Bread Ferment

Bread ferment is a purist’s yeast. Over the years I have collected yeasts from wine-makers vats and boutique breweries. I have added grape skins to the ferment to make wild yeasts. The ferment is a living thing and needs to be fed regularly. It will be less active if it is kept refrigerated and I suggest you do this if you don’t use it every day. To feed the ferment, add a 50/50 mix of rye flour and strong baker’s flour mixed with a double quantity of water every 3 days if refrigerated (eve