While we did not have any issue obtaining yeast, I wanted to try a raisin and a blueberry Wild Yeast Water. Made 6 loafs over a period of weeks using raisin WYW and a batch of English Muffins {a no knead recipe} using the blueberry WYW, and loved how the dough worked and felt and the baked breads had a longer shelf life like you would expect from a Sourdough.
As we do NOT like a sour bread {other than Rye Bread from a KAF school} the flavor profile from WYW is great for our tastes. As I type this I'm making your French Country Loaf using only raisin based WYW for all the water and of course no commercial yeast.
You are correct that the rise is slow out of the gate but once the yeast colonies get started they finish strong.
May 31, 2020 at 12:52pm
While we did not have any issue obtaining yeast, I wanted to try a raisin and a blueberry Wild Yeast Water. Made 6 loafs over a period of weeks using raisin WYW and a batch of English Muffins {a no knead recipe} using the blueberry WYW, and loved how the dough worked and felt and the baked breads had a longer shelf life like you would expect from a Sourdough.
As we do NOT like a sour bread {other than Rye Bread from a KAF school} the flavor profile from WYW is great for our tastes. As I type this I'm making your French Country Loaf using only raisin based WYW for all the water and of course no commercial yeast.
You are correct that the rise is slow out of the gate but once the yeast colonies get started they finish strong.