Beermaking evidence has been found in present-day Iran on jug fragments that were at least 5, years old. And we also know the Egyptians made leavened breads using wild yeasts sourdough around BC based on hieroglyphs. Until modern science came along, the invisible wonder of a liquid transforming itself into a magical solution capable of altering your senses was perceived as a divine intervention, often the domain of shamans and priests. In many cultures alcohol was considered a gift of the gods: Songs were written praising its virtues, and divinities such as Dionysus or Bacchus, god of the grape harvest and winemaking, were worshipped.
Primitive societies had many rituals revolving around this miraculous transformation. Some had rites that called for dances, chants, and noisemaking to attract spirits so they could inoculate the brew, while in other cultures calm and silence were the norms so as to not scare the spirits away. The creation of wild brews can often be unpredictable. Such is the nature of wild yeasts, which are invisible and mysterious.
At the same time the fermentations they create can be full of surprises and often delicious. Primitive beers, wines, or even sodas made with wild yeasts can have ever-changing qualities due to countless factors such as the season, location, and yeast sources plants, berries, and the like.
While some people are nervous or disturbed by this lack of control, culinary adventurers see it as a blessing. Alcohol content, acidity, brightness, smoothness, and many other factors influencing the flavors will fluctuate in the same way nature does— sometimes unpredictably and esoterically.
It is a true reflection of a wild, untamed terroir. The modern trend in making beers or wines is to use specific commercial yeast strains that provide desirable and predictable results. For example, champagne yeast allows you to make fermented beverages with a high alcohol content. Some yeast strains can also be chosen for the flavors they impart, their speed of fermentation, or their ability to withstand low temperatures.
If I ferment my wild beers using a commercial yeast, I tend to use a very plain dry yeast like Nottingham ale yeast. Commercial yeast strains are also designed to achieve higher levels of alcohol. Results will vary somewhat, but as a general rule commercial beer yeast can give you around 10 to 12 percent alcohol, wine yeast around 12 to 13 percent, and champagne yeast 13 to 15 percent.
And of course specific types of yeast can give you a much higher percentage of alcohol, such as White Labs Super High Gravity yeast over 20 percent alcohol. Presently, I would say that 75 percent of my brews are made with wild yeasts. Late spring and summer are the best times to forage these microorganisms, as they are attracted to sugars and we have a lot of berries ripening in California during those seasons—elderberries, wild grapes, and juniper berries, to name a few.
They are also commonly found on the bodies of humans and other animals. Yeasts from the genus Candida are pathogenic, meaning they cause diseases. Candida yeast infections are known as candidiasis, and can affect numerous areas of the body, including the skin, genitals, throat, mouth and blood. Candida albicans is the yeast species that most often causes candidiasis.
That's all you need to do. Within the first day, the dried fruit will plump as it absorbs the water. By the second day, the fruit will release its color into the water. Apricots release an amber color, raisins a reddish-brown, and Calimyrna figs turn the water a sandy straw yellow. As each day progresses to the next, you'll see the water turn cloudy - a sure sign that the wild yeast are doing their work.
And by day five or six, you'll see tiny bubbles appear at the surface of the water. Then you know your yeast water is ready. When your starter is ready, and it's time to bake. This recipe for wild yeast bread is a great place to start. There are a few things to keep in mind. First, remember that your yeast really is wild. Accordingly, it lacks the consistency of domesticated yeast strains.
Rise times will vary considerably, and usually take considerably longer than with commercial yeast. Second, strain your yeast water into a clean jar. You can use this in place of the liquid portion of your recipe and omit any bakers yeast that your recipes calls for. If your recipe calls for more liquid than you have, then use all the yeast water and add more liquid to meet the recipe's guidelines.
If your recipe calls for less, only use the amount called for in the recipe. I've had great success with Wild Yeast Water in place of my sourdough starter, which is fantastic in Rye bread, but we don't care for the sour taste in other breads.
I've kept Raisin WYW going for a month by adding more raisin's but I have no clue as if that is the right way to do this. How long you can keep it going is dependent on so many factors - what you feed it, how often you feed it, how much you take out.
Research News. Published July 13, Share This Print. It is found everywhere. They live in bread dough. They die in your oven. What does yeast do in nature? Any tips for bakers and brewers?
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