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How to make homemade yeast. VDV - Everything