Thank you, thank you, thank you. I cannot count how many times I've tried to find the method for fresh yeast. I've been successful with Wild Yeast Water and Sourdough, but the Engineer in me always wanted to know how Fresh Yeast was made. Now I know. I've got to try this.
There's a video on RUclips somewhere about how fresh yeast is made; They mass-feed large populations of yeast, then sort of "distill" them into cream, and then I guess they remove more moisture and carefully until it's the viable loaf you get called fresh yeast. It's literally 100% yeast. This video isn't the same thing as that(what you're probably thinking of). I can find that video and give you the link?
@@LeDebutDeLaSuite I guess what you saw was the industrial way of making fresh yeast and i think it will more or less follow the same principles of my video, however I would like to watch the video you are talking about.Thx
Yay I am so glad I found you!!! I have all these ingredients! I am making this today! My baby and I love bread but the store bread makes our bellies hurt!!❤❤
Excellent video!!! Glutamic acid can also be used instead of ammonium bicarbonate, these two are the yeast's most preferred source of nitrogen. Dextrose can also give it an extra boost but always add molasses to provide essential minerals and vitamins. I also add lactic acid bacteria culture, so it is like sourdough cubes.
@@bossbakes9092 0.2g of glutamic acid per 100g of flour... also yeast needs oxygen for digesting sugar so don’t air tight the container and stir it twice a day ;)
@@donwhite5180 I take it as a compliment so thank you! I studied biology and I love cooking as well as chemistry… by the way MSG is the salt of glutamic acid which very cheap and easy to find in grocery stores 😉 lately I’ve been using this in my baking when I wake up (activate) the dry yeast. Most of it is digested by the yeast and the remaining one can add a bit of flavour to the preparation.
I can not wait to try this! Do I use it like fresh yeast! as in mix with water before adding to my recipe!? Thank you so much for sharing, and you are a hero for answering every ones questions in the comments.
Yes you can use it like fresh yeast and activate it with water before adding to the recipe, but I recommend adding a bit of sugar or honey to the water to activate it faster, and thank you for the compliment 👍🏻
@@bossbakes9092 That would be great. Ive just been trying to find out, if you use 7g of dried yeast in a recipe, is it equal 7g of fresh yeast, have you any idea.? i could only find one recipe that worked out 21g of fresh, but Im not to sure!! Have you got any idea pls. Ive just ordered bakers ammonia :D TY
@@ASmileAdayful as a rule of thumb bakers do use 3 times the amount of dry yeast in a recipe, so if the recipe calls for 7 grams dry yeast you can substitute it with 21 grams fresh yeast, but I personally substitute it with 4 times when baking, but that is my personal preference.
Awesome video. Just for clarification, is this yeast product ready to be used immediately after you remove it from the cube molds, or does it need require more time to develop to achieve optimum results. Thank you!
@@bossbakes9092 Thank you for video and this tip. You should set up a link for people to make a donation, youtube has some way to do this also. This video has gotten many views and likely has helped or guided many people. Thank you for your efforts!
@@bossbakes9092 Hi its me again lol, Boss you say " take it out of the fridge for some time before baking" is that 1 hour before or take it out the day before pls. Thank you
Oh it's a wonderful recipe...I was looking for this from long time... Thanks for sharing.... thanks alot. I have a question please...how much can I use for making a 3 cus flour bread..can you answer it soon ?
In the video I used almost one and a half cups of flour,so you may want to try doubling the quantity of the other ingredients, but I recommend that you focus on the consistency of the batter to get get the best results.
I started to follow this recipe by half of recipe start on 16/8 after mix all batter sit for many hours and then I can see 2 layers separate bottom is wet flour top is molasse yesterday after I move the yeast box to a little bit warm place wet flour start to bubble and float on top. afternoon I move the box to the kitchen. This morning wet flour start to sink at the bottom again. is it ok on this stage?
Hi thank you for this video! Is it important for it to sit for 4 days? My mixture started bubbling a lot towards the end of day 2, almost 2 or 3 times the height, is it ready for adding corn starch already?
@@bossbakes9092Hello I'm just a bit confused about the final step. After refrigerating the yeast for two hours do I have to wait 2 months to use it or does it last only two months and I can use it right away after refrigerating?
Does this is have beta-glucan? I want Baker's yeast for the nutritional properties. Getting it this way might be actually be better and cheaper than supplements.
