Wild fermentation and commercial yeast are two different methods of fermenting dough in baking, each with its unique characteristics and applications.
- Wild Fermentation: Wild fermentation relies on naturally occurring wild yeast and bacteria present in the environment, flour, or on the surface of fruits or vegetables. These microorganisms include various strains of yeast and lactic acid bacteria. When mixed with water and flour, these microorganisms initiate the fermentation process, breaking down sugars in the flour into carbon dioxide and alcohol. The carbon dioxide produced causes the dough to rise, resulting in leavened bread.
Pros:
- Unique flavor: Wild fermentation imparts a distinct and complex flavor profile to the bread due to the diverse microorganisms involved.
- No need for commercial yeast: Since you're using naturally occurring microorganisms, you don't need to purchase commercial yeast.
Cons:
- Unpredictable: Wild fermentation can be less predictable than using commercial yeast, as the activity of wild yeast and bacteria can vary depending on factors like temperature, humidity, and the specific environment.
- Longer fermentation time: Wild fermentation generally requires a longer fermentation period compared to using commercial yeast.
- Commercial Yeast: Commercial yeast, also known as baker's yeast or active dry yeast, is a cultivated strain of yeast that is standardized, consistent, and widely available. It is typically sold in small packets or jars and is used to leaven bread and other baked goods.
Pros:
- Consistency: Commercial yeast provides a consistent and reliable leavening effect, allowing for more precise and predictable baking outcomes.
- Faster fermentation: Compared to wild fermentation, commercial yeast ferments dough more quickly, reducing the overall fermentation time.
Cons:
- Limited flavor complexity: The flavor profile of bread made with commercial yeast is generally simpler compared to wild fermentation.
Can one use wild fermentation to bake bread and other baked goods? Yes, absolutely! Wild fermentation can be used to bake various types of bread and other baked goods. While it may require more attention to detail and a bit of experimentation to get the desired results, many bakers enjoy the unique flavors and challenges that come with wild fermentation. Sourdough bread is a well-known example of bread made using wild fermentation, where a sourdough starter (a mix of flour and water that captures wild yeast and bacteria from the environment) is used to leaven the dough.
Using wild fermentation can be a rewarding experience for bakers who are interested in exploring traditional and artisanal baking methods and who appreciate the rich flavors that naturally occurring microorganisms can bring to their creations. However, it's essential to understand the nuances of the process and be patient with the longer fermentation times that wild fermentation often requires.