About

Welcome to my kitchen! If you love to bake bread or want to learn more about it, I hope you find something interesting or useful here, or have something to share with me.

What is Wild Yeast? One meaning is the yeast that makes sourdough, which I bake with often, but not exclusively. To me, though, baking with all kinds of of yeast, sourdough or not, is “wild:” outrageous, amazing, magical. Read more about why I bake.

I have been baking bread since I treated myself to a short artisan bread class on my birthday in 2006. (Why yes, that was my 29th birthday! Maybe.) Since then I have been learning about baking from lots of sources: from classes at the wonderful San Francisco Baking Institute; from reading everything I can get my hands on, in print and online; from other home bakers at online communities such as The Fresh Loaf; and from my own trial and error.

I graduated from the professional bread and pastry program at SFBI in 2010.

When I’m not baking, I can be found working as a nurse practitioner in a community clinic, doing crossword puzzles, reading novels, and walking medium distances.

I live and bake in northern California.

Thank you for visiting Wild Yeast!

Susan

131 Comments

  1. stumbled across the blog; currently in Japan visiting US Navy daughter and husband and their new-born daughter; will try to find Japanese bread, although we’re on an Air Force base in Misawa and thus surrounded by American things, Have been doing sourdough rye and ryeblends for a while, and while they’re tricky, they’re also rewarding.

    cheers–

    Alan

  2. Alan, thanks for stopping by. I hope you enjoy your time in Japan. A new granddaughter is just the best reason to be visiting — congratulations!

  3. Yours is the best bread blog bar none.

    I also avidly follow your posts on http://www.thefreshloaf.com

  4. Subfuscpersona, I am honored, thank you.

  5. Hi Susan,

    Just stumbled upon your site. I think it’s nice that you have a blog dedicated to wild yeast. It’s the one that deserves the credit for giving the bread the rise and that special taste. Keep up the good work..from one fellow SFBI alumni to another SFBI alumni.

    Doughman

  6. Hi, Doughman! I’m glad you stumbled upon me and I hope you continue to enjoy my blog. Thanks for saying hello.

  7. Interesting stuff, just was passing through while browsing and bookmarked your site waiting to see more bread!

    Cheers
    Jeremy

  8. Jeremy, thanks for stopping by. I’m enjoying listening to the baker interviews on your site!

  9. Hi, I found your signature on fresh loaf and you’ve done a great job!. I making semolina bread today as I volunteered to bake bread for six months for the winners of a silent auction to benefit homeless shelters. I want to commend you for putting on the book contest and encouraging people to donate to one of the worthy causes. Woods

  10. hi, just found your site, it was wonderful to see someone who cares about the quality of the breads, as much as i do, i also went to sfbi, they are very good people there, i could tell by the way your breads looked, keep writing , i enjoy your site, thank you

  11. Woods, what a generous donation!

    Polly, thanks for the comment. I agree, SFBI is the best!

  12. What a cool website! I just started to learn to bake bread this past fall after someone generously gave me a cup of sourdough starter, and I’ve really enjoyed it, but I have a lot to learn still. I might just add your blog to my regular reading list!

  13. Hi Susan.
    Thank you for your much needed info.
    About a week ago or so, I stumbled in to your blog. I just read and read some more. I found myself came back again for seconds. In short I love the way you write.
    But this weekend some thing wonderful happened.
    I love to bake my usual authentic Ethiopian bread (Abesha dabo) with sourdough and a bit commercial yeast, of cours I use all barley flour and baked covered with banana leaves, that way I got the real abesha dabo falvour and down the memory lane.
    So I started mixing things , and all of a sudden I started using some of the thechnics I read from your blog. It was not like I tried to remember it and applied it but it was in me and suddenly I knew what to do.
    Was a really good feeling, of being confident in my baking experience.
    Thanks again

    Peace

  14. Erin, I’m glad you stopped by and I’d love for you to become a regular reader. Good luck with your bread baking!

    Watch, I’m really glad if I’ve been able to help. Thanks for sharing that with me.

  15. Hi. I just moved to San Diego from Tokyo 2 months ago, and am already missing Japanese style pastry. I brought a bread machine which can make mochi. I will try your melon pan recipe! I am really impressed how they look. Yummy!! I will stop by again.

  16. Hello Mayumi, welcome to California and to my blog! I will be interested to know what you think of the recipe.

  17. Hi Susan, Great to finally see a face to match the superlative breads and outstanding formulas. I agree with subfuscpersona… best bread blog bar none. You’re the go-to girl when it comes to presentation, fermentation and inspiration!
    Rock on,
    David

  18. Susan, thank you so much for your lovely comment on my blog. I am glad you left it because it traced me to yours, which I ABSOLUTELY LOVED! What a beautiful blog! Great recipes and pictures. I love baking bread, too (although only with a few recipes I know:) and I am sure I will turn to your blog a lot for inspiration and for great recipes! I am subscribing to your and adding you to my blogroll if you don’t mind!

