Bringing in the Wild

I need inspiration to get back to my book.  Last year during this time, I pulled out of winter hibernation and began a strong spurt of writing by bringing the wild indoors. I tempted my muses – various species of Saccharomyces – with some flour and pineapple juice.  For six months, I fed them and they fed me. I had to let them die off during the summer; yurt camping for several months in northeastern Oregon made tending them impossible.

I’ve been missing the leavening, aromas and rhythm those microorganisms brought to my writing.  So two days ago, I pulled out my bread-baking bible - Peter Reinhart’s Whole Grain Breads - and followed his instructions to bring the wild yeast back.  I’ll see how long I can keep the starter going this time.

For more photos of Saccharomyces, visit the Yeast Virtual Library.