YEAST -- MAKE YOUR OWN --QUARANTINE BAKING
HTML-код
- Опубликовано: 15 сен 2024
- No yeast? No problem! You can grow your own with just flour, water and sugar. In this case, Potato water. Thanks to the Potato Growers of Canada for the slide!
YEAST/STARTER
1 med potato, cubed, cook as for mashed potatoes
1 1/2 to 2 C water
1 C flour
1 tbs sugar
Boil the potato and water as you would mashed potatoes.
Let cool.
Drain potato water into 1 qt mason jar.
Add sugar and flour, shake up to mix well.
Set in warm place with cloth or paper towel over top overnight or roughly 12 hrs.
Should double in size, be bubbly and smell yeasty. cap and place in fridge to store.
Feed weekly. 1 1/2 C flour, 1 1/2 C water, 1 tbs sugar.
2 tbs of starter = 1 tbs conventional dry yeast.
********************************************************************On Facebook--www.facebook.c...
On Instagram--www.instagram....
On Google+-- plus.google.co...
My Blog--www.pennsylvani...
Pinterest--- /
*******************************************************************
MAILING ADDRESS:
Helga's Pennsylvania Cooking
P.O. Box 12
5 E Roosevelt Ave
Elysburg, PA 17824
*************************************************************
Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.
Thanks for the good help
You're welcome!
A wonderful explanation and friendly advice! Thank you so much for the information!
You are most welcome!
You are so cool, I love your hair and glasses. You are my kind of gal, one that knows how to do things and self-reliant. I am glad to find this channel, as I grew up in small village in NE. I miss the way of life and the cool people. So enjoy you, you take me back to my childhood, thanks.
Thanks very much, so glad it brings good memories!
❤brilliant video thankb for God givers like you 😂
Thank you!
I am definitely going to try this. Seems I have tried a million sourdough recipes, so I can’t let this one slip by me. Chances are it’ll be the best yet.
Hope you enjoy it!
😂🎉😮I am a new ‘home baker’ aye 😒🤭🫶🏽 I had dead yeast .. you’re the Best
So glad i could help!
Thank you, that’s great to know❣️
You’re welcome 😊
This is a wonderful tip. I'm have converting into a very simple lifestyle. Making homemade stuff...food..cleaning supplies..personal care items.
Yup, good way to go. I can make homemade cleaners and laundry detergent etc. It might not always be as convenient, but it's healthier and usually a lot cheaper.
Just look at her well managed and organized kitchen!! She can do anything like a blizzard with her mindset!
Thank you for sharing! And by the way, my new friends name is Hilda. God bless
Ha! That's awesome and thanks!
Thank you for sharing.
My pleasure!
Thanks Helga !
This worked beautifully for me. Thank you so much for posting!,,
You're welcome!
Thank you 👍
You are welcome
Cool👍
Woah it's Alive ! That was great and so easy to get started. I've been wanting to try make my own starter one day. Thanks for the tips Helga 👌👍
Glad you liked it and hope it works for you! Tell Big Ron i said hi!
Good idea
Thank yoU!
That is amazing!!
Best cook in Pennsylvania love from Sunbury Pennsylvania
LOL, I doubt that, but thank you very much for the kind words, i really appreciate them! You actually have a cooking channel from Sunbury! Cooking With Rick! I'm not far away, LOL! ruclips.net/channel/UCkOlmd_lMI9YHRcN1ffKbyQ
Nice. Thank you.
You're welcome!
Thank you so much
You're most welcome
Great video, short sweet and to the point, best I’ ve seen, clear, not long. Thanks.
Thank you!
Thank you so much!
You're welcome!
Thank you
You're welcome!
Your accent and speech is quite good unlike other europians
I'm not European, LOL. I'm American and live in Pennsylvania. Thank you.
Thank you! You're very clear and simply to follow! Great job!
Glad it was helpful! Thank you!
Thank you soooo much, I'm guessing you're a prepper, so smart to be self reliant as we can't depend on our Government anymore. I'm trying to learn all I can. My mother had an old civil war cookbook, wish I had it. I'm trying this tomorrow. You're amazing!!!!!
Thank you!