It should have beta glucan in it, but if you want be sure it contains beta glucan then you would use whole wheat flour instead of white flour in this recipe.
I use ice cube molds from my fridge, if you don’t have a small size ice cube molds, you can use big size and divide them to what ever size you want later on.
Hi, thanks for this video, v v helpful and I am going to try to make this. Just a question, is molasses a must? I dont get it that easily. Is there any other alternative?
Thank you so much for responding. So same amount, 2 tblspn of white or brown sugar? And also, for 4 days, this is to be kept outside right? Not in fridge?
@@crumbsandflakess Yes 2 tablespoons of brown sugar but try to dissolve them in a small amount of filtered water or non chlorinated water, and no don’t put the mixture in the fridge at this stage. Good luck😊
I didn’t try it before, but I think any thing that has sugar in it should be ok as it is used to feed the yeast, Please let me know the outcome if you give it a try.
White vinegar is use in baking bread with small amounts to enhance the sour taste , and soften the bread crust , however if used in higher quantities it can kill the yeast. Therefore I don’t recommend using it in the process of making fresh yeast.
I didn’t try it , but I think you can use baking soda instead of the cooking ammonia as they are all leavening agents, please let me know the outcome if you try using it. Thanks
The quantities used was, 2 tablespoons molasses, 1 cup of water , 1 and a half cup of flour ,quarter tea spoon of cooking ammonia and cornstarch as required to reach the texture in the video. Hope this answers your question.
Molasses normally keeps for long time even after the expiry date providing you didn’t open the jar and it is sealed properly, however you should look for change in color or mold growth and change in taste to determine that it had gone bad, the taste of bad molasses will have a tang of alcohol in it. If you don’t find any of the above signs then use it in the recipe and it should be ok. Good luck
It is Ammonium chloride, usually used in baking as a leavening agent but in this case it is used as a rich source of nitrogen that the yeast needs for fermentation.
I didn’t face this issue before, however try using all purpose flour if you are using strong flour or whole wheat flour, it should have less lactic acid in it.
@@bossbakes9092 I have been reading about using hops tea to prevent lactic acid and acetic acid. I am going to try this recipe and the water I will use will be hops tea. In Hawaii, bacteria and yeast grow really fast. I will probably have to cut down my fermentation time as well. I'm so excited to try to make and use fresh yeast. Thank you!
very nice but can i know please What is better to give a faster result for the fermentation of the croissant, the yeast you made or the dry yeast, especially in the winter season?
You can make dry yeast at home as well , but answering your question, Store bought dry yeast are generally faster in the fermentation process, however you will not get the same taste of a homemade natural yeast.
You can substitute this yeast by using 3 times the amount of dry yeast in the recipe, so if you’re recipe calls for 5 grams of dry yeast you should use 15 grams of fresh yeast.
I watched a video today where the yeast was dehydrated in the sun or a slightly warm oven with the oven door left ajar. No need to refrigerate it then & it lasts longer.
I’m not sure if you watched the whole video or not , because I will add cornstarch to the mixture later and that will give it a lighter color. hope this answers your question.
I know what you mean because after following the first step exactly as he demonstrated, mine is much darker from the molasses while his is somehow almost white?
Make natural dry yeast ( you can watch my video on how to make it), then spread it on a baking tray and put it in a hot oven over 60c for 20 minutes. The final product will be nutritional yeast.
I usually portion my fresh yeast to 10 gm cubes, this is equal to 3 gm dry yeast ( 1 tsp). And I use the number of cubes that each recipe calls for, so if the recipe calls for 2.5 tsp dry yeast I will use 2.5 cubes of bakers yeast, hope this answers your question.
There are no fixed weight for the cornstarch in this recipe, because it depends on the type of flour you are using, therefore you need to add it on the mixture slowly until you reach the hard texture of the fresh bakers yeast, however I used around two cups of cornstarch in my video. I hope this answers your question.
السلام عليكم لو سمحت بسأك اقدر احتفظ فيه في الفريزر ؟ و كم تستمر صلاحيته في الثلاجه ؟ اقدر استبدل دقيق القمح بدقيق الشوفان؟ Hello sir , please, can I keep it in the freezer? And how long does it last in the refrigerator? Can I use oatmeal flour instead?
