Does anyone have a recipe for homemade yeast? Not sourdough but real dried yeast.

-- Carole Kington (kington@duo-county.com), April 09, 2002

Answers

You could check over on Countrylife.com there are many recipes for yeasts, sourdough, etc.

-- Susan in MN (nanaboo@paulbunyan.net), April 09, 2002.

Raisin Natural Yeast StarterFormula

Water (30ºC)100 Raisins 50 Sugar 25 Malt Syrup 10 Process 1)Measure the ingredients listed at left. Put them into a deep enameled or polyethylene bowl and stir equally. Cover with a vinyl bag (do not use glass or aluminum ware). 2)Stir it carefully about twice a day to keep the raisins in shape. Without stirring, it will become moldy. 3)Ferment it for 4 to 6 days in a fermentation room (27ºC / 75% hum.). Raisin Natural Yeast Starter is ready when all the raisins come to surface with many bubbles. Keep it in the refrigerator (for 2 months in winter, 1 month in summer at longest). At the end of the starter's life, the raisins may be rinsed with water and used in bread or rolls. 4)Mash the fermented raisins into liquid with a mixer. 5)You can make another batch by using 1% of the raisin yeast. 6)Use 5 - 10% of this raisin brew. ============================

http://waltonfeed.com/old/yeast.html

http://www.armchair.com/recipe/breadmk2.html

http://www.joejaworski.com/bread1.htm

Stalking the Wild Yeast

As an alternative to purchasing yeast cultures, you can capture a wild yeast right in your own backyard. You may discover a delicious and wonderful sourdough unknown to the world! You may also discover a bland or distasteful one. Either way, give this a try because it is fun and will add a little adventure to your baking. To capture wild yeast, place one cup of bread flour and one cup of water in a glass jar. Cover the jar with a fine mesh (a "knee-hi" stocking works well) to let air in but keep bugs out. Place the jar outside where it can receive some fresh air and some breezes. Let it set for three or four days. If it is cool outside ( 35F(2C) to 60F(16C) ) you will see very little or very low activity in your starter until you bring it indoors and warm it up. If it is less than 35 deg F, wait until warmer weather before trying to capture yeast. If the starter turns pink or dark grey in color, it has become moldy and you should discard it.If after warming for a few hours you see no activity, discard the mixture and start over. If there are some bubbles but they do not appear very active, discard the mixture because the yeast you have captured will not be strong enough to rise the bread. If you see lots of bubbles in the surface of the mixture, congratulations! Feed the yeast with another cup of flour / water mixture and let it ferment indoors for another 12 hours. After that, try an experimental loaf. Even though you may not live in a place famous for sourdough, you will be surprised how tasty native yeast can be. http://www.joejaworski.com/bread3.htm

-- Peace and Carrots Farm, Vermont (wsm311@aol.com), April 09, 2002.

The site mentioned in the first post is going to an insurance company, for some reason.

-- GT (nospam@nospam.com), April 09, 2002.

Tie 2 ounces of hops in a coarse muslin bag and boil one hour in four quarts of water. Let it cool to lukewarm before removing the bag. Wet one pound of flour with the tepid liquid - a little at a time, making a smooth paste. Put in half a pound of white sugar and one tablespoon salt, beat up the batter three minutes before adding the rest of the liquid. Set it away for two days in an open bowl covered with a thin cloth, in a closet which is moderately and evenly warm. On the third day, peel, boil and mash eight potatoes and when entirely free from lumps and specks, stir in gradually the thickened hop-liquor. Let it stand twelve hours longer in the bowl, stirring often and keeping it in a warm kitchen. Then bottle or put away in corked jars, which must be kept perfectly sweet and freshly scalded. This will keep a month in a cool cellar (double time in a refrigerator) and makes 4 quarts.

Carole, this was taken from -HOME MADE by Sandra Oddo - and has two other hop yeast recipes (one for yeast cakes) which require some yeast be added to the recipe. I have this book if you are interested.

-- JoanZone6 (egavasnok@juno.com), April 10, 2002.