesecloth it should work. You can also use a thin tea towel if you prefer. The liquid is what is called hooch. It develops because your starter needs to be fed more often.
Thank you -Bobbi (DaNelle’s Assistant)
I have a question.
What is the purpose of putting the starter in a new jar every time you feed it?
Hi Leslee-
Putting the starter in a new jar with feedings helps keep the jar from getting overly caked with flour. It would be fine to scrape the dried stuff that accumulates on the sides of the jar into the starter, but I wouldn’t recommend it.
Thank you -Bobbi (DaNelle’s Assistant)
Why does it smell like vomit
Hi Josh-
Clostridium bacteria can make a starter smell like vomit.
Thanks -Bobbi (DaNelle’s Assistant)
So is that ok for it to contain clostridium?
My starter was bubbling by day 2, and today (day 3) I noticed it smells bad….very sour and almost like vomit.
Hi Stephanie-
If it smells like vomit you need to toss it out and start over.
Thank you -Bobbi (DaNelle’s Assistant)
When I put the starter in the fridge do I need to keep a cloth on it so it can breathe or can I put a lid on it?
Hi Michelle-
Once it gets stored in the fridge, it’s time for a real lid.
Thank you -Bobbi (DaNelle’s Assistant)
Hi,,
I am enamored of natural ways of doing things but I don’t have a lot of experience. I love that you posted this wild yeast starter advice, I can’t wait to start. But, being inexperienced I really won’t know how to use it. Can you explain how much to use, for instance, for baking a regular sized loaf of bread? Can you perhaps post a recipe? Or, give some idea of the comparison of this yeast starter to one packet of yeast granules…i.e., two tablespoons starter (or quarter cup.etc) equals 1 packet yeast granules. Thanks so much!
Hi Julie-
DaNelle has some recipes on her webpage you can start with. Check them out here:
https://www.weedemandreap.com/recipe-homemade-bread/
https://www.weedemandreap.com/baking-with-natural-yeast-how-to-make-sourdough-bread-un-sour/
https://www.weedemandreap.com/natural-yeast-donuts/
https://www.weedemandreap.com/ultimate-guide-soaking-sprouting-sour-leavening-grains-part-4/
Good luck with using the natural yeast!
Best wishes!
Thank you -Bobbi (DaNelle’s Assistant)
What about incorporating the yeast into my favorite recipes? This is why I want to make a starter.
Hi Kathryn-
It is fairly difficult to replace yeast with a starter, but this article can help you try that: http://www.wildyeastblog.com/going-wild/
Thank you -Bobbi (DaNelle’s Assistant)
Hi! I read somewhere that if you’re doing your measurements using cups then you want to use a little more flour than water for your sourdough starter. I initially started using 1/4 cup flour 1/4 cup of water and then as my starter got larger i progressed to using 1/4 cup and 1 /8 cup of water and then 1/2 cup of flour and have been doing that and it seems to be working much better. Will using a ratio thats not 1:1 mess with the way my starter comes out?
Hi Rosella-
You can adjust the ratio of flour to water. Just know that adjusting the ratio will affect the taste. Maintaining your starter at a lower hydration level will make it more sour. Acetic acid is more abundantly produced in drier environments, while lactic acid is more abundantly produced in wet environments.
I hope that helps!
Thank you -Bobbi (DaNelle’s Assistant)
I’m not sure if anyone has already asked this, there are a lot of comments here! It is winter here in North Idaho and I would like to start a wild yeast starter, I have gathered that it is too cold to leave it outside. Can I leave it on my counter instead of outside for the first 10 days? Will this make it tangier more like sourdough? Just curious. Thank you!
Hi Teri-
You definitely don’t want your starter to get too cold, or too hot either. It should be kept at no hotter than room temperature and nothing below fridge temps. Here is another recipe you can follow to keep your starter inside. https://www.weedemandreap.com/feeding-your-natural-yeast-starter/
It can be more like sourdough though if you do keep it inside. Here are some tips on how to reduce the sourness if you are looking to do that. The sourness is usually dependent on the frequency of feedings. Feeding your starter more reduces the acetic acid (this is what produces the sour taste). Keeping your starter at a warmer temperature will increase the need for feedings, therefore reducing the sourness. When feeding the starter be sure the flour and water ratios are equal, or with a very slight higher amount of water. Dry environments (including too much flour) increase the acetic acid and therefore the sourness. A moist environment will increase the lactic acid (the other acid your starter produces) which will not increase the sour taste like acetic acid.
