Cultivate Your Own Wild Yeast Starter 

Give us a recipe please

Diane Terrizzi how much of this type of yeast do you use? I am used to using the small packs.

@@catherinegordy Google in "Yeast Conversions for recipes" There are charts. I haven't tried it but I'm looking forward to trying it out.

Does the bread suppose to taste sour?

My mother still uses the sour dough my grandmother started in 1972 and it makes the tastiest bread far better than store bought sour dough.

Restrictions have pushed me into a self sustaining wonderland.

What’s scary is looking at how completely lost we are as a society when it comes to TRULY taking care of OURSELVES. Sure, folks work work work for usually ‘the man’ or heck even for themselves, put most of their time chasing the almighty dollar in hopes of stashing some away, but in doing that, we as a people have LOST the knowledge of how to and the will to want to LEARN how to do things like this here. Our society has become somewhat like a baby bird, all waiting for big corporate mama/dada birds to come drop off our needs for just about everything. Sure technology has had some good blessings to it, but in reality it’s kinda dumbed us down just like the masters that rule this world have done to us…Dumbed us down so badly, that many true and tested manors of operation, have been thrown to the wayside. Sad actually…. In some strange way, at times I feel like this whole pandemic was a prelim as to waking some people up, to the point that they realize the rug can and quite possibly will be ripped out from under our feet at any given moment. The more we feed ourselves with this type of vital information like this gentleman shared with us, the BETTER we are as a whole…. Peace to all, be safe out there

I found some yeastaday, yes I found it hard to find yeast I need my fix of bazlama bread 😭

" there's really a time for everything in this world... " just like this making ur own yeast. Cant find yeast anywhere.

Because of some lie being pushed as a virus!!!

Me too, cant find yeast anywhere 😥

Yeah "wild" is the word

Ya right, keep dreaming

I hope the world wont be able to go right back to how it was in December 2019. That world was the opposite of progress.

That would be nice. We can hope!!!

Johnny Walker I know, right? But it can’t hurt to hope.

My sister saw a FOX in downtown Toronto today. Why would we not be better off in the future if this really changes us? I see hope and good things.

N Albertsson 😂😂😂😂😂

Chibi Terasu.... Jeebus can't save me! - I follow Thor Odinsson and the Æsir, and even they said I'm on my own on this one!

ha ha ha ha ha I loved your post! Made me laugh :) I hope you were able to figure it out! If not, I'd say I'd take some of that wild yeast of yours for mine LOL

me grow this yeast. .......

and successful grow and this smell is very good. ......

Some of us have been DIYers for a long time before this - live in a very remote area where supplies are usually delayed. Always had to think ahead, fix things, and stock up, so was prepared without meaning to be. Isolation and self-sufficiency is my normal way of life. Can survive a long time with my 4 types of fruit trees and garden. Lived in a big city for about 15 years starting in my 20s, but glad I came back to the country with my forest out back and ocean out front. Yes, it is a peaceful way of life, especially without TV (internet is enough). Stay safe and try to be more prepared for the next catastrophe. You've experienced now that it can happen to you, just not exactly what or when.

@@marg4229 sounds beautiful.

@@mrsaye499 Thank you, it is. It is also a lot of work if I want to keep it looking reasonable. It was a beautiful day outside so did double duty with driving the lawn tractor around for hours and hours and hours, but I also got some good sunshine on me finally. To be continued tomorrow. Lilac bushes are in bloom, blasted hedge is growing and already begging to be trimmed and fruit trees have blossoms. We need to enjoy life every single day.

1 months ago I posted this? Omigod this is the longest year I'm afraid of what's next but also excited

Raluca Dudescu my mom found one for 20 BUCKS so this is helpful

He is Indeed

Raluca Dudescu Now if we can just get some decent flour n

same here in Paris. DIY is the only way then but no complaint, I love the taste of sourdough.

@CogitoErgoCogitoSum You mean the stuff they would use as bullet proofing during the civil war. 🧐 I think I'd rather just make my own yeast

Our city of 100k people, not 1 g of yeast in the shops.

Yep! Making flour tortillas this am in ohio.....

No fam, me too! I named mine YEEEast. What's yours?

@@DawnEntirely Jane Dough... lol

Does anyone have a clue as to how much of this yeast I should use in a recipe? If the recipe calls for a tsp of instant yeast, just how much homebrew do I use. I couldn't find the answer anywhere in any of the replies.

Larry Bundy Jr Soo cool!! Btw I'm soo excieted cause i had no idea one can cultivate their own yeast!

Larry Bundy Jr ....Im new to making my own bread🍞 and to hear yeast can live 100's of years🤤 is mind blowing to me....

