What is Natural Yeast?

Natural yeast is a leavening agent used in baking, created through fermentation, offering a distinct flavor and texture compared to commercial yeast. It is a "start" and not a powder.

Understanding Natural Yeast

A natural yeast start, often called a starter or levain, is essentially a living culture used to leaven bread and other baked goods. Unlike commercial yeast, which is produced in a lab, natural yeast is cultivated from wild yeasts and bacteria found in the environment. The method of making a natural yeast start involves combining yeast (like that found on grapes, berries, apples, and wheat) with water and flour. This mixture ferments, creating a thriving ecosystem that, when properly maintained by feeding, can be used for baking.

Components of a Natural Yeast Starter:

• Wild Yeasts: These are naturally occurring yeasts present in the environment, especially on grains and fruits.
• Bacteria: Lactic acid bacteria (LAB) are crucial for fermentation, contributing to the flavor and texture of the final product.
• Flour: Provides food for the yeasts and bacteria.
• Water: Activates the yeasts and bacteria, facilitating fermentation.

Creating and Maintaining a Natural Yeast Start:

Creating a natural yeast starter is a process that requires patience and attention. Here's a simple overview:

1. Mixing: Combine flour and water in a jar.
2. Fermentation: Allow the mixture to sit at room temperature, observing for signs of activity (bubbles, increased volume).
3. Feeding: Regularly discard a portion of the starter and replenish it with fresh flour and water. This keeps the yeast and bacteria fed and thriving.

Differences from Commercial Yeast