I hope that helps.
Thank you -Bobbi (DaNelle’s Assistant)
If temperatures are not right for making yeast, can I follow these same directions and just leave the yeast on the counter instead of outside? And still move it to the fridge on Day 10?
Hi Megan-
Yes, you can do that. Here is another recipe you can follow since you are keeping your starter inside. https://www.weedemandreap.com/feeding-your-natural-yeast-starter/
I hope that helps.
Thank you -Bobbi (DaNelle’s Assistant)
Okay, let me just make sure I am understanding correctly. My yeast is currently on Day 16. Tomorrow is the day that this recipe says that I can start making bread!
However, the recipe that you listed said 2 different things. Should I NOT feed the yeast tomorrow, and just take it out of the fridge and let it sit on the counter for 6 hours? And then bake my bread when I get home? Or do I need to do the power feeding three times tomorrow?
Hi Megan-
If you are going to make bread on day 17 it is best to take your starter out of the fridge, feed it (two times is better), and let it sit for 6+ hours. By increasing your starter’s volume and activity level you are ensuring it is strong enough to leaven bread. This is the best method. However, as with every baker, I have rushed things. I have taken it out of the fridge and let it warm up to room temperature and used it. The bread was fine, just took longer to proof the dough. I hope that helps! Thank you -Bobbi (DaNelle’s Assistant)
What if I can’t get hard red wheat? Amazon shows 25 lb bags. Can I use organic whole wheat?
Hi Doris-
Yes, you can use organic whole wheat. Best of luck with your starter!
Thank you -Bobbi (DaNelle’s Assistant)
This may be a silly question, but should you bring the yeast in each time it rains?
Hi Carly-
Yep, you want to bring it in when it rains. Thank you -Bobbi (DaNelle’s Assistant)
It’s been raining here today and I brought my yeast inside. Does that mean I should still feed it, but not count it as an outside day since i’m not collecting any yeast from the outdoors today? Or is it okay to count this day on the counter as one of the outside days?
Hi Carly-
You do want to feed your yeast because once it is started it needs to be continually fed according to the schedule. You are still collecting yeast, just not outdoor/wild yeast. You can have a yeast starter that is always indoors such as this: https://www.weedemandreap.com/feeding-your-natural-yeast-starter/
I hope that helps. Thanks -Bobbi
I am on day 5 of making my starter. It’s outside near our grape plants. The last two days it has been bubbly when I go to feed it but yesterday it started to smell very much like the grape plants, kind of a fermented smell and very sweet. Is this good? I’m assuming it is a sign of happy growing yeast but I wanted to check with the expert.
Hi Christie-
Yep, starters will get a fermenty smell, sort of like yogurt or even a bit like acetone. Changes in smell become a concern when the starter takes on a vomit-like smell. If it does that it’s time to toss it out. I hope that helps! Best of luck with your starter!
Thank you -Bobbi (DaNelle’s Assistant)
Grapes are a excellent source of wild yeast, most of the yeast present on grapes is good yeast that is useful in the production of wine, if you ever see what looks like a white dusty film on grapes that makes them looks dirty that is actually a layer of wild yeast.
Generally wine grapes can have a lot of Saccharomyces yeast, as well as brettanomyces, lactobacillus and hundreds of other yeasts and microbes, but usually one will be the dominant yeast, What happens with brettanomyces is it can ferment more than saccharomyces so what ever the sacc doesnt eat the brett will eat.
I followed Danelle’s method and it worked perfectly and I had great yeast for about 5 months. Then I missed a couple of feedings, hooch showed up, and now there is a slight sour smell and rise times are getting lots longer. Any ideas on getting the flavor mild again?
Hi Dale-
No worries, we’ve all been there. This article will give you info on how to reduce the sourness of your starter, dough, and resulting bread. https://www.sourdoughlibrary.org/less-sour-sourdough/
I hope that helps!
Thank you -Bobbi (DaNelle’s Assistant)
I can’t ear any wheat exceprneinkorm. Can I make the start with it?
Hi Raquel-
Yes, you can. Thanks -Bobbi (DaNelle’s Assistant)
Hi there!
Everything was fine about my starter just until I placed it into the fridge. No bubbles, no rising, no nothing. I fed it once more and put it back in the fridge. Again no sign of life. Today I took it out and left it in the kitchen. Almost instantly it started rising and making bubbles. Is this correct? If not, what can I do? I would really be grateful for an advise because somehow I took “Heini” to my heart.
