In July of 2024 I went looking for local apples. Apples are naturally very good at collecting wild yeasts and other micro flora and fauna on their skins.

I had set out on an adventure to bring a hyper-local slant to my baking.

Research from multiple extension offices pointed me to the natural yeasts and bacteria that are all around us in our environment and help make our terrior unique.

I picked apples from Miller Dorhmann’s apple trees while getting a hand from the two doggos that attend to the farm.

Then I used the apples to make fermented apple-water and then using that water in combination with flour to make a starter from scratch.

After many weeks of feeding the apple water flour and adding whatever yeasts were on the breeze where I live in Dundee, the starter was a live and happy and ready to make bread!

I am very proud of the bread made with this local starter, and knowing it is a direct reflection of the Omaha metro and our local terroir makes me so happy!