  19. Love your site and want to make your ciabatta recipe, wondering about conversions I am from US. Thanks.

  20. Susan,
    I love making my own bread, its become part of my rutine. I am so happy to found your website (through Astrid/lacerise).

  21. Hi, Susan. Some people in Madrid, Spain, are starting a bread involved project (madridtienemiga.blogspot.com). Here we have no much tradition in home bread baking, so our information in spanish is a bit poor (like my english). I like your work, all your breads. I’ve traslated into spanish some of your recipes, and want to have your permission to use these translations on our blog, with my own photographs. Tk

  22. Hi Susan,

    Found your blog from foodgawker. I come from a place where bread is not a staple but merely a snack and most of the breads we eat are white, soft, and sweet or stuffed with something sweet. But I’ve been travelling to some places and found out about “other breads” and am amazed at how many bread varieties out there and there are people who are addicted to them. Well, I proclaim myself as bread addict since I found myself amazed by the sight of beautiful crusty and flour-y loaves (am I being too hyperbolic here? ;-) ) and loving the smell that comes out of them. And that’s for bakery or supermarket bread! I wonder how delicious and good-smelled they’d be if I made them myself. So I’ve been browsing through bread posts and very happy to find your blog. If I ever manage to overcome my fear of baking (since I’m not a skilled cook), I’ll try one of your recipes.

    Meanwhile, keep the beautiful pictures coming!

  23. I learned how to make natural or wild yeast and want to use it in my bread machine instead of using the active or instant yeast. Can it be done and how can we fine recipes for such. Perhaps there is a correlation from one packet of ADY (active dry yeast) to an amount of living natural yeast. Any help would be appreciated.

  24. I love your website! I’ve been visiting for sometime now and I am NEVER disappointed. You are an inspiration. The building of the oven set me over the top; I haven’t been the same since. :)

  25. I am happy to have found a site devoted to bread and specifically fermented or sour dough or wild yeasted breads. I have attempted numerous times to make bread in the old European way and have only had a hand full that were a success, I look forward to learning from you!

  26. Susan, this is a beautiful site. I’ll be back! Thanks for stopping by my place. I’m honored.

  27. why is your beautiful Roasted Garlic bread recipe with the parsley in terms this northern californian can’t read??? I have found looking up conversions has never been accurate??? Which conversion site do you use??? Having been born in SF it is a goal to re-create similar crispy crusts at my own table in my own kitchen…willing to try…

  28. I am SO glad I found your website. I love to make bread, the old way, by hand. No breadmachine. I like to smell the yeast, form the dough, knead it, etc. It’s all so fabulously fun.
    With my 2 sons gone to university now, I have to ‘give away’ my bread since my husband and I can’t eat it all.
    Do you know how to make Calabrese bread? It’s here in our Italian grocery stores. I live in Northern Ontario, and my city, Sault Ste. Marie is about 60% Italian. No one will show me how!!

  29. You have a great baking blog. I just read about you. Glad to hear that u’re doing Nursing. Can anyone can learn baking without joining baking institutes? I am not a good baker. You can visit my blog too. I love to learn more about baking.

  30. Its a WOW
    the best Baking Blog ever.
    I learn something new every time I visit.
    I wish you live close to me, or I am closer to you…
    when you have the time pls visit the new blog I started around Christmas Time
    http://www.phoeniciangourmet.blogspot.com
    All the best . God bless your gifted hands.
    Arlette

  31. Dear Susan,
    I am over the moon!I tried your sourdough starter recipe and at the end of the week my starter was doubling in ……3 and 1/2 hours!I’ve named her(er..my starter)’Malia’ in honour of the Obamas.I am a novice baker and I would like you to suggest a book which has simple whole grain recipes (especially sourdough ones) since I am totally confused by the plethora of bread baking books in the book store.Thanks a million.Your blog is simply awe inspiring!
    Best Wishes,
    Vimala

  32. Hi Susan-
    I really enjoy your recipies and your writing style!
    After visiting the Epcot Center and enjoying some great veggie soup with a section of a cracker bread, which was used as a lid for the bowl, I decided that we needed to try duplicating it at home. I have tried a number of recipies and cooking methods downloaded from the net with a so-so result.
    While your recipie may not match there’s, I can hardly wait to try it as it sounds and looks very yummie!

  33. Hi all,

    How do you steam in your wood burning oven. I really want to build one but would like to invent a steaming device, any advice?

  34. I heard about ‘Yeastspotting’ from one of my blogger friends and today I have actually seen it. I am a novice bread baker and love to learn new ones. I am sure, I would find some different recipes here. Good work Susan.

    Best,
    Siri

  35. Hi Susan,

    Thanks for all your great blog entries! I’ve shared some of your recipes with bread-baker friends here at Stanford and hope your wood-fired oven is treating you well.

    We’ve built our own wood-fired earth oven on a campus garden that you should stop by and see some time — I’ll try to drop you a line when next we bake in it!

