There's overlap between wild yeast and the commercial kind: A recent study performed by the Wolfe lab in the Department of Biology at Tufts University, which uses fermented foods to study microbiomes, showed that the dominant yeast species in most sourdough cultures is Saccharomyces cerevisiae—the very same species used in store-bought yeast.
Here is one ...
I am researching a couple of recipes for making your own yeast that I have from the 1910's and 20's that both have ginger in them. And another little comment in a set of cookbooks from the 50's that says ginger helps to activate the yeast and make it rise faster.
I haven't tried it yet but I will be experimenting with it.