I originally got into baking as away to save money on my grocery bill. Flour is cheaper then bread is what I told myself, and it is. I started out with a used bread maker my mother gave me. This was in my early 20's I'm now in my 30's. Over time how I approach bread has changed. I slowly moved away from a bread machine and commercial yeast to the hand crafted bread I started selling a few months ago. In that time I have worked as a bakery supervisor at a good sized bakery in Des Moines. I then left and tried my hand at baking for a grocery store that used, it seemed, more dough conditioner then flour. It is there I realized that I couldn't make the quick rise dough conditioned bread without harming my baking soul. So I started Wild Yeast Bakery as a way to pay my penitence for causing harm to good of bread baking and in turn have reignited my love with baking.
Browse through our Products for Sale
Flour, Whole Wheat flour, Starter (flour and water), Water, Honey, Salt, Quinoa, Eggs, Cheddar Cheese, Jalapenos, Corn Meal, Rye Flour
Practices (our standards for raising or making our products)
Wild Yeast Bakery use's exclusively King Arthur's Flour, because of the constant quality. Wild Yeast Bakery is about crafting bread in old and a new way. The old ways that we follow is in only using a starter to leaven the bread. A starter is a cultivation of wild yeast, so instead of using a single strand of yeast the starter has between 30 to 60 strands of yeast. Bulk fermentation is nothing new to making bread but since Wild Yeast Bakery has access to modern refrigeration we can extend the bulk fermentation to upwards of 14 days. The reason that this bulk fermentation sets us apart is that it is where both flavor and also natural preservation is developed. These practices are what makes us different.
Great Bread Takes Time
Highlights this Month
Iowa Sourdough is bulk fermented for 7 days and is incredibly flavorful with just the smallest amount of sour.