Does anyone know where you can obtain yeast in the wilds. I know it comes from some sort of fungus, but what sort I don't know, is yeast itself a fungus?????????????
Wild yeast ?
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Jon Pickett said:
As far as I know wild yeast is found naturally on fruits.
Cant say anymore than that, sorry.
Your best bet is the bloom off of plums and/or grapes. You can regognise it easily - its that dull dust like effect on the fruit, that wipes off to leave a shiny surface.
The trouble with using wild yeasts is that there are very many strains and not all with give the required/nice result - depending upon what you want to use it for.
The trouble with using wild yeasts is that there are very many strains and not all with give the required/nice result - depending upon what you want to use it for.
Bardster said:
Never rely on a wild yeast to ferment wines. Wild yeast will only ferment to 3% alcohol and even if it did successfully ferment into wine, there is a risk of infection.
Well geuze is made from airborne yeast, and thats fairly strong. But having tasted it, i think i'd give it a miss....
You go to a bar - any bar - that sell's belgian beer. 
It's a wild yeast fermented beer, which is incredibly sour. It's often used to make fruit beers though - something to kill the crap flavour i reckon.
Actually - correction - the geuze is made from Lambic, Lambic beeing the spontaneously fermented beers :
http://ourworld.compuserve.com/homepages/pvosta/pcrbier1.htm
It's a wild yeast fermented beer, which is incredibly sour. It's often used to make fruit beers though - something to kill the crap flavour i reckon.
Actually - correction - the geuze is made from Lambic, Lambic beeing the spontaneously fermented beers :
http://ourworld.compuserve.com/homepages/pvosta/pcrbier1.htm
Thanks for the info.........I was realy after something you can use out in the bush though.
Cheers.........Jon
Cheers.........Jon
I think you'd be safer taking sachets of bakers yeast with you - not very bushcrafty i know. Then there always bannock ?
There is a way of making bread from wild airborn yeasts - its called sourdough and a method can be found here http://www.cowboyshowcase.com/sourdough.htm#sourdough starter
Elderflowers are a good natural yeast source, as are elderberries and dried rice.
I've used them all for brewing in the past.
I've used them all for brewing in the past.
Not an answer, but something to share all the same... On the day I went on bended knee in the river at Monsal Dale and became engaged to my great lady (wouldn't feel right calling her SWMBO!), we spent an entire squally, rainy afternoon picking the wild rosehips to make wine.
Anyway, following the recipe, they were an absolute nightmare to prepare, rock hard and difficult to crush, so I temporarily gave up, leaving them soaking in campden solution for a couple of days- and forgot. A few more days later and they were vinegary and bubbling- I couldn't possibly leave them after all the effort picking the b**gers! I added a proper sachet of wine yeast and got it going again, did the biz of racking etc... and a cracking wine it turned out to be!
I guess I was lucky, but the wild yeast probably save dit before it went mouldy and i chucked it all out...
Anyway, following the recipe, they were an absolute nightmare to prepare, rock hard and difficult to crush, so I temporarily gave up, leaving them soaking in campden solution for a couple of days- and forgot. A few more days later and they were vinegary and bubbling- I couldn't possibly leave them after all the effort picking the b**gers! I added a proper sachet of wine yeast and got it going again, did the biz of racking etc... and a cracking wine it turned out to be!
I guess I was lucky, but the wild yeast probably save dit before it went mouldy and i chucked it all out...
Didn't think of that!! Heres another site, with pics of the process :
http://www.chefsimon.com/levan_ang.htm
Only downside i see is the prep time before you've got a starter...
http://www.chefsimon.com/levan_ang.htm
Only downside i see is the prep time before you've got a starter...
43 quid for a book.........no wonder your copy is packed away. I do like the recepe for the sour bread though...thank you.....looks good
Wayland...........Would love to know how you used the elder for your brewing.
Thanks...............Jon
Thanks...............Jon
Jon Pickett said:
You could always try spitting. Many a good brew is commenced like that. Not so sure about bread, though
I didn't have time to read the links in this thread, so if I'm repeating what has already been said, then sorry.
If you take a handful of flour (try to get as strong a flour as possible-Canadian/Southern Italian or Russian), or just the best you can get, then put it in freezer bag and add water to make a fairly wet paste, but not so wet that you are able to pour it,seal it well leaving room for expansion, and then the idea is to keep it warm. If you had an inside pocket this would be ideal. Then it will require perhaps 3 days to ferment and this will become your yeast to make your sour dough. It will have a strong smell but don't be put off by it.
I must say I've never tried this in the field but only under kitchen conditions. But I do know that this method of carrying flour/water mix was used many years ago.
When you make your dough by adding more flour and water and are ready to shape, break off a piece (tennis ball size) and use that for your next yeast.
Over time this will grow and become an efficient yeast (biga).
My Dad uses this method all the time and the bread is really good.
Just to ask a question: How do you go about making an oven?
Cheers, Julian.
If you take a handful of flour (try to get as strong a flour as possible-Canadian/Southern Italian or Russian), or just the best you can get, then put it in freezer bag and add water to make a fairly wet paste, but not so wet that you are able to pour it,seal it well leaving room for expansion, and then the idea is to keep it warm. If you had an inside pocket this would be ideal. Then it will require perhaps 3 days to ferment and this will become your yeast to make your sour dough. It will have a strong smell but don't be put off by it.
I must say I've never tried this in the field but only under kitchen conditions. But I do know that this method of carrying flour/water mix was used many years ago.
When you make your dough by adding more flour and water and are ready to shape, break off a piece (tennis ball size) and use that for your next yeast.
Over time this will grow and become an efficient yeast (biga).
My Dad uses this method all the time and the bread is really good.
Just to ask a question: How do you go about making an oven?
Cheers, Julian.
Jjv110 said:
Billy can on its side - put the bread in the tray horizontally - put the lid on and prop it closed with a stick. set it all on glowing coals for twenty minutes - voila - a small loaf!
Another way if you are by a river with clay banks is to build a clay oven.
Or use a dutch oven over a fire (bit heavy this one)
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