Thanks!
Yes, putting your starter in the fridge will slow the rate of fermentation. As long as you see that it comes back to life once you set it out, then it seems your starter is doing just fine. Best of luck! Thanks -Bobbi (DaNelle’s Assistant)
Sorry if this was asked before. I’m anxious to try this but it’s late July and I live in Florida. Is it okay to put outside in warmer temperatures?
Hi Maggie-
You can leave starters outside unless your temperatures dip down too low or go too high. If your temperatures stay within the range of about room temperature and fridge temps (don’t go below 40 degrees) then it should be ok. If you are experiencing temperatures well beyond that then bring it in when the temperatures are reaching undesirable levels. You can put your starter outside until temperatures start going past 80 degrees. You may want to leave it out at night and then bring it in mid-morning. Be sure to watch that the starter doesn’t develop hooch on top. If it does, pour it off and feed your starter more often (b/c a starving starter develops hooch). I hope this helps! Good luck with the yeast! -Bobbi (DaNelle’s Assistant)
Hi there,
I’m in the UK so our measurements are different. I bought some American cups and have just been using the 1/4 cup one for both the flour and the water – is that right? Mine is VERY watery, not thick at all. Are the dry and liquid quantities the same volume?
I’m only on day 5 and my jar isn’t big enough – will it harm it if I move to a new jar tomorrow?
Many thanks
Hi Louise-
Yes, you have the measurements correct. Your yeast starter may be developing hooch, which is a liquid that usually forms on top. If that is what it is, you can just pour it off. If your starter is developing hooch it means it is hungry and you need to feed it more often. And yes, you can move it to a bigger jar if need be.
I hope that helps. Best of luck! Thank you -Bobbi (DaNelle’s Assistant)
Hi Denise-
If you will be gone for just 2 or less weeks, refrigerating your starter should maintain it. If you will gone longer than that you can freeze it. Or if you are worried it will starve in the 2 weeks you are gone, you can freeze it then as well. Thank you -Bobbi (DaNelle’s Assistant)
What about if you are going to be away for a couple of weeks on vacation and not able to feed your wild yeast that is kept now in fridge? Do you freeze it?
If when it is put in the fridge it forms a little water on top, do I pour water off and feed again? And put in new jar too?
If you have liquid forming on top, then I assume your starter is forming hooch. Yes, you can just pour it off. If your starter is developing hooch it means it is hungry and you need to feed it more often. Putting into a clean jar is helpful too.
I hope that helps. Best of luck! Thank you -Bobbi (DaNelle’s Assistant)
If I want to get more starter ready to use, on day 10 when it goes in the fridge – can I split it into say 3 jars and feed each of them 1/4 cup water and flour each day? theoretically, by day 17 I’ll have 3 batches ready to use? Or is there part of the process needed that splitting the starter midway would harm it?
Hi Sarah-
Yes, you can split it on day 10 to make more. Best of luck! Thank you -Bobbi (DaNelle’s Assistant)
Oh also, is it possible that the jar would overflow and I would have to remove some or will it all just “come together”?
As long as your jar is big enough to keep feeding your starter with a little room on top it should be fine. If it looks like you are getting too much you can reduce with no problems. This article is helping in knowing how to feed a starter: https://www.weedemandreap.com/feeding-your-natural-yeast-starter/
I hope that helps!
Thank you -Bobbi (DaNelle’s Assistant)
Wait so will this work with all-purpose flour (NOT whole wheat) as well, or just whole wheat? Also, where I live, it’s always raining this time of year, so work it work to just leave the jar on the porch?
Hi Pepper-
Yes, you can use AP flour. And you can do this even if you have a rainy climate. Leaving it on the porch should work just fine. Best of luck! Thanks -Bobbi (DaNelle’s Assistant)
Hi, can i use the starter for commercial production
Hello-
Yes, I’m guessing you can. Never have tried it but it should work. I would just check with your state’s food safety and health department first though.
Thanks -Bobbi (DaNelle’s Assistant)
Should the flour/water mixture separate? I have about a half-inch of water on the top of the starter after ten days. Thanks.
Hi Michael-
No, there should not be water on top of your starter. This video shows what your starter should look like and how to feed it. https://www.youtube.com/watch?v=Lnx5ue1O640&t=656s
I assume you have what is called hooch on top of your starter. It won’t hurt it. You can just pour it off. If your starter is developing hooch it means it is hungry and you need to feed it more often.
