Some people have something permanently growing in their fridge, constantly feeding. What’s more, it’s not bad news. It’s called wild yeast.
Time passes, but there are certain things that remain the same: bread is a fundamental aspect of our life, acting as nourishing human fuel across the world. The former US President Woodrow Wilson, who founded the predecessor to the United Nations, once pointed out that bread was mentioned in the Lord’s prayer as the first petition. Without it in our bellies, he argued, we couldn’t “love thy neighbour”.
Wild yeast for breadmaking has been around for centuries, a live culture that is most popular in sourdough making. You can create your own by following an easy no-frills recipe.
Having wild yeast in your home is much like a pet, adding routine to your week as it needs to be constantly fed and regularly used so that it doesn’t die. It provides a moment of mindfulness, as each new bubble emerges.
Forget sliced bread which, I might add, is not the greatest invention, real bread is the good life. It has nothing to hide and is a recipe of remarkably simple components: flour, water, yeast, and occasionally salt. With no artificial additives, preservatives or processing aids, it lasts until its natural end. This not only supports neighbourhood artisan bakeries amidst automated, centralised production, it is a far healthier option to white loaves, full of nutritional content. This is exactly what British-based The Real Bread Campaign promotes, providing regular news and inspiration and a Real Bread finder to help you find your nearest outlet.
For a wood fired approach to baking bread, then discover Poilâne, with its principled bread making across London and Paris. The longstanding artisan bakery utilises what it calls retro-innovation, combining the best of old techniques while incorporating the best of new techniques.
If you prefer to get your hands doughy then there are plenty of attractive workshops and courses where you can understand the fermentation process and artisanal quality of bread.
The Slow Bread workshops, run by Manna from Devon Cooking School, are run over two days to show you how long fermentation processes can naturally aid good flavour, digestibility, long life and better nutritional qualities and provides some all-important texture in our lives. You can learn to make various breads including 100% rye, blackbread with caraway and ciabatta. This is a lifelong skill, well worth the £160 price tag (which, I might add, includes lunch and recipes packs).
For longer practical lessons, you can discover Artisan Breadmaking Fundamentals at The School of Artisan Food, from expert baker Carl Shavitz. It offers five day courses deep in Nottinghamshire’s renowned Sherwood Forest, where you can learn bakery success secrets with specialities such as foccacia, fruit loaves, baguettes and bagels for £585.
Bon appetit.
Photo 1: jytyl
Photo 2: The School of Artisan Food
