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How to Make Yeast with Less Flour for Beginners
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- Опубликовано: 25 июл 2024
- This is a beginners guide to learning how to make your own yeast, or how to cultivate yeast. Learn how to make a sourdough starter with less flour. Once you learn how to make your own yeast, I’ll show you how to make a loaf of bread step by step for two people or one for the whole family. This is a complete guide from start to finish to help those that may be struggling learning how to make their own bread from natural yeasts. This is intended to be a supplemental video to go along with the recipe listed above. There are many ways to cultivate yeast, but this one is unique in the fact you use much less flour. This method only uses 1/2 to 1 cup of flour.
For a written recipe that has detailed instructions including nutritional information, click here: jacksonsjob.com/beginners-gui...
You can start making a loaf of bread in as little as a few days to about a week, depending on the flour you use for your starter. Whole grains will take less time as there is more yeast in the flour as opposed to all-purpose flour. So if you are using white or plain flour, expect it to take longer. Avoid using self-rising flour as it has additives that wild yeast doesn’t care for very much. This is a great way to determine if you will like to start making your own bread as it only uses a total of 2 - 2 1/2 cups of flour. By using less flour to make your yeast, you will not have to waste many ingredients.
Important Tips:
Note about warm temperatures affecting yeast:
It is common for starters to need more feedings during summer months or in more hot and humid climates. Warm temperatures speeds up the yeast production. This means the yeast eats through the flour mixture more quickly. If your temperatures are frequently above 80F (26C) you may want to feed the starter three times a day until it becomes active. Once it is active, you can store in the fridge and feed every 7 - 10 days when not baking bread.
A sign of a "starving" sourdough will result in very thin mixture, a chemical smell may develop and sometimes a watery substance appears on top.
If this happens to you, all is not lost. Discard all but a small amount (1 teaspoon) and give a generous feeding of 1/4 cup water (60mL) and 1/3 cup tightly packed flour (60g) to recover your starter. Then feed whenever the sourdough drops in volume or store in the fridge between uses to prevent further issues.
You can also use the yeast (or what is sometimes called sourdough starter, the mother or levain) to make sourdough bread. I show you how to do a no-knead sourdough bread in this video: • Sourdough Bread Recipe...
The particular loaf in this video is made with only one rise as opposed to an overnight resting period with sourdough breads. This is intentional as many people do not care for the sour taste and this will give you a taste similar to french bread. It’s a very lean bread and is great for soups, sandwiches and toast. I encourage you to look at other bread making videos once you learn how to cultivate your own yeast, especially Steve’s Kitchen. I have to give credit to him as when I first learned how to make sourdough bread, it was his bread making videos that helped me understand the process. If you want more explanation on sourdough bread, I encourage you to look him up on youtube.
Finally, the measurements are geared toward America bakers that aren’t yet used to weighing their flour and water so that is why there is a range given for the amount of water used. Beginners may find it easier to start out with 1/2 cup of water and add a little bit at a time until they get a sticky, shaggy dough. You may need more than the 3/4 cup of water if you aren't weighing the flour on a scale due to the fact flour measured with cups can have up to a 50 gram discrepancy per cup. Also, whole grains absorb more water than all-purpose flour, so you could need a bit more water, especially if you aren't weighing your ingredients.
To avoid these issues, scales are highly recommended. Also, try out 225g bread flour (12% protein,) 180 mL water and 50 grams of starter as you gain confidence. This will result in 82% hydration rate that gives you a lovely texture, flavor and crumb to your bread.
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!
hi just wondering is this normal that it smells bad on day 3？ mine does
That can be normal, especially in the beginning. It can give off quite strong smells when it begins to mature. Anything from alcohol to dirty sock smell to downright putrid rotting smells. As long as it doesn’t have red, orange, blue or black mold, keep feeding.
The good and bad bacterias found in flour are competing for food initially. The bad bacteria lets off an unpleasant smell as it eats whereas the good bacteria will have a boozy, floral or neutral smell to it.
As the mixture becomes more acidic, it becomes inhospitable to the bad bacteria.
Also, if the mixture becomes very thin and you see liquid developing on the top between feedings, you may want to feed every 8-12 hours instead of daily.
@@Jacksonsjob thank you so much Jackson! i think you just made me a master of fermentation by your complete and so informative reply haha 😘
Haha, I do tend to overshare instead of a simple yes or no. 🤣😂😳😆
@@Jacksonsjob Today I made 8 bagels by using starter I leaned from you. Taste so good and smell so special. They are tbe best bagels I never have. Thank you very much!
@@hongliujosef7747 that is wonderful! I'm so glad you enjoyed your bagels!
ok so for 2 weeks ive been trying and trying to make a sour dough starter,i used and discarded so much flour,i want to cry,why couldnt i watch your video before all that? i was trying to do it the way brian l does it and he discards so much,as he is making it,so this way is so much better for me because i dont have the money to be wasting,thank you so much for this,its so simple looking,i appreciate you sharing your tips on this,new sub and like
I felt the same way when I started out. So much waste and it was back when there was no flour in the stores for months. If you need any help along the way, let me know! Sometimes it will take on a strange smell as it’s maturing, don’t worry, just keep feeding until it goes away. After it is well established, you can store it in the fridge and delay feeding for 7-14 days at a time.