    ~L

  36. I spotted a link to this blog in the TimesOnline(UK)’s article listing “50 of the World’s Best Food Blogs” (http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/article5561425.ece). Congratulations to you for being recognized, and kudos to the editors for seeing the value of what you do here. I know I’ll be a regular visitor!

  37. Susan,

    I come to you seeking advice, I have tried the “batter” method of constructing a sourdough a a few times but have had zero success ( maybe I am not patient enough) … My father who baked french bread for 25 years advised me to make a starter from a small piece of dough ( water, flour, and crush grapes or rasins that have been heated in water) either way, I actually have been working on this method for about 4 days now, I am getting bubbles under neath the “skin” of the dough and it def smells sour! my question to you is how do you know when its ready for use? are you familiar with making a starter like this verses the batter type? any advice is much appreciate!

  38. My dog always knows the really good bread! He’s a (now) 14-yr old Old English/Great Pyrenesse, with a nose for really good bread. I started baking sourdough bread when he was a 2yr old, and every time I bake a particularlly good loaf, he’s right there with his nose, wanting his share. Less than “really good bread”, he pretty much ignores. He’s a masterful judge of “really good bread”!

    Love your blog, it’s gorgeous!

  39. Great web site Susan I stumbled on this while looking at D Lepards site Jeremy had a link to this in the forum.
    Thanks for the great recipes and you put them in grams not cups…Great stuff
    I have some of thoe volcanic rocks so I will give the steam tray a go I’ve tried almost every thing else. Have been baking using a casserole dish with a lid works ok.
    God bless and Happy baking
    Normbake
    Queensland
    Australia

  40. Great blog… I went looking for a hamburger bun recipe, found yours, read that you made them to go with your new meat csa… I am a Marin Sun Farms CSA member too! Perhaps I’ll see you at one of their CSA visit days… thanks for the great recipes :-)

  41. I am somewhat new at this and apologize for the perhaps stupid question, but could you please explain the use of grams for weight and liquid measurements? How do I make these measurements using conventional metric measurements? For example, liquids are usually given at milliliters. I am enjoying your blog very much.
    Thank you.

  42. I stumbled across your website and blog when searching for a recipe for fougasse. I not only found a wonderful recipe…I found inspiration! I have to admit, I love to bake but if a recipe called for yeast I would automatically reject it. After reading your blog and all the wonderful descriptions of the breads and rolls you bake I decided that I will no longer let yeast overwhelm me. I’m taking the next month off of work and will dedicate myself to learning to bake WITH yeast! Thank you for a great website celebrating my favorite food.

  43. Hi Susan, I have been following your beautiful blog. You said you live in northern California. Might I ask what is the name of your town or city? I will be in San Francisco in August for two weeks attending Artisan I and II courses. I’d like to do a bit of exploring, visiting sourdough bakeries around the area. Would love to hear from you about your favourite places. Thank you very much. Shiao-Ping

  44. Hi Susan
    first of all great blog…your bread making is wonderful! Thanks for sharing with us! Then I’d like to ask you some advice. I’m going to come to Sf bay area in the next few days (I’ll stay 10 days in Mountain View and 5 in San Francisco). Any place “food related” to see/visit/eat in in your mind? I’ll be all alone all the day (my husband have staff meeting and a conference to attend) so…
    thanks
    Martina

  45. Hi Susan,

    I was wondering if you can recommend artisan bakeries around the world that have extremely long histories, such as the oldest living yeast and so on.
    i would love to do something special with the information.
    Thank you
    Kris

  46. Info about steam in a wood fired oven:
    This is specifically for Gena Lora but anyone else who has a wood oven. I’ve been baking in wood ovens for about 15 years and the problem of getting steam into these ovens drove me nuts for a long time. At some point or other I even tried heat pans of rocks while the fire burned and then throwing water on them after I loaded the bread. Pretty dangerous. So…here’s the deal with wood ovens. If you are baking lean, fairly hydrated bread, (which is really where wood ovens shine) you really don’t need to put steam in the oven if…you load the oven full of bread. I don’t mean so that the loaves are touching. But enough so that the oven is full of bread to the door. My oven has a hearth that measures 36″X48″ and I try to load it with 14 loaves weighing about 650 g per loaf. There’s a lot of water in that amount of dough. The main trick is to get the bread into the oven as fast as you can and then put the door in. I usually drape a wet towel on the inside of the door, mostly so it fits tighter. If you load your oven with bread (whatever the size of your hearth) when you first check on it, maybe at about 25 minutes, you’ll be amazed at how much steam comes out of the oven. At this point the bread will already have started taking on that wonderful red brown color that you can normally only get with a steam injected deck oven. Of course, at this point you don’t need the steam any more and once you shuffle the loaves around and bake them longer, the crust will darken and become crisp.
    The main thing to remember is that steam injected deck ovens were originally invented to try to duplicate what came out of brick ovens. Any kind of kitchen oven, either commercial or home, isn’t able to hold the steam for long so you need that big blast at the beginning of the bake. Wood ovens bake differently. You can bake in them at a lot higher temperature without burning the bread and the bread takes on a completely unique flavor. So…if you have a wood oven and your loaves are coming out with a dull, ceramic kind of finish…bake bigger batches! What could be better?

