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You can make your own yeast: https://www.theverge.com/2020/3/31/21199708/yeast-diy-baking-covid-19-shortage-make-it-yourself-bread https://www.theverge.com/2020
by coob 7y ago
You can make your own yeast: https://www.theverge.com/2020/3/31/21199708/yeast-diy-baking-covid-19-shortage-make-it-yourself-bread https://www.theverge.com/2020/3/31/21199708/yeast-diy-baking...
- Semaphor 7y agoYeah, I know. But it doesn’t seem worth it to buy a kg of flour just to make yeast for a single recipe ;)
- L_226 7y agoAlso in germany, you don't need 1kg, see https://www.youtube.com/watch?v=-n9yh5lDvts https://www.youtube.com/watch?v=-n9yh5lDvts I did this last weekend and made a pretty good loaf (my first time).
- Semaphor 7y agoSo the thing is, the recipe is for a nut-flour based pizza dough. I’m not sure if a sour dough starter works for that. And as I never made the recipe before, I wouldn’t even know if any problem is because of the recipe or some problem with the starter.
- L_226 7y agoFair enough, I would still just try anyway as that's the only way you'll know for sure. The yeast is pretty forgiving, all it does is eat sugars in the flour and convert into CO2.
- gegtik 7y agoGoogle "yeast water" for an alternative
- tomcooks 7y agoEspecially considering how flour is becoming rare as well, at least in Italy and France
- Xylakant 7y agoThis one worked quite reliably for me with about 180g of flour. https://www.hefe-und-mehr.de/en/2015/05/brotbacken-fr-anfnger-xi-sauerteig-ansetzen/?noredirect=en_GB https://www.hefe-und-mehr.de/en/2015/05/brotbacken-fr-anfnge... You can always ask around in your friendly neighborhood forum for a starter culture, there's a lot of people that are willing to share. If you have bakers yeast, you can just feed it and multiply the amount trivially: Half a cube (20g) or 7g dry yeast, mix with 15g sugar, 100g flour, 100g water, let rise for an hour or two in a warm place. Fill in icecube form, freeze. Each cube is about half as strong as a "regular" cube, so you may need to experiment a little with rising time for your dough.
- timonoko 7y agoYou can do this and wait for days and pray you have not created some nasty poisonous culture. Or you can use human gut microbes to generate instant safe yeast.
- ben_w 7y ago“Human gut microbes” is a very broad category that also includes e-coli.
- Spivak 7y agoSourdough starter isn't some nasty poisonous culture lol. It's perfectly safe and every grocery store and bakery have huge tubs of it. If you're really concerned just go to your grocery store bakery, ask for some starter, and feed it.
- timonoko 7y agoNever even heard of "sourdough starter". I use them small dry-yeast packets from Lidl. The point is that human shit and saliva are the surest way start right kind of fermentation of moonshine and hooch if approved products are not available. E-coli and other critters die anyways in the anaerobic process or in the oven. BTW. My "local bakery" is probably in Estonia. In another country that is. Wider Helsinki area is under lockdown and yeast may not be approved essential.
- _ph_ 7y agoYou can create your own sourdough just from wheat and water. Takes a few days till you have the first real dough, but from that on, you can keep the sourdough alive. There are plenty of YouTube videos about creating/using sourdough. With sourdough you make the best breads and don't need any yeast. (sourdough itself contains yeast)
- ghaff 7y agoStarters from wild yeast has been how bread was made for thousands of years prior to the introduction of commercial yeast relatively recently. (And, of course, sourdough starters are still used to make sourdough bread.)