You can keep it in the refrigerator up to 3 months but don’t put it in the freezer. I didn’t try this method on oatmeal before but I think it should work, but this recipe will not work with the same amounts because oatmeal will require more water for example.so you will have to figure out the amounts, good luck👍🏻
You can use a small portion of this yeast and repeat the same process but this time the fermentation time should be shorter because you used a starter.
@@user-sl6jq2ku2t انا استخدمها في خلال شهرين و لم اجربها مدة اطول من ذلك لأني استخدمها بكثرة ولكن احفظها في الثلاجه و ليس الفريزر لان البرودة الشديدة تضعف الخميرة و قد تقتلها.
@@bossbakes9092جربتها بخميرة الساوردو في عجينة البيتزا وماضبطت معاي بعكس الخميره الفوريه يمكن لاني عملت بنفس مقاديرر الخميره الفوريه يمكن اني من المفروض ازيد الخميره ا
Where does the yeast come from though? Surely this is just another version of sourdough starter which relies on contamination by whatever native yeast happens to be in your air that day?
Yes it is natural yeast, but it is not another version of sourdough because the preparation steps are different , the properties of both yeast’s are different, and when used in bread making the taste are also different.
@@bossbakes9092 But it is still a wild yeast, right? So how does it get into the mix? And how do you know that the wild yeast strain you have captured, is going to be an effective and desirable one?
@@rubygray7749 Yes it is wild yeast, and as far as I know the yeast exists on the grain so it is already there in addition to any strain of yeast that is in the air that will make its way to the mixture. I have made this yeast many times, and the outcome was always good, there may be strains that would spoil the yeast but you will never know until you try it.
It is a substance like baking powder, baking soda, used to make dough rise. Some bakers prefer to use it over baking powder because it dose not react to water and only reacts to heat.
@@monicaali4395 I didn’t try it so I can’t judge, but you can do the fresh bakers yeast without adding cocking ammonia as it only speeds up the process in the first 4 days.
@@monicaali4395 not at all, yeast needs nitrogen for optimal growth, and baking soda does not contain nitrogen, it would actually inhibit growth by raising ph of the dough, you can use glutamic acid or glutamine if you can't find baking ammonia, or otherwise don't put anything, there's already some nitrogen in the molasses and flour
"Fresh" is a bit of a misnomer in the context of yeast. Unlike "fresh pineapple", for instance, where freshness makes all the difference ... fresh yeast is not typically indistinguishable from other forms of yeast since it's primary purpose is not to enhance the taste but rather to provide the leavening properties that dough requires.
I agree, however in comparison to other types of baker’s yeast, it has the shortest shelf life,and have to be used in that short period before perishing, hence the name.
BEST VIDEO AROUND, for making yeast. Thanks so much. Liked, saved and Subbed!
Thank you.
Amazing!!
Really liked your way of making fresh yeast.
Thank you
Thank you, thank you, thank you. I cannot count how many times I've tried to find the method for fresh yeast. I've been successful with Wild Yeast Water and Sourdough, but the Engineer in me always wanted to know how Fresh Yeast was made. Now I know. I've got to try this.
Happy to hear that👍🏻
There's a video on RUclips somewhere about how fresh yeast is made; They mass-feed large populations of yeast, then sort of "distill" them into cream, and then I guess they remove more moisture and carefully until it's the viable loaf you get called fresh yeast. It's literally 100% yeast. This video isn't the same thing as that(what you're probably thinking of). I can find that video and give you the link?
@@LeDebutDeLaSuite I guess what you saw was the industrial way of making fresh yeast and i think it will more or less follow the same principles of my video, however I would like to watch the video you are talking about.Thx
Wow I like it 😊
this is really cool i had no idea it was just sourdough oobleck
Yay I am so glad I found you!!! I have all these ingredients! I am making this today! My baby and I love bread but the store bread makes our bellies hurt!!❤❤
Let us know how it goes , good luck😊
ماشاء الله حاجه تفتح النفس. جوعتنا
الف شكر يا حبيبي
Many thanks for this!
You are welcome 😊
Excellent video!!! Glutamic acid can also be used instead of ammonium bicarbonate, these two are the yeast's most preferred source of nitrogen. Dextrose can also give it an extra boost but always add molasses to provide essential minerals and vitamins. I also add lactic acid bacteria culture, so it is like sourdough cubes.
Thank you, I will try to add glutamic acid and see how the yeast turns out.
