Sustainable, off-grid yeast
I'm new to baking bread and to this site. I've been enjoying the many existing articles about getting started and basic recipies with which to get started. Thanks for the great knowledge base!
One of the attractions to baking for me is, in the long term, to contribute to my life project of becoming a self-sufficient individual and enjoying the satisfaction of being master of my own food from ground to table. With enough good land and time I will be able to produce my own basic ingredients on my future hobby farm, but the one thing I have not been able to figure out from reading various articles here is how to produce a reliable supply of my own yeast.
Does anyone know of any good resources on this topic? I see a lot of forum posts about sourdough yeast - is that the only kind you can keep alive and reproduce on your own, or are there other varieties? How did bakers of the 1800's procure their non-sourdough yeasts? If disaster strikes and the power goes out or I am without water for a few days, will the yeast survive, or will I have to find wild yeasts somehow (e.g., I think I have seen reference to natural yeasts on the skin of fruit?).
Thanks in advance for entertaining this strange line of questions and please forgive me if I have missed this topic somewhere else in the forum.