Wow! What a great idea. No wastage, now it is easy to make bread for beginners like me
Thank you so much 🙂 as it is my goal to help beginners. When I first learned I ended up using over 5 pounds of flour and decided there had to be a better way! Also, check out the Bake with Jake videos on here since you are new to bread. I learned a lot from his channel as he really explains how bread works and you can then start to make your own recipes.
Wonderful video, thank you so much following your instruction.
You are welcome. Let me know if I can help an any way! By the way, love your username. 🙂
Thank you for sharing your knowledge and expertise.
You are quite welcome! Hope it helps you with your baking. 😊
I’m so very grateful I found this!!! I am a true beginner, I’ve not cooked any bread myself and I wanted to try to start making my own yeast because I thought, why not start from very scratch my first time starting my own yeast!!! Plus I’m at home with 4 kids, 3 doing remote school; so I’m totally looking forward to doing this!!! I’m a new subscriber!!! Thank you so much for not skipping or fast forwarding the kneading part, I really gained so much from this video and I don’t feel super intimidated any more!!!
Good luck, Rebecca! Feel free to ask questions if problems arise along the way. When I first started out I had a bad batch of flour and it took me over a month to figure out the problem. 😂 If you ever need more help or something explained better I have done a few videos on request to clarify. You are going to love baking bread once you get the hang of it! Home with 4 kids and remote schooling means you will find this to be a breeze! Thanks for the kind comments and subscribe! It’s appreciated. Let me know how it turns out for you. 👩🏻🍳 Welcome to the fabulous world of bread making!
Thanks for your kindness and sharing what u know!💜🦋🌸
Good luck and let me know if you need more help make your starter!
good technique, thanks
You are quite welcome!
Great information! Thanks a lot.... Its a must try.
You are welcome. Let me know if you need any help along the way.
The best explanation of making stater that I have heard so far, I will try this. Thank You.
Good luck! If you need any help along the way, feel free to ask.
Thank you for explaining everything, I learn alot.
You are very welcome! Let me know if you need help along the way. Starters can be a little tricky to learn.
Very effective sourdough presentation. Simple, kind... so much humanity. Thank You.
I am truly humbled by your compliment. This means a lot. You are too kind. :)
Thank you very much, very informative and easy ❤️❤️❤️❤️
You are very welcome! Let me know if you need help along the way. 🤗
So glad to find your video again. I saw this months ago and could never find the link again. I am going to try your method because of the small quantities you use to start and also the making of a small loaf. Thank you.
Glad you found it again. Let me know if you need any help! I personally use this method as it saves a lot of money over the years.
great video. showing how long to knead the dough was very helpful. I also like conserving flour/ingredients. thanks!
Glad it was helpful! I hope you find a lot of success with it. Feel free to ask for help if you run into any problems.
Wow! This is awesome! Thank you!!!
You’re welcome!
i love how simple you explain things. really help when trying to learn a new thing. i have been trying to learn about sourdough and how to make bread better. Thank you for being a good teacher.
What a darling thing to say, Shelby! If you need any more help with your sourdough, please be sure to ask. I struggled when I first started out and promised myself to help others if they ever needed it. Have a great evening!
Tqvm for this beautiful yeast for me to start . God bless keep u for sharing
You are very welcome 🤗 I hope you have a wonderful day!
This is a great video. Simple, minimal and with no fancy equipment. I love how you use just one tbsp to start.
Thank you! I try to keep all my tutorials cheap, simple and as equipment free as possible. That way you can try new things without wasting a lot of money. 😊
yes i feewl same way,since i wasted so much wheat ,ap flour,so er way seems logically better
Very interesting 👌
I love the dogs reaction I hope he got a taste 😋
Thanks fir sharing 👍
The dogs always get a bit of fresh baked bread. They love sourdough. 🐾🐶🍞
Thank you for this video! I baked a mini loaf this evening for the 1st time using wild yeast. I have tried many times but with no success but thanks to your tips I was able to bake a loaf that comes out beautiful. ♥️
That is wonderful news, D Went! I am thrilled the bread turned out beautifully for you. Congratulations on learning how to make bread entirely from scratch. The possibilities are endless from this point forward!
Thank you for your video,lm glad you showed the whole thing, now I know we're I made my mistake, I added to much flour doing the kneeding . I look forward to your next video.
Glad the video was helpful for you. 🤗 I used to add too much flour all the time when I first learned how to bake bread.
Thanks for this, I have been trying for a bit to capture wild yeast with little to no success, so I thought I was just doing it wrong somehow but no one I've watched covered the little details of what you did here. Very helpful! 😄👍
Good luck 🍀 Peter, with the capturing of wild yeast. If you need more help, feel free to ask away. It took me several months to figure out how to get a starter going and another baker helped me learn the process. I’m glad to share what went wrong for me so you can get a successful cultivation started.
thank you so much for this video,going to start my starter later on and do it just like you did it,and cant wait to knead my bread,again thank you ,im going to name my starter jacksondough ; )
Haha. Jackson will be pleased to hear about the starter namesake. Much success to you and jacksondough!
I'm so glad I came across ur video. I never knew that u had to wait for it to be hungry to make the dough. I went by ur recipe and so far it's turned out great. It's in a bread pan rising now. The dough was beautiful and elastic. I have a few different starters. I'm not too bad at making the starters. It's the rest of the process after that.
