Instructables

Homemade Yeast- Make your own and save $$$

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                                                                 Yeast is yeast  ??

Yesterday, at the store a three pack of Fleischmann's  yeast cost $2.25, now it is a great product, a solid and reliable brand, no fail ever for me, but it just cost too much .

Call me "green, frugal, cheap, or just smart" I do not buy store bought yeast anymore.

In the "old days" folks needed yeast to cook their daily bread-  Fleischmanns did not exist. What did they do?

"They extended the yeast that they already had," it is a simple natural process that  I have up-dated to modern ingredients and measurements.
 
 
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Step 1: Ingredients Needed:

3 Packets of regular active yeast - not rapid rise

2 Cups of Corn Meal- Approx.

1/2 Cup of Sugar

1/2 Cup of Flour

1 Teaspoon of Ginger (either fresh grated or powdered)

Enough potatoes peeled and cooked  to make 1 cup of mashed potatoes

Step 2: Getting Started:


Peel and cook the potatoes until soft drain and mash reserving 1/2 cup of the coking liquid.

In a medium bowl add the 1/2 cup of  potato liquid (cooled to between 105-107F.) to three packets of Active Dry Yeast- mix well.

Set this bowl aside for 10-15 minute until the mixture gets foamy.

 Into a large bowl add  the "working" yeast/potato water to:

1/2 cup flour

 1/2 sugar

  1 cup of coled mashed potatoes

  1 Tablespoon of ground Ginger


 Set the bowl aside loosely covered with a kitchen towel until the mixture has risen and is bubbly. The time it takes for this step depends on the warmth of the room.


 
bowow08072 years ago
Can I do the same thing with my sourdough starter? I mean if ever my starter dies I can restart it with this. And can I share this over at thefreshloaf? This is something that would really help a lot of bakers over there.
timnitro7 months ago

Well I just made this. since Im at high altitude my yeast got frothy in about an hour and actually started to sink a bit. I added the cornmeal turned it into a sticky "dough" kind of like biscuit dough. I used a tablespoon right away for bread. The dough didn't rise well enough even in 2-3 hours at high altitude. Did I do something wrong? The mixture doesn't get frothy when i put it in warm water.

karalalala7 months ago
Very cool!
meb19827 months ago
You've still haven't made homemade yeast. You have used three packets of store bought yeast. I made my own yeast by soak apples in water and putting them in warm places. It takes time but what doesn't.
ClayOgre1 year ago
Why not rapid rise yeast? What about Instant yeast? (I generally prefer to use instant yeast).
sunshiine2 years ago
Thank you so much for posting this! I can't wait to share the link.
Sunshiine
kalimo2 years ago
How long can you store the yeast for?
Anodean kalimo2 years ago
I have kept those one- or two-pound wholesale bags of yeast in the back of my refrigerator for well over two years without failure. When I began to use an even older bag, it was for the closely calibrated recipes used in bread machines - and it did fine in there, too, so it was definitely good as new.

When not using a bread machine, I routinely double the yeast called for because it rises faster - folklore notwithstanding, this does not alter the product at all. (A "yeasty" taste in breads is caused by too-warm rising conditions.) After all, the little plants were going to double in number anyway... Heh.

Great 'ible, bywaterdog! Don't mind us lazy lunks. ;D
bywaterdog (author)  kalimo2 years ago
I usually run out at about 6 months, but it should keep in the freezer for a year.

It has never "not worked" for me.
westfw2 years ago
dry yeast is one of those "interesting" products that is MUCH cheaper at a big-box store like Costco. They sell a 2lb bag of dry yeast for about $5 (compared to the "bulk" price in a regular grocery store of $10 for 4oz. I don't know why the price is so different...
Great Instructable. But can you use lemon juice instead of ginger?

Also this reminds me of making sour dough and then leaving it in the fridge for when ever you need to use it.
JPcreo2 years ago
Wow original instructables.
I was wondering why the ginger?
Cai JPcreo2 years ago
The ginger is for the bit of acid that the yeast likes, and yes, yeast likes acid. I am sure a bit of vitamin c or a vitamin c pill would work.(Crushed) This instructable is GENIOUS! I am sick of my starter going bad if I wait too long between loaves...thanks for this awesome instructable!