How far south in the Bay Area can one find wild San Fransisco Sourdough starter yeast in the atmosphere?

Question

I'm watching GOOD EATS and Alton Brown says that the San Fransisco sourdough yeast can be found wild in the Bay Area . Is this true? Can one collect wild SF yeast as far south as San Jose?

Wild yeast does exist. The Belgian beer called Orval uses this method of natural or spontaneous fermentation. The correct term is called "lambic" fermentation. This method is used in making cider, where the natural yeast from the area settles on the apples Supposedly their are certain areas in the world that have a unique symbiosis of local wild yeast and bacteria. Its this rarity that makes "San Fransisco sourdough". The lambic method is seasonally dependent, so certain yeast that are floating around (think pollen) are only active during certain times of the year.

Im not sure if there are places in the world that have more than one type of yeast that are active in each of their own respectful times of the year.

Answer 1

sour dough starter
1 pk yeast
2
c
c warm water
2 c flour
large GLASS bowl and mix-let stand 48 hours--if begings to dry out add more water to it ------------------------------------------------------- good for hot griddle pancakes and other foods ---------------------
YOU CAN FIND ALMISH STARTER AND FEEDER TO ANOTHER RECIPE i do not have the 10 day cycle

Answer 2

Yes there are "wild" yeasts in the air and yes there are different strains in different areas. And various strains become more dominant depending on weather and time of year. You should be able to start a culture most times of the year except when it is very cold. Even then if you have made bread recently there should be yeast in the kitchen that can be started.
To make a starter mix 1 cup flour and 1 cup water. Leave out in the kitchen for about 3-4 days. It should begin to get bubbly and smell like sourdough about the third day. Do not be discouraged if your first attempt does not work. This is common. Once you have a good starter you need to keep it alive by mixing about 1/4 cup starter to about 1/2 cup each water and flour every 5 or 6 days. It can be kept in the refrigerator to extend its life. It can also be frozen and thawed as needed. The most reliable way though is to get a little live starter from someone.

Answer 3

Yeast Infection Freedom System - http://YeastCured.uzaev.com/?ixxQ

Answer 4

Alton was pulling your leg. It is not found in the 'wild'. You have to 'start' it like the previous answerer said and 'feed' it. If you keep it on your counter then feed it every day or two. If you keep it in the fridge then feed it once a week.

Are you really that gullible or did you ask the question tongue-in-cheek?