    Tim Clark

  47. I’m glad I found another bread site. I would love to start my adventure in the world of bread baking. I don’t feel though that I have the time, space, or adequate equipment to make quality bread. Then it would be finding someone to eat what I’ve made. What do you suggest for an apartment dweller as far as starting this trip? I also don’t have an oven that I think could handle steam as a way to create a great crust.

  48. This is a wonderful site! Soon I will post photos and recipes of my gluten free, diary free, egg free, and commercial yeast free sourdough breads. Keep up the good work!

  49. Was looking for a yeastless grissini recipe but while I didn’t find that I have found a fantastic blog with great recipes…first one to try will be the semolina-sesame flatbread!
    Thanks and cheers from Cairo, Egypt

  50. Well, like everyone else I think this is great. Using the recipe on this site I am attempting the wild yeast starter. I am about 3-4 days into this and it seems to be just a soft gooey glob. First time I added flour it looked great. went through a funny smell in the beginning but that was covered in the info. What could be the problem? Would not keeping it at 85 kill it? Most likely is in the mid 70′s temp. Hope I don’t have to throw this out. Any ideas? thank you for your help

  51. love… love… love your blog! Thanks for shring with us… you are such an inspiratin for wanna be bakers like myself!

  52. hi- I have been baking for many years- look forward to following your blog- saw it on SixApart listing today of best food blogs. I am a “nona” of 8 in Davis- would LOVE to go to SFBI!
    I am probably close to you- let me know if you ever have a class at your home…

  53. Yours is probably the most beautiful and well written baking blog I’ve yet encountered. It’s an inspiration to this retired baker.

    I’m adding this to my Noteworthy Links roll.

    Saludos,
    Don Cuevas

  54. Thanks for your great blog. Very inspiring…
    I also have a question. Does somebody know if there is a webpage somewhere on the web where sourdough enthousiastics can offer or exchange their sourdough cultures as done within the kefir and kombucha communities?

  55. Susan, your bread looks fantastic, I too love baking bread, mostly sourdough, I take pics of my breads too and can hardly resist slicing into a boule to see if it was proofed or baked just right. My starter is several years old and I truly enjoy the whole process of the natural yeast. A friend and I built a brick oven a few years ago thanks to Alan Scotts designs and we love baking in it. Good luck with your classes. I am a baking and pastry instructor and loving it. I love showing students websites like yours. Best of luck.
    Jule

  56. John, I would be interested in exchanging starters and my daughter in NY has a Kombuche I could ask her to share.

  57. I am so delighted to find your website – I was looking up the term Poolish.

    I started with Amish Friendship bread that my sister gave me but found it very sweet so I omitted the sugar and switched to water until my starter turned “sour.” I make bread every weekend as a stress reliever (I enjoy the kneading).

    I store my recipes online and have a few that I’ve made under the tag “wild yeast” and will definitely be bookmarking your site! Thanks :)

  58. This is an excellent blog. I teach standard and gluten free bread baking for the most part. Your blog has inspired me to pick up wild yeast starters again and get back to some olde world bread crafting. Thanks

  59. Great meeting you this weekend Susan!

  60. Hi- I have a question: why my bread is so heavy the next day. The day I do the bread is soft and delicious but the next day is kind of heavy and very hard to chew.
    Please help!!!!!

  61. WOW. THIS IS THE BLOG I WAS LOOKING FOR. BREAD,BREAD AND MORE BREAD. THANKS. I AM GOING TO TRY ALL YOUR RECIPES BUT ESPECIALLY THE CINNAMON ROLLS I WILL SHARE WITH FAMILY AND FRIENDS FOR NEW YEARS SO THAT THEY MAY ALL START WITH A SWEEEET NEW 2010!!!! LOL

  62. Susan,
    This is a wonderful blog. Are you the same Susan who helped teach the recent baguette course at SFBI? It was a wonderful course and I am now becoming somewhat of a bread snob. Not really…just when you think you have it right, the next batch is not quite on the mark. Bread baking can be as humbling as it is fun. I am a nurse anesthetist and enjoyed studying the science of bread.
    Keep up the great work.

  63. Dear, Susan,

    I would like to thank you for sharing your knowledge and passion with others. I am taking whole grain baking in SFBI now and love it! Thank you for helping it to happen.

    With gratitude,
    Anna

  64. [...] am pleased to send this bread to Susan of Wild Yeast Blog who generously hosts the wonderful weekly Yeast Spotting which features collections of yeasted baked [...]

  65. [...] am delighted to send this bread to Susan of Wild Yeast Blog who generously hosts the wonderful weekly Yeast Spotting which features collections of yeasted baked [...]