Thanks for the information, I am boiling a potato as I write this reply and plan to use it for the Starter.
Hope you liked the results!
I sometimes wonder who came up with receipts like this. Way back in the day some person experimented or found this by accident. This is a great video for preppers. :)
LOL, agreed. Ever wonder hoe many food poisonings there were? LOL!
I wonder more when stuff is toxic unless you prepare it in a set way presoaking pounding etc
So do I. Whoever thought of this happy accident, Thank You!
Commercial yeast to buy didn’t become available until late 1800’s. All breads had to be made with something of this sort.
Thank you for sharing your knowledge 🍺👍
You're welcome!
Well done informative video!
Thank you!
If you use straight up potato juice it’ll produce yeast much faster. Like in 24 hours or less.
Thanks
Welcome
Hello from Mississippi! Enjoyed your video very much
Thanks so much!
@@PennsylvaniacookingBlogspot you are very welcome
Thanks a lot
You're welcome!
Yours looks to be best of all on RUclips...IF IT REALY WORKS..I will try.
It worked for me!
Thank you so much for sharing your knowledge with us! I'm anxious to to try this. I've never even thought about making yeast. I love learning new things! 🙏🙏🙏❤🇨🇦
You are so welcome! Became very helpful during the pandemic when yeast was scarce!
I wish you could hit two thumbs up because Man you sure do teach you a lot of things love it love it love it love it I’m going to make bread I’m gonna make the yeast starter today and then I’ll make bread soon thank you so much means a lot
LOL, you're very welcome!
THANK YOU HELGA
You're welcome!
Sometimes it takes awhile to finally watch your video but I eventually get here😄 Since I just began watching your channel, there are so many of them I haven't seen so its fun to watch the older ones. I see you are a celebrity😄 How fun that must have been being on TV. I think your a natural...Maybe a future in your own cooking show? Thanks for making these wonderful videos Helga. I truly enjoy them.Be well and stay safe 💞
I so appreciate you watching! If you watch those older vids, you will certainly see an evolution of sorts, LOL! Yes, the TV deal was pretty cool, and very unexpected. It was a great opportunity!
Dear Helga, I am becoming smarter in doing the search for yeast starter here in youtube. I clicked in your video not knowing what I was getting into. And it happened by chance that I needed this info--your potato yeast starter. I put the search Potato Yeast Started and your video showed up, but the title does not say it is potato starter. Your information is very important, especially because it is from the Canadian Growers Association. It gives a sense of trust, assuredness, when you mention where you got the recipe from. Thank you very much for posting this video. If in the title you mention "potato" would be a lot of help.
Thank you very much, I will do that!
QUESTION, Helga: When you add new ingredients to the established mixture, do you need to go thru the 8-hour, 70 degree process again, and each time?
Thank you for this wonderful kitchen help. I'd buy yeast in whatever form, and it'd become too aged to use before I got to it. I LOVE the idea of always having some on hand, or just 8 hours away! May God protect you and your loved ones from this savage virus
When you want to use your sourdough starter in a recipe, feed it and stand at room temperature for 4-8 hours before you intend using it. ... Remove the amount you require for the recipe and then repeat the feeding process and either stand at room temperature to use again or transfer to the fridge to store. starter generally will be at its peak anything between 4 and 12 hours after feeding. The optimum time to use it will be when there are lots of bubbles at its surface and it has has physically risen to its peak level, just before deflating back down again. So, you just need to plan a bit ahead!
@@PennsylvaniacookingBlogspot Thanks for all this information! : )
FABULOUS!!! IVE BEEN HAVING A HARD TIME GETTING GOOD yeast for my homemade foccacia bread! This should fix problem!! Thank you!!!
K Farris
My Kate has found this same problem Im 66. I know my Grandmother tole me when I was a teenager a out this recipe Her mother and Grandmother used it in any thing ayou use yeast in
My grand uncle on my GrandFathers side . Made whisker in proabition
And He made yeast like this when season wouldnt allow malting corn ar Rye . Its good yeastcwhen You treat it rite.
you can store yeast in the freezer and it will last indefinitely I buy yeast in the jars and freeze it and use it right out of the freezer. I stocked up before covid and am still using that same yeast and it works like it did when new.
just added this to my survival recipe book very useful quick and to the point! Thank you!