I hope that your bread turned out successful! If not, I’ll be glad to help you anyway I can as it’s wonderful once you get the hang of making sourdough. The starter doesn’t have to be hungry for many recipes, but I have found you get the best flavor this way and it seems to be more user friendly as most of us don’t constantly babysit our starters. 🤗
Awesome 👌
Let me know if you need more help! Good luck with your starter.
I tried it and prepared good Yeast... Thank you..
So happy to hear it worked well for you!
Hi, I really enjoyed your video. Liked and subscribed. I like your little dog too, thanks.
Thanks, Karen! Let me know if you need help along the way. The dogs are in nearly ever video. I gave up trying to avoid it. 🐕🐕🐕😆
Thank you for this helpful video tutorial and also for the detailed instructions and recipe to print out via your link above. I really appreciate all of your work and effort! Have flour, but my store has been out of yeast for weeks! Thank you!!
Much luck to you in making your own yeast. It's very rewarding to make your own bread without needing store bought yeast. I rarely used commercial yeast since before the shortages after learning how to make it. However, if you shop online, Amazon is carrying it again at reasonable prices. Just check periodically if it is out of stock as it shows up every day or so.
@@Jacksonsjob Thank you. I'm going to try your starter method today. I also printed out your "Homemade Bread for Two" recipe to use as well. In the bread instructions, is the "1/4 cup flour" supposed to be "1/4 cup starter"?? I don't see the amount of starter anywhere? Thanks for clarifying!
@@kellye9129 Thank you so much for catching that typo! Yes, it is 1/4 cup of starter, not flour. Totally appreciate you pointing that out as I went and fixed the recipe immediately. :) Let me know how it turns out for you. With the warmer weather, yeast cultivates more quickly in general.
@@Jacksonsjob Thank you!!
I really appreciate that you didn't speed up the kneading. I really needed to see that!!!
I’m glad it helped you! Good luck with the bread making and feel free to ask any questions along the way if you need help. ☺️
thank you....just what I needed, you make is sound so simple and easy to follow. I will use this information to start making bread again....also I will be using a Ninja air fryer do you have any advice that you could share?
Hi Sandra. The best I can help with air fryers is to say my mom has one and she tried to make a bread recipe of mine in the airfryer and the temperature I have is for a regular oven and it was way too high. The outside burned and the inside was still doughy. I went and found her some bread recipes specific for the airfryer and they worked great for her. Bread for airfryers often want you to make and bake the bread in very specific ways. My suggestion is for you to look for specific bread recipes designed for air fryers so you don’t waste ingredients and time using a traditional bread recipe. Unfortunately, I do not have any air frying recipes as I’m completely ignorant of them so that is as much as I can help on that subject. However if you have questions about the starter or making bread in general, I’m happy to share what I’ve learn over the decades. 😊
Thank you 🙏 good sharing and clear explanation
How many day before I can use the sourdough to made bread
I’ve been able to make bread as early as three days with good quality flour, but with the cheaper flour, it can take a full 10 days for the starter to be mature. You want to look for the mixture to start producing lots of bubbles and rising throughout the process. Then give it a sniff. If it smells really bad, you’ll want to give it more time. If there is no smell, smells like alcohol or it’s fruity/sweet, then it’s good to go.
Thank you for showing how to make yeast., and show how kned it and rolling out also. The ones don't show this part in making bread.
You are quite welcome. I hope it helps you. Feel free to ask questions if you need any help along the way.
Nice
Thanks
Thank you so much... Can I please let us know temperature and baking time and how to treat bread after taking from oven please
Sorry, I must have neglected to state that! I bake at 400F (200C) for 30 - 35 minutes for the small loaves and 40-45 minutes for the larger loaves. I will look for a nice browning and tip it over and knock on the bottom if in doubt.
If it sounds hollow, it's ready. Tip it out onto a cooling rack as soon as you remove it from the oven. If you leave it on the pan, it can make the outside soggy and can cause it to stick as it cools.
I like to let it cool completely to the touch before cutting it (about 2 hours,) but I've been known to eat it straight from the oven. Cutting it while warm can make it dry out faster and the crumb will be a bit different as it needs the time to finish setting as it cools. Hope that helps!
Awesome😍😍😍👍YUMMY😜
☺️
Wonderful!! This is exactly what I needed! Being SOS-free vegan can't use oil or regular flour. Besides, it is to the point, simple, and does not require an enormous amount of flour to get started!! Thank you!
So glad it is helpful to you! Feel free to ask away if you run into any issues. I went SOS free for a few years about 10 or so years ago and was amazed how many recipes or prepacked foods had all three ingredients in them. I rarely eat processed food to this day. I’m still shocked at how many things have sugar or HFCS as an ingredient.
@@Jacksonsjob Can I use KitchenAid stand mix? How long should I knead in stand mix? Thanks.
You can indeed you a kitchenaid. I use it a lot when making sourdough. You want to use it on the speed for dough (usually 1 or 2 depending on model number.) I personally always put a timer on for 8 minutes, let it rest 30 seconds and check to see if the dough will stretch easily without ripping. Most of the time 8 minutes is enough for the classic or artisan ones. However, I have to go to 12 minutes in my mini mixer.
@@Jacksonsjob Thank you!🙏
You’re welcome! ☺️
Thanks for sharing the recipe, I would like to ask you what should I do with my leftover starter at th day 4, should I through away or keep it in the fridge?
Personally, I make crackers or pancakes and keep a small amount going on the counter. You can pitch it or store it in the fridge. It’s entirely up to you. If you store it in the fridge, feed it every week. Because it’s such a small amount you don’t want to go more than 10 days without a feed. If you keep it on the counter, feed it daily.
