How is yeast made in fermentation yeast
How to make yeast yourself
SEND DATEThu, 9.4.2020 | 12:15 pm | The first
Just like flour, yeast is often in short supply at the moment. Why not make yeast yourself? There are different options. But be careful: not every preparation is suitable for everyone. And making yeast takes patience and sometimes a little luck.
Propagate yeast from small remnants
You only need a whole cube of yeast for a few recipes. So usually there are small remnants left over. And that's exactly what you can use to make the yeast multiply.
50 grams of flour, 1 teaspoon of sugar and 50 ml of water are the perfect mix for about a quarter of a cube.
You can also do this with dry yeast. Mix everything into a pre-dough and let stand overnight at room temperature. The pre-dough is ready to use the next day. A remainder can be used to make yeast again. The preparation for the pre-dough can be stored in the refrigerator for about a week.
The classic: Prepare “wild yeast”
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Turbo yeast using wheat beer
Wheat beer or wheat beer is used. But just taking a naturally cloudy one for the yeast batch is not enough. It is crucial for success that there is still active yeast in the bottle. And only a few wheat beers apparently actually mature in bottles with fermentable yeast. The wheat yeast from Maisel and Schneider are such, for example.
100 grams of wheat wheat, 1 teaspoon of sugar and 1 tablespoon of flour are shaken in a clean, well-closed jar until nothing clumps. Then the glass remains at room temperature for a day. This liquid yeast mixture is mixed with 150 grams of flour and half a teaspoon of sugar to form a pre-dough, which should stand for about an hour before the complete dough is mixed.
The finished dough should also have at least three hours to rise, because the yeast build-up does not increase as strongly as industrially produced baker's yeast. By the way, the beer taste disappears when baking.
Prepare the sourdough
Unlike yeast dough, sourdough needs lactic acid or acetic acid bacteria, not fungi. That is why the basis here is natural yogurt. One tablespoon is mixed with 100 ml of water and 50 grams of wheat flour and poured into a clean screw-top jar. The whole thing now ferments in a warm place for about two to three days. Stir every now and then. When the dough is fermenting hard and has a sour smell, add the same amount of water and flour again and leave it alone for another day. If the air bubbles rise again and the mixture smells sour, a delicious bread dough can be made from it with 500 to 700 grams of flour. The sourdough needs another at least four hours before it is kneaded again, shaped and matured for another hour before it is baked in the oven.
Expert in the studio: Sabine Schütze, SWR Environment and Nutrition Editor
Status: April 9, 2020, 8.37 a.m.
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