  66. Hi Susan
    Your blogg is a site I come back to often when I need some inspiration. I am also fond of making bread, and its always with great surprise to see the dough rises up and take shape.
    I live in Norway and are used to Celcus. But I see that you use Farenhite, but you operate with kilograms. Is it to much to ask you to add the Celsius degree behind the Farenhite ???
    Its not a big deal. Thanks anyhow for your site. I have it on my favorites.
    By the way I am also working as a nurse in the NorthSea. So we have atleast two thing common.
    Regards Erik

  67. I’m not sure how I got here… but the breads and your great taste of music just got me hooked… :)

  68. Susan: Love your Blog and have tried many of your recipe’s, but have had trouble converting them from metric to US. I see that a lot of people from outside the US are on here and they understand Kg’s and other metric measures, but it would be great to also add US measurements to the recipe’s for those of us who don’t use metric. Thanks

  69. For all of you that have asked about metric to Imperial measures…
    There are 2.2 pounds per kilogram (2.2 lb/kg), with 1000 grams in a kilo (1000g/kg) or conversely, 554 grams in a pound.
    But to keep it simple, here is a link to help with all of your questions. http://www.sciencemadesimple.com/conversions.html
    Hope this helps, Deb

  70. Hi Susan,
    I am from Taiwan. Same as you I am a bread lover. I find your blog accidentally and just cannot wait to try it. Luckly I have my wild yeast on hand. I try the “Italian bread roll” with my small home style oven yesterday and come out with beautiful crust and soft inside. All my friends are love it very much! Thank you very much for your sharing. Hopefully, I can come to your level one day.

  71. Greetings Susan
    I have just begun to pick up noise from out there about yeast/mold tests being run on flours. Probably spillovers from peanut butter scandals and beef e-coli recalls.
    Would like your thoughts on slowing the mania toward killed flour.
    Beautiful site, wish I could smell and taste.

  72. [...] And that works perfectly, for me, which means it is my sad duty to disagree for the first time with Susan the home bakery goddess. She [...]

  73. I love your blog! I discovered it by chance nearly a year ago and I am finally starting to make sourdough bread regularly with some reliability…its taken me a while to realise that you really need to feed your starter regularly in the run up to baking to get successful results. I’ve just ordered some flax seed meal after looking at your lovely grissini recipe – I find your site really inspiring!

  74. Searching for Sour dough Russian Black Bread and
    found you…sent you onto daughter Eliza in Bay
    Area…she will love your creativity. Thank you.

  75. I love your blog too..!
    I recently started making sourdough, my first 2 loaves were great with a nice chewy inside and crusty outside, but now they have become really dense and like a brick, with no nice holes inside…im not sure what im doing wrong?
    thanks

  76. Hi Susan,

    I ollow your blog and just love it. May I ask you what kind of camera and lens you use?
    Thanks in advance!

  77. Thanks Sandie! I am currently using a Sony Alpha A100 DSLR with 18-200/3.5-6.3 lens.

  78. Hi Susan,
    I just found your blog and I thought “this is what I was looking for”! Congrats, it’s amazing. I’m relatively new to the food blogging scene and I’m loving it but I’m also looking for people close to me (Oakland) to connect maybe one day or to share local events with. In particular, I’m always looking for new bread-related recipes….I will be checking your blog obsessively now :)

  79. Hi susan,

    Lovel the site as always.. I had a techie question…what plugin do you use to link the comments to the authors blogs/other comments ..it’s really neat!

  80. marv, it’s a plugin called Comment Info Tip: http://www.search-this.com/comment-info-tip/

  81. Hi Susan
    am a newly addicted sourdough bread maker, 42 days without buying a loaf of bread. I love your website…just wondering if you have any tips on how to use buttermilk in sourdough bread. I have been making butter and have this lovely fresh buttermilk left over which I would love to use.
    Kind Regards
    Emma

  82. Hello, have you come across any recipes for the traditional Berber bread of Tunisia? It is round, thick and called quersa. I have found recipes on line but have not tried them. cheers:)

  83. Susan –

    Thanks for your wonderful blog.

    I am experimenting with making gluten-free pizza crusts for Celiac people that Candida people (who should not eat yeast) can also eat. Also, should my experimenting work out as I want it to, they will be just the ticket for Vegetarians who prefer foods without additives, and Vegans, who eat no animal products including milk and eggs. If I hit the pizza crust technique jackpot, normal eating persons will like them, also.

    I am a late-blooming Celiac person (close to 80 years past the age of throwing tantrums). At first, when I was diagnosed, I was glad to know what was wrong with me; but that got old fast. Soon I became inordinately focused on ALL of the foods I could not eat. Because I looked and acted normal, and did many things that other persons admired, no one could have known how I seethed with anger at least three times a day, and how the Holiday Season actually brought me into a state of rage, confronted by the social settings I had been such a normal-eating part of for so many years. I no longer could eat “with the Big Kiddies.”

    Some people look at Celiac and Candida persons with a jaundiced eye because not only do we not look like we are plagued by maladies, but many of us are the Big Doers in our communities. But they have no concept of how we would look and act if we did not follow our ways of eating that keep us on our toes.

