7 ms·

Yeah, 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 ago
  Also 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 ago
    So 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 ago
      Fair 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 ago
  Google "yeast water" for an alternative
• tomcooks 7y ago
  Especially considering how flour is becoming rare as well, at least in Italy and France
• Xylakant 7y ago
  This 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.