homemade fresh yeast- from dry yeast- Never buy yeast again
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- Опубліковано 17 лис 2024
- When I was young, we only used fresh yeast to bake.
Fresh yeast is hard to find in the US.
Dry yeast has its pros: It keeps well, it is readily available and easy to use - also many recipes here call for dry yeast.
But I want to get to my roots again and NEVER BUY YEAST AGAIN
So here we are -making homemade fresh yeast from dry yeast.
Which in itself gets you 10x the yeast you started with - then we will extend the yeast and grow it whenever we need to.
it can be frozen as well - you can put it in ice cube containers in measured portions. it can easily be converted to be used in any recipes that call for the dry yeast:
for any regular light (white flour or sweet yeast doughs) use double the amount of fresh yeast to dry yeast (so 7g of dry yeast would be 14g of fresh yeast).
For heavier good, such as mixed (rye and whole wheat breads) use 3x the amount of fresh yeast as required in dry yeast.
For very heavy (whole grains/dark) breads you can do 4x the fresh to dry yeast proportions..
Thank you for sharing your knowledge and technique with us. It is greatly appreciated. Please don't allow the single-minded and backhanded commentors deter you.
Thank you for you kind words and encouragement. I wholeheartedly agree with not letting the "debbi-downers" get to people - I have a few other videos with some odd (negative) comments but you just can't please everyone, plus we can't all have the same opinion ...this world would be boring lol.😊
I had never heard of fresh yeast. This was very interesting and a cool idea to pass on to us. Old ways are so interesting
There are so many different cultures. The fact that I did not experience the use of dried yeast until my later years and you not the fresh, goes to show that there are so many different ways to get to a final result that can be enjoyed by many. I have some Amish friends, who have a lot of "old ways" of doing things. They truly deserve my respect for showing me that slowing down and taking a few steps back can show you the wonders that you have passed by while running to what you believe is a goal.🙂
Thank you. I am trying to learn ways to achieve the great yeasty bread I remember. It seems like since we got all of the "fast" yeasts that characteristic has vanished. First breeding produce for storage and handling ruined its flavor and aroma, then fast yeast ruined bread. Progress. By the way, please ignore the angry people who have nothing better in their lives than trying to criticize and hurt strangers on UA-cam. You are doing a good thing here.
Thank you so very much - I have learnt not to let people live rent free in my head anymore - life is too short. Thank you for you very kind comment.
Thank you so much for this yeast recipes. I'm gonna venture in bread baking business soon and your yeast recipe hopefully will help me bake beautiful bread. Thank you again. Love from Kuala Lumpur, Malaysia. ❤❤❤
Thank you for your comment - And I wish you all the best going into the bread-baking business - there are so many ways to make awesome baked goods for the masses. Good luck!
Can i use Baking Powder instead of Yeast powder? If so, in what proportion?
I’m curious, would this work with rapid rise or instant yeast as well? I’ve used that kind for years. I presume so but wonder if it might be a bit over reactive and I might need to use less as a fresh yeast in recipes? Thank you in advance. 😊
This was a very helpful video. I’m always looking to save $$ and be more self sufficient. Plus I just love baking my own yeast bread and this will save me lots on buying yeast all the time. Thanks!
I'll be honest, as I do not know if there would be a difference. Once you have established your own yeast, I don't think it matters with which one you start out with, as over time your live culture will develop with it's own "bacteria" . It will take over and develop each time you create more yeast from it. I have started this yeast with wild yeast (from potatoes). I noticed that this yeast needed more time to rise, but once it has developed and has been used and reused (made more of) it has strengthened and rises i the same time and with the same velocity as the ones made with dry (store bought) yeast.
I made this yeast and noticed that the first fresh yeast patch was stronger and much faster in raising the dough than the subsequent one. The first fresh yeast also has a stronger yeast smell.
I have not noticed that (yet) it could be that some of the frozen yeas will have a weaker ability to rise the dough if stored longer - I use mine typically within a couple of weeks - I have been making smaller amounts and also used some in conjunction with some sourdough - this made an amazing loaf when I tried it, so I sometimes just add the older fresh yeast to the sourdough for an extra rise, before I make more of it. have you used the first one fresh and the other on from frozen? was it "over mature"? ii am just guessing - would like to know what could cause this. If you ever find out what the root cause of it is, please share, we could all learn something. Thank you I appreciate your comment and hope to find a solution.🙂
@@haireyhomestead3820I made the second piece after 24 hours of maturing the original one, it was never frozen, and it worked ok, but needed double the time to rise the dough(about 3 hours). It could be the type of instant yeast I used, I'll try again with another brand and see what happens.
