Excellent video!!! Glutamic acid can also be used instead of ammonium bicarbonate, these two are the yeast's most preferred source of nitrogen. Dextrose can also give it an extra boost but always add molasses to provide essential minerals and vitamins. I also add lactic acid bacteria culture, so it is like sourdough cubes.
@@bossbakes9092 0.2g of glutamic acid per 100g of flour... also yeast needs oxygen for digesting sugar so don’t air tight the container and stir it twice a day ;)
@@donwhite5180 I take it as a compliment so thank you! I studied biology and I love cooking as well as chemistry… by the way MSG is the salt of glutamic acid which very cheap and easy to find in grocery stores 😉 lately I’ve been using this in my baking when I wake up (activate) the dry yeast. Most of it is digested by the yeast and the remaining one can add a bit of flavour to the preparation.
Thank you, thank you, thank you. I cannot count how many times I've tried to find the method for fresh yeast. I've been successful with Wild Yeast Water and Sourdough, but the Engineer in me always wanted to know how Fresh Yeast was made. Now I know. I've got to try this.
There's a video on RU-vid somewhere about how fresh yeast is made; They mass-feed large populations of yeast, then sort of "distill" them into cream, and then I guess they remove more moisture and carefully until it's the viable loaf you get called fresh yeast. It's literally 100% yeast. This video isn't the same thing as that(what you're probably thinking of). I can find that video and give you the link?
@@LeDebutDeLaSuite I guess what you saw was the industrial way of making fresh yeast and i think it will more or less follow the same principles of my video, however I would like to watch the video you are talking about.Thx
Awesome video. Just for clarification, is this yeast product ready to be used immediately after you remove it from the cube molds, or does it need require more time to develop to achieve optimum results. Thank you!
@@bossbakes9092 Thank you for video and this tip. You should set up a link for people to make a donation, youtube has some way to do this also. This video has gotten many views and likely has helped or guided many people. Thank you for your efforts!
@@bossbakes9092 Hi its me again lol, Boss you say " take it out of the fridge for some time before baking" is that 1 hour before or take it out the day before pls. Thank you
I can not wait to try this! Do I use it like fresh yeast! as in mix with water before adding to my recipe!? Thank you so much for sharing, and you are a hero for answering every ones questions in the comments.
Yes you can use it like fresh yeast and activate it with water before adding to the recipe, but I recommend adding a bit of sugar or honey to the water to activate it faster, and thank you for the compliment 👍🏻
@@bossbakes9092 That would be great. Ive just been trying to find out, if you use 7g of dried yeast in a recipe, is it equal 7g of fresh yeast, have you any idea.? i could only find one recipe that worked out 21g of fresh, but Im not to sure!! Have you got any idea pls. Ive just ordered bakers ammonia :D TY
@@ASmileAdayful as a rule of thumb bakers do use 3 times the amount of dry yeast in a recipe, so if the recipe calls for 7 grams dry yeast you can substitute it with 21 grams fresh yeast, but I personally substitute it with 4 times when baking, but that is my personal preference.
It is Ammonium chloride, usually used in baking as a leavening agent but in this case it is used as a rich source of nitrogen that the yeast needs for fermentation.
Hi thank you for this video! Is it important for it to sit for 4 days? My mixture started bubbling a lot towards the end of day 2, almost 2 or 3 times the height, is it ready for adding corn starch already?
@@bossbakes9092Hello I'm just a bit confused about the final step. After refrigerating the yeast for two hours do I have to wait 2 months to use it or does it last only two months and I can use it right away after refrigerating?
Yay I am so glad I found you!!! I have all these ingredients! I am making this today! My baby and I love bread but the store bread makes our bellies hurt!!❤❤
Hi, thanks for this video, v v helpful and I am going to try to make this. Just a question, is molasses a must? I dont get it that easily. Is there any other alternative?
Thank you so much for responding. So same amount, 2 tblspn of white or brown sugar? And also, for 4 days, this is to be kept outside right? Not in fridge?
@@crumbsandflakess Yes 2 tablespoons of brown sugar but try to dissolve them in a small amount of filtered water or non chlorinated water, and no don’t put the mixture in the fridge at this stage. Good luck😊
Oh it's a wonderful recipe...I was looking for this from long time... Thanks for sharing.... thanks alot. I have a question please...how much can I use for making a 3 cus flour bread..can you answer it soon ?
In the video I used almost one and a half cups of flour,so you may want to try doubling the quantity of the other ingredients, but I recommend that you focus on the consistency of the batter to get get the best results.
السلام عليكم لو سمحت بسأك اقدر احتفظ فيه في الفريزر ؟ و كم تستمر صلاحيته في الثلاجه ؟ اقدر استبدل دقيق القمح بدقيق الشوفان؟ Hello sir , please, can I keep it in the freezer? And how long does it last in the refrigerator? Can I use oatmeal flour instead?
You can keep it in the refrigerator up to 3 months but don’t put it in the freezer. I didn’t try this method on oatmeal before but I think it should work, but this recipe will not work with the same amounts because oatmeal will require more water for example.so you will have to figure out the amounts, good luck👍🏻
Does this is have beta-glucan? I want Baker's yeast for the nutritional properties. Getting it this way might be actually be better and cheaper than supplements.
It should have beta glucan in it, but if you want be sure it contains beta glucan then you would use whole wheat flour instead of white flour in this recipe.
I didn’t try it before, but I think any thing that has sugar in it should be ok as it is used to feed the yeast, Please let me know the outcome if you give it a try.
I’m not sure if you watched the whole video or not , because I will add cornstarch to the mixture later and that will give it a lighter color. hope this answers your question.
I know what you mean because after following the first step exactly as he demonstrated, mine is much darker from the molasses while his is somehow almost white?
I didn’t try it , but I think you can use baking soda instead of the cooking ammonia as they are all leavening agents, please let me know the outcome if you try using it. Thanks
@@محمدسالم-ظ2ط9ظ انا استخدمها في خلال شهرين و لم اجربها مدة اطول من ذلك لأني استخدمها بكثرة ولكن احفظها في الثلاجه و ليس الفريزر لان البرودة الشديدة تضعف الخميرة و قد تقتلها.
@@bossbakes9092جربتها بخميرة الساوردو في عجينة البيتزا وماضبطت معاي بعكس الخميره الفوريه يمكن لاني عملت بنفس مقاديرر الخميره الفوريه يمكن اني من المفروض ازيد الخميره ا
I didn’t face this issue before, however try using all purpose flour if you are using strong flour or whole wheat flour, it should have less lactic acid in it.
@@bossbakes9092 I have been reading about using hops tea to prevent lactic acid and acetic acid. I am going to try this recipe and the water I will use will be hops tea. In Hawaii, bacteria and yeast grow really fast. I will probably have to cut down my fermentation time as well. I'm so excited to try to make and use fresh yeast. Thank you!
I started to follow this recipe by half of recipe start on 16/8 after mix all batter sit for many hours and then I can see 2 layers separate bottom is wet flour top is molasse yesterday after I move the yeast box to a little bit warm place wet flour start to bubble and float on top. afternoon I move the box to the kitchen. This morning wet flour start to sink at the bottom again. is it ok on this stage?
very nice but can i know please What is better to give a faster result for the fermentation of the croissant, the yeast you made or the dry yeast, especially in the winter season?
You can make dry yeast at home as well , but answering your question, Store bought dry yeast are generally faster in the fermentation process, however you will not get the same taste of a homemade natural yeast.
I watched a video today where the yeast was dehydrated in the sun or a slightly warm oven with the oven door left ajar. No need to refrigerate it then & it lasts longer.
White vinegar is use in baking bread with small amounts to enhance the sour taste , and soften the bread crust , however if used in higher quantities it can kill the yeast. Therefore I don’t recommend using it in the process of making fresh yeast.
I use ice cube molds from my fridge, if you don’t have a small size ice cube molds, you can use big size and divide them to what ever size you want later on.
Molasses normally keeps for long time even after the expiry date providing you didn’t open the jar and it is sealed properly, however you should look for change in color or mold growth and change in taste to determine that it had gone bad, the taste of bad molasses will have a tang of alcohol in it. If you don’t find any of the above signs then use it in the recipe and it should be ok. Good luck
You can substitute this yeast by using 3 times the amount of dry yeast in the recipe, so if you’re recipe calls for 5 grams of dry yeast you should use 15 grams of fresh yeast.
Where does the yeast come from though? Surely this is just another version of sourdough starter which relies on contamination by whatever native yeast happens to be in your air that day?
Yes it is natural yeast, but it is not another version of sourdough because the preparation steps are different , the properties of both yeast’s are different, and when used in bread making the taste are also different.
@@bossbakes9092 But it is still a wild yeast, right? So how does it get into the mix? And how do you know that the wild yeast strain you have captured, is going to be an effective and desirable one?
@@rubygray7749 Yes it is wild yeast, and as far as I know the yeast exists on the grain so it is already there in addition to any strain of yeast that is in the air that will make its way to the mixture. I have made this yeast many times, and the outcome was always good, there may be strains that would spoil the yeast but you will never know until you try it.
Make natural dry yeast ( you can watch my video on how to make it), then spread it on a baking tray and put it in a hot oven over 60c for 20 minutes. The final product will be nutritional yeast.
The quantities used was, 2 tablespoons molasses, 1 cup of water , 1 and a half cup of flour ,quarter tea spoon of cooking ammonia and cornstarch as required to reach the texture in the video. Hope this answers your question.
There are no fixed weight for the cornstarch in this recipe, because it depends on the type of flour you are using, therefore you need to add it on the mixture slowly until you reach the hard texture of the fresh bakers yeast, however I used around two cups of cornstarch in my video. I hope this answers your question.
"Fresh" is a bit of a misnomer in the context of yeast. Unlike "fresh pineapple", for instance, where freshness makes all the difference ... fresh yeast is not typically indistinguishable from other forms of yeast since it's primary purpose is not to enhance the taste but rather to provide the leavening properties that dough requires.
I agree, however in comparison to other types of baker’s yeast, it has the shortest shelf life,and have to be used in that short period before perishing, hence the name.
You can use a small portion of this yeast and repeat the same process but this time the fermentation time should be shorter because you used a starter.
It is a substance like baking powder, baking soda, used to make dough rise. Some bakers prefer to use it over baking powder because it dose not react to water and only reacts to heat.
@@monicaali4395 I didn’t try it so I can’t judge, but you can do the fresh bakers yeast without adding cocking ammonia as it only speeds up the process in the first 4 days.
@@monicaali4395 not at all, yeast needs nitrogen for optimal growth, and baking soda does not contain nitrogen, it would actually inhibit growth by raising ph of the dough, you can use glutamic acid or glutamine if you can't find baking ammonia, or otherwise don't put anything, there's already some nitrogen in the molasses and flour
