Comments on: Wild Yeast (Yeast Water)

By: Jenny

Jenny — Mon, 20 Oct 2025 19:07:40 +0000

In reply to Lisa.

Hi Lisa,

Please read this section: https://nourishedkitchen.com/wild-yeast/#ready

By: Lisa

Lisa — Sat, 18 Oct 2025 14:04:01 +0000

Exactly when is the Wild Yeast starter ready to bake bread? Small ring of bales showing, no lid budging. Water is mostly foggy. Thank you

By: Jenny McGruther

Jenny McGruther — Thu, 04 Jan 2024 16:27:09 +0000

In reply to Nicole Franks. Hi Nicole, Yes, many homemade sodas can be started with yeast water. Sandor Katz' book, The Art of Fermentation, describes a yeast water made with raspberries that is drunk like soda; however, it's not called "yeast water." The technique is the same though.

By: Nicole Franks

Nicole Franks — Wed, 03 Jan 2024 17:21:44 +0000

Would it be ok to just drink? I already have a sour dough starter that we all love. If it’s not edible as just a beverage, do you have a recipe on how to make it as a bread?

By: Jenny McGruther

Jenny McGruther — Tue, 03 Oct 2023 16:45:22 +0000

In reply to Jackie. Hi Jackie - Yes, you can.

By: Jackie

Jackie — Tue, 03 Oct 2023 15:20:56 +0000

Can I make the wild yeast starter with fresh apples? I have an abundance of them right now!

By: Andy

Andy — Mon, 04 Sep 2023 02:12:09 +0000

Great recipe.

By: Blimi

Blimi — Mon, 19 Apr 2021 22:56:57 +0000

In reply to Mike Wurlitzer. You can keep it in the fridge. Take it out for 24 hrs and feed it with a teaspoon of sugar when u want to use it again

By: Jenny

Jenny — Sat, 07 Nov 2020 20:33:25 +0000

In reply to Mike Wurlitzer. How long you can keep it going is dependent on so many factors - what you feed it, how often you feed it, how much you take out. It's something to experiment with on an individual level in your kitchen. For most people, wild yeast water's benefit is that you don't need to maintain it (unless you want to).

By: Mike Wurlitzer

Mike Wurlitzer — Sat, 07 Nov 2020 19:45:20 +0000

I've had great success with Wild Yeast Water in place of my sourdough starter, which is fantastic in Rye bread, but we don't care for the sour taste in other breads. Here is, IMO, where Wild Yeast Water is stellar.

I've made many loafs with great rise and little sour taste using WYW.

My question: I've yet to see any information how long and HOW you can keep this going without waiting another 5+ days for a new batch of WYW.

I've kept Raisin WYW going for a month by adding more raisin's but I have no clue as if that is the right way to do this.