Yeast. Another unicorn. Especially fast acting yeast. Along with flour, it has disappeared from shelves. However, there is a solution, you just need to put a wee bit of work into it. But once you have made the initial yeast, you will always have yeast. What the hell am I talking about? This wonderful thing called a sourdough starter/wild yeast.

So far, I’ve blogged about how to make your own bread and how to make your own flour, now I’m going to help you make your own yeast.

If you want to read my adventures in making sour dough bread, here are the links. To see how to make your own sour dough starter/wild yeast see below.

https://notvegannowvegan.wordpress.com/2017/06/08/adventures-in-sourdough/

https://notvegannowvegan.wordpress.com/2017/06/08/i-will-become-a-sourdough-bread-baking-master/

https://notvegannowvegan.wordpress.com/2017/06/27/sourdough-bread-baking-round-2/

https://notvegannowvegan.wordpress.com/2018/05/03/am-i-a-sourdough-master-yet-one-year-later/

How To Make A Sour Dough Starter and How To Maintain It

This is a really good article on how to make your own starter/wild yeast. The one thing I would change about this recipe is use rye flour. You will end up with a much stronger starter and a better flavour. I originally tried using all purpose flour when I originally tried to make my own starter and it didn’t work. You really need a good whole grain. Spelt also works well, but rye has produced the best starter and bread for me.

https://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337

This article will also tell you how to maintain your starter. When not using my starter for bread, I will feed it once a week.