@@zmancode Thanks for the feedback - I know that when I have a heavier bread recipe or any whole kernels/seeds I need more yeast and it takes longer - slow rise. Also salt added to the yeast (most times unintentionally) could have an effect on the yeasts ability to grow properly. Yeast can be so finicky. the fresh yeast I have is derived from some yeast I made a while ago - I have not had to use any dry yeast to create a new batch of fresh yeast yet - but do have some dry yeast on hand, just in case I ever need it. I really appreciate your feedback - Thank you🙂
@@haireyhomestead3820 Fridge First then freeze won't freeze the same and won't kill as many yeast in theory at least, a little extra sugar (make it taster slightly sweet by the time of freezing could also go a long way to make it kill off a lower percent of yeast) also regardless of doing any of that or not can add dry yeast to the bread on top of the fresh yeast (will improve flavor even if all of the fresh yeast was dead). Also mix brands Before adding water as that will help you get better colonies of yeast. Also you need to add a little dry yeast each time you make more.
@@haireyhomestead3820 Mix brands and or types of yeast before adding water (so when its still dry) as you want each type of be even in the mixture. Also you need to add a little dry yeast each time you make more.
Thank you very much for this video. I’ve been looking for way to make fresh yeast. Where I live it’s hard to buy. But I know how soft baked bread is when using fresh yeast. It also and stays longer. Thanks again.
Give Us This Day Our Daily Bread. Thank you for this, not everyone has a Covid “Starter “ from Amazon
I am unfamiliar with the term "Covid starter from Amazon" (??) I have not heard this before, and I am confused - Not hard to do, by any means 🤣 LOL. However I thank you for you comment and support
Fantastic, just facts, no yabber! Thank you.
Thank you for watching and for the kind comment.
Can i try with melted Jaggery instead of molasses?
I have obviously never tried this - Would you be willing to try it and let us know how it worked out for you? Thanks
Baking powder is sodium bicarbonate - whereas Yeast is a colony of natural bacteria - two different leavening agents , but you can make your own sodium bicarbonate I would assume...To make baking powder, you can combine baking soda with cream of tartar in a 1:2 ratio:
Mix together one part baking soda with two parts cream of tartar.
Whisk until combined.
Store in an airtight container in a cool, dark place
Once the Yeast Cake is made, you wait 24 hours for it to mature, then take 25G from that and add water, flour and cornstarch and make a new Yeast Cake, wait 24 hours, take 25G and repeat the process over and over? Does it lose it's potency?
Good question 🙂 kaebella2259. The reason you can carry on making yeast from yeast will work on the same principal that a sourdough works on. You will hold back a portion of the good fermented bacteria culture (yeast), give it more food (starch, sugars etc) It will preproduce over and over.
Old bakeries would take a portion of their (sourdough) bread dough, stick it in the flour sacks (before refrigeration) for safe keeping, then dig it out, rehydrate, make a new dough, and repeat the process. Some bakeries in Europe boast that they still use sourdough cultures from 1848. You just have to keep it going. Yeast is natural and easy to find - you can crush grapes and ferment to get a yeast culture(the cloudy "film" you see on grapes is a natural yeast. You can harvest yeast from the air by placing flour and water in an open container in a room for a few days. However you start your yeast culture is up to you. Should you ever "lose" your culture, it is very easy to start a new one - you would just have to invest the initial time to get it to mature each time🙂
But doesn’t the new made yeast get lighter and lighter in color because you are not adding molasses? I know the color doesn’t affect the potency.
