My favorite part of making bread, gooey cinnamon rolls, or any other carbo-licious treat is seeing the yeast work to fluff up the dough.
|Bread dough before rising with natural yeast|
|Bread dough after rising with natural yeast|
Store bought (lab created) yeast is not good for you AND expensive! A good natural yeast starter will last you generations … and it’s FREE. (Click here if you need to start one from scratch)
As long as you feed your starter you will have free yeast. If you keep your yeast starter in the refrigerator this will be every 2-3 days. Here is how:
Once you pull out what you need for your recipe (1/2 cup for every 4-5 cups of flour) you will need to feed your starter. It is an equal ratio of one part starter, one part filtered water, and one part flour.
I find it easier to put the starter in a measuring cup, then add an equal amount of filtered water and stir until combined.
Then pour the mixture back into the jar an add the flour. Then stir to combine. Move your market to mark where your starter is. When it has bubbled and risen it is ready for use again. When my yeast was running low I just feed it without using it for a recipe.
Here I had 1/4 cup of yeast left after I took out what I needed. I added the 1/4 cup of water then poured it back into the jar.
I then added a 1/4 cup of flour. And remarked my jar.
A few days later when my yeast was ready to feed again I added 3/4 cup water, then 3/4 cup flour. I moved half of the starter to a clean jar and gave it to a friend 🙂