After many MANY failures I finally have an active yeast starter that makes fluffy slightly sweet bread. We started making our own bread a few years ago but have always purchased the yeast. This yeast starter will make bread indefinitely as long as we keep feeding it! (Some have been around since the 1800s!)
This starter was made by fermenting organic unsweetened raisins. You will need THREE ingredients. Filtered water, flour, and organic unsweetened raisins …
Firmented raisin water:
▪ Mix 3 parts water to one part raisins in a mason jar for one day (at room temperature).
▪ Every morning open the lid, gently swirl the liquid and replace lid.
▪ Throughout the day shake the jar 2 more times with a lid on.
▪ After 6-7 days all the raisins will float to the top and you should hear the raisins and water mixture fizing (like a can of soda).
▪ In a clean mason jar stir 4 tablespoons of the fermented rasin water with 4 tablespoons of flour.
▪ When the mixture doubles in size stir in 8 tablespoons of filtered water and 8 tablespoon of flour.
▪ When the mixture doubles in size again you now have an active starter!!
To learn how to feed, use and store your yeast click HERE!
For the perfect natural yeast bread recipe click HERE!
An incredibly delicious gooey cinnamon roll recipe using natural yeast is posted HERE!
I recently helped a reader work through her first starter too. Here is the link, she has pictures of her process in the comments as we worked through it together 🙂
Hi there I was using your recipe for making my own bread starter and have a few questions. I’ve fermented the raisin…
Posted on Friday, February 26, 2016
A few days ago I shared my momma’s (slightly improved) homemade yogurt recipe.
When I make yogurt I usually do a full gallon because I can turn half of that yogurt into cream cheese by simply pouring it through cheesecloth!
Place a fine mesh colander in a large bowl and line it with a double layer of cheesecloth.
Pour your yogurt into the cheesecloth and let the whey drip out for one hour undisturbed.
Then pull the sides of the cheesecloth up to form a pouch around the yogurt. Hang that pouch (I use a rubber band) above the bowl and allow to drip for another 24-48 hours.
After the cheese reaches the desired consistency, use a spatula to move it to a container and store it in the refrigerator.
You can also make this in a Greek yogurt mesh sieve, (pressing the cheese with the back of a spatula at the end while its still in the sieve will get it to the desired consistency)
We love it sweet or savory. Our favorite way to eat it is on fresh bread under a layer of strawberry jam!
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Oganic non GMO is very important to us as a family. Since we still don’t have proper GMO labeling and most of the “organic” babyfood had some “natural” preservative or additive we had to come up with an alternative way to feed our precious boy.
When it came time to start feeding our baby solid foods we came up with some delicious, homemade and easy recipes. I was shocked how much it saved us when I calculated the savings!!
Here is an easy (and incredibly yummy) one to start with.
Roasted butternut squash puree
1 – Preheat oven to 400°F
2 – Wash and cut butternut squash lengthwise
3 – Scoop out seeds using a spoon (save those for later – more on that in a future post)
4 – Place squash cut side down in baking dish with 1″ water
5 – Roast at 400°F for 40 min
6 – Let cool until it’s not too hot to touch and start peeling. I pull off the peel with my fingers but you can also turn the squash and scoop out with a large spoon.
7 – Puree in a food processor or blender.
And that’s it! My 1.5lb squash gave me 32oz of baby food. If I were to buy this in the prepackaged jars I would pay $0.30/oz. That is $9.60 for 32oz. I payed $2.20 for the squash, a savings of $7.40. My baby eats 32oz of food in 2 days. So that is a savings of $111/mo!! Not bad for 10min of actual work! AND it was much yummier than anything prepackaged in a jar … I had to hold myself back from eating it all 🙂