The Chef: Naturally Leavened Bread

Well I've gone and done it; I've started what I hope to be a long line of naturally leavened bread, leavened by wild Brooklyn yeast. Perhaps I will pass on this line of yeast to my children and to my children's children? It's rumoured that in China there are old very lineages, hundreds and hundreds of years; I'd sure like to taste one of those dumplings!

There's no telling if this first attempt will be successful. It may just mold or not ferment at all. Anyhow the idea is that there is yeast floating all about and that stirring up some water and flour will provide a nice habitat for said yeast. Hopefully in about 3-4 days I'll have tell tale signs of yeast life and proliferation; bubbles.

Make sure to use filtered or spring water; chlorine may inhibit yeast growth and give your breads an off taste. There are plenty of choices of flour; stone ground this, organic that. I used what was in my cupboard, unbleached white all purpose flour. You can also use fancy methods of introducing yeasts, like grapes or raisins. I'm looking for wild Brooklyn yeast so I did not attempt this.

In turn one must feed the colony (also known as starter, the bitch (as in "feed the bitch") or the chef). This is done by adding equal parts of water and flour. I've read that it should be fed every day, ramping up feeding towards the end (when bread will be made). If everything goes according to plan feeding should start around day 4.