How To Make Your Own Yeast To Bake With

As we all know, yeast has become a lot harder to find since a few months back, much like many other items in grocery stores.

As the entire population has been making do with food chains and restaurants shutting down, families have been whisking up all sorts of recipes and tuning in to the chef that was always deep down inside.

However, leave it up to social media to provide us with tips and tricks on making the perfect yeast from scratch.

“There’s a good chance you’ve already got what you need at home to get started,” stated Stephen Jones, director of Washington State University’s Bread Lab.

What you’ll actually be doing is capturing wild yeast and bacteria that’s already present in the air or in the flour to make a “sourdough starter.” This is what bakers have relied on for generations before commercial yeast became available less than 100 years ago, said Jones.”

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And we have the recipe right here for you to try at home, according to Washington State University’s Bread Lab instructions, and it only requires two ingredients, flour and water!

1. Measure out equal parts flour and water in a small bowl.
2. Stir until well mixed.
3. Leave the mixture out at room temperature covered with a loose-fitting lid or towel.
4. Feed the starter with 1-2 Tbsp. each of flour and water every day in the morning and at night and stir until mixed.
5. You should start to see bubbles in the starter in about 3-5 days depending on the environment where you live. After 5 day your starter is probably active and ready to use.
6. If you don’t think you’ll be baking for a few days, you can store your starter in the refrigerator and feed weekly or continue to store at room temperature and feed daily.

Oh and FYI, when the starter is ready, a portion of it should be able to float in a glass of water.

And that’s it, your recipe is finished and you’re ready to start baking again!

Keep in mind that with the starter you just made, you’ll want to search for baking recipes that include sourdough starters!

Well guys, here goes nothing, let’s hope my yeast rises like it should!