You're welcome! Glad you found it useful!
Nicely explained, i want to give a try someday, thanks anyways, God you.
You're welcome!
Thank you, I stumbled upon your video because yeast is out of stock at the small grocery shop in my area. Not allowed to enter bigger supermarket because I refused C19 vaccination (argh!). Of all the DIY yeast making in youtube, yours is the simplest, most importantly my bread taste better.
Oh my goodness! They do that over there? Its very discriminating. Who would've thought that this would happen in the land of the free?! And people are swallowing it?
@@theview7169 Exactly. Even worse now that those unvaccinated are not to enter any shops, we can only purchase online. At least in your country, people are open to others' choices thus less divided in the name of vaccinated or unvaccinated. Here, the govt is imposing so many restrictions on us with full support from the vaccinated. Thank you for understanding, somehow your words provide comfort. Mind my poor English.
Thankyou
You're welcome!
Perfect! Thank you so much.
You're welcome!
I am trying this thank you so much for sharing.
You’re welcome 😊
Wow Helga, your so creative you could live off the land if you had too.
Yes, and when I was growing up, we basically did! It was a good way to grow up! Thanks, Rick!
Looks good
Thank you!
Wonderful ! Tq for the yeast ! ...
You're welcome!
Way quicker than the sourdough starter I built, Helga. That took 7 days. I'm trying this next time.Thanks
Yes, as long as it's in a warm place, this grows really nicely overnight!
Good knowledge here! Thank you!
You're welcome!
Merci
You're welcome!
Thanks so much for sharing this recipe!
My pleasure 😊
Love the music hee haw
I loved that show growing up, LOL
Thank you for the clear description of the process :)
You are so welcome!
Great video. Thanks so much.
Thank you, hope you find it useful!
Hello from Bucks County!
Hello! You're not far away!
Thank you Helga. Great video. Yes, it's been scarce here by me and I've had to order online and wait a month for delivery. Be safe and stay well, Catherine
I've heard that from others as well. Thanks and stay safe and stay well!
Just found your video thank you
You're welcome!
Amazing! Thank's for sharing Helga.
Wow.. really. I am so glad I found you on you Tube. Learned do. Much. Thank you so very much. TY
Do you have to feed it every week?? I am alone and do not use yeast every week. So what happens then ?? Do you throw it out and start over. 🤷
Bonnie H. In Michigan
Yes you do. Keep it refrigerated and you can feed it weekly. You'll just need to take it out a few days before you plan to use it and feed it a few times to wake it up again. You're not feeding it a lot but it's living and needs food, LOL! I use a qt mason jar to allow for this.
Excellent. Excellent. Very cool, Helga. Thank you! Starters are something that I've wanted to learn. Neat on the potato. I like that jar thing to keep everything in. I almost bought one of those awhile back. I gotta get one because I'm always making a mess. I love the feeding it like a pet.
They just take a little maintenance but are wonderful to develop and they can give their own signature flavor to your breads!
@@PennsylvaniacookingBlogspot Love it. Thanks!
i only make 1 loaf a week, perhaps just using potato water is better than a yeast blob growing out the walls and engulfing me
Thank you Helga. I will be sharing this with the kids. They are having trouble finding yeast.
NP, if thewy need help, let me know!
Do you have the recepie to make the potato bread , please ?
i tried and it works. Thank you
You're welcome!
Thank u so much ❤ will deff try this very easy to follow will this work in free from bread ?
Yes it will! You're welcome!
Thank you!
You're welcome!
Wow, Thank you. Can you dehydrate it Helga?
Yes! Be sure your starter is very active, and then spread out your starter in a thin layer on a sheet of parchment paper (approx. 30g is great). Cover with another sheet of parchment paper. Let the starter sit at room temperature for 24-36 hours until *completely* dried. Remove dried starter from the parchment paper. ...Store in an airtight container in a cool, dry place.
@@PennsylvaniacookingBlogspot Wow, thank you so much Helga for taking the time to answer my question in full 😊💜
Thank you 🙏🏻 so much….