I hope that helps. Best of luck! Thank you -Bobbi (DaNelle’s Assistant)
Well. Thanks to this post I’ve been successful in capturing wild yeast! I’ve tried 2-3 other times in the past with no success. Thanks to DanNelle, and her very clear I instructions, I now have a starter. Patience is definitely a key in the process. I put the jar outside, under some trees, every day, for 6-8 hours and brought it in at night. Our nites are still a bit on the cool side. The day I saw all those bubbles on the side of the jar and the odor smelled like baked bread I wanted to cry with happiness! Silly? Ya. But I’m happy!
Hi Valerie-
So happy it worked for you! It is exciting when you see those first bubbles. I hope it keeps going well! Thanks for posting! -Bobbi (DaNelle’s Assistant)
Okay so I have been reading everything about wild yeast, that being said I do have a question probably more then one but this one seems to be the most important to me… If you make the wild yeast with red wheat berries that you have milled yourself since it has a longer shelf life un-milled apposed to milled now here comes the question … can you use regular all purposed flour to make your bread or do you have to stay with the more expensive red wheat flour? Can you intermix them?
Hi Evone-
Yes, you can use different flours and intermix them. Hope it turns out well! Happy Baking! Thank you -Bobbi (DaNelle’s Assistant)
What a great article to find, as I am only today making my start into the virgin territory of natural yeast and dough starters. I might add that I am beginning this amazing skill at a very belated age, you could say. I am so excited to get started, but find myself with some great whole wheat flour, that is expired. Being frugal as I am, I had planned to use this to bake/fry tortillas and such anyhow, but now wonder how this would affect the whole process of making my own starter. The flour is Organic Sprouted Whole Wheat flour, and was “best by 06 May 2017”, so just under one year ago was its date. Do you think there would be any foreseeable problems with using this?
Hi Mary-
The flour should be ok to use. As long as it is insect free and smells ok it should be good to go. Best of luck and Happy Baking! Thank you -Bobbi (DaNelle’s Assistant)
How much yeast do I use in a bread or pizza dough recipe?
Hi Kelly-
For bread it takes about 2 cups and for pizza dough about 1 cup. Here is a bread recipe to use: https://www.weedemandreap.com/baking-with-natural-yeast-how-to-make-sourdough-bread-un-sour/
I hope that helps! Thanks and Happy Baking! -Bobbi (DaNelle’s Assistant)
Does it stink?I try doing it and it smells super bad?
Hi Roxie-
The smell of your starter should not be offensive. The smell should be like yogurt, but not like vomit or anything putrid like that. You may try feeding it a bit longer and see if the smell settles to more of a mild yogurt-like smell. If it doesn’t, I’d toss it and start over. I hope that helps. Thank you -Bobbi (DaNelle’s Assistant)
Hi, I’m really sorry if this has already been answered. I looked and couldn’t find anything… But here instructions say to keep starter alive to add 1/4 C of each every day. On the bread recipe page, instructions say to add the same amount as starter you have. Which should I follow? I’m currently on day 8 of my starter but was just looking ahead 🙂 Thank you!
Hi Bree-
I find it best to follow the method listed in this article (1/4 cup water and flour). I hope that helps. Best of luck and Happy Baking! Thank you -Bobbi (DaNelle’s Assistant)
Can I use sprouted wheat flour for this?
Hi Paul-
Yes, you can use sprouted wheat flour with the wild yeast starter. Let us know how it turns out for you! Thank you -Bobbi (DaNelle’s Assistant)
I’m so confused…This is my third or fourth attempt at creating a sourdough starter. All of the other articles I’ve read says to keep the starter in a warm place. It’s winter and our house is pretty cool, so I am using a heating pad (that’s generally for starting seedlings). It’s not hot- barely warm, but I’m trying it. All of the recipes I’ve read says equal parts flour and water (I’m using organic rye flour) but then they say “stir”. There’s really no “stirring”, this is just a glob. I need to know if this is how everyone else’s looks like this on day one. I can’t find a picture anywhere that looks like mine. It literally is the consistency of paste. I’m assuming it will become more liquid as time goes by, but is this how it’s supposed to be at first? Thanks for any advice!
Hi Marie-
The heating pad would probably work as long as it keeps your starter between 72-80 degrees F. You can also use your oven light. Place your starter in the oven, turn on the light and it will keep it warm enough. As for stirring the starter, you would do that after you feed it and then leave it set. I hope this helps! Best of luck! Thank you -Bobbi (DaNelle’s Assistant)
Okay I have a question. The wheat that I bought is what you recommend on Amazon, now the only think is, your picture and my reality do not look the same lol. My wheat looks more like a uncooked oatmeal. Is that whatbit is suppose to look like? Lol. It doesn’t look like normal flour. Pls help. Thanks.