    Thus I knew I had to straighten up! I had the choice. I could walk around mad half of the rest of my life, or I could do something about it! I chose to do something about it! That’s how I began to experiment with turning regular foods I once ate with impunity into gluten-free foods that would make me happy. That’s how my kitchen-laboratory of attempting to create the most excellent gluten-free pizza crusts developed. (To date, the only ones I have found taste like cardboard. One Canadian company makes one that looks like a child’s grade school tablet and it is as white as the paper inside it.)

    So far, I have made progress, but I’m not there yet. I figure if I can come up with a wonderful, thin crispy crust, such as one might find an Italian grandmother making in Italy, I would really bring much happiness to persons with socially nerve-racking eating disorders — to help them handle their gluten- and yeast-conditions.

    Have you done anything along these lines, or know of any other experimentation?

    Mitche Leigh Hunt

  84. hi susan,
    just started blogging from 2mnths and came across ur blog…bravo…u r simply great..lovely space…can smell the fresh oven baked breads as i peep into ur page..very creative…wil come more often…as for now sending an entry for ur lovely weekely event YeastSpotting…keep teh great work…tc..
    sanyukta
    http://creativesanyukta.blogspot.com/

  85. I absolutely love your blog! Thank you for having such a wonderful passion and talent for food art =) You are an amazing baker!

    Many Great Thoughts,

    Jesse and Mallori
    JAMBakery.blogspot.com

  86. I’ve always been shy of baking my own bread. But this is my new challenge. Perhaps at some point I’ll write about it. Thanks for such a lovely site. I’ll continue to revisit.

  87. Dear Susan!
    Very nice bread, and your blog! Congratulations on your beautiful creations!
    I invite to my blog: http://szanter.blogspot.com/ I have a lot of bread I bake cakes, I love kreatívkodni in the kitchen.
    I saw your blog a wonderful fried bread and a facsimile.
    I am very happy for him because it was beautiful and delicious.
    Chris made a gift to my son, because Nagymágocs became Mayor.
    I am very happy.!
    Chris lived in America for 9 years and in California.
    I am glad that rádtaláltam!
    Friendly greetings from Hungary.
    Kisses, Terike
    http://szanter.blogspot.com/: Creative cakes and beautiful animals.
    http://picasaweb.google.com/atkariek/KreativKalacsok #
    http://picasaweb.google.com/atkariek/MindennapiKenyerunk #
    atkariek@mail.com Write me!

  88. Maybe you could make changes to the page name About | Wild Yeast to something more specific for your webpage you write. I enjoyed the the writing all the same.

  89. http://szanter.blogspot.com/ Üdvözöllek! Terike

  90. Hi Guys,

    I’m a big fan of Wild Yeast and was wondering whether you might
    be interested in trading traffic and stories with us. We are currently
    only partnering with a select few publishers, which meet our quality
    standards. Notwithstanding this, we have an aggregated 50m monthly page
    views across our network and I think we can probably increase traffic to
    your site by up to 30%. Here is a link as to how it all works and where
    to sign up http://scribol.com/for-publishers

    Please do let me know as soon as possible if this is something that
    might be of interest or if you have any questions. We already have some
    huge publishers on board and would love to display your stories on some
    of their sites.

    I look forward to your email.

    Best,

    Chris Ingham Brooke

    P.S. If you’re not interested, or you don’t want me to contact you again
    please let me know – really don’t want to bother you!

  91. Hi Susan,
    I woke up thinking about combining sourdough starter and pumpkin and cranberries to make muffins for my family on this Sunday clock changing morning. Glad to see you already combined them! cheers from Oregon.
    Beaver Dave

  92. Dear Susan,
    We have many things in common….I am a retired nurse who loves baking (especially bread) but don’t share your political views/favorites in the slightest. I will try to forget your political preferences when I read your otherwise spectacular blog. I also live in California….only in the hot part.
    I don’t know how you accomplish so much. It’s amazing. I hope you will have a happy Thanksgiving even though you have many changes in your life. I will be trying your new version of the cranberry bread. It looks delicious and is beautiful !

  93. I love your blog- it has truly inspired me. I am committed to local food, growing alot, and baking. I have cooked/baked all my years, never questioning anything, but now I see it as a huge playground and the freedom to play. Question:
    I have baked with dry yeast you buy in the grocery store and been moderately underimpressed. Finally I talked the baker here in town to sell me some cake yeast. What a difference!! Is this true? How can cake yeast be so good? Why do people not want it? It was like trying to buy heroin.

  94. Vinie, I have had good success with instant yeast (http://www.wildyeastblog.com/2008/01/12/instant-yeast/). I wonder if the dry yeast you bought was too old? Fresh yeast is difficult for many people because it does not keep well. I think this is why many stores do not carry it. If you have found a good source and it’s working better for you, go for it!

  95. Nice blog. I have a sourdough starter that I created 5 years ago and it’s still going strong. I was living in Marin County at the time when Sandrine (as I call my starter) came to life. We live in San Francisco now and I think she likes it better in the city!

