How is yeast made? Learn how to make your starter with fermented dough to produce bread with a lower glycemic index and kinder to gluten sensitivities.
Creating your own yeast to fulfill your baking desires will empower you and your community with self-sufficiency skills. Not only will making your own yeast cut costs, but your yeast will also be acclimated for your climate, temperature, and environmental conditions. Yeast is artistry in motion, as each mixture will be a compilation of unique traits in your home and surroundings.
Plus, yeast has a long legacy and has been used for years in many cultures. By making our own yeast, we’re keeping foodways alive from generation to generation.
Your yeast will break down, or “pre-digest,” starches in the grains, allowing your body to more easily digest the end products. Breads made of fermented dough have a lower glycemic index. And creating your own yeast allows for better digestion of gluten if you’re gluten-sensitive. The Lactobacillus bacteria in sourdough allows for higher levels of lactic acid, resulting in easier digestion and enabling the uptake of beneficial minerals from the dough.
Now that we’ve established the benefits, here’s how to make your own yeast.
How is Yeast Made?
- Day 1: Mix 1 cup flour and 1 cup filtered water in a bowl. Stir to incorporate fully, scraping down the sides of the bowl. Take a small towel and place it over the bowl, and set it aside for 24 hours.
- Day 2: Take away and discard half the mixture and repeat the same process of adding 1 cup flour and 1 cup water, incorporating fully, then covering.
- Day 3 through 5: Repeat Day 2 instructions.
- Day 6 and 7: Repeat Day 2 instructions, but feed your starter every 12 hours instead of every 24. On Day 7, you’ll have enough good bacteria and yeast to create your own delicious breads, pancakes, muffins, and other creative goodies.
Then, showcase the beauty and flavor of your homemade breads by sharing the love with your family and community.