Hi Art-
It should look more like flour after milling it. Maybe just grind it more. You can also try a different wheat or flour. While DaNelle does suggest using hard red wheat, she also uses hard white wheat, soft spring wheat, plain wheat flour, freshly ground, spelt, and einkorn. I hope this helps. Best of luck! -Bobbi (DaNelle’s Assistant)
Thanks for the great info. I’m on day seven, and everything was humming along nicely. Yesterday I wasn’t able to get to my jar, and today it is nice and bubbly below, but with a layer of dark greenish-brown fuzzy mold covering about half the top. Can I scrape and continue, or do I haveto dump and start again?
Hi Elizabeth-
That’s a bummer that you couldn’t get to your starter since it was coming along so nicely. As for the mold growing in your starter, I’ve known people to go both ways on this. I have known those that do scrape off the mold and continue, and they are still alive. Although, they do find sometimes that with the mold growing their starter is a bit weak and not what they wanted in the end anyway. I am a bit of a scaredy-cat when it comes to moldy starters. I figure starters aren’t that difficult to begin again and it will ensure that my starter is healthy and going strong if I toss out the moldy one and start fresh with a clean sterilized jar. I hope that helps. Best of luck! -Bobbi (DaNelle’s Assistant)
Hello Danelle!
I’ve been working on my starter for about 10 days now, and should be putting it into the fridge tonight instead of back outside after feeding it. However, for days 2-5 or 6, the starter was rising quite abut, and was almost foamy, and then for days 6 or 7-today, it hasn’t risen at all. When I feed it, it is about the texture of thick pancake batter and has a sour yogurt/vomit smell. It does have a few bubbles, but not nearly as many as the first week. No mold or hooch. No fart smell. Organic hard red flour, purified drinking water in a carton. It has been kept outside all day and night in shade, 70-85 degrees, mason jar with cheesecloth on top. In the interest of comparing, I started an indoor starter, and it did the same thing! Is this normal, for it to be crazy active for a while, and then be what appears to be only slightly active? Thanks for your help!
Hi Sally-
The smell of your starter may be of concern. The smell should be like yogurt, but not like vomit. You may try feeding it a bit longer and see if the smell settles to more of a mild yogurt-like smell. If it doesn’t, I’d toss it and start over. The pancake batter thickness is ok, you may just want to add more water if it isn’t thin enough. The bubble activity could be dependent upon a bacteria to yeast ratio that’s trying to balance out. Not a huge concern unless you have zero activity and smell becomes putrid. Good luck! -Bobbi (DaNelle’s Assistant)
Can this work for in the tropics with no fridge?
Hi Kit-
Great question, and yes you can make the yeast starter in a tropical environment. There are some differences though, and the main thing you need to watch for is your starter developing hooch. This is the alcohol formed when your starter is hungry. It’s harmless and can be poured off and discarded before you stir or feed your starter. To help prevent hooch from forming you can decrease the amount of water you add to the starter and/or chill the water and/or flour (if possible) before adding. The best thing you can do to prevent hooch is increasing the frequency of feedings, because I mentioned before, hooch is formed when the starter is starving.
I hope this helps and you get a great starter! Let us know how it turns out. Thanks and Happy Baking! -Bobbi (DaNelle’s Assistant)
I live in Florida and temperatures outdoor are pretty outrageous. WHat do you recommend I do?
Hi Stefania
You can probably leave it outside unless your temperatures dip down too low or go skyrocketingly high. If your temperatures stay within the range of about room temperature and fridge temps (don’t go below 40 degrees) then it should be ok. If you are experiencing temperatures well beyond that then bring it in when the temperatures are reaching undesirable levels. I hope this helps! Good luck with the yeast! -Bobbi (DaNelle’s Assistant)
Hello! I have purchased my flour and mason jar to begin growing my own wild yeast in cottage country by the lake, but I had a question regarding the use of a “thin cloth.” Is a cotton tea towel too thick? Or is something like cheese cloth better?
Also, at what step do I replace the thin cloth with the jar’s lid?
Thank you for your advice! I’m so excited to make our bread making foray healthier for my family.
Cheers, Mel
Once it gets stored in the fridge, it’s time for a real lid.
