I've now officially made my first wild yeast starter loaf of bread!!
My MIL gave me
Peter Reinhart's Whole Grain Breads for Yule (it wasn't on my wishlist, she just really hit the nail on the head with this one). Ever since I've been off on this bread obsession thing. You see, my breadmaker died; I tried to use it and during the baking cycle it started kneading so that all we had by the time I figured out what had happened was mostly-baked breadcrumbs. Fortunately they went well in the stew, but I was still unable to get the breadmachine to do anything after that other than simultaneously trying to knead and bake bread. So I decided to go old-fashioned. The only problem is, old-fashioned bread takes time.
But Peter Reinhart's methods make this bread-baking thing more do-able. You start two proto-doughs one day, then mix them into a final dough, allow them to rise, and bake them a day or two later. I've tried two recipes so far with somewhat blah results, but I don't blame him or the method... I think it's my old ingredients. Yeast packets from '05, bread flour that I have no idea how old it is, etc.
So I decided to make a starter cultivating the wild yeasts in my very own kitchen according to his directions. It works!! The bread was still a little on the dense side (old yeast), but the sour taste from the starter really made it work, even with the old blah-tasting flour. E ate it for breakfast and dinner and even said she liked everything about the bread.
I've used up my old flour now, and have bought new yeast, so from now on the bread should only get better and better. How many loaves before I can count myself as officially hooked and rationalize getting a digital scale from King Arthur Flour?
If anyone else wants starter, just let me know. Hopefully I'll be able to keep it going in my fridge.