Bread is awesome, but no sourness at all. This seems quite strange if you have ever tasted plain kefir. OH well, the bread tastes really really good. I used two full cups of whole wheat flour in 6 cups of bread flour - which is almost too much whole wheat.

Apple skin peelings (particularly from old poor neglected trees) are covered in yeasts.

Raisins are covered in yeasts.

Wild yeast collection is hit or miss so best to give oneself a fighting chance at getting good tasting yeast by being selective.

There IS a bread thread!

I made bread with acorn flour!! And it's pretty damned tasty!! Around 40% acorn flour and 60% bread flour, semi wild starter, salt, olive oil. Good loft!

Edumacate me. What's good about acorn flour?

Live off what's available - foraging - if oak trees are near. As a kid we read about the first groups of peoples on the west coast using acorns and this story about a boy using acorns to make flat breads and pan cakes. Acorns being a nut have no gluten, so really can't make a raising bread with them alone. In real tough times you can make flat breads. or better stretch out your wheat flour and make some nutritious tasty bread. (A bit of a cross with pumpernickel and graham cracker flavor, I suppose)

They are high in minerals, decent protein and fats - all good for survival. And white oak acorns are fairly easy to prepare, relative to red oak acorns which have extremely high tannins and other very bitter compounds that can still be tasted after multiple hot rinses. White oak, after 2 rinses they are sweet and tasty.

Some reads here for baking type stuff:
https://www.spiciefoodie.com/2013/11/12/all-about-acorn-flour/
https://pubmed.ncbi.nlm.nih.gov/32370220/


For the lazy guys (ME!) you can do the collection and drying and extracting and drying and grinding ONCE (I used my grain mill) - then you can buy acorn flour! At most well stocked Korean markets. (hint hint) This works: https://smile.amazon.com/dp/B07FCSJMNN?psc=1&ref=ppx_yo2_dt_b_product_details

Thank you, Pablo!

I'd try that. I usually do whilewheat and rye, and just keep an eye on the protein and hydration percentages to know it'll come out okay.

Alas, my starter died. I need to replace it.

Christmas

Grocery Outlet had yiest.