Making Yeast From Thin Air

I ran out of organic yeast, so I bought some non-gmo commercial yeast. The smell and texture was so different to me, I didn’t like it and threw it away. Instead, I began Making Yeast From Thin Air. It takes a little patience, but you’ll be so happy you did it.

 

INGREDIENTS Making Yeast From Thin Air

Ongoing…

Day 1

1/4 cup organic flour

1/4 cup filtered water

Days 2 – 5

1/8 cup organic flour, as needed

1/8 cup filtered water, as needed

METHOD

This is by no means a hard and fast recipe. This is just what worked for me. If the yeast develops a bad smell (not a yeast smell) or turns an odd color, throw it away and begin again. I left it on the counter, in a bowl, away from drafts and put a plate on the top, so a little air could get in.

On the first day, whisk the flour and water in a bowl, and put the plate over it.

Next day, about 24 hours later, you should start to see bubbles on the surface. Don’t fret if you don’t yet, as long as there is no bad smell or color.

Each 12 hours check it. If it turns watery on top, add more flour. If not, continue adding flour in 24 hour increments, with water if needed, it it gets too thick. It should be a little thick, but not clumpy. It should be uniformly wet like a batter, but needs flour if watery. Check it twice a day after four days, if watery add flour, if dry add water. It’s up to you. Just go with your gut feeling about it. Sorry, but that’s just the way it is. When you fill up the bowl after a week to ten days, put in a jar and keep in the fridge. Use 6-8 times the amount of fresh yeast as dry in recipes, like the cheese Bread HERE.

 

 

 

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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