Cathe Friedrich Forums

I’m inviting anyone who would like to exchange their Wild Yeast starter, to share with other people.
Rules:
1. You need to have a wild yeast to swap, preferably one that has been started in your own area.
I won’t be responsible if someone doesn’t follow this rule. I find most people are true to their word.
If you want to capture a wild yeast in your area this is how I do it: (It takes 14 days from beginning to end to make the starter)
Day 1. 1 T. organic All Purpose flour
2 T. tepid water
Day 2. 1 T. from culture above (throw the rest out)
1 T. organic All Purpose Flour
1 T. tepid water
Day 3-14. Continue as per day two for 12 days.
You will see as the days pass, more and more bubbles in your culture.
Day 15. You can dry your starter on parchment paper (very thin layer) for a day or so until completely dry, then you can seal it up in a zip lock baggie and mail it out in an average envelope to the person you are swapping with. On the baggie, make sure you put your name, where the starter is from and the date, and any other information you feel is necessary. Remember to save some for yourself (you only need 1/2 t.). You can also make more starter to make bread.