@@Jacksonsjob
Thank you for the fast reply if keep it in the fridge should I put the lid tighly or just loosely like before?
Sorry, I didn't see this reply or I would have responded sooner! I keep it loosely covered so in case I forget about it, it won't blow the lid and make a mess. I've had that happen before and dried bits of flour on the bottom of a fridge shelf is a pain to clean.
Very nice recipe thank you very much...
Can you pl share 100% whole wheat bread with your starter
I don't currently have a video, but this is my personal recipe:
100% whole wheat bread:
450 grams whole wheat flour (3 cups)
325 mL of water (about 1 1/3 cups water)
100 grams of the natural yeast starter (about 1 cup)
I always prefer to do an overnight ferment on the counter (at least 12 hours) with the 100% wheat breads as it is just really dense otherwise. The next day, I will toss it in a 9x5 (23x13cm) loaf pan and let it rise another 3-4 hours. Then I bake at 400F (200C) for 45 minutes. 100% will always be more compact than a blend of whole wheat and white flours, so keep that in mind.
Thanks a lot mam
Thanks for the recipe I would like to ask, at the 3rd day you only take half of the old starter to mix with the new flour so what will you do with the left half starter do you keep it in the freezer then feed it for the next 4days again?
The discard I typically use in a recipe. It really doesn’t matter what, if it takes flour and liquid I’ll use it. A lot of times I make crackers, pancakes, bread or noodles.
hello....thank you so much for sharing.. its a big help for me because im far from the grocery for baking... but how long it would take before the dough rise during winter?? temperature here is just like 17°C
It really depends on when you take the starter/wild yeast for the bread. If the starter has bubbles and is stretchy, it rises a bit faster than if it’s flat and more liquid. But typically, it’s taken me about 5-6 hours for that cool of temperature. 4-5 if I start out with warmer water around 40C. Hope that helps!
@@Jacksonsjob thank you so much maybe im just only excited for faster result so i lose my patience.... thank you so much... 😊😊
Natural yeast teaches you a lot of patience for sure. Once you learn the basics, you learn to time it around your life. I usually make it late at night and let it rise while we sleep. Good luck!
Thanks very much for this video. Is this sour dough? Will the bread from this becomes sourdough bread? Thanks again.
Yes and no. Sourdough, starter, the mother and levain are all various names for wild yeast. To get the actual sour taste, you have to ferment the dough for 12+ hours (generally overnight) starve the starter or both.
It is possible to make bread without a sourdough taste by only doing one rise and feeding the starter a few times the day before so the yeast isn't exhausted. The bread I made in the video wasn't sour tasting at all.
@@Jacksonsjob Thanks for additional information. Stay safe.
@doggy12888. Thanks and I truly hope you stay safe as well!
I t is definitely in the RUclips Creator Studio. I remember having the choice to allow comments and whether to show likes. Just can't remember exact navigation.
Thanks, so much. Currently rewatching the how to setup a RUclips channel videos they provide in attempt to find the selection. I will locate it eventually. After all, I found it to turn it off. At least the comments are working. Hopefully I don’t flip them off trying to fix this issue. 🤣
Thank you for being so patient explaining how to make yeast. We bake our own bread at home, but we haven't had any for 3 months because can't find any yeast in our area. I am one of those people that always use store bought yeast and didn't know any other way. Today, I turned to youtube for yeast alternative and wallah, I found your youtube, thank you so much. Today is Wednesday, if I start making yeast today we will be eating bread by Sunday. hooray! Thanks. God Bless.
You are very welcome, Avau Faaesea! I hope it works well for you. A lot of people have reported much success with baking bread using this method. Feel free to ask any questions as you go if you need help. :) God bless you as well and stay safe!
@@Jacksonsjob Yes, can I make more yeast and store it in the refrigerator?
Yes, you can make as much as you like. I've had about 4 liters going in the past. First, leave it on the counter until you get it going well. Once it starts bubbling and rising and falling through out the day (takes about 3 - 7 days depending on the flour) you can then store it in the fridge.
Before you store it, weigh out the amount and at least double the volume. (If you have 50 grams of starter, feed 50 grams water and then 50 grams of flour.) Stir well and store in fridge. You can also feed much more than double. Weekly, you will want to feed it if stored in the fridge. Simply bring to room temperature the amount you use before using it for a recipe.
If you leave it on the counter, you will have to feed it daily in the cooler months and sometimes twice a day in the hottest weather depending on how cool you keep your house.
Also, always look for orange, black or blue molds on top. If you see this, start over. Especially the orange mold. It doesn't happen often, thankfully. But when it does, there is something nasty growing in the starter.
@@Jacksonsjob What do you mean about "feed it daily" if I leave it on the counter?
If you leave it on the counter, it needs fed double the amount of it’s weight in water and flour. If you don’t do this, the starter goes hungry and eventually kills off the yeast.
So say you have 1 tbs or 15 grams. You’d want to feed 15g of flour and 15 grams of water. Next day, you’d feed 45 grams of water and 45 grams of flour. Following day you’d feed 135 grams water and 135 grams flour. This continues unless you discard some of the starter.
So say you don’t want to have a large amount, right before you feed it, you would discard most of it. (We make crackers instead of throwing it away.) That way you’d only need to feed double of what you keep. That’s what I do. I keep a small amount going daily on the counter.