@@bossbakes9092 0.2g of glutamic acid per 100g of flour... also yeast needs oxygen for digesting sugar so don’t air tight the container and stir it twice a day ;)
@@Sara-xi2ug Thanks for the tip👍🏻
@@donwhite5180 I take it as a compliment so thank you! I studied biology and I love cooking as well as chemistry… by the way MSG is the salt of glutamic acid which very cheap and easy to find in grocery stores 😉 lately I’ve been using this in my baking when I wake up (activate) the dry yeast. Most of it is digested by the yeast and the remaining one can add a bit of flavour to the preparation.
@@Sara-xi2ug that's so interesting :) how much msg do you use in a recipe like this for example?
Thank you for sharing this recipe ❤
Thank you
Very nice Boss!
Thank you chief👍
Thank you !!!
You are welcome 😊
I can not wait to try this! Do I use it like fresh yeast! as in mix with water before adding to my recipe!? Thank you so much for sharing, and you are a hero for answering every ones questions in the comments.
Yes you can use it like fresh yeast and activate it with water before adding to the recipe, but I recommend adding a bit of sugar or honey to the water to activate it faster, and thank you for the compliment 👍🏻
@@bossbakes9092 Thank you. I would love to see you use it in a bread recipe if, your wondering if it's worth while 🤭😁have a good weekend.
@@ASmileAdayful sure I’ll try making a video sometime in the near future 👍🏻
@@bossbakes9092 That would be great. Ive just been trying to find out, if you use 7g of dried yeast in a recipe, is it equal 7g of fresh yeast, have you any idea.? i could only find one recipe that worked out 21g of fresh, but Im not to sure!! Have you got any idea pls. Ive just ordered bakers ammonia :D TY
@@ASmileAdayful as a rule of thumb bakers do use 3 times the amount of dry yeast in a recipe, so if the recipe calls for 7 grams dry yeast you can substitute it with 21 grams fresh yeast, but I personally substitute it with 4 times when baking, but that is my personal preference.
Awesome ❤ Thank you 😁
You are welcome.
Nice
Looks like a good starter culture 😊
Yes it is.👍🏻
Awesome video. Just for clarification, is this yeast product ready to be used immediately after you remove it from the cube molds, or does it need require more time to develop to achieve optimum results. Thank you!
It is ready to be used immediately, however you need to take it out of the fridge for some time before baking.
@@bossbakes9092 Thank you for video and this tip. You should set up a link for people to make a donation, youtube has some way to do this also. This video has gotten many views and likely has helped or guided many people. Thank you for your efforts!
@@ldlink3935 thank you for the tip👍🏻
@@bossbakes9092 Hi its me again lol, Boss you say " take it out of the fridge for some time before baking" is that 1 hour before or take it out the day before pls. Thank you
@@ASmileAdayful one hour before using it should be ok.
If I have a ready 100% hydration sourdough starter , can add molasses , bicarbonate and baking powder to it to get like this yeast ?
I don’t think so, because the yeast will be sour not like the fresh yeast.
Great video 😍, how much corn starch did you use??
As much as it takes to become firm in texture as shown in the video .
Oh it's a wonderful recipe...I was looking for this from long time... Thanks for sharing.... thanks alot.
I have a question please...how much can I use for making a 3 cus flour bread..can you answer it soon ?
In the video I used almost one and a half cups of flour,so you may want to try doubling the quantity of the other ingredients, but I recommend that you focus on the consistency of the batter to get get the best results.
@@bossbakes9092 is this why yours was so white and mine is so dark? You didn’t say to add any more than 1 cup flour. Maybe I need to add more flour?
@@Escapeofthebride777 The yeast was white because of the cornstarch not the flour.
I started to follow this recipe by half of recipe
start on 16/8 after mix all
batter sit for many hours and then I can see 2 layers separate bottom is wet flour
top is molasse
yesterday after I move the yeast box to a little bit warm place
wet flour start to bubble and float on top. afternoon I move the box to the kitchen.
This morning wet flour start to sink at the bottom again.
is it ok on this stage?
Continue for 2 more days and if it doesn’t work, re do it with the original recipe. Good luck
Do you recommend Date molasses for this recipe
Second question if this yeast works with a pizza dough
Dates molasses are totally fine to use, and yes you can use the yeast for pizza.
@@bossbakes9092 thank you
@@bossbakes9092 I have tried the recipe but unfortunately didn't work
which part 0f the process did not work? did you manage to get the live yeast in the jar?
