My wild yeast cultured from pomegranate has behaved fairly well these days. They didn't give me good bread at the first several times that I baked with them. Now the temperature has been warmer, these yeast seem to be back to live. Wild yeast asks more time to let the dough grow, but that also gives the opportunity for the flavor to develop during the process. The white bread coming out in the morning had a very good texture, the interior is soft, moist and chewy while the outside is smooth and crispy. The flavor and taste from the wild yeast was beautiful.