If I need a lot more, I simply feed more. So if I need 200 grams of starter and only have 10 grams, I would go ahead and feed 100g each water and flour.
This is a good method thank you,this is 2nd day and it's a little bubbly and smells like rising dough! I want to make english muffins when it's ready.
So glad to hear it is working for you! In the video, the yeast I made was ready by the fourth day to bake bread. Some flours are ready quickly due to the amount of yeast present. Others take a little longer, especially the bleached flours. I've always wanted to try english muffins. Let me know how it turns out for you!
@@Jacksonsjob I used bleached flour thats all I have.English muffins are great for hot weather they "bake"in a skillet.Thanks again.
Can you use a kitchen aid mixer with a dough hook?
@@armintabrown1697 yes. I always do that.
@@armintabrown1697 Yes, you can use a stand mixer and it works out well. It will take about 8 - 10 minutes kneading. Just check for it to stretch well. Much of the time, I will use my stand mixer. On videos I like to show how to do things by hand so everyone can have access to fresh baked food. (So sorry for delay in response, it didn't give me a notification since it's under another person's comment.)
Make my own yeast nice
It’s quite rewarding cultivating yeast. Like a little indoor garden.
Do I keep using the tightly packed tablespoon of flour or just one regular tablespoon of flour
If you aren't using scales and equally weights, I'd recommend tightly packed. But to be perfectly honest, if you are going to be using American recipes and not weighted measurements, it's very forgiving and you can use less flour. It will just be a little thinner. Most of the time, I just eye ball it and make a thick paste where you no longer see any flour.
after the 3rd process is the yeast ready and can i use it in wine making
As long as you see activity such as rising and falling on the sides of the jar, or bubbles forming frequently after feeding you can use it. I personally found I can use whole wheat or rye within 3-4 days. The all purpose can take about 7 days or so as there is less wild yeast in the flour.
As far as wine making, I am sorry to say I simply don't know. There are some fabulous videos tutorials on wine making that could best answer that question. You had me curious enough that I looked up a few videos and I think you'd find your answer from a variety of people more knowledgeable on the subject than I am. Hope that helps!
Also mam can you show me how do feed this starter everyday or weekly once
I feed my starter everyday. If I am not going to use it right away, I will discard all but a tablespoon (15g) and feed it 15 grams each of water and flour (about 1 tablespoon each.) You can feed it more as well. If I plan to use it, I will feed 75 grams each of flour and water (about 1/2 cup each.) Weekly, you would just feed double the volume and store in the fridge. If you don't use it, you need to feed it at least ever 7 - 10 days or you risk turning the starter into a petri dish of bad bacteria.
Thanks mam
I’m sorry this is my first go at a starter....what do I do after day four -seven? Just continue adding tablespoon of flour and water?
Hi Piper! You have a few choices: You can use it all, discard all but one tablespoon and repeat the process continuously, feed double the volume you have at the end of day seven and continue doubling or store it in fridge and feed double the volume weekly. I personally use it for bread and with whatever scrapings left in the jar, I will start feeding. 1 Tbs each water and flour then 2, then 4, discard and repeat. I do this so that I don’t have a huge starter. If I plan to use it, I feed the amount I need about 4-6 hours before making the dough. If I don’t need it for a while, I store it in the fridge and feed it every 7-10 days.
according to some other methods sugar, honey and curd is added , is such an approach a proper method to cultivate yeast ? wont that approach lead to lactobascillus cultivation rather than yeast ?
It would contain some lactobascillus, yes. Many decades ago, the method you are describing was called “friendship bread” and was passed around to friends and family. Unfortunately, many people became very sick due to these methods being prone to be the perfect environment to grow salmonella, ecoli, and staphylococcus in particular. This is due mostly to due with the fact the acidity is imbalanced in these methods and can promote both good and bacterial growth. If I were to add anything to the yeast and water, it would be a few drops of vinegar to lower the acidity to help the good bacteria have a good start. In good conscience, I could never recommend adding milk products of any kind since so many cultures made with them are so prone to food borne pathogens. Flour and water are the safest approach and even then, you have to watch out for the black, blue and orange molds carefully not to develop in the beginning. Hope that helps explain why I don’t use added ingredients. 🙂
@@Jacksonsjob Thanks a lot for this informative response , my doubt is cleared now.
You are very welcome, Soumyadip Chakraborty. You have to be a bit wary of RUclips sometimes. There are some bakers that practice very unsafe food handling practices on here. Trust your instincts. That doubt you had was warranted. I always recommend looking at food and safety guidelines when in doubt. Especially when it comes to handling meat, dairy products and eggs.
Pl. tell me Mam did u make ur yeast in lukewarm water or normal water from tap.? it's a good job, loved ur way, thanks.
I use regular tap water on the cold side of the faucet.
@@Jacksonsjob thank u so much, does the bread become sour in taste?
I’ve personally found you have to let it sit overnight to develop the traditional sour taste. This method rarely gives a sour result but it can if your starter is extremely hungry when you go to use it. If you wait until it’s recently fed with lots of bubbles, you won’t get the sourdough flavor. The longer the first rise, the more sour the flavor as it’s fermentation that develops the sourness. If you are after the sour flavor, you can let the dough sit overnight for around 12 hours or rise it for 6, then pop it in the fridge up to two days and then shape and rise a few more hours on the bench.
