Wild yeast starter - NOT sourdough
i've been creeping these forums for a few months- since i've started baking. i'm just wondering whether it is possible to capture wild yeast but not have the starter/water/whatever go sour. one poster talks about it here. she loosely describes her method in her post, but does anyone know about a conversion chart that lists 'wild yeast water'? i wouldn't know how much to use in a recipe...
one of the reasons i want to start using wild yeast is because my bread always turns out yeasty tasting, even the loaf that i think i overproofed. is this normal, or should i use less yeast? i am baking using sprouted wheat berries, so i am reluctant to change the amount of yeast (~2.5 tsp active dry/loaf) because it might affect how much my bread rises.