Best video making fresh yeast ever, very very clever. Looks identical to bought fresh yeast. Thanks so much
Hi, cutiepawsa876. Yes it will get lighter if you do not add any more molasses to it - I add molasses in the beginning to give the young yeast culture a food source to start in life. Once you get a good started yeast culture, the yeast will keep reproducing when "fed" - it is essentially like a sourdough starter. I also make "grey" yeast cakes - these are made from naturally derived potato starch Whenever I grate potatoes, I leave them in water so they don't turn brown.. Then I pour the water out of the bowl and in the bottom there is an abundant amount of potato starch. you can air dry this (it will go from pink to grey in color) or put it in a dehydrator. Then I use this starch for my yeast. I also add flour and you can use honey as a food source for your yeast as well.🙂
This is fantastic to know. These old skills are being lost ❤❤❤
There is no fresh yeast in my area. You helped me a lot. Thank you very much!
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May I ask? Can this homemade fresh yeast be used to make pizza dough?
Absolutely! Anything you would use yeast for, you can use this yeast.
This is great, thanks so much for sharing this with us!
@krisyallowega5487. I thank you for your comment. 🙂
'Takes longer to desolve.'
Ah yes, we have to de-solve the issue of when one's yeast won't dissolve.
So sorry you are having issues. . . Have you tried using warm water and maybe a little flour - even a sprinkle of sugar or honey may wake the yeast up better. Hopefully it had fully matured - you may have an issue with a yeast culture that did not mature yet (?)
how many time for fermenting bread? store bought dry yeast usualy take 1-2hr for 1st proof and 30-45min for 2nd proof. does this work like sourdough? double usual proofing time?
Fresh yeast is ALIVE - unlike dried yeast, fresh yeast produces more carbon dioxide resulting in a faster and bigger rise in your dough. Once it is frothy in some warm liquid (water or milk) it is ready to play with your other ingredients and make a wonderful bake. So I would say check on your dough and see how it is doing - depending on how heavy your bread is and the humidity and temperature of your environment, the fresh yeast will usually take a shorter time to "double in size". Personally, I like to ferment overnight in the fridge for a more fermented taste and stronger crumb in the final baked breads.
I've tried this a couple of times then tested it against the same instant yeast I made the fresh yeast with. A couple things: the fresh yeast smells a million times better, but it also takes about twice as long to proof. I skipped the starch and just used flour. Would that make a difference?
You can do this with flour - the flour contains gluten - food for the yeast - it will also give the yeast cake a more stretchy consistency (rather than a crumbly one) This is not wrong by any means. You may find that using flour, you can use the matured yeast to create a nice fermented sourdough starter too. 🙂
I just made my first batch. Do I leave it at room temperature for the first 24 hours and then refrigerate or freeze or is it refrigerated for the first 24 hours?
Wrap airtight (so it does not start to ferment) and put it in the fridge for 24 hrs before use - then it will be matured - you can keep for about 10 days in the fridge, then either use it up, freeze it or make more before starting the process over again to make more. Thank you for your comment - I would love to know how you have used the yeast.
@@haireyhomestead3820 If I had it out of the refrigerator for about 15 hours, should I throw it away and start again or do you think it is still okay if I refrigerate it now? I will let you know what I make with it this week.
@@happytimeswith10 , The yeast should be brought to room temperature and crumbled before adding anything. Break a piece off, mix it with warm water (no hotter than 100F) add a little sugar and wait 10 min. The yeast mixture should be foamy and give off a bready aroma, if it does not, then it may have lost its potency to develop. I have left fresh yeast out overnight and it was ok but it was wrapped airtight. See if yours is active. I also just found this online - it may also be helpful:" What happens if you leave yeast out too long?
As long as the yeast have something to eat it will survive in room temperature. However if yeast colony is too many for the dough, the dough will have sour flavor or the yeast will die because there is no more food." Hope you get a good result🙂
I made it exactly as shown in this video and 24 hours later tried to make dough. It never rose. What did I do wrong? It never got frothy when I dissolved it in warm water but I went ahead and made the dough anyway. Let the dough set in a bowl covered with plastic wrap for 3 hours and nothing.
Did you use bleached flour? It could also be the dry yeast used - was is still good? - you can try the dried yeast first to be sure it is still active before making your fresh yeast - then mature it for a longer period of time - try 4-5 days before use - but then freeze it though - there are many different variables that could contribute to a non rising yeast - the bacteria could have been "killed off" before it ever got a good chance to mature - even using a microbial sanitizer on a counter top that you will roll your yeast in can affect it - utensils should be clean, but not chemically sterilized - If it does not bubble in the warm water the next time you dissolve it - then it is something in the yeast cake that went wrong. Sorry I can't be more help - but I hope you are not discouraged and can try again with success soon
@@haireyhomestead3820 thanks so much for your reply. I used unbleached flour. The yeast had not expired so I assume it was good and I never use toxic cleaners. I will try letting it set a couple more days and try it again. Thank you so much!!
