How to Make Yeast with Less Flour for Beginners

today I'm going to show you the basics on how to make yeast how to make a small loaf of bread and use very little flour this is going to be a beginner's guide you can then use it to make wheat or white bread or any other kind of bread and then you can also make sourdough here are a list of ingredients but don't worry I'll include a link below that will give you full written recipe and nutrition information the first thing you want to do is make sure you have clean equipment always make sure everything is clean when capturing yeast I'm going to start out with a very little bit of flour just one tablespoon that's been tightly packed into that student and to that I'm going to add in 1 tablespoon of water I use 2 spoonfuls here because I'm using 1/2 tablespoon measuring spoon I don't know where my tablespoon is at this point so don't worry next thing you're gonna do you're going to stir this together until it's a nice paste and that's it you're gonna cover it and you're gonna wait 24 hours you're gonna put some saran wrap on top of it a loose-fitting lid anything that you can have a little bit of holes poked into it this really doesn't take a lot of effort and you'll be surprised at how quick this is now notice you can either put this into a bigger jar or you can keep it in this I'm keeping it in this because it's not a lot of yeast at this point and there's no sense of dirty and something else you don't want to touch that with your fingers because you want a very clean surface you don't want to add any bacteria that may be on your hands even with clean hands just be a little smart use something else to scrape off the extra and Here I am using just a piece of saran wrap and I'm going to poke a hole in it with a skewer you can use a fork you can use toothpicks just get some air circulated and this is the next day as you can see there's not much change but it's a little watery you might see the water that has lifted up to the top it doesn't really smell like anything you don't see any bubbles don't worry we're gonna feed it again just one tablespoon tightly packed flour and 1 tablespoon of water and today I found my tablespoon and I'm going to put this in a clean container and I'm going to mix it up and the reason why I'm using a clean container it's because when you're capturing yeast you really want to focus on capturing the good bacteria and getting rid of the bad bacteria that's all this is about by using clean utensils each time that you make stuff in the beginning you are ensuring that you're just being extra hygienic and it's just a step that I like to take it's not completely necessary now scrape yesterday's into today's mixture you're gonna stir this together briefly until it's a nice cohesive unit and then you're going to cover it once again wait another 24 hours it's really this simple to make your own yeast this is also called the mother it's called sourdough starter just starter Livan it's called a lot of things all it is is a matter of capturing your own yeast and here is the next day and by now you should really start seeing some activity especially if you're using whole wheat flour look at the fresh bubbles this means that you are starting to get some really nice activity going that means the good bacteria is starting to work you're going to do this time a feeding of two tablespoons of flour and two tablespoons of water stir this well and it's going to be a little bit difficult because I have switched over to wheat flour and when you use wheat flour wheat flour absorbs the water more and look at how it's already starting to stretch it's already starting to form some gluten this is a really good song it means that you're on the right track to making your own yeast you should also start smelling it and it should start be putting off some really interesting fumes some could be smell like nail polish other times it can smell like beer other times it can just smell fruity now I'm going to switch it over to a bigger container and I'm going to scrape out as much as I can I know trying to avoid touching the side just because if you touch the sides it dries out and that can just add in more contamination at this point you're wanting to give the yeast a good chance this is later in the evening and I want to show you what it's starting to look like you can see all the fresh bubbles this means that the yeast you're capturing is really happy it's starting to populate and it smells absolutely wonderful as you can see it's stretchy and you want to check your yeast really carefully in the beginning you want to look for blue or black mold if you see any blue or black mold you need to start over as that mold is the one kind of mold you really don't want and it usually means your equipment wasn't very clean or your flower was bad okay the next day we are going to start out which is one tablespoon of flour and one tablespoon of water and one spoonful of the yeast starter the reason why we're not just doubling it at this point which we could is because we're trying to waste not much flour if you have an abundance of flour feel free to just keep doubling and doubling and doubling until you get I don't know a bathtub full of this stuff if you really want to I recommend if you're trying to save yeast and you want to use as little as a cup of flour this is how you do it every few days you go back to just one tablespoon and double it until you get to a quarter of cup or four tablespoons and then back off again repeat this process for seven to ten days until you get a quarter cup or 50 grams of starter that's four tablespoons then you're going to be ready to make your own bread you want to start out with 1 teaspoon of salt which is 2.5 grams and add it into one and a half cups of flour which is 225 grams stir this together and then you're going to add in the yeast and as you see it has fallen down you want hungry yeast you don't want it when it's bubbly or it takes longer to rise and you're gonna scrape this all out and say what's left and you're gonna feed that later with one tablespoon of flour one tablespoon of water if you want to continue it if you don't want to continue it you can discard it and throw it out I recommend going ahead and feeding it and then if you decide you don't like your homemade bread you don't like the taste of it then you can just get rid of it and it's only 1 tablespoon of flour the next thing I want you to do is add in 1/2 a cup to 3/4 cup of water depending on the flour you're using that's 120 milliliters to 160 milliliters I'm putting in a half a cup at first and I'm going to stir it with the back of a spoon and check the consistency what you're looking for is a slightly sticky dough if you were using a whole grain flour such as whole wheat you're gonna use that whole 3/4 cup of water because whole grains absorb water a lot more than an all-purpose flour an all-purpose flour or a plain white flour you're going to use more like that 1/2 cup 120 milliliters of water just because you don't need as much water that's why there is a discrepancy and I'm using the American version versus the metric scales because I want to make this accessible for all of my friends out there that maybe they need to make bread today so let's show you how easy this is after you stir it and you get some sticky dough as you can see it is sticking to