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No yeast, but you're dying to bake

Maybe you have the same problem like me?


You'd like to bake bread, but can't find yeast in the supermarket?


I want to use the time to improve my bread-baking skills. But without yeast, impossible...

We Germans love fresh bread. White bread, brown bread, rye bread, baguette, rolls.

There are countless variations.


Since my yeast is almost gone, I did some research which possibilities there are to produce yeast myself.


It is hard to believe; but it's too easy to be true!


Drum roll, please...


Yeast water and yeast cubes



For the yeast water you need the following ingredients:

500ml lukewarm water

50g unsulfurized dried fruits (for example figs, apricots, dates or raisins)1 tablespoon of sugar

1 large and lockable glass


Put all the ingredients into the large glass. Now close the jar and shake it well. Leave the yeast water in a warm place. During the next days shake the jar in the morning and evening. Open it briefly so that the gases can escape. After about 1 week the yeast water is ready. It is murky and full of bubbles. Put it in the fridge for shelf-life.



How do I use yeast water for baking?


This was the first question I had in mind while researching.


Simply replace the amount of liquid (whether water or milk) according to the recipe with the yeast water. The yeast water should be at room temperature. The fermenting time takes a little longer, though. So plan this time accordingly.


Of course you can multiply the yeast water. Therefore remove the dried fruits from the water and add the same amount of dried fruits and sugar as you did at the beginning. Now fill the jar with lukewarm water to 500ml.


For the yeast cubes the following ingredients are necessary:

½ cubes of fresh yeast or 1 sachet of dried yeast

100ml of water

100g wheat flour

15g sugar


Put all the ingredients into a bowl and mix it properly. Let the mixture rest in a warm place for about 2-3 hours. Afterwards portion and freeze the yeast. I used an ice cube tray.




You are probably wondering now how much of the homemade yeast you should use for a recipe.

I simply doubled the amount. That means, if the recipe says ½ yeast cube, I used 1 yeast cube.


To multiply the yeast cubes take one cube and mix it again with the above ingredients. Let it rest again and freeze it.


Actually you never have to buy yeast again. Isn't it grand?


My next blog post is about sourdough. And yes, there is more than just one way to make sourdough.


I'm just realizing...

Now that some foods and ingredients are running out of stock, we're getting inventive again, using what we have available.


And honestly, I'm having a lot of fun.


Sunny Cakery greetings

Marie

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