@@melisagenell6944 I'm so sorry this didn't happen for you the first time around. Don't let that stop you. It's not a failure until you give up. You can also try other recipes that are out there, should this one not work out for some reason. Some forgo the starch and use regular flour. Others use totally different methods and those most likely also succeed. The objective is to grow a nice healthy culture of yeast. This can be done without using dry yeast too. And harvest wild yeast. There are really many different ways to make yeast. Best of luck. Let me know if you decide to try something different that works better for you.
Fine flour like 00, but with what percentage of protein? Pastry flour "fine" 9%, Italian 00 13.5%
I have used bread flour, whole wheat flour and home ground mixed flours. - those are currently my favorites
Interesting. I’ll try this (but without the sound because the music is SO boring)
I have to use something neutral - We have many noises going on in our home, so I mostly detach the audio. With using a free software, my choices are limited. Maybe one day I will have more money and can pay for a software that has a better choice of music - Until then, my hands are tied, and my wallet is not empty - I still have a passion for putting food on the table, a roof over my head and pay my bills. What I do love, is that we can agree to disagree about our likes and dislikes😉. It would be really boring if everyone liked the same things, don't you think?🤔🙂
Thank you for that i'm anxious to try it.
❤
This is grrrrrreat! Thank you.
🐯@cyn4rest🐅 thank you (suddenly I read that a "Tony Tiger" ad🤣
is fine flour considered "00 flour"? thanks for sharing
00 flour is also known as doppio zero flour or pizza flour - Fine flour will need less saturation (00 Flour will need just over 50% hydration, whereas All purpose is more like 65% hydration.
@@haireyhomestead3820ou thank you
Is this the same as stiff starter?
I believe that a stiff starter (Lieveto Madre or Pasta Madre) enhances you yeast performance. Whereas with this, you are creating the yeast. I do not feed the yeast cake once made, unlike a stiff starter. However I prefer to let my yeast mature for 3 days in the fridge before use - I found this speeds up the leavening in doughs. Your stiff starter is more like a tough sourdough - you will feed, knead - for 3 days, then feed and sit out the night before baking. The fresh yeast can be used directly from the fridge - dissolved in some warm water and added to you recipe. In which recipes do you use your stiff starter? If you try the fresh yeast (vs the stiff starter) Please let me know what your findings are. Thank you for watching and for your comment🙂
Is fine flour the same as all purpose flour?? As I don't have fine flour I used all purpose flour but the yeast was a bit dry. Do you think I can add more water or less flour??
I used regular bread flour - AP flour will work too, as I used to use that before I had good bread flour.
@@haireyhomestead3820
Thanks a lot. I’m really grateful.
can I use honey instead of molasses as I don't like the smile of molasses??
What a wonderful idea - I am pretty sure it would work great - Please let us know how it turns out - I can imagine that the enzymes in the honey will contribute to an excellent flavor and great rise
@@haireyhomestead3820
Thanks for responding.
Danke so sehr 🙏
efthymiosefthymiou7476, Bitteschön, ich hatte viel Spaß dabei.😃
How many grams does it make ?
usually 10x the amount of dry yeast used. - I did not mention it in the video, but I prefer to let my yeast mature for 3 days before use. I have found that the microorganisms to do their magic! I also prefer longer fermentation of my bread doughs (especially sourdough) It’s important to have a slow/long fermentation because it takes some time for the amylase to work the flour. That’s why a good dough shouldn’t be make in 1 hour. Try to aim for at least 8 hours of fermentation.
MOLASSAS IS VERY EXPENSIVE WHERE I LIVE
You can use Honey or even some sugar. Molasses is very reasonable here of course, that is another reason I use it, but any food for the natural yeast should do - Maybe try a few different batches and see which one gives you the best rise? Please let me know what you have done and if it worked - I would love to learn additional way of using alternative methods. Thanks
I use homemade sourdough for baking, it is easier to reproduce.
