But good bread made from wild yeast is like no other.

And that raises an even more difficult question: where are the wild yeast species found?

The sourdough is a wild yeast, not a commercial variety.

Only in a few isolated regions were wild yeasts still used.

But bread made from wild yeast does not have to taste acidic.

What about those little wild yeast spores in the bloom on the grapes, though?

Some of these beers are additionally inoculated with wild yeast and/or bacteria.

Also it is possible to create it in a baker's kitchen through natural wild yeasts.

Because of the uncertainty involved in using wild yeast, the sour beer brewing process is extremely unpredictable.

Beers of spontaneous fermentation use wild yeasts rather than cultivated ones.

In winemaking, the term "wild yeast" has multiple meanings.

Ambient wild yeast are used for fermentation, which takes place in open wooden vats.

Wild yeast and bacteria ferment the wort in the oak barrels.

Fine white loaves were leavened by wild yeasts and sourdough cultures.

The wild yeasts are repressed, which ensures a reliable and predictable fermentation.

The other is the use of Brettanomyces yeast during this same maturation, which are a local wild yeast.

Wild yeasts generally provide inconsistent results, and in modern times various brewing interests have isolated the strains now in use.

The beer is made from corn kernels which are soaked, then ground up, boiled and left to ferment naturally with wild yeast.

Haleakala a wild yeast and tart flowers named after Maui's easterly volcano.

The Pinot is fermented with wild yeast.

'I like the concept of people who produce beer using the natural hops and malts and even, in some cases, wild yeast,' he says.

The use of both "ambient" and non-Saccharomyces wild yeasts carries both potential benefits and risk.

Potassium metabisulfite is sometimes used in the brewing industry to inhibit the growth of wild yeasts, bacteria, and fungi.

Saccharomyces paradoxus, is a wild yeast.

Kloeckera (Teleomorph Hanseniaspora), usually the most common "wild yeast" found in the vineyard.