wild sourdough starter = liquid + flour + wild yeast

mix together a liquid (non-chlorinated water, unsweetened fruit juice, whey, soymilk…) and a flour (wheat or rye) in equal measures. throw a damp cloth over the mixture. you have just invited the wild yeasties to come – just wait for them. when you see bubbles the wild yeasts have arrived. feed the wild yeasties equal parts of liquid and flour every day until you have enough for bread or pancakes etc.

wild pickling = veggies or fruit + brine + wild bacteria and yeast

chop veggies/wild greens/fruit whatever you want to pickle. make a brine with non-chlorinated water and sea salt. brine should be near saturation. toss denser material (i.e. roots, garlic cloves) into brine and and swirl it around a bit. drain veggies saving brine. mix pre-brined veggies and less dense material (i.e. greens and fruit). pack a glass jar with your mix and pour the brine over it submerging all material. work out trapped bubbles with a stick. fill a small bag with extra brine and use as a water bladder to keep material submerged. leave the jar open to allow the beasties to eat for at least three days. taste and eat, let them keep eating for a stronger taste or refrigerate and slow them down.

wild mead = uncooked honey + water + wild yeast

determine the amount of mead you want to make. water to honey is 1:4 . bring non-chlorinated water to a low simmer, if you are making a medicinal or flavored mead, add herbs. a singular or simple combination is best. allow to steep with the lid on to trap the evaporating oils. after a good medium-strength tea is made, pour in honey and stir until it dissolves. remove from heat immediately. allow to cool and pour into glass bottles or a carboy. cover with a cloth and a rubberband. be patient. better yet, forget about it. the yeasties will have to eat for almost a year until you get a nice dry mead. and yes, you can always siphon off the liquid and transfer it to another container. you can use the fall out crud on the bottom to make sourdough starter…