Yeast

living fungus that makes beer and bread

Yeasts are eukaryotic, single cell organisms, classified as members of the fungus family.

As a live organism that is all around us yeast needs to be wrangled and negotiated with in order to be able to function in processes like bread, beer ect..

Wrangling wild yeast

step 1: - find the yeast - in this case on fruit (blueberries) - create a low gravity starter wort (recipe used - 1:5 Malt Extract to water ) - submerge fruit leaving room for fermentation - shake vigorouly to aerate - leave in room temperature

step 2: - extract and plate up (TD)

Working with wild honey

Based on a mead starter - raw honey holds yeast but as long as the honey remains concentrated the yeast is dormant, but as soon as dilution begins the yeast wakes up based on Sandor Katz Art of Fermentation

• first protocol test: dillute wild ogiek honey in water using a 1:4 ratio honey:water
• leave for three days