  96. Instant yeast, only sourdough starter, or both. Leader’s last book, Local breads, uses both. Tartine bread book uses only the wild yeast starter. I will do that one again, it is ugly :) and I don’t like it but having said that and the fact that the breads don’t rise much they have Great oven spring. I have been making Thom Leonard’s Country French Bread from Maggie Gleezer’s book for so many years that I find it hard to move on from there…but move I do!
    Scheech, it’s like the 6 NICU’s i have worked in, all had diametrically opposed procedures and THEY were right :) Funny thing is sometimes what worked one place would not work in another.
    Anyway, I am on the last rise of the Cranberry Semolina Crown with fennel and pine nuts. Thank you SO much for a great blog.

  97. Hi Susan!

    I have really enjoyed your blog, everything looks so great and I want to try them all! I do have one question: Do you only provide the measurements using the metric system, is there a conversion chart somewhere on the site? I have a hard time trying to convert them before I am able to use the recipes. If there is an easy way that you know of converting to cups and teaspoons, I would love to know! Thanks for sharing!

  98. Hi Susan -
    I came across your blog searching for information on crumb structure in SD 50% Rye/Wheat Mischbrot when I saw this beautiful loaf.
    Would you please be good enough and tell me the difference between having open crumbs in the top half and more dense crumbs on the bottom half of the loaf. Is this the result of over-proofing or under-proving?
    That seems to be the last problem I have to solve trying to create “my” perfect loaf.
    Thanks in advance for your help.
    Eberhard
    Bangkasor/Thailand

  99. Hi Susan,
    I run a small country inn in the hills in central spain, and was searching for a recipe for hamburger rolls to offer my customers, and found yours. Made it today with great success so have just served them up to my customers for the first time !! and hope they will become a favourite on the menu.
    Many thanks, Susan – Candeleda, Avila, Spain

  100. I’m thinking about selling homemade bread to friends and maybe local businesses. Can I use recipes I find from websites like yours?

  101. I am so addicted to baking and eating all these amazing breads I come across. Just came on to your sight when I was searching for James Barretts Cherry Chocolate Bread, The metropolitan Bakery in Phili. Love your sight and envy all the education you’ve been able to aquire. I do struggle w forming my bread so any pointers would be so appreciated. Also any ideas on that recipe for cherry chocolate bread?

  102. Hi Susan.
    Nice blog, thank you. I use Google to translate it and you have helped me a lot in baking!

  103. Hi Susan,

    both your site & your breads for April posted in the Bread Experience look great. I hope to learn from your experience. I am a newbie at baking whole grain breads &, while I am finding that while making a basic, good tasting bread is not hard – making it look good plus interesting is harder. :) The point is, in our household we have 2 issues: a bread lover grappling with the demands of diabeties and love of food adventures!

  104. Hi Susan

    My name is dujdao and i live in Sweden.
    I just start to learn how to make wildyest bread and i love your blog. I already try some of your recipe!!
    The resalt i have is so good. but i want to learn more.
    i will try more of your recipe and my goal is to develop more…

  105. Susan,

    Thank you so much for your wonderful blog. I’m writing on behalf of my significant other who has become an even more amazing baker thanks to your tips and advice (although her father is a wonderful baker too so I think it is partly hereditary). We are from Oregon but her family are old San Franciscans who live in Daly City. I have a favor to ask: would you write her a short message encouraging her to go to baking school or open a bakery. I think she has found her true calling. Also, I think we may like your blog so much because:

    (a) My mother was a nurse practitioner.
    (b) We religiously do the LA Times, NY Times, and Sunday San Francisco Chronicle crosswords.
    (c) We are unapologetic liberals.
    (d) I interrupted reading my novel to write this.

    Sincerely,
    Jesse (male not female)

  106. BEAUTIFUL!!! Your bread is so impressive! I love making bread, and pottery, and pottery for making bread in, and you have inspired me so much! THANK YOU!

  107. hello, stumble upon your blog, and i like it very much someday if i have the time, I would enroll myseklf to baking and your blog just inspires me.. thanks for the beautiful pictures too

  108. Hello! I just wanted to tell you how much I LOVE your website! I’m a baker as well and currently working at Brauhaus Schmitz in Philadelphia as the pastry chef. My husband is the chef and we run the kitchen together. We recently just launched a website of our own and one day will be able to fill it with as much great information and photos as you have on yours! Thanks for creating such a masterfully done website!! I will share this with my friends and be sure to check back often to see what’s new!!!!

  109. [...] Wild Yeast Blog recaptures all the culinary joy of those bygone days, with easy-to-follow instructions and [...]

  110. Beautiful website, however you posted my copyright original Wheat Biodiversity poster and cridt it to a Kelly Hughes. Please correct and credit the artist/baker Eli Rogosa. I grow gluten-safe einkorn. See: growseed.org
    Thanks!

  111. Hi Susan. Great blog; great writing style. You’ve inspired this New Englander to begin his own starter tonight. I hope it goes well. Thanks; you’re alright for a liberal. :)

  112. Hi Susan,
    I discovered your blog today and immediately became a fan. Thank you for sharing your knowledge with us. Wish you all the best.
    Vladya from Serbia

  113. Is there a way I can sign up for your blog?
    I attempted years ago to “do” the wild yeast thing, but I think I am ready to try it again.