my hands and at first you're just going to kind of move it around and try to pick up all that water and flour just push it together and as you can see I'm just kind of folding it over and pushing it away from me you don't have to be an expert when it comes to kneading dough you don't have to have a special technique you'll get a rhythm for it for yourself you'll see what feels the most comfortable for you and how it's easiest for you to do and if you notice I'm just kind of going around and picking up all that flour and excess water that's spilled out if you're more let's say clean than I am you probably wouldn't have this huge mess and be doing that and as you can see it's a very sticky dough at first don't add more flour just keep working with it the stickiness will go away as you can see it's starting to pick up all that flour and it's easily torn so it's not yet ready to be put onto a tray now let's talk about the tray why I'm doing this you want to grease your tray really well even if it's a nonstick tray because if you don't the bread will stick to the bottom I also like to use parchment paper as an extra assurance but I'm going to assume a lot of people don't have parchment paper so I'm gonna just bake it on this nonstick tray which was actually kind of hard to find because I've been getting rid of the nonstick trays all together if you bake a lot after a while the nonstick coating just doesn't work as well and you're finding that you're buying it over and over again and you're wasting your money so I just like to get rid of them after a while so what you want to do now is just continue to knead it you can smack it on the table if you're kind of angry just have some fun play around with it just keep kneading it it's gonna get smoother and smoother it's gonna stick less and less to your hand that's how you know it's getting close to being needed well and it's not gonna take a lot of time I think this took me about nine minutes sometimes it takes as little as five minutes and this is the key you don't have to worry about not meeting this enough or needing this too much if you don't need it enough the worst thing that happens is it takes longer to rise that's not necessarily a bad thing the longer it takes to rise you'll start to get some nice flavors to the bread so don't really stress this point through what you're looking for is just something that is nice supple it stretches whenever you're done it sticks less to your hand as you can see it's tearing a little too easy so I'm gonna go a little bit longer this is a nice process on how to make bread I'm gonna show you the real time I know a lot of people will cut this part out and I was tempted to but then I realized this is for beginners and not many recipes out there show you how to make bread and don't speed up the process so bear with me here while you watch me do this let's talk about why it's so nice to be able to make your own yeast there may be a time where you can't find yeast in the store or you just tired of spending money on it because you make so much bread there's also the benefits of the homemade yeast it's actually been told a lot of people don't have the digestive issues when they make bread from natural yeast as they do from store-bought bread I personally have found that to be true it gives you a lot of prebiotics if you use a whole grain flour and a lot of probiotics as well from all the yeast as you can see when I push into the dough here it's not bouncing back it sticks in place that means I need to knead it a little longer so I'm gonna keep going also once you learn how to make your own starter the mother the Levon your sourdough you can make all kinds of bread you can make sourdough bread which I'll include a link here on how to make sourdough bread and the difference between this bread that I'm making today and sourdough bread is basically the fermentation process the longer you let your bread rise the longer it will ferment and it will get a more sour taste which I tend to like more but I have friends that don't like the sour taste and this bread in particular will show you how not to okay as you can see it's starting to get really stretchy I can hold it and hang it down and the dough is not splitting on me so it is ready I'm just going to start shaping it into a nice little round disc once you get this put into a circular form you're going to put it on your baking tray and you're going to cover it and you're going to let it rise anywhere from two to six hours sometimes eight hours depending on the temperature in your house and the type of bread you're using this is not commercial yeast this is where you'll see the advantages of commercial yeast natural yeast takes longer to rise if you understand that then you won't be disappointed I'll clewd a link below on how to make sourdough bread which you can do overnight and you can actually rise it a little bit faster that way but in the meantime this is how you have it where you won't get the sour taste once again you want to cover it let it rise after it's risen pre-heat your oven to 400 degrees Fahrenheit or 200 degrees Celsius and you want to bake this 35 minutes or thirty minutes depending on how golden-brown you want the top now I do need to tell you something if you use spray you want to see how this top of the bread on the dome is a little bit marbled that is because of the spray it's just something the spray does to the bread so you can use a dry cloth with dusted with flour to cover it and you'll get more like what you see on this white loaf of bread now if you want to make a loaf bread all you have to do is double the recipe and I'm going to cut into both of these so you can see what the bread will look like and if you can't tell already Maggie absolutely adores homemade bread any time I'll pull out that bread knife she comes running and this is the whole wheat bread it's a very dense loaf when you press on it it should press back if it's been well baked and as you can see the bubbles that has formed while it was rising and baking in the oven it's a very beautiful bread it's a very nice rich hearty bread if you like wheat bread you will love homemade yeast bread now let's cut into the white bread again if you want to make this loaf bread all you have to do is double the recipe that I gave you and you put it in a loaf tin now let's see which bread maggie prefers the best the white or the wheat which one do you think it was if you cut one half inch slices you'll get yourself about 18 slices of bread which is really awesome now this will taste a lot like French bread you can add more salt you can add up to 2 teaspoons of salt I kept it on the low side for those people that may be having issues with salt restriction it's a very good bread it's tasty you can eat it within two to three days if so if you're not going to eat it within a couple days you do need to freeze it because if it does go bad quicker than store-bought bread now that you know how to make or cultivate your own yeast what are you going to bake I hope you enjoyed this visit us at jackson's job comm for more recipes and be sure to subscribe if you want to see more to come have a great day and happy baking

Channel: Jacksonsjob

Views: 34,527

Rating: 4.8751698 out of 5

Keywords: natural yeast, bread, diy yeast

Id: YvEhbV_dt7g

Length: 15min 38sec (938 seconds)

Published: Mon Mar 30 2020