When you try to "catch" yeast from the air: is it normal for the flour and water to split

I'm trying to "catch" wild yeast for the first time. 36 hours ago I mixed a cup of flour and a cup of water and left it out on a shelf with a paper towel over the top. It's been between 45 and 70 degrees here over that time.

Since then, the water and the flour has separated so that the water is sitting on top of the flour.

Is that supposed to happen? Should I just keep waiting? Should I give up and try pineapple juice? What is the best way to catch wild yeast for sourdough?

Best Answer

Yes. It seems like you should be stirring occasionally (when you feed your starter).

This site seems like a reasonable reference and, in the section called "Making your starter" it says:

In between stirrings it's normal for the mixture to separate and for a small layer of water to be on the top.

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Can yeast break down flour?

When yeast break down the starches in flour, it turns them into flavorful sugars. The longer you let the dough rise, the stronger these good flavors will be, and some of the most popular bread recipes use this to their advantage.

How do you capture yeast from the air?

How to Capture Wild Yeast

Place some dried fruits into a jar. The easiest way to capture wild yeast is to put some dried fruits inside a jar. ...

Fill the container with filtered water. Yeast thrives in moist and carbohydrate-rich environments. ...

Seal the jar and store it. ...

Use the yeast water.

Does yeast float water?

Yeast dough that's just begun to rise sinks like the proverbial stone when dropped into water. But the longer it rises, the more gas is trapped until eventually the dough becomes lighter than water and floats. So far so good. Yes, fully risen dough will float when placed in water.

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