Homemade bread yeast is an inseparable part of the recipe and preparation of good homemade bread. This time, she shared her recipe for homemade bread yeast Rada Bogoev, which, together with Tomislav Sretenović, Sretenovića mill and rolling millAt Festival of dough, pasta and bread TESTIVAL #2, won a significant award: Best Testival product, for its sun-dried tomato bread.
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How to make homemade bread yeast?
Let's make your own natural yeast!
From the accessories you need: a digital scale, a small jar, rye flour and a wooden spoon.
Important: every day when the yeast is fed, the walls of the jar are wiped with a towel after feeding to prevent the formation of bad bacteria. This is how we work until the fourth day.
So let's start with the preparation:
- day: Pour 40 g of lukewarm water and 40 g of rye flour into a glass jar. Mix everything well, wipe the walls of the jar and gently rest only the lid on it. In the next 24 hours, stir the yeast once and leave it until the next feeding.
- day: In the mixture from yesterday, we add 40 g of water. Mix and add 40 g of flour. Mix everything well, wipe the walls of the jar and cover. Stir the mixture once in passing. You can put a rubber band on the jar to monitor the growth of the yeast.
- day: Mix the yeast well, now it has a sour smell. Add 40 g of water and 40 g of flour. Mix everything well and leave it until tomorrow.
- day: Today, scoop out half of the mixture with a spoon and put it in another jar, add 40 g of white flour T 500 and 40 g of water. Feed the rest of the rye yeast as you did these days with 40 g of water and 40 g of flour.
- day: Today and tomorrow we will continue adding flour as we have done these days. The yeast is now active. The rye slowly turns white.
In this way, you feed the yeast until the tenth day. If your jar is small, you can put part of it in pancakes or throw it away. On the tenth day, feed the yeast in the morning. In the evening, take 40 g of yeast, 60 g of flour and 40 g of water. Mix everything and leave overnight.
You can knead bread from this mixture. You can feed the mother yeast every day, you can keep it in the refrigerator. How is it easier for you?
If you keep it in the refrigerator, take it out, leave it for 2 hours at room temperature and feed it like this: for 100 g of yeast go 100 g of flour and 50 g of water. Let it double in size, then take the leavening part. Put the rest back in the fridge.
That's all about yeast.
Rada Bogoev
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