How to Make Yeast

Yeast is a living organism that feeds on natural sugars, producing carbon dioxide to leaven bread. Yeast is also responsible for fermentation, and is used to make wine as well as beer. Wild yeasts are airborne, and can sometimes be "captured" to make your own dry yeast if there is enough yeast in the air. Follow the steps below to get started making yeast.

The properties of yeast are discussed. Yeast is a single cell living organism that becomes active when provided with warm water and sugar (for food). The results of activating the yeast with warmth and sugar are shown. Activated yeast produces carbon dioxide bubbles which causes bread to rise while baking.

Step 1: Capture the Yeast

This method is dependent on how much wild yeast is circulating in the air in your kitchen at any given time. Baking frequently adds yeast to the air, so trying to capture the yeast soon after baking bread will help ensure success.

1. Combine in a bowl:
   • 2 cups of warm water
   • 1 tablespoon of sugar
   • 2 cups of flour
2. Cover the bowl with cheesecloth and place in a warm area in your kitchen.
3. Stir the mixture once a day.
4. It will begin to bubble when you have captured yeast.
5. Allow the mixture to continue to sit for 3-4 days after you first notice the bubbles.

Step 2: Dry the Yeast

1. Spread the liquid mixture out on plastic wrap or waxed paper to dry.
2. When it is dry, break the dried yeast into chunks.
3. Grind the chunks into small particles using a the food processor.
4. Freeze the yeast in an airtight container for long term storage.
5. Yeast will become dormant when they do not have warmth and a food source such as sugar.

Step 3: Use the Yeast

This yeast is not as concentrated as commercial yeast. Plan on substituting one cup of homemade yeast for one ounce of commercial yeast.

1. Dissolve one cup of homemade yeast in one cup of whatever liquid your recipe calls for.
2. Make the dough, decreasing the flour used by one cup.
3. Knead and allow to rise as usual; be aware that he dough may take longer to double in size than if you'd used commercial yeast.
4. The yeast is what causes the bread to rise due to the carbon dioxide it gives off inside the dough.