@@Jacksonsjob Actually I do not want the sour taste, thanks a lot for the details.
Then I would recommend in addition to double up on feedings the day before you want to make bread. The more often you feed the yeast, the less likely it will take on the sourness as it is well fed.
If it smells sour after the 2nd day does that mean its bad?
No, that is a good sign. If you see mold that is orange, black, blue or green it is bad. Natural yeast will put off a lot of different smells as it starts to create the good bacteria and kills off the bad bacteria.
Does it gives weird smell because I made yeast with water and whole wheat flour and I didn't like the smell
In the initial few weeks, there are a lot of unique smells. This is natural as it is maturing. You can try feeding twice a day for a while and see if that helps.
Novice here with a couple of questions….. What is the difference between this yeast and sour dough starter? Is this different than making yeast with potato water? Thanks for any info you can share! 💜
Good question! Sourdough starter and this yeast are technically the same. The sour in sourdough comes from a longer fermentation (rise) of the dough itself and sometimes in combination of “starving the starter” so you have more of the acids present that give a sour taste when starting your dough.
If you do not want to have a sour taste, you do a much shorter rising time or fermentation which is what I show in the video. To get a more sour taste, I would ferment a good 12 hours total prior to baking.
Potato water is the same process of “capturing” wild yeast found in the starches of the potato, but your bread will often be more tender because of the starches. If you want to give the potato water a go, this is a reliable source of information: www.albertapotatoes.ca/potato-yeast
Hope that helps!
Would this yeast work for making wine/beer aswell?
Unfortunately, no. The hooch that comes off wheat is not pleasant tasting and isn’t recommended for drinking. I did a quick look on RUclips and there are a lot of tutorials for beer and wine making that you will find more useful. Hope that helps!
@@Jacksonsjob thanks for the fast response!
You’re welcome! Good luck finding a good beer/wine making recipe.
Can I use it for making alcohol?
Whereas this starter can indeed make “hooch” (alcohol) as an eventual byproduct, it’s a very small amount, absolutely terrible tasting and not always safe or wise to consume. I would recommend looking up other videos geared specifically toward making alcohol on RUclips. I hope this helps!
My yeast is very slowly forment but why dear any real todey is 3 day make my yeast so what I do
Continue to feed it daily double its volume until you start to see the yeast bubble up, rise and fall. Once that happens, you can start to use the yeast in bread making. It can take up to 10 days to get a good starter as it is dependent on the type of flour used and how much wild yeast is in the grains.
I made the bread as per your recipe but added 1/2 cup wheatflour as part of 1 1/2 cup flour mix. The dough was very stiff, I used 3/4 cup water. My bread was dense and dry, but I’m wondering why it was so dry
Whole wheat flour absorbs a lot of water and you have to compensate when adding whole wheat to a white wheat bread recipe by adding more water. If the dough seems too stiff, you can add 1 tsp of water at a time until is a sticky consistency. However, the best way to bake bread is to weigh instead of using cups as the weight of flour varies greatly from brand to brand, and also type of grain. When you add wheat flour to a recipe in general, the water will need to be upped 10 -15% of the original recipe to make up for the sponge like quality of the grain itself. If not, you will end up with a drier dough like you saw. I hope this helps!
Yes I thought of that. How do I convert it all to grams? 225 gr flour and how many gr water? Yr recipe is 120-180 ml.
Most scales will weigh mL along with grams but in the case of water, mL is equal to the amount of grams on my particular scale. So I would weigh out 180g for the water.
This is the way my Mom made bread. 🙂
What a lovely compliment to remind someone of their mom's baking. :)
where to place the starter???? somewhere hot or cold
My house is usually 75-80F (24-27C.) I leave it on the counter until it starts bubbling and the yeast is at least a week old. Then I either leave it on the counter and feed 1-2 times daily (more when it's hot out) or place in in the fridge and feed it 7-10 days double it's amount.
Can you use almond flour?
Sadly, not for this method. You need a flour with gluten for this to work. White, whole wheat, spelt, rye, einkorn, barley are some kinds of flour that does work with this recipe.
Did u use lukewarm water for the bread dough, pl. tell?
I will either use room temperature or cold water from the faucet. Usually around 72 -74F (22-23C) Hope that helps.
@@Jacksonsjob yes, thanks a lot
You’re welcome!
Can we make garlic bread and pizza dough with this yeast???.... Tell me plzz😊
Sure can! I’ve personally made pizza dough with the starter and I’ve made breadsticks with it as well. I’m sure garlic bread would be delicious. Have a great day!
@@Jacksonsjob thank you so much 😊
You are welcome!
when baking, probiotics will die ?
It honestly would depend on if the strain is heat resistant or not and is above my skill set. I do believe it would take looking at the individual loaf of bread on a microscopic level to determine beyond 100% if any microorganisms survived the baking process. I would like to say the majority doesn’t survive, but my degree is in math and not science. So I’m pretty ignorant on the subject. 😁🤔🫣
I have a dog named “Maggie” too and she does the same thing and loves my bread 🍞
So cool as I haven’t heard many dogs called Maggie! Maggie is our special girl. Never had a dog like her. Her favorite is sourdough over all the breads we make.
You can double and make pancakes with the surplus of yeast that's not strong enough for bread.