Do you bring it in at night during the first phase, or leave it outside overnight?
Hi C Jam-
Yep, you can just leave it outside at night unless your temperature dips down too low. You don’t want it to get too cold, or too hot either. Think nothing much more than room temperature or below fridge temps and it should be a-ok. I hope this helps! Best of luck and Happy Yeast Starting! -Bobbi (DaNelle’s Assistant)
I have a glass jar I’m using to make my first starter. I’m worried about ants and apartment dogs outside when I’m gone. I had a peace lily plant near my window inside my apartment so can I leave my jar near that?
Sure, go for it!
Hi,
Thanks for all your instructions.
Not sure where to start a comment so did here.
I have started the process of collecting wild yeast and not sure if it has caught and growing yeast. I’m on day 10 and putting in fridge.
What is the starter supposed to smell like as my batch just smells like wet flour. Also only jad hard white wheat flour to use, hoping to get some hard red soon to try again if it doesn’t work out this go.
Thanks,
Rich
Hey so once its ready to be used, you said to keep ready to use for recipes feed daily, but do you keep in fridge all the time now as well?
also, if you keep it alive but dormant how do you make it back to active and how long does it take? thanks
Yes, I like to keep it in the fridge!
I bring it out of the fridge the night before if I plan to use it the next day. (You can either pour the hootch (liquid) off or stir it in.) Let it warm up a little and feed it. It’ll be ready to use in 8-12 hours .
I am in GA and the weather over the next 17 days will be between 65 and 94, but mostly in the 75-94 range. Is that too warm?
I’d go for it and bring it in on warm days!
Hi DaNelle, thanks for all your great posts! I am about to make my first starter, but I am reading a book that has the same instructions as yours, but starts with lemon juice instead of water. Do you know why and have an opinion about that?
Yes, I’ve heard of that, but I’ve also seen people do it either way:)
You can use any acidic juice to start your starter. It helps it ferment faster.
I’ve been on your site several times and the actual instructions/recipe for the starter are not showing up!!! Am I losing my mind??!! Thanks! /:
Hi Jayne. The recipe is available now. We were updating our recipes, which took a few days.
Thanks,
DaNelle
Hey girl!
The recipe is not showing up in this post right now. It’s like a cliff hanger- I wanna know how to make it!
Hi Casey. The recipe is available now. We were updating our recipes, which took a few days.
Thanks,
DaNelle
I made the wild yeast starter according to directions and have been keeping it in refrigerator and feeding weekly. I am in the process of making my first loaves and noticed that my starter is more like soup than your thick starter in the video. I continued with the recipe and it’s not coming out like yours at all, more like a batter bread. I had to pour it in pans and it’s taking a very long time to rise. Any ideas on what went wrong?
You need to add more flour, most likely. Get it a nice, thick consistency first.
Have you found a gluten free flour that would work for this starter? My son has gluten, dairy, egg, soy and bakers yeast allergies. Find a store bought bread is darn near impossible and I’m novice at home made bread making.
I’m not sure, I haven’t used a gluten-free flour for this.
Ho Danelle, thanks for good tips. I started to do my wild yeast 5 days ago and every day the top layer ov the dough gets dry.
How can I fix it?
Thank you, Nune
If you cover it with a lid, it should do better:)
It is my second weak on feeding my starter. It only rased in double size ones when I discarded some of it. But now it doesnt rase that much.
Hmm, you might have to make it thicker and wait a bit between feedings.
Hello DaNelle
Back on Nov 2016, there was a list of great questions that I’m hoping you will answer (searched and didn’t find your response). I am very interested in seeing your comments to LISA’s questions …
1) A quart jar is mentioned and in the directions 1/2 cup is added each day (1/4 cup water, 1/4 flour) for 17 days – It seems that after 8 days the jar would be full, so I’m assuming, similar to sourdough instructions, some is being discarded. Is it halved at each feeding like with sourdough or just when the jar gets full?
2) I’m also curious as to why catching yeast outside verses inside eliminates the sour taste. Also, I thought with sourdough that keeping it in the frig increased it’s sourness – do I have this wrong or is it different for wild yeast.
3) Lastly (for now), I’m wondering about the flour/water ratio. I usually see equal parts by weight, which ends up more flour than water – Is that part of what eliminates the sourness, or is it preference or other?
4) Are there wild yeast starters available like there are sourdough starters?
5) Is this still going to reduce gluten like sourdough, or is that unique to sourdough?
THANK YOU!
