On day 1 of my wild black raspberry yeast infused starter! I picked a handful of unripe berries (I didn't want them to leak into the flour, they're more delicate than grapes) that had a lot of whitish residue in the ridges (presumably yeast) and rolled them around in about half a cup of whole wheat flour, which I then left out uncovered for a day (this is by no means a pure culture). Then I picked out the berries and proceeded with the starter instructions on a different King Arthur blog post on making sourdough starter. Obviously it's hard to pin point the reason, but my starter was really quite bubbly by 24 hours, even with regular chlorinated tap water! I'm sure the summer heat and humidity and whole wheat flour are major factors, but I'd like to think the wild berries contributed.

• Reply