I have some flour and yeast on order for Wednesday pickup. Did you know there is enough yeast on wheat kernels that you can easily culture it. That's how sourdough starters work. You can also culture it from grapes or even raisins: That's why the black surfaces have a dusty coating. It's wild yeast. You just throw a few raisins in a sourdough starter culture and it's ready to use in a few days. You do have to remove a cup of starter and feed it another cup of flour, sugar, and water every day (or once a week in the fridge). The cup of starter you removed is perfect for making a loaf or two of bread.
It does require some attention on a regular basis, but the feeding process encourages you to make the bread. Otherwise you feel like a bad parent if you just trash the starter you removed.
