How did the early pioneers find yeast to leaven their bread?

Early pioneers didn't need to go looking for yeast – it was already around them! Here's how they likely got it:

* Wild Yeast: Yeast naturally exists in the environment, especially on grains, fruits, and even in the air. So, pioneers would have inadvertently introduced wild yeast into their dough simply by using flour made from these sources.

* Sourdough Starter: This is a natural fermentation process where flour and water are mixed together and allowed to sit, allowing wild yeast and bacteria to grow. The result is a sourdough starter, which acts as a natural leavening agent. This method was likely common in the early days as it was a reliable and self-sustaining way to make bread.

* "Old Dough" Method: Pioneers would often save a portion of their previous batch of dough, which contained active yeast, and add it to their new dough to help it rise.

In short, early pioneers didn't need to go searching for yeast – it was already present in their environment and readily available through natural processes.