@@bossbakes9092 Actually didn't add cooking ammonia to the mixture so the yeast didn't work with the dough may be that's why
Hi thank you for this video! Is it important for it to sit for 4 days? My mixture started bubbling a lot towards the end of day 2, almost 2 or 3 times the height, is it ready for adding corn starch already?
As far as your a getting the yeast to bubble and double in volume then it is ok to move on to the next step.
@@bossbakes9092 Understood! Thank you so much once again 😊
ممكن المقادير ( الكميات ) بالجرام ؟
@@twoonline571 40 جرام عسل اسود، 240 جرام ماء، 120 جرام دقيق، ١ جرام نشادر، اما النشاء فيكون حسب قوام الخليط.
@@bossbakes9092Hello I'm just a bit confused about the final step.
After refrigerating the yeast for two hours do I have to wait 2 months to use it or does it last only two months and I can use it right away after refrigerating?
Very interesting thanks!
Im curious, why molasses instead of ordinary sugar?
Molasses is usually used because it is an economical source of sugar, in addition it contributes to the color and texture of bakers yeast.
@@bossbakes9092 Makes sense, thank you very much.
Does this is have beta-glucan? I want Baker's yeast for the nutritional properties. Getting it this way might be actually be better and cheaper than supplements.
It should have beta glucan in it, but if you want be sure it contains beta glucan then you would use whole wheat flour instead of white flour in this recipe.
Thank you ✨
You are welcome 😊
Some videos say you can freeze the cubes and use them after defrosting in fridge for 24hrs. Does that work?
I don’t think so, because freezing kills the yeast.
Can I ask of what molding did you used or the sizes of it?
I use ice cube molds from my fridge, if you don’t have a small size ice cube molds, you can use big size and divide them to what ever size you want later on.
@@bossbakes9092 thx
Hi, thanks for this video, v v helpful and I am going to try to make this. Just a question, is molasses a must? I dont get it that easily. Is there any other alternative?
It is not a must but gives better results, however you can use brown sugar or even white sugar.
Thank you so much for responding. So same amount, 2 tblspn of white or brown sugar? And also, for 4 days, this is to be kept outside right? Not in fridge?
@@crumbsandflakess Yes 2 tablespoons of brown sugar but try to dissolve them in a small amount of filtered water or non chlorinated water, and no don’t put the mixture in the fridge at this stage. Good luck😊
@@bossbakes9092 Thank you so much 😀
Sorry to bother again, wanted to check approx how much of corn starch is used in this?
Can I use sugar, golden syrup or maple syrup instead please
I didn’t try it before, but I think any thing that has sugar in it should be ok as it is used to feed the yeast, Please let me know the outcome if you give it a try.
شكرا جزيلا على الوصفة❤❤❤
هل في بديل للنشا؟ اي ممكن احط بداله ايه؟
للأسف النشا ضروري جدا لان الخميرة تتغذي عليه
cooking amonia هيا النشادر ؟
ولو غير متوفرة هل يوجد بديل لها؟
والمكعب الواحد من الخميرة لمقدار كم دقيق لو سمحت؟
.مظبوط اخي محمد هي النشادر و اذا لم تتوفر فيمكن الاستغناء عنها لانها عامل مساعد فقط
بالنسبة للمقادير فان القاعدة العامة ان كل 1 جرام خميرة فورية يمكن ان يستبدل ب 3 جرام خميرة طبيعية في اي وصفة خبز.
can i use white vinegar instead of ammonium or baking soda
White vinegar is use in baking bread with small amounts to enhance the sour taste , and soften the bread crust , however if used in higher quantities it can kill the yeast. Therefore I don’t recommend using it in the process of making fresh yeast.
What portion of this yeast use for 2 loaf of bread?
It depends on the weight of the flour, for every 1000g flour use 14g fresh yeas.
Can I use the carbonate soda instead of the ammonia
Pls reply to me as soon as you will see my comment
I didn’t try it , but I think you can use baking soda instead of the cooking ammonia as they are all leavening agents, please let me know the outcome if you try using it. Thanks
Sir, would you pls confirm, what is the use quantity details ?
The quantities used was, 2 tablespoons molasses, 1 cup of water , 1 and a half cup of flour ,quarter tea spoon of cooking ammonia and cornstarch as required to reach the texture in the video. Hope this answers your question.
👏thank you
You are welcome 😊
Where can I buy the ammonia carbonate in the GCC?