I also bake with sourdough - I use the no measure, no feed- no discard method sourdough starter - so much easier - but I also want yeast to bake some other dishes that I can throw together at a moments notice and not have to worry about waking and feeding a starter. I can use this pretty much straight from the fridge into some warm water. And sourdough is not an easy thing to have to take care of when you have a busy life schedule. Many people will never use a sourdough when baking, some try it and find out they just can't get it to where it should be - I am in several sourdough groups and most posts are because of failed starters. After many failures most people give up on a good starter. The intent of this video was not to compare a Ferrari with a school bus, but rather the ability to easily make your own yeast supply for a quick use.
You had dry yeast. What is the point of this?
You will have 10x the amount and you only use the dry yeast to start out with ,then never again - you do not even need dried yeast to start this, I have several that I made from wild yeast, captured from the air, or even better from fruit rinds or grapes. I wanted to shorten the process for those that do not want to reinvent the wheel and ensure their first initial yeast is a good working yeast.
I'm going to try this. Thank you. Ignore the bad comments. Those people are ignorant and won't last long in hard times. 👏
@@gloschmitz7468 Thank you for your uplifting comment. I do understand that some comments will be questioning and others a little more critical. I welcome all comments. Someone may just not have understood the reasoning behind some videos, others could just simply have opposing views. Then there are those that just like to pick until it scabs over and then pick the scab off lol. 🙂
Multiplication is one of the major points. Theoretically, you can take a single packet of dry yeast and be able to bake bread for YEARS. In the right hands, you can help an entire village leaven their bread. Think of the pandemic. Yeast was impossible to find for many of us. In some places, it's like that all the time. Sourdough is AN answer to that, like many people love pointing out. However, it's not the only answer.
I love baking with fresh yeast! It just makes a fuller flavored loaf.
I don't bake much bread in the summer because it heats up the house too much. Once Fall fully hits, then I bake bread. Thanks for making this video, I want you to know that it is appreciated.
I enjoyed the information quite a lot. I think the presentation could use some work: I didn't enjoy the music, and I felt you were have editted the footage down to speed up the video considerably. This is very detailed, however.
But why? Why all the effort they are interchangeable. Just buy fresh yeast if you want that. And molasses varies like crazy. The viscosity, sugar and water content is all over the place with different brands.
@philipp594. I can see why people chose to just purchase their yeast - this is more so intended for people who bake ALL their own breads - and like myself I also bake for the community. The whole idea is to be self sufficient - I can create 10x the amount of fresh yeast from the dry yeast. Then I can create more yeast from the yeast I make - and therefor would not need to buy yeast from any store. - Yes, they are interchangeable, so why would you choose to throw your money at the big companies instead of keeping it in your family? You can actually dry this yeast out completely, grate it finely and use it just like dried yeast too. 🙂
@@haireyhomestead3820 If I don't want to buy yeast ... then I make sourdough.
@@philipp594 I don't use sourdough for all my baking though. Not even for all my breads. Some people I bake for don't want sourdough.
@@haireyhomestead3820 If you convert the starter to a liquid starter you will change the flavour profile to be less acidic. At that point you can do anything with the sourdough.
At that point you don't need to buy yeast and you don't need to "make" yeast like that either.
@@philipp594 Yes, very true - not everyone is that perfect to be able to make, feed and use a starter. I am sorry that we can't all be as perfect and so intelligent as others in this matter -This video was simply to help those that are constantly buying either dried or fresh yeast .I guess this video (and most of my other videos) is geared towards us, that are just not perfect yet. 🙂
Ok i saw it i stopped watching too soon..lol
susanpivey, 🙂I'm the same way! I want to see what interests me he most about a video, and then miss too much lol. I try to keep my videos short enough, but with as much information and visuals as possible. Thank you for your comment. Please let me know if you try this and what you have baked with it and what your thoughts are.
Thank you for sharing this knowledge to us for free! You’re definitely going to be saving me some money- I just started getting into bread baking. I’ve been learning from @artisanbreadwithsteve Glad to have stumbled across your page! Hope your day is joyful 😄
Thank you so much for your kind words. You may also want to look into sourdough (and starter) another way of creating delicious breads and other baked goods🙂