1) Yes, you can discard or transfer it to a half-gallon jar.
2) I’ve just noticed that outside-gathered yeast is less sour. Storing in the fridge also helps.
3) The ratio has nothing to do with the sourness. I always go for a thick pancake batter consistency.
4) Yep! Check out amazon.
5) Yes, this makes the gluten more digestible.
Hi DaNelle
Is transferring the starter into a clean jar each day from day 10 onwards an essential step in the process?
Thanks!
Yes, it is!
I’m on day 17 and did not put it in a clean jar everyday after day 10. I totally missed that. What now?
Now you can store it in your fridge!
The temperature here in southeast Texas during February is fluctuating from the mid 30’s to the mid 70’s . There should not be a problem gathering wild yeast as long as the temperature doesn’t dip below freezing… right ??… other than that it’s that simple ? I find this absolutely fascinating……
One other thought on the subject. There is not a problem with contamination from some type of mold spores flying about? Your endeavors seem very well thought out and information easy enough to follow and thought out, thanks.
What is the ideal temp range for starting this outside?
Hello! I have everything for this ready to go…only thing is I live in North Dakota and it is about -20 out right now. For me to wait until it’s 70-80 degrees I would have to wait until at least June. ? Any tips for making this inside or will you not get the wild yeast that way? I am too anxious to make this to wait 5 months! Lol thank you for any insight I would really appreciate it!
I would do it inside or wait a bit:)
Hi DaNelle
Just wondering what you do when you’re ready to make bread? I’m guessing you have to pull it out of the fridge but how much flour do i need to add to it..? and can i then leave that over night on the counter and start making the bread in the morning? If you could let me know more details on this part of the process, that would be great.
Thanks
I use this recipe: https://www.weedemandreap.com/recipe-homemade-bread/
Is there any way to do this without using wheat? I’m allergic to wheat, corn, soy, arrowroot, sorghum, and dairy, so I’m pretty limited in my food options. I use brown rice flour and tapioca flour for baking. Do you have any suggestions?
I have heard of people using coconut flour, but I don’t have an exact recipe:)
This is exactly what I’ve been hoping for!! – a starter that still breaks down the grains and has all the health benefits, but doesn’t have the tang- and is recommended to be maintained whole wheat. I would like to clarify a few things before I embark on my wild yeast journey.
1) A quart jar is mentioned and in the directions 1/2 cup is added each day (1/4 cup water, 1/4 flour) for 17 days – It seems that after 8 days the jar would be full, so I’m assuming, similar to sourdough instructions, some is being discarded. Is it halved at each feeding like with sourdough or just when the jar gets full?
2) I’m also curious as to why catching yeast outside verses inside eliminates the sour taste. Also, I thought with sourdough that keeping it in the frig increased it’s sourness – do I have this wrong or is it different for wild yeast.
3) Lastly (for now), I’m wondering about the flour/water ratio. I usually see equal parts by weight, which ends up more flour than water – Is that part of what eliminates the sourness, or is it preference or other?
4) Are there wild yeast starters available like there are sourdough starters?
5) Is this still going to reduce gluten like sourdough, or is that unique to sourdough?
Sorry so many questions, but I’m trying to understand so I can have a better chance at getting it right the first time.
I read that the wild yeast is ready when it floats in water. Is this correct? I’m having trouble determining whether it’s ready. Its been 21 days of feeding it. It doesn’t appear as spongy as what you show in your bread making video.
You should know it’s ready when it’s bubbly about 6-8 hours after feeding it. It should almost double in size.
My husband thinks white flour would work in adding (feeding) to the starter. Would you explain why it needs wheat (or if white would suffice)? I said white does not have the natural yeast in it. I am guessing and am infant (no) experience
White does work, but the hard red maintains it a bit better.
Could I use the whole berry instead of flour?
Hi Karis,
No, you have to use flour for this.
Do you use the Great River Milling Organic Bread Flour Whole Wheat for your starter?
I don’t use that one, specifically, I just purchase any organic hard red wheat.
Hi, again! I had a couple more questions, l started the bread starter on my porch, I live in Texas so it gets pretty warm, does this have to stay below a certain temp? And also is the starter supposed to have a very pungent unpleasant smell? It does form a small amount of liquid and it seems dark in color, is all of this normal?
Hi Cresent, if it has a pungent scent, you need to toss it. It should smell like yogurt, a pleasant sour smell. It also should be light in color.