Rain thunder ....I know, right🤤

...So I'm new to the🍞baking and I can't wait to make my own starter...this is something I can teach my daughter's and long after I'm gone they'll always have fond memories of us baking bread together😊

le Hoarderz Al-Shekelsteins .....WOW, idiot is a pretty strong word...I don't even know you....calm DOWN dude I'm not a baker so I didn't know😞

Howzer The man that’s amazing

@@lemonlime8363 my brother and i both made our own from it and ive lost count of people ive given some to to start their own.

im friends with a man that use to own one of the most popular pizza joints in my area. he was talking amoungst a group of friends which i was included about random things. he started talking about his yeast and other dough maker's yeast. he was talking about a place in san fransisco that had their dough since the 1800s. he said their techniques were an extremely guarded secret but definitely made some of the best bread he ever tasted. at the time i had absolutely no interest in making dough.. his dough was really the driving point of his restaurant ... he sold the restaurant and i havent been there since... but his dough was also very iconic. i thought it was really interesting what he said and it stuck in my mind. now im getting interested in making my own doughs for all purpose reasons. to be more dependent

I hope you continue with it as well

@@michelewelch5061 I use it every sunday and Wednsday. I make bread on Sunday and bread rolls on Wednesday

shakeb raza ...

now to grow the wheat God bless

@Philip Schlaepfer *_M E D I C A L M E T H_*

@Philip Schlaepfer oregano

well now's your chance!

I have a bread recipe but it asked for 2 1/2 teaspoons of active yeast (no packets of yeast in stores) so my question is if I'm using my homemade yeast starter how much of that do I use?

That's how we made Hard Cider in military school in 1958, apple juice and raisins. I'm guessing the raisins must be loaded with yeast.

Or jailhouse hooch. LOL ✌💙😸

@@mikevagg Actually, yeast is all over..the raisins are loaded with natural sugars which helps the yeast grow. Medieval bakers would leave bowls of water outside to catch yeast in. With no way to measure how much yeast they had, the bread was probably hit or miss as to quality. ✌💙😸

Jacob Gilbert That sounds really easy I will have to try this method out.

I've used unwashed organic red grapes you want the white film on them for the starter to make yeast takes a week to 10 days You get crusty large holey rustic breads and other types

So what you are saying is add 1/2 cup raisins to water (how much water?) Let that sit for two days, then add the 2 TBS of flour to that? And cultivate your starter from there?

@@kf9058 You can use 1 cup raisins 1 cup water. You could use apples and raisins or grapes as well. Then you use equal ratio for your starter. I use one cup flour, 1 cup fermented fruit liquid. It usually starts growing within 2 days. Proof your starter before you bake by putting a small amount of starter in water. If it floats it's ready to use.

@@humblerepentpraygive5815 thanks so much! So far both my starters have failed so I will try this. 😋

@humble what ratios do you do after that for feedings? Can you please give a few more details? I'm a novice. Thank you

@@carinrichardson I start the process with the above measurements, sometimes I use less, it all depends how much starter you need or want, it grows quickly. If you use a cup, sometimes you may need to let it ferment for a couple of days before the first feeding. You'll need to determine by the "bubbling" amount. small Bubbles tells you it has begun the process. Allow it to ferment without feeding it until it appears "foamy". It can take up to 3 days sometimes. Then when you have the desired foam or bubbles, not liquid, mind you, take 1/4 cup flour 1/4 cup water stir it in well. I never really go so much by measurement as I do texture. The flour should always be the larger measure making a pancake consistency. Do this daily until you have growth of the starter that is at least 1/2 of the original amount. I take out at least 1/2 of the starter when adding new flour at this point. I never discard any starter, I put it in a canning jar and save for breads, pancakes, or waffles. It will freeze as well if you store it in the fridge you'll only need to feed it once every couple of weeks after leaving it out to room temperature. . In the past I have spread it out on a parchment paper and dried it out. Then like dry yeast I use it by adding water but in this case add a small amount of flour to allow for rising. I sure hope this helps.

And how much does the packet of commercial yeast weigh? Around 15 gms maybe?

@@demamar925 I think they are like 7g per sachet. The weight is high because of a large amount of water and four. Dried or fresh yeas are much more condensed (%). Wild yeasts are also slower than bakers yeast, so that is another reason why you might have to use more. For sourdough types of bread, it doesn't matter taste-wise. It will just take longer or shorter depending on the amount of starter, temperature and hydration of the dough.

Thank you 🙏🏻

Sort of like my 3 legged pet pig. A pig that nice and friendly...you just can't eat him all at once!

@@OhMySack ........wait is he 3 legged because you've begun eating him?!? LOL?!?

@@DawnEntirely Well....YEAH!

Timothy Foley you lead a life of mystery Mr. Foley.

Tamagotchi yeast ?