    Anne

  114. I chance upon this website accidentally and begin to read with great interest.

    Can i ask what is the difference between instant yeast or dried yeast? I have come across low sugar yeast and higher sugar yeast as well and does anyone knows the difference?

  115. Cassie, here’s some information about instant yeast: http://www.wildyeastblog.com/2008/01/12/let-us-now-praise-instant-yeast/

    And here’s some about osmotolerant yeast, which is used in sweet doughs: http://www.wildyeastblog.com/2009/12/21/osmotolerant-yeast/

  116. Hi, I decided this am to try sourdough bread and have just started my starter. i have read that it is best to use organic whole-meal flour so that is what I did. i love to cook and bake and make lots of bread but not with yeast, wild or otherwise. So happy to have found your blog. I look forward to reading your posts and learning lots :-)

  117. I was born and raised in the San Francisco Bay area, so sourdough is the only real bread as far as I’m concerned. But about 3 yrs ago I was diagnosed with celiac; while some so-so gluten free breads are now available, my deepest wish is for a gluten free sourdough. I was talking with a woman at an all gluten free store in San Clemente and she said sourdough bread is her most requested item; unfortunately, there is no commercially produced gluten free sourdough on the market. She said she told several commercial gluten free bakers there is a market for sourdough, but she believes the problem is they simply don’t have the skill set to produce a gluten free sourdough. There millions of us who cannot eat gluten (celiacs, autism; wheat allergy; athletic performance; etc). So if you or anyone you know is looking for a business idea, consider gluten free. Sadly most of the gluten free breads on the market are horrible–so horrible is better to live without than to eat the gluten free versions.

  118. Hi susan

    Do you know if i can do away with bread improver in my in bread recipe. I was told that i can fo so by increasing the use of yeast . Any clues?

  119. Okay Susan…I LOVE this place!It is warm and cozy and, smells of Grandma’s kitchen!
    Thanks!

  120. Okay Susan…I LOVE this place!It is warm and cozy and, smells of Grandma’s kitchen!
    Thanks!

  121. Hi I just found your site and I am trying one of your starter breads, but here is my question. how do you adapt any other bread recipes to use a hydrated starter?
    or does it have to be specially formulated to work with a hydrated starter. I am trying to get away from commercial yeast. by the way I love your site!! my new favorite!

  122. Shelley, this post might be helpful: http://www.wildyeastblog.com/2010/11/08/going-wild/

  123. HI Susan, This is a wonderful meeting with you!!! It is exactly what I was looking all day: patee fermentee, biga,barm and so on, to understand what it is and how it works!

    All this because I was looking for a panettone recipe that is part of my Reinhart’s apprentice book and part of my ON GOING “bread baking challenge”, following this book.
    I was reading your adventure of 2007 for Panettone and thank you for it!
    I would love to go to a baking course, I admire you!
    Can you be my follower at my blog I am following you now, Thanks, ileana

  124. Hi, I am not sure if this is the correct place to ask this question. I have been baking bread for a long time, maintain 3 different starters, but am confused by this: what is 100% hydration. Your Rye recipe calls for it & I have 100% Rye starter but how do I make it 100% hydration?
    Bill

  125. Bill, see this post: http://www.wildyeastblog.com/2007/09/29/maintain-starter/

  126. Taking my first bread class next week on my birthday! Bake bread weekly but up till now only use the no-knead methods. Like your blog a lot. Will let you know how the class goes.

  127. Lovely site. I came across it trying to find recipes made with no grains.

    Is such a thing possible ? I am interested re the Paleo Diet, wheat allergies but a love/addiction to some bread occasionally.

    Thanks,

    Itchywheat

  128. [...] Wild Yeast  While most of this country is jumping on the gluten free band wagon (and for reasons I really don’t understand) this blog is a proclamation of just how amazing and wonderful bread can be.  Embrace it my dear friends, do not be afraid of it. [...]

  129. It is a so wonderful blog…keep it up the good work.
    Tigist from Ethiopia

  130. Open Question: Is it correct that 2 Cups of starter equal 1 pkg of dry yeast? I am on my third day of fermenting wild yeast and happily It is looking wonderful. I am wondering if I wanted to make a loaf of bread from the discarded wild yeast starter instead of throwing it away how much starter will I us ? I read some where in the fresh loaf site when using wild yeast starter you don’t need much. Please help

  131. Thereza, instead of taking a “regular” recipe and “substituting” starter for yeast, I recommend using a recipe that was originally intended for sourdough, like this one: http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/
    Here’s more information on “converting” recipes: http://www.wildyeastblog.com/2010/11/08/going-wild/
    Please browse around this site for more information on maintaining and baking with sourdough starter!

  • I advise you if you don't know how to make the staff of life to learn with dispatch.
    --Emily Dickinson

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