Homemade Recipe for Yeast.
I like to use Sweet, South African, Hanepoot Grapes, but you may use any sweet, summer grapes. This is the bomb!
I thought this would be a great post seeing that both sides of the earth's hemispheres are hovering around warm temperatures - being in equinox. Baking bread for myself is something I reserve mostly for warmer days, especially when it comes to making homemade yeast!
Note: You may freeze grapes while in season, so you may use them to make your homemade yeast when grapes are out of season.
Crush handful grapes (you can even use frozen grapes, uncooked of course). Place in a tied stocking. Scrape some frost from the freezer (It has all the yeasts off the air with no chemicals as in tap water). Mix in some Rye flour and sprinkling sugar. Mix to the consistency of porridge. Place in a large glass jar in warm summer spot covered with a stocking. Do not let any insects or baddies get in as this will turn it bad. Feed every day with extra frost from your freezer, Rye flour & a bit of sugar. After a few days, you will literally hear the bubbles bursting and it will push up through the stocking covering and overflow if not watched! When this starts happening it is time to make your bread. This makes the most potent & powerful yeast. To slow development down, place in the fridge, or freeze it to stop it. Keep some for your next bake, or to give to a friend. So easy peasy - and good luck!
I don't know if you can still obtain yeast from raisins with so many chemicals being used, nowadays, even in tap water, but here is the yeast bomb, I always make with Summer grapes. I love Hanepoot grapes, but you may use any sweet grapes. Did you know that yeast lives on the skins of grapes and maybe captured off the air? Well, here is my recipe, and trust me, it is the bomb!
Homemade Yeast Recipe:
Crush a handful of grapes (you can even use frozen grapes, uncooked of course). Place in a tied stocking. Scrape some frost from the freezer (It has all the yeasts off the air with no chemicals as in tap water). Mix in some Rye flour (the yeast loves it!) and sprinkling sugar. Mix to the consistency of porridge. Place in a large glass jar in a warm spot, covered with a stocking. Do not let any insects or baddies get in as this will turn it bad. Feed every day with extra frost from your freezer, Rye flour & a bit of sugar. After a few days, you will literally hear the bubbles bursting and it will push up through the stocking covering and overflow if not watched! When this starts happening it is time to make your bread. This makes the most potent & powerful yeast. To slow its development down, place it in the fridge, or freeze it to stop it altogether, to continue with later. Keep some for your next bake or give to a friend, Easy peasy, and good luck! Tips! Remember tap water with too many chemicals will really slow it down. If ever you find your bread is not rising you will know they have added too many chemicals to the tap water. In this case, use milk instead. This is only if you are making plain sandwich loaf bread with instant shop bought yeast & tap water which sometimes retards the growth of yeast. Yeast grows best at 26 C (79 F), and ferments best at 30 - 35 C. Any higher temperature & you will kill your yeast. I give one rise but knead very well as I find that your 1st rise is always your best rise!
See how the bread machine lid has been lifted by my homemade yeast! This is the bomb! :D