Hi agai! I started my bread starter and I live in north east Texas, it gets hot here of coarse and I have it up on my porch! I read something about the heat being a problem, what is the temperature it needs to be in? And should it smell really sour? It is very punget , so I’m wondering if it is workin?
Hi Cresent,
The heat will be a problem, you might have to wait until you’ve got cooler temps. Most people do their starter in the spring when the temps are in the 70-80’s. It should smell sour like yogurt, not like a fart. If it smells like that, time to toss it out!
Hi Danelle, my names Danniella. I’m on day 5 of feeding and a liquid has formed and small bubbles, is that the consistency i am looking for? It smells sour but in your first photo it doesn’t look as “wet”. I hope it’s fine. There are bubbles, thanks
Hi Danniella,
It sounds like it’s doing its job, but you need to add more flour when feeding it. Keep doing that so you don’t have excess liquid forming when it’s time to feed it again.
Hi! Love your book and all your recipes! I am going to start my wild yeast starter and was wondering if the filtered water on the refrigerator dispenser would work? I am not sure if they filter enough or would buying filtered water or boiling water be best?
I would use that!
I have hard white whole wheat flour. Can i use that to make the starter?
You can use different types of wheat flour to make your homemade bread, but for an active, well-performing starter, hard red wheat flour is recommended. I use hard red wheat to feed my starter and then use hard white wheat, soft spring wheat, plain wheat flour from the store, freshly ground, spelt, einkorn — really any kind of wheat to make any baked good I use yeast in.
I also live in the south east Phx area. 🙂 I would really like to start making the wild yeast but it’s supposed to be upwards of 100* this week 🙁 Any suggestions?
Yeah, that heat is going to be the problem. I would start it in a place in the house instead:)
I live in SW FL and it is in the upper 80’s outside this time of year. In the morning, it is like 77? Should I set it out on the lanai in the morning and then bring it in? It also can be quite balmy out in the morning, is that a problem?….. Should I just stick to making it indoors?
Hi Denise-
You can put your starter outside until temperatures start going past 80 degrees. You may want to leave it out at night and then bring it in mid-morning. Be sure to watch that the starter doesn’t develop hooch on top. If it does, pour it off and feed your starter more often (b/c a starving starter develops hooch). Best of luck!
Thank you -Bobbi (DaNelle’s Assistant)
I have one other question, do you know any other brand of flour that is available in Canada that would be good for this?
Hi Agnieszka,
I am not familiar with Canada’s market, but I know you can ship things there. I would check out Amazon or Thrive Market
What is the difference between the water filter you recommend and Brita? I just want to know, before I make that purchase.
I would say that the Aquagear removes fluoride while the Brita does not.
I live at 8200`. Do you have any suggestions or recipes for that altitude? I would really love to make it sourdough starter it’s my favorite. Thank you!
Hi Marie,
It shouldn’t be too hard with this recipe, simply adjust the water a bit so the consistency is like a thick pancake batter consistency.
How would you sub using this yeast in any other recipe I might already have say calling for 2 tablespoons of dry packaged yeast? Thanks
I would say 2 cups of wild yeast instead of 2 TBS. of packaged yeast.
Can you keep the starter in your refrigerator from the start or does it NEED to be outside? If I keel it in the refrigerator from day 1 will it still work?
If you don’t want it outside, you can keep it in your house:)
Could one use fresh ground Einkorn to make this, or will that not work?
Hi Shannon,
You can use different types of wheat flour to make your homemade bread, but for an active, well-performing starter, hard red wheat flour is recommended. I use hard red wheat to feed my starter and then use hard white wheat, soft spring wheat, plain wheat flour from the store, freshly ground, spelt, einkorn — really any kind of wheat to make any baked good I use yeast in.
Hi can you use Gluten free flour?
Hi Kathleen-
Yes, you can use a gluten free flour.
Thanks! -Bobbi (DaNelle’s Assistant)
Hi DaNelle, Just want to clarify a few things. For the first 10 days you use the same jar, put in a clean jar on day 10. Then every day after that you put it in a clean jar after feeding? Also, does all this still fit into a quart jar by day 17? I really like the idea and would like to try it. It seems a little daunting but I guess most things are until you get the hang of it.
Thanks!
Hi Monica,
Yes, it’s still fits in the jar and if it doesn’t, just throw half of it out first:)
What do you do if it rains outside?
Bring it indoors.
Can I do 1/8 cup every day for 17 days instead of 1/4 cup?
Sure, but you’d need to adjust the water as well:)