That way, it's not wasted :)
Very true! And a great idea. At the time I made this video, however, there was a shortage of flour everywhere and every teaspoon counted. We went about 4 months without finding flour. Commercial yeast was also gone. So, learning to cultivate your own yeast with very little flour can be a valuable tool. Especially when there are shortages or you don’t have a lot of money. 😊 Your idea is brilliant, though!
@@Jacksonsjob yeah that was a cool video, thank you for this :)
I'm from Brittany (in France) so I sometimes make crepes (a very thin pancake) with mine
Also crumpets : 270g sourdough, around 10g baking powder (or baking soda), a tablespoon of olive oil, mix and put small part on a medium hot pan, turn them the other side after some minutes and voilà. You can use it for starters with anything you like on them.
Oh I love the thought of trying to make crumpets. I’ve never had one and they look delicious. I’m going to try out your recipe. Thanks so much for sharing it. Crepes are wonderfully delicious. I haven’t had one in probably 20 years. I may have to try some of both now. I love when people share recipes and ideas in the comments. I learn so much from you all! ☺️
@@Jacksonsjob for crepes, you can replace the dairy milk with beer (take into account that your sourdough contains half its weight in water and substract this amount from the milk or beer you shall use in your recipe, for example 100g of sourdough replaces 50g of flour and 50g of milk/beer). Use alcool-free beer for children obviously but when cooling your crepes there shall not remain much alcool in them. I was used to this kind of crepes because I was allergic to some protein in the cow milk as a child.
That actually sounds delicious. I’m actually lactose intolerant so I am always looking for alternatives to milk for my own personal diet. Most of the stuff I love to bake I can’t eat. But others enjoy it! I am going to try this with beer for sure. It sounds like the flavor will be pleasant as well. Thanks for so many tips!
Your dog was jumping to see bread 😂😂
😂😂 I call the dogs my supervisors as they are always monitoring my baking. 😂😂
Disabling your like dislike count will affect your videos performance. Good video. You need more exposure. Cheers!
As far as I know, it's not disabled as I do receive an occasional dislike like everyone else making videos on here. What are you seeing that I'm not that indicates something is wrong? Perhaps it will help me locate how to fix it. I poked around in my settings and didn't see an option for disabling the count. Since I'm new to youtube, it's very possible I've selected something I wasn't supposed to.
And thanks for the suggestion and compliment!
Jacksonsjob Rather than showing number of thumbs up and downs, it merely shows dislike and like. So sure, you might get a notice, but we the viewers do not. That looks bad. On another note, whoever disliked is mistaken. While some parts should be sped up, it was a good video and appreciated.
Thanks, Great Bread! I'll do some digging and see if I can fix it. I'm sure there is a selection I must have pressed when setting up the channel. Haven't found it, yet! As far as speeding up sections, that is my goal when I learn my software a little better. I managed to do it once in the beginning, but it was way too fast and I kind of got scared off from it, haha. Making videos wasn't even planned and was on a whim to help an out of state family member make some of my grandparent's recipes. Hopefully, I will learn more and get better with practice because they are quite pitiful at times. :D
Did I miss something? You did not say how much of the mother Yeast to add. Was it 50 grams? All of your yeast? Confused
Are you asking for the bread or yeast itself? The bread you use 1/4 cup or 50 grams. You then feed the starter with however much flour and water you want to keep stored if you want to keep it going. I typically just add 25 grams each water and flour then store it in the fridge between weekly feedings.
I'm going to make my own moonshine
Have fun, but this recipe won’t make the mash you need for the dew. You can make a hooch from it, but it tastes absolutely disgusting. 🤢
No sugar needed to speed the process?
I don’t personally recommend sugar as it can feed the bad bacteria as well as the good. It also adds unnecessary costly ingredients. Depending on the source of the flour, additives can actually impede the process since it’s such a small amount of flour being used. But I’m sure there are recipes out there that utilize sugar and have good results.
@@Jacksonsjob Thanks. I appreciate the speedy response.
You’re welcome. Have a great day! 😊
I like the fact that you respond to almost every query or concern. You've gotten a new subscriber. You're one of a kind.
Good evening
Thank you, Mary! If I don’t respond to someone it’s because RUclips doesn’t notify me on one’s written under other peoples comments, sadly so they will get missed if I don’t go back and read every comment section. So if I don’t answer a question, tag me and I’ll be sure to see it. I try to help the best I can. If you have any trouble with the starter, let me know. I recently put up a troubleshooting video that may help, too! 🤗
I'm on my 6th day. I used whole wheat flour. It didn't rise. This is my first time so I'm scared
Do you see any evidence of the dough rising as in bubbles, is the mixture taking on a smell at all, is there any evidence of residue left on the container higher than the flour mixture or a stretchiness to the mixture 2-3 hours after stirring? Whole wheat flour rises more slowly than the white flours so you don’t always see the changes right away. Don’t worry, it’s natural to be scared trying new things! It took me several attempts when I first started. If you don’t see any of the things indicated above, do you have another type of flour you can use or supplement with? It could be as simple as your flour is giving you the issues.
@@Jacksonsjob I do see some bubbles but only when I mix it and they're only at the top. They're not visible through the glass. The mixture has a smell. I'll wait for another week ig. Someone said it took them 2 weeks.
Sometimes it can take a little longer to get the yeast to start depending on the type and brand of flour used. When I use flours like rye, it can take several weeks to start up a good colony of natural yeast. I like to use a combination of whole wheat and white the first few days when starting up a new colony and then I switch back over to whole wheat to maintain it.
