A buddy sent me an article on how lichens are part algae, part fungus and part yeast. That brought back memories of the older generation in my family knowing how to make barm, bread yeast, from lungwort or oakmoss. I thought I'd try too,grin.
Take several pieces of lungwort and soak in 3 cups warm water with a cup of flour....overnight is good. If there is a froth layer by morning, you have coaxed enough yeast to multiply into the water/flour mix. If not, leave it till evening.
Put a cup of the foamy stuff in a large bowl, add a cup of water, 2 eggs, a blob of honey, a cup of gluten flour if you are going to be using heavy flours, and enough flour to make a stiff dough. Butter the dough, put in a loaf pan someplace warm. When it's big enough, bake it. There is a slight mossy taste, maybe a tannic taste from the lichen extract...goes well with whole wheat flours, lots of butter and a layer of honey on the finished slice. It actually worked, huge grin.
Somehow I thought lichens were a hybrid of algae and moss; never heard of yeast included more than incidentally, although I would expect yeasts to be pretty ubiquitous, generally, in natural environments; there are many things I don't know (I hope that isn't a shocking revelation, as I assume it's a given). My only use for lichens, heretofore, has been as an agreeably-scented addition to fires; natural incense that doesn't come from a head-shop or import-store.
Much of the yeast-gathering I'm aware of consists of preparing a starchy solution and exposing it to whatever drifts in, less than purposely inoculating as such. Live and learn, eh?
"Yesterday is history; tomorrow is mystery; today is a gift, that's why it's called the present." E. Roosevelt "If the world is to end tomorrow, I would plant an apple tree today" Martin Luther