Not sure if you will find it in the GCC, however you can still make the yeast without the cooking ammonia.
What is the best type of flour to use for this? Thanks.
I recommend bread flour for best results.
stoneground unbleached rye flour is best, or any unbleached flower
Try this homemade yeast in medium rye flour, it's delicious.
Did you used all purpose flour or just any flour will work?
Any flour will work.
@@bossbakes9092 ok...thanks
What is cooking ammonia please, I've never heard of it. Thank-you.
It is a leavening agent like baking soda.
Will the bread tastes sour? Like sourdough? Or it's just like dry yeast?
No it’s not going to taste sour.
I have old jar of molasse (expired without open jar) can i use it for this recipe?
Molasses normally keeps for long time even after the expiry date providing you didn’t open the jar and it is sealed properly, however you should look for change in color or mold growth and change in taste to determine that it had gone bad, the taste of bad molasses will have a tang of alcohol in it. If you don’t find any of the above signs then use it in the recipe and it should be ok. Good luck
@@bossbakes9092 one more question. why put corn starch in process?
To make a dough out of it and also the starch provide food for the yeast to last longer.
@@bossbakes9092 Thank you
That’s amazing. Cooking ammonia? What’s that?
It is Ammonium chloride, usually used in baking as a leavening agent but in this case it is used as a rich source of nitrogen that the yeast needs for fermentation.
You mean Ammonium Carbonate
@@latoyasilverman9599 Sorry for the typo, yes it is ammonium bicarbonate.
What if you do not have the baking Ammonia?
It is ok to make it without the baking ammonia.
I tried this and it had a bad smell similar to a sourdough starter. How can I prevent acetic acid and lactic acid fermentation and just get the yeast.
I didn’t face this issue before, however try using all purpose flour if you are using strong flour or whole wheat flour, it should have less lactic acid in it.
I have been reading about using hops tea to prevent lactic acid and acetic acid.
@@bossbakes9092 I have been reading about using hops tea to prevent lactic acid and acetic acid. I am going to try this recipe and the water I will use will be hops tea. In Hawaii, bacteria and yeast grow really fast. I will probably have to cut down my fermentation time as well. I'm so excited to try to make and use fresh yeast. Thank you!
@@inthelight1776 Good luck👍🏻
very nice but can i know please What is better to give a faster result for the fermentation of the croissant, the yeast you made or the dry yeast, especially in the winter season?
You can make dry yeast at home as well , but answering your question, Store bought dry yeast are generally faster in the fermentation process, however you will not get the same taste of a homemade natural yeast.
How do you use this wet yeast same as dry yeast?
You can substitute this yeast by using 3 times the amount of dry yeast in the recipe, so if you’re recipe calls for 5 grams of dry yeast you should use 15 grams of fresh yeast.
Is this roughly a cup of cornstarch?
I didn’t measure it , but it was more than one cup, you need to add cornstarch until you reach the required consistency.
How much time does this yeast last?
Two months in the fridge is the maximum time for this yeast to be used, however it is not going to be as strong as the first 3 to 4 weeks.
@@bossbakes9092 thanks for answering my question dude!
What is filtered water?
Drinking water or boiled water or purifier water ?
It is drinking water but without chlorine.
اقدر استبدل نشا الذره بطحين رقم 2
الطحين لن يجعل قوام الخميرة بالشكل المطلوب فضلا عن ان نسبه الكربوهيدرات في الطحين اقل من النشا.
How much cornstarch do you add?
Add cornstarch as much as it takes to become hard like the video.
I was going to ask same question
I understand this is an older video but I was wondering, after you make the yeast could you dehydrate it ? Has anyone tried this method?
I have not tried it before, but why would you want to dehydrate it ?
I watched a video today where the yeast was dehydrated in the sun or a slightly warm oven with the oven door left ajar. No need to refrigerate it then & it lasts longer.
@@redeemedbygrace9236 Yes this is another way of making natural yeast, I have a video on it.
Please explain how you went from tan colored mixture in the jar to pure white when it is poured into bowl.
I’m not sure if you watched the whole video or not , because I will add cornstarch to the mixture later and that will give it a lighter color. hope this answers your question.
I know what you mean because after following the first step exactly as he demonstrated, mine is much darker from the molasses while his is somehow almost white?
Are you using dry yeast in this recipe?
No, it’s natural yeast from the air.
