With the rise of confinement, many have rediscovered the joy (and necessity) of baking bread at home. Although the bread recipe is relatively easy to master, baker’s yeast, whether dry or fresh, can sometimes be missing from supermarket shelves. Fortunately, two options are available to ensure the freshness of your bread. The first is to create your own sourdough starter, an effective method that requires only two ingredients. Alternatively, in case of urgent need, it is possible to concoct homemade baker’s yeast using simple recipes.
Note: If you come across cubes of fresh yeast, know that they can be frozen for later use and dissolved in lukewarm (but not too hot to avoid killing the yeast) water to “reactivate” them. For those with dry yeast, it is possible to feed it to encourage natural reproduction, thus increasing your supply. Finally, some bakers may occasionally give or sell yeast, although this depends on their workload. Don’t hesitate to ask!
1) Baker’s Yeast Recipe Based on Beer:
Ingredients:
- 100 ml of non-pasteurized beer (or cider)
- 1 teaspoon of sugar
- 1 tablespoon of flour
For this recipe, opt for non-pasteurized beer, ideally artisanal or trappist, for better effectiveness. Mix the beer, sugar, and flour, then let it rest overnight at room temperature. If the yeast has not taken, extend the resting time for a few more hours. You will obtain 50 g of fresh yeast to be stored in an airtight container.
2) Potato-Based Baker’s Yeast:
Ingredients:
- 1 medium-sized peeled potato
- 1 large spoonful of sugar
- 1 large spoonful of salt
Cook the peeled potato in 4 cups of boiling water. Once softened, mash it and add sugar and salt. Let the mixture cool, then add it to the cooking water. Cover and let it ferment in a warm place. To expedite the process, you can add a packet of dry yeast (optional). After a day or two, the fermentation should be successful. If it fails, do not hesitate to try again, as this technique sometimes requires a few attempts.
Important Tips for Making Your Homemade Baker’s Yeast:
- Strictly adhere to the quantities of salt and sugar, as an excess of salt could dry out the preparation.
- Use clean and sterilized equipment to avoid any risk of bacterial contamination.
- Note that baking soda cannot replace baker’s yeast, although it can substitute for baking powder without any issues.
Embark on the adventure of homemade yeast by following these simple recipes and savor your freshly baked bread with peace of mind!
