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Submitted by pattyfermenty on December 9, 2009 - 5:19am Question about lifespan of a wild yeast cultureHello, I have read that Calvel stated that the old dough method cannot be used indefinitely because after a while undesired tastes appear. Also, on Ed Wood's site, he says that "With proper care, you can bake for years with the contents of one package (of wild yeast -- culture). So my question is: will a properly cared for wild yeast culture remain viable or does it have a limited number of generations it can produce before it either perishes or no longer becomes viable. Thanks!
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I hate to tell you this
but under ideal and even non-ideal conditions, it will out live you.
I heard some the other day just singing away when I put them into the fridge (they got the song from Joe's cockroaches.)
"Welcome to Mini's apartment, it's our apartment too. We've been here for millions of years and we'll be here long after you...."
Mini
King Arthur
KA offers one they claim is over 250 years old. Carl's Oregon Trail starter dates from the 1800s. "with proper care" is the clue, I think. I am definitely capable of killing one, but it takes persistence.
:-Paul
I think what Calvel is
I think what Calvel is referring to is possibly the buildup of lactobacillus in the old dough. It's a very roundabout way of making a wild yeast culture, as baker's yeast will eventually be supplanted by wild yeasts due to the acidity building up. That's the theory at least.
I trapped mine in 1976
Hi Pattyfermenty, I trapped my wild yeast in a suburb of Miami in 1976 and brought it with me to the Montreal area when I returned here to live. I neglected the poor thing over the years but every time I took it out of the fridge (sometimes years went by) it rose to the occasion and performed well for me. When it finally expired earlier this year it was completely my fault as I left it to proof too close to a heat source.