Is this like a fermented sour yeast?
No it’s not like sourdough yeast, because it doesn’t have a sour taste in the bread.
Can I use plastic jar instead of glass, will it give good result
I think you can providing it is a food grade plastic.
Ok, glass gave me good result, let me try with plastic, thank you so much for quick reply.
@@aditikamath5632 you are welcome, please let me know how it goes with the plastic jar.
@@bossbakes9092 yes sure.
Plastic jar gave bad result, I had to discard as fungus had formed, white cotton like.
Substitute for molasses ?
Brown sugar diluted in water.
@@bossbakes9092 thanks
Instead of molasses can I add honey
Yes , you can also use brown sugar after diluting it in water.
Can you use this for pizza?
Yes you can , it is good for all types of bakeries.
@@bossbakes9092 How long do you think it will last in the freezer?
I personally did not exceed two months ,but some people claim they can keep it for longer periods up to a year.
Can I skip the amonia?
Yes you can, but it is recommended for best results.
هو ينفع استخدم فيها خميره الفوريه كبادئ
انا لم اجربها لكن ينفع طبعا، بس المنتج النهائي مش هيبقي خميرة طبيعيه.
Is this for real?
👍 plz explain how to make nutritional yeast in simplest
Make natural dry yeast ( you can watch my video on how to make it), then spread it on a baking tray and put it in a hot oven over 60c for 20 minutes. The final product will be nutritional yeast.
Dafq is Molasses?
lollll ..... i have no idea
Sugar cane
How to powderize it?
I have a video on my channel please watch it.
Can you tell us the ration of bakers yeast to store yeast portions for a recipe? I.e. - 10 grams = 1 tsp etc....?
I usually portion my fresh yeast to 10 gm cubes, this is equal to 3 gm dry yeast ( 1 tsp). And I use the number of cubes that each recipe calls for, so if the recipe calls for 2.5 tsp dry yeast I will use 2.5 cubes of bakers yeast, hope this answers your question.
@@bossbakes9092 that was the answer I was looking for as well, ty
@@wmtarr886 You are welcome
How many gr.of cornstarch?please!
There are no fixed weight for the cornstarch in this recipe, because it depends on the type of flour you are using, therefore you need to add it on the mixture slowly until you reach the hard texture of the fresh bakers yeast, however I used around two cups of cornstarch in my video. I hope this answers your question.
@@bossbakes9092 thank you! Was searching through comments to find at least an estimate.
@@joycedonnelly1790 Thank you.
للاسف مياة و العسل بيفصل عن الدقيق بعد يوم ما السبب ؟
جرب وضع نسبه اقل من المياة ، او غير نوع الدقيق.
what is food amonia please?
It is a leavening agent like baking soda.
What is molasses?
It is a byproduct in the process of making sugar, in Arabic speaking countries it is called ( عسل اسود )
How to make molasses cooking ammonia and cornstarch.
These items you buy them ready made.
السلام عليكم لو سمحت بسأك اقدر احتفظ فيه في الفريزر ؟ و كم تستمر صلاحيته في الثلاجه ؟ اقدر استبدل دقيق القمح بدقيق الشوفان؟
Hello sir , please, can I keep it in the freezer? And how long does it last in the refrigerator? Can I use oatmeal flour instead?
You can keep it in the refrigerator up to 3 months but don’t put it in the freezer. I didn’t try this method on oatmeal before but I think it should work, but this recipe will not work with the same amounts because oatmeal will require more water for example.so you will have to figure out the amounts, good luck👍🏻
@@bossbakes9092 I should give it a try thank you so much
@@user-pi2xl3cx1q let me know how it goes, I might give it a try..
السلام عليكم. هل من الممكن. كتابه المقادير والطريقه باللغه العربيه. وبالتفصيل
وعليكم السلام و رحمه الله و بركاته، الفيديو موجود بالعربي علي القناة، شكرا للمتابعه .
How to grow this yeast sel
You can use a small portion of this yeast and repeat the same process but this time the fermentation time should be shorter because you used a starter.
Why all the cornstarch?
It gives the mix a harder texture plus it provides the yeast with sugar to feed on.
هل استطيع ان اعمل الخميره بنفس خميرة الساوردو
لم اجربها، لكن اعتقد انه يمكن استعمال خميرة الساوردو.