You're welcome!
Wow I can finally have a pet!!!
Yup, and he produces and you can even name him, just don't forget to feed him and stir him! LOL!
@@PennsylvaniacookingBlogspot I'll call him Fluffy!
I like this recipe and will try it as soon as I can.
I wonder if this yeast can be dehydrated or freeze dried at a lower temperature setting of 100F or so to make it shelf stable - time to experiment 😅
Let me know how that goes! I know it can be frozen but haven't tried the other!
Knock knock, anybody home? Wondering if dehydrated potatoes could be used in place of fresh?
Potato flakes absolutely can be substituted.
Helga thanks for sharing. You final comment concerning plain water vs potato is wrong. The potato is the item that contributes the initial yeast. There is no yeast in water, or sugar,or our. Unless it’s all purpose. I believe you can use other fruits or vegetables during the boil that all have yeast. Nor sure.
You are correct, thank you.
very cool vid, i am going to try it and dry it like you said in Kat cankan's question.
stay safe. Peace.
Hope you like it and it works well for you! Thank you!
Very informative video, definitely the best one regarding potato yeast.
I'm glad you mentioned that the bread made with this tastes like sourdough. I was thinking of giving it a go but since I can't stand sourdough I won't bother because it would just be a waste of ingredients.
Thank you! Sorry it's not your taste, but most starters will have a sourdough taste. Mild, but there.
@@PennsylvaniacookingBlogspot No worries love. I'll just stick to regular yeast, I bake a lot of bread so am well stocked up.
@@theclumsyprepper This process is being started with air borne yeast naturally in the flour, there is no yeast in the potato since its been cooked. To solve your issue simply mix up the ingredients then slowly heat until hot enough to kill all yeast present then let cool down to 100 degrees and add a tsp of your bakers yeast into their new home and maintain like presented. For using in bread machines you may need to find the right amount to use by a few tries to get a full rise but with oven baked it will just depend on waiting until enough time has passed for a full rise before baking. Using in bread machines is a little tricky and has more variables. ( you may have to sterilize the flour dry in the oven or all mixed to about 135 degrees F to kill the natural yeast)
Mine is called Fermin, spanish name, Lol
Awesome!
great video can you make yeast without potatoes if don't have them?
Yes, you can use potato flakes also. Flour and water are the regular starters.
REGARDS
Thank you, this was an awesome video and recipe. I have a question, in your directions you said-Cap and place in fridge to store. Then your answer to a question - When you store in the refrigerator, do you place the lid back on?. Or just keep a towel over the opening?
Helga's Pennsylvania Cooking -Just the towel over top, it's a living breathing thing so needs the air.
Which is correct? Thank You, Dora
If you cap, do it loosely. Or just cover with the towel. Not a tight capping.
Hello and thank you for your delicious recipes! How much of the yeast do I use if I wanted to make 2 small loafs? How long to wait till it rises? Do you have any videos on your techniques for making bread with your yeast? Thank you very much! God bless!
Typically 150 ML for a single batch. But this page might be a good resource for you as you start out. This starter is a sourdough starter. www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/ I think I do have one with it but will have to look. But this should get you on your way!
Would that be similar to the starter given to use for friendship bread? Well she answered that in this video. I loved friendship bread.
This is similar, but this is a sourdough starter where friendship bread is a sweeter starter. But same concept! And I have one going right now, and plan to make friendship bread next week!
Great video. However, when you 'feed' it, do you leave it out overnight like you did initially or just feed it and put it back in the fridge?
I let it come up to room temperature, feed it, and then put it back in.
This is is really informative. But, where dies the yeast get introduced? Is it in the air floating around? In case I sound sarcastic or nuisance, I am serious. This is straightforward but, where does the yeast microbe get introduced? Does it just happen? Does stronger potato "juice" give more sourdough flavor?? You are far more expert and now I really want to do this too! More "organic" than store bought. Love this video.
LOL, it's science! The flour introduces it. Flour naturally contains a variety of yeasts and bacteria. When wheat flour comes into contact with water, the naturally occurring enzyme amylase breaks down the starch into the sugars glucose and maltose, which sourdough's natural yeast can metabolize. The potato/juice is food for the microbes. I'm doing Amish Friendship Bread this week that uses plain starter that grows and ages for 10 days. You're growing healthy microbes.
