Wild Yeast Starter

I love bread!

I love everything about it. The way it smells, the way it tastes, the way it looks, the way the dough feels in my hands, and the sound of the crunchy crust. I have been baking bread for years, ever since I was a child. Recently I have been baking bread using a Wild Yeast Starter, instead of commercial yeast. The results have been absolutely incredible. The bread looks better, smells better, and tastes better! I have used it in all of my baking recipes, from croissants to Miche. Of course the recipes have to be modified a bit to compensate for the extra moisture and flour contained in the starter, but that is part of the adventure. The final products are ethereal, almost too good to be true. The starter, also known as a Barm, is an amazing addition to any serious baker's repertoire. The following recipe is based on the recipe in The Bread Baker's Apprentice. It doesn't seem like it is going to work at first, but then something amazing happens. It's Alive, It's Alive!!!


First make a Seed Starter:

1 cup rye flour (I prefer dark rye)
1/2 cup pure water (bottled)

Mix together, place in a small bowl, cover with plastic, and let sit at room temperature for 24 hours.

After 24 hours, add:

1 cup bread or high gluten flour
1/2 cup pure water

Mix into rye dough, incorporate completely, cover, let sit for 24 hours.

On days 3 and 4, proceed as on day 2.

After the 4th day, seed starter should be bubbly and active. Don't be put off by the smell, it's natural.


To make the Barm:

1 cup seed starter (give leftover seed starter to an understanding friend)
1 cup bread or high gluten flour
1/2 cup pure water

Mix together, cover, let stand at room temperature for 4 to 6 hours. Then refrigerate overnight.
Barm should be bubbly and active, and have an almost sour cream smell.
If it is still not active, leave out at room temperature for another 24 hours.
The Barm is now ready to use.
I use 3/4 cup of Barm per recipe, and increase flour slightly to compensate for extra moisture.
There are great recipes in The Bread Baker's Apprentice.

I shall also be posting some of my recipes in the future, so there is time to get your Barm going. It develops better flavor with age!


Caring for a Barm:

Barms should be kept in the refrigerator until ready for use.
They should also be "fed" every few days with 1 cup bread flour and 1/2 cup pure water.
Feel free to give extra Barm to those special friends that are impossible to shop for!
It's a gift that they won't soon forget.