Homemade Yeast- Make Your Own and Save $$$

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Introduction: Homemade Yeast- Make Your Own and Save $$$

About: Lets get cooking..

                                                                 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.

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.


Step 3: Putting It All Together:



Let the mixture "work" until it is nice and foamy - in warm weather, this should take just a couple of hours.

Start stirring in the cornmeal, a little at a time, until you have achieved a  thick solid base that can be rolled out.

Place on  cornmeal dusted waxed paper and dust  the  surface also lightly with cornmeal. I use a full sized baking pan with a waxed paper covering to sandwich in the mixture. roll out until about 1/8" thick.

After the "dough" has been rolled out 1/8" thick,remove top sheet of waxed paper. This can then be cut into packet-sized pieces and air dried or placed in a food dehydrator (on low setting).

It took 24 hours to air dry this batch.




Step 4: Finishing Up

When completely dry, use a food processor to grind yeast mixture until it is "crumbles."/ or wrap as "cakes"  The yeast will store in an airtight container for up to a year in your freezer.

When your supply starts to get low, just start over from Step One with 3 tablespoons of your homemade yeast mix.

I use 1 tablespoon of yeast to = one package of yeast.

This yeast mixture will be slower to proof/rise, but I'm never in a hurry when baking.

Step 5: Does It Work?

These are the bagels that I made using this "extended yeast mixture."

Eight were made, I just forgot to tell the folks I needed pictures.

1 Person Made This Project!

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42 Comments

0
bowow0807
bowow0807

9 years ago on Introduction

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.

0
ausvirgo
ausvirgo

11 months ago

My grandfather used to make prizewinning bread using home-made yeast that he grew by leaving potato peelings in a jar.

Unfortunately I don't have further info, e.g. how he went about removing the yeast from the potato peelings, but some readers might want to experiment.

0
Mickey The Maker
Mickey The Maker

Question 1 year ago

Do you use corn cornflower or corn meal

0
timnitro
timnitro

7 years ago on Introduction

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.

0
sttsao
sttsao

Reply 1 year ago

There is not enough yeast there to use it as a "regular" active dry yeast. For the same reason if you try to proof the yeast cake in a warm water and sugar bath you won't see any activity either. But assuming you did everything correctly and you've let the yeast multiply enough and then dried it up with enough cornmeal quick enough, it should work if you let the dough rise in a warm room for 8-12 hours.

If after 8-12 hours you can see that the dough has risen but not enough to be baked, you may have to add more flour and water (i.e., feed it some more food, ideally you need to double the amount of flour, but may less would work too) and let it proof for a few more hours.

If you don't see any activity in your dough at all then something went wrong when you made the yeast mixture. Maybe you waited too long before you add the cornmeal, by which time most of the yeast all already dead. Since you said you only waited an hour, that seems to indicate that you did NOT wait long enough. When I made mine I had to wait about 3-5 hours.

0
SammyBoas
SammyBoas

5 years ago

Hi there,

I have two questions and I hope you can help me with it.

One is: Here where I live the stores do not sell corn flour, is there either some product I can use instead or don't use at all?

And my second question is: can this be done with any other yeasts as well for example wisky yeasts or any other special brewers yeast?

Cheers,

Samuel

0
sttsao
sttsao

Reply 1 year ago

You have to use something with a lot of starch to quickly draw the water away from the bubbling active yeast in the mixture (see my comment above). If you have a food processor or some sort of grinder maybe you can grind up some raw white rice or raw pasta into little chunks (not too finely) to use as a subtitute?

0
TheMageKing
TheMageKing

Reply 5 years ago

Corn flour was likely chosen becase it has high amounts of starch. Look for corn meal, as well. If you cant find that, and you have a dehydrator, use it to dry out cornkernals, then grind them in some way.

I dont know about the specal yeasts, but it may work for some types. I can offer more help given time.

0
ClayOgre
ClayOgre

8 years ago on Introduction

Why not rapid rise yeast? What about Instant yeast? (I generally prefer to use instant yeast).

0
sttsao
sttsao

Reply 1 year ago

Should work in the same way, but if you use rapid rise or instant yeast the fermentation may reach its peak sooner.

0
TheMageKing
TheMageKing

Reply 5 years ago

Intant and rapid rise yeast bolth are full of either baking soda or made of hybrd/GMO strains of yeast. Bolth do not extend.

0
JPcreo
JPcreo

9 years ago on Introduction

Wow original instructables.
I was wondering why the ginger?

0
sttsao
sttsao

Reply 1 year ago

I don't know what is the purpose of the ginger, but I tried without it and seems to work.

0
robert.dell.357
robert.dell.357

Reply 6 years ago on Introduction

Actually, ginger helps to cause the yeast to reproduce.

This recipe seems it would have a corn flavor to it due to all the cornmeal. also, I really wanted to know how to make live cakes of yeast (like old budweiser yeast cakes)

0
Cai
Cai

Reply 9 years ago on Introduction

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!

0
AminM4
AminM4

6 years ago on Introduction

Great article thank you,

just wondering compare to original sachet how effective this extended yeast works slower/same/faster ...?

0
sttsao
sttsao

Reply 1 year ago

There is a lot less yeast per volume in this new concoction. You will need to user a larger quantity and also need to proof your dough overnight.

0
TheMageKing
TheMageKing

Reply 5 years ago

In theroy, the same. If your using
"instant yeast" it probuly has baking soda in it to speed up rising. But the strain of yeast, assuming it was not GMO or hybrid, would be the same

0
pitbull1779
pitbull1779

5 years ago

Does it make any difference whether the corn meal is yellow or white? I live in a tiny Amish community and our local IGA grocery store only occasionaly has yeast of any type available. I was finally able to purchase 3 packets identical to the ones featured and would LOVE to always have frest, active yeast available in my kitchen! I have had very poor luck with yeast from there even when I have been very diligent about the temperatures and time, etc. Even the extended rise methods have bombed. Thanks for ANY advice!