@@bossbakes9092 كم صلاحية الخميره في البراد وفي الفريزر
@@user-sl6jq2ku2t انا استخدمها في خلال شهرين و لم اجربها مدة اطول من ذلك لأني استخدمها بكثرة ولكن احفظها في الثلاجه و ليس الفريزر لان البرودة الشديدة تضعف الخميرة و قد تقتلها.
@@bossbakes9092جربتها بخميرة الساوردو في عجينة البيتزا وماضبطت معاي بعكس الخميره الفوريه يمكن لاني عملت بنفس مقاديرر الخميره الفوريه يمكن اني من المفروض ازيد الخميره ا
@@user-sl6jq2ku2t يمكنك استخدام ١٠٠ جرام ساوردو لكل ٥ جرام من الخميرة الفوريه في الوصفه، و هذا ما اتبعه عند تحويل اي وصفه من خميره فورية الي ساوردو.
Where does the yeast come from though?
Surely this is just another version of sourdough starter which relies on contamination by whatever native yeast happens to be in your air that day?
Yes it is natural yeast, but it is not another version of sourdough because the preparation steps are different , the properties of both yeast’s are different, and when used in bread making the taste are also different.
@@bossbakes9092
But it is still a wild yeast, right? So how does it get into the mix?
And how do you know that the wild yeast strain you have captured, is going to be an effective and desirable one?
@@rubygray7749 Yes it is wild yeast, and as far as I know the yeast exists on the grain so it is already there in addition to any strain of yeast that is in the air that will make its way to the mixture.
I have made this yeast many times, and the outcome was always good, there may be strains that would spoil the yeast but you will never know until you try it.
@@rubygray7749 Yeast is on the grain, having grown there from the plant itself.
So the yeast bacteria is sourced from flour? I thought its a leftover from making beer.
It is from the air around us.
@@bossbakes9092 GPT says it needs to be Saccharomyces cerevisiae bacteria that exists in unpasteurised molasses.
@@bflmpsvz870 But how did it get into molasses in the first place? I believe it is from air.
What type of molasses using
Thanks
I’m using sugarcane molasses.
These yeasty beasties are in luxury. What about pomegranate molasses?
@@Fatima.114 That will also work.
Is this a sourdough starter, or actual bakers yeast?
This is actual bakers yeast, I made another video on sourdough starter.
@@bossbakes9092 Thank you! I just saw your reply. I appreciate it.
What is cooking ammonia?
It is a substance like baking powder, baking soda, used to make dough rise. Some bakers prefer to use it over baking powder because it dose not react to water and only reacts to heat.
@@bossbakes9092 its ok i substitute baking ammonia to baking soda?please 🙏
@@monicaali4395 I didn’t try it so I can’t judge, but you can do the fresh bakers yeast without adding cocking ammonia as it only speeds up the process in the first 4 days.
@@monicaali4395 not at all, yeast needs nitrogen for optimal growth, and baking soda does not contain nitrogen, it would actually inhibit growth by raising ph of the dough, you can use glutamic acid or glutamine if you can't find baking ammonia, or otherwise don't put anything, there's already some nitrogen in the molasses and flour
What the heck is cooking ammonia???
It is a leavening agent.
Anyone know how to deactivate yeast?
If you want to preserve it , you can freez it for long periods and use when required, but not more than 6 months.
@@bossbakes9092
No i want to deactivate it or kill it i want to make a deactivated yeast
Add salt directly to the yeast and that should deactivate it, alternatively you can expose it to a temperature above 60 degrees Celsius.
What is molasses🙄🙄🙄🙄🙄🙄
Molasses or black treacle is a viscous product resulting from refining sugarcane
Molasses is also made from grapes. Grapes are cooked until they get a thicker consistency and that is when it turns to molasses.
Make bread from this
Will do👍🏻
@@bossbakes9092 tnx
@@bossbakes9092 still waiting on the bread
"Fresh" is a bit of a misnomer in the context of yeast. Unlike "fresh pineapple", for instance, where freshness makes all the difference ... fresh yeast is not typically indistinguishable from other forms of yeast since it's primary purpose is not to enhance the taste but rather to provide the leavening properties that dough requires.
I agree, however in comparison to other types of baker’s yeast, it has the shortest shelf life,and have to be used in that short period before perishing, hence the name.
This is semi dry sourdough, not near yest, which is 100% yeastcells and no starch! Fake!
The starch is there to provide the shelf life, if you don’t add starch the yeast will die in a short time.
Nice