Michelle you#re so cute ...I am going to start mine and I know how you feel..lol xx

well I was so excited in a few days it had lots of bubbles but on the third day it died ...was so disappointed... going to try again ...xx

IT WASNT DOING ANYTHING.. BUT I think it is cold in our place at night and sometimes during the day so it is not getting enough warmth.. I did start another one and it is starting to show more bubbles and smelling like yeast..so this is a good thing ..also I was putting one part flour to one part water...but. i now put one part flour to 3/4 part water.. I think it was a little too thin... but let me tell you with the starter I took out I DID NOT throw it away ...I made the best pancakes in the world..mmmxx

You are a very disturbing person.

Agreed. This video really takes the fear out of the entire process.

Care for an update mate? I’m interested

helpfulnatural I never throw away starter. suggestion: spread starter you plan to discard in between parchment paper, allow it to dry then store it in ziplock bags. You would use it again like any dry yeast, only adding flour allow the flour yeast mixture to rise and ferment, it could take an entire day.

​@@humblerepentpraygive5815 yo,thanks for tip

How much of the started did you use for a loaf of bread?

@@michaelfreire1382 This was more than 3 years ago so I don't recall how much starter I used in the bread recipe however, I do remember that it didn't rise much at all. I have since made a new starter using kombucha instead of fruit juice or water and whole grain flour. It was ready to use in 7 days. Of course a lot depends on the conditions of your kitchen. How warm or cold it is and humidity are all factors. With that being said, my first loaf rose quite well and tasted delicious. The bread recipe I used was from Food Wishes channel.

Wild yeast tastes very different

I have a feeling the same idiots who bought a years worth of toilet paper also bought all the yeast. They have no clue what to do with it but they just had to buy it all .

kirk toufor You May be right, I will recommend not to buy anything overpriced, I checked on internet and the yeast price is doubled, insane!

@@Marlene5018 on a good note, making your own is kinda fun.

Maria M. H.G. Me!

Yeah Now, I'm using Baking soda with Lemon because yeast Is out of stock in the market

It's been around for a long time.

What grain mill did you get? Do you like it?

@@wmluna381 I got a corona.its a workout, I might try to hook it up to my drill motor at some point.

ikr

He ain’t Grohl. He’s Mark Wahlberg’s homeless cousin

I thought he was the lottery guy. Great video though.

@SoCal Unrated That's hilarious. Betcha he could throw a football over them mountains!

Insomniac Muffin agreed. He’s a handsome man

Absolutely yes.

Oh man i know!!!!! I want him

@Norm T Yeah. Weird HAPA mix.

600 grams of water 800 grams of white flour or flour blend of choice 15 grams of salt 50 to 100 grams of starter. Knead well. Sit overnight. Reknead lightly, dusting with flour, proof for 5-6 hours then bake on 425° F.

I think it used to be $3.

A friend, who has a bakery has been selling 50lb bags of all the flours he uses and one pound packages of yeast. He has sold 15,000 lbs to date and helped out his supplier as well as the people who needed those things.

@@Automedon2 Good. Last week local ShopRite had plenty of flour ($1.79/5 lb) and almost as much yeast as usual but limiting purchases to 12 pks. of instant/shopper. Not bad.

@@wholeNwon That was last week. It wasn't the case 2 months ago

@@Automedon2 Time before that to the same store was 4/22. They had enough flour at the same price but less yeast. Bought 2 strips (6 pks) of Saf for $1.99 each. No limits on purchases though there was less than usual and only that one brand.

Contrary to what he may say, this is not yeast. I will leave discovering what it actually is to you as an exercise.

@@timetravellingbunny3952 oh thanks I misunderstood then because I literally searched for how to make yeast and I found this didn't know it is something else

@@MM-jq5ib And you found a video made by some guy who unknowingly puts yeast in the title of a "sourdough starter" video. A little more searching literally would have led to Wikipedia and "sourdough'" and a better understanding of sourdough starter.

I started making my own pizza slightly before COVID-19 started (Man made planned event) and since then I've made the most amazing pizza dough I've ever had! It's pillowy and fluffy, I also make my own pizza sauce and add a mixture of hand shredded mozzarella, Munster and cheddar. It's to die for!

When I start baking sourdough bread I build my yeast up to require feeding 4 times a day. This is the very best site for sourdough recipes and techniques. www.theperfectloaf.com/

@@halfabee feeding yeast 4 times a day? Yikes, sounds more like a baby than food

thanks so much!

Mine is like that too. Not much rise. Very small bubbles.

CynthiaAnn Blaha like rie from tasty?

God (Jesus Christ the righteous) and I agree

Christ - He even said it. 'I am the Bread of Life'

@@caelum4762 oh yes my friend 😚😚

Is anyone going to tell him?

@Mag Thanks I did not want to do it.