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I use my sourdough starter which I made last year by accident (started to make a yeast bread but didn’t get around to baking it for a few days and it soured, taken over by wild yeasts). Sourdough is made up of native yeasts and is slower to rise. The advantages are taste and the health benefits of a long fermentation.
@Myrth @amarand you can find wild yeast on wild grapes. It’s that white frost looking stuff that clumps on the skin