I never understood why the dough has to be kneaded for so long after everything is all mixed and done. What’s the purpose?
The short answer is the kneading shortens the time you have to wait to bake the bread. Time will also do this for you, but it takes nearly twice as long if not longer.
@@Jacksonsjob Thank you but, what happens to transform the dough. Is it chemical? Does it help blend the yeast? I can’t find a viable answer. It’s frustrating!
Oh, you are looking for a more in depth answer. Let me see if I can help. Bread dough has gluten in it. The process of kneading is to bring out the natural characteristics of gluten and to rearrange them to create a stronger bond. While you are kneading, you are trapping air and water between strands of gluten. Gluten is composed of two types of proteins, called gliadin and glutenin, which bind to each other to form chains much like ladders that supports dough and allows be bread to be able to hold water and air. The more you work the dough, the stronger this bond becomes. Here is a really good video that will explain the process for you much better than I can. m.ruclips.net/video/zDEcvSc2UKA/видео.html (edited to add video)
@@Jacksonsjob …and in this moment the clouds parted and the heavens came into view. The oceans calmed and there was clarity!
Thank you for taking the time to clarify this.
You’re very welcome. 🤗 I hope that helped you understand the process a little more. Bread making is a fascinating process and you can spend years learning the craft.
You might really like the channel on RUclips called “ChainBaker” as he deep dives into bread and explains a lot of the science behind it. I enjoy his videos a lot.
In no way this can replace the commercial instant yeast. This homemade yeast makes bread too sour and less spongy compared the commercial one. We don't want sourdough bread.
KIM NGUYEN good luck finding commercial yeast at the store right now. :)
Commercial instant yeast and natural yeast are indeed different, I agree! Commercial rises faster, doesn't need fed to survive, is convenient and pretty much idiot proof. This isn't intended to replace commercial yeast, this is just how to encourage cultivation of wild yeast found in flour without a lot of waste.
Sour tasting dough happens with long fermentation. If you don't ferment the bread and only do one rise like I showed in the video, it's not sour. You can get also get a sour taste with commercial yeast. Most sourdough breads in the store is made with commercial yeast today.
The spongy texture you are referring to comes from the way you kneed bread, the types of ingredients and how much moisture content you put in the bread. That comes down to skill and technique. Both of which I don't go into on this video as there are much more skilled artisan bread makers out there.
However, if you hate sour bread, perhaps wild yeast isn't for you. It's definitely an acquired taste. Happy baking!
@kobenoah1, it will improve soon. It's showing up on Amazon lately at more reasonable prices. And a friend of ours told us it's showing up in our stores recently. :)
@@Jacksonsjob Thank you for your answer. You are very nice. But maybe u can show us how to dry normal active yeast ( not fast rising yeast). I am trying some recipes from my friends. We ground raisin, mixed with unbleached flour and natural cane sugar, then stir the mixture often without adding anything for 5 days. The bread and cakes were not sour at all with the yeast we cultivated. It rose almost double 4 hours in room temperature. But we couldn't know how we can save them for future use to make NOT SOUR bread. Thanks again.
@@KIMNGUYEN-ic1zx Much luck to you and I'd be interested in your findings.
I'd love to share other ways to make yeast for you, but I honestly only know three methods. One is this video. The other is with fruit and I don't make it because of the fact it quickly attracts pests from the smell it permeates.
The last method requires you start out with a packet of commercial yeast, water and flour in which you feed weekly with sugar. I'd be happy to share the recipe with you, but I don't have any extra commercial yeast to do a video on it at the moment.
Look up "yeast water" on youtube. You may really like that method and it may be just what you are looking for.
Sorry, but this is not yeat you make. this is a recipe for sour dough starter. Although they work like each other, they are not the same thing. BTYW, Levain is something else not another name for this.
Thank you for your feedback! Critiquing is always helpful for future videos. However, do allow me to clarify why I used phrases you do not approve of as I was quite new to video making and I am a hobbyist baker only, not the professionals you or others may be seeking.
One does not “make” yeast, you are correct, but rather captures the natural wild yeasts found in many foods like the wheat flour you see in the video. However when someone is searching how to make something new to them, they typically write “how to make xyz.” They won’t type in “how to capture wild yeast found in flour naturally” as they don’t even know of this concept. So right away, you can see this title is gearing videos toward new bakers. That’s also a good tip on how to avoid watching videos that have surpassed your general knowledge base.
Levain can now have several meanings due to hundreds of years of misuse and is generally accepted by the laymen to have the meaning that I used. Sourdough starter and yeast are the same thing. Sourdough bread is not using the starter, but a result of a long fermentation process in which the yeast breaks down some of the proteins into acids like lactic acid through digestion. If you use this yeast starter in the way I show, you will not have a sour tasting bread as it is a relatively short resting period for natural yeasts.
Colloquialisms aside, my video provided a service when no yeast was available one the shelves and there was a massive bread shortage worldwide. This helped put food on the table and I’m very grateful I could help the average person be nourished during a pandemic when they otherwise had nothing to eat.
I do suggest you follow a RUclips channel like BreadCode if you want to deep dive into bread making. I am a disabled person that bakes as a hobby and is only here to pass the time and make friendships through baking. My goal is to help the average person develop a passion for baking, and to get by with the basics, not for diving into the semantics of proper verbiage. I hope this helps. Happy baking!
Nice
🙂
Nice
Thank you.