Vildjäst

Vildjäst, also known as wild yeast or native yeast, refers to the yeast naturally present in the environment, such as on the skins of fruits, in the air, and on grains. Unlike commercial yeast strains that are cultivated and selected for specific baking or brewing properties, vildjäst is a diverse community of microorganisms. This community can include various species of *Saccharomyces* and other wild yeasts, as well as lactic acid bacteria.

The use of vildjäst in fermentation, particularly in baking, is often associated with sourdough bread. When vildjäst is used to leaven dough, it produces carbon dioxide gas, causing the bread to rise, and also contributes unique flavors and aromas. The fermentation process with vildjäst is typically slower than with commercial yeast, which allows for the development of complex taste profiles. In brewing, wild yeast can be intentionally introduced or can spontaneously ferment wort, leading to distinct beer styles like lambics and some ales.

Cultivating and maintaining a starter culture of vildjäst requires careful attention to feeding schedules and environmental conditions to ensure the desired yeast and bacteria remain dominant. The unpredictable nature of vildjäst means that results can vary, offering a characteristic terroir to the final product. This unpredictability is often seen as a desirable trait by artisanal bakers and brewers who seek unique and traditional fermentation methods.