I am currently trying to catch wild yeast at 78 F
Stirring all 12 hours
Feed all 24 hours (100g Flour Granoro Tipo 00/ 100g Water)
I am pretty confident that it works, as the wild cultures in
Germany are considered of similar quality and quantity
as in San Francisco.
As the temperature is pretty high, which favours more the
yeast acitivity than the lactobacili the question is if it will produce enough
acidity to have a nice flavor.
I am planning to use the starter not right after it turns highly active.
Perhaps one or two feeds (days) later.