@@PennsylvaniacookingBlogspot thanks for the cool explanation!!
You're welcome!
Hi Helga
I really hope I am not repeating this question but here goes. When I make the no knead bread and rapid dry yeast is used how much would I use of the wet starter as a replacement of that dry rapid yeast? I think I died at went to heaven, you have taught me all my favorite German dinners.
Hi Liz! You may need to experiment a bit but the rule of thumb is usually double the amount of wet for the dry. Let your starter get room temp, and best time to use it is after a few hours after feeding when it is "working", nice and bubbly!
Hi Helga the more we watch your show the more recipes we try. When you made those freckles I teared up 😂 I can now make my favorite foods! Thank you for taking the time to show us the steps.
It’s been 15 months!!!! And I still can’t get yeast here in Tucson!!!
Thank goodness for Amazon
Wow. That's terrible!
Thank you :)
You're welcome!
Going to try this!..flour is scarce in my neck of the woods..shelves are bare in the baking dept..checked all supermarket..etc....do you know any Amish or Mennonite markets that take orders thru mail?..Thanks Helga .⚘🐿
Contact Sensenig produce, 1304 Elysburg Rd
Danville, Pennsylvania (570) 672-1096
Ask them about it and see what they can do, i think they'd try to oblige you. They are stocked with all flours, sugars, yeast, dry buttermilk, etc.
Oh thankyou so much Helga!!..🌺💞🌺❤
I used to go to the Daville Rod and Gun Club years ago ...they taught country line dance ..when it was popular..lol!!!⚘🐿
Thank you. Just found you on u tube now how long can u keep this ? My mom passed in 78 before she could pass down recipes so I have a note book I keep recipes in so when I’m gone daughter in law can keep so thanks again
You're welcome! As long as you keep using a bit and feeding it weekly, it can live forever!
@@PennsylvaniacookingBlogspot thanks will make some
Awesome.Do you have a bread recipe?
Sure do! Several, in fact, LOL. ruclips.net/video/bQyRP2LaiWM/видео.html
and Paska Bread--ruclips.net/video/Y4MQ9fTBtNw/видео.html
Place a clothe over it??
What’s the exact process for topping it up. Do you warm up the water add sugar and flour and leave out for another 8 hours or what??? X
I usually let it come to room temperature. Add, leave out for a few hrs to work and put it back in.
When you use half and add a new half do you just put it back in the refrigerator
I let it sit out several hours before putting back in the fridge.
We need an update on George! Is he still alive? Lol 😂❤
George is still alive, LOL! He's better than a Chia pet!
Helga thank you for the simplicity in this sourdough starter recipe. Question. Can you use brown rice flour, or buckwheat flour to start the yeast?
Yes, you can use either. but there are differences. If you want to better rise for bread, use the buckwheat. It will have a somewhat stronger taste, though. Rice flour also will work, but you won't get as a good a rise, but it is more bland in flavor also.
So is this yeast a sourdough starter and to be used only in sourdough breads? They feel like to much work….
They take time, not so much work. But the rewards are amazing!
This sounds so easy. Can I use golden potatoes? Or do I need to use a white potato?
Yes, absolutely!
Hi Helga, when it says to feed with water, does that mean potato water or just water?
I started my starter 17 hours ago and it is bubbling and starting to rise. I can't wait to make bread with it. Thanks so much for this recipe!
I went back and watched the video again and see that you answered my question already. Thank You!
You are most welcome!
Question:. I sometimes make that Amish Friendship bread which you take 1 cup of milk, sugar and flour and let it set out for 9 days? 8 days? What do you think of making yeast that way?
So, Amish Friendship Bread actually starts with yeast, warm water, 3 C flour, 3 C sugar and 3 C Milk. The starter mix works in place of standard baking yeast and can be used to make several kinds of yeast-based breads, like Amish cinnamon bread. Also cinnamon buns etc. What might be interesting is using the tater starter in place of the yeast as the starter for the friendship bread starter! Never tried that, LOL!