2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
To be make yeast for bread, you need to follow a few specific rules. First of all, pay attention to the vessel in which you will "grow" it. The most suitable is a standard jar of compote with a perforated metal cap. Then the flour - it is appropriate to start with rye or wholemeal. After a while (about a week), however, it is good to switch to white flour, because it is less likely to sleep unwanted microorganisms.
When taking the first steps, you do not need to waste a lot of material - three tablespoons of flour and almost as much water are enough. When the yeast rises, it (at least) doubles in volume. For this purpose you should not put a lot of material, because after a few days the amount kvass it will be huge.
In order not to constantly think about exact quantities and proportions, proceed as follows: scrape half of the fermented yeast and again add 3 tablespoons of flour with a little water. Some people prefer the ratio of 5 spoons / cup, etc.
When the preparation of yeast you should keep in mind that when preparing a new dose, you should throw away half the old dose. If you don't, you will starve the yeast, because as it grows, so does its nutritional needs.
The key to preparing the product is density. If it is too rare, the processes in it are so fast that you fail to notice them - it rises, twists and dies without notifying you. That is why it is preferable the thicker the yeast. Its temperature should be between 20-25 degrees. If it gets colder, the yeast will not die, but its vital processes will slow down.
Yeast should be fed - at least twice a day. Sometimes, especially if it is warmer, it can rise quite quickly and you need to eat more often. However, if it is thick enough, you can only feed it twice for the entire fermentation period.
Necessary products
2 slices of sourdough bread, 6-8 tablespoons wholemeal flour, 100-150 ml. water
Method of preparation
The slices of sourdough bread are broken in a jar. Add the flour, water, stir and cover with a loose cloth or perforated cap. The density should be the same as for cake batter.
The yeast is nourished every day (maybe twice) and stir regularly with a non-metallic utensil. The bread does not have to be completely dissolved, especially if there is a crust.
The yeast is ready in 3-4 days. This time you don't need to set aside yeast for the next kneading - your bread will serve as a start for the next "harvest". kvass.
And if it does not work the first time - do not stop trying, because the food prepared with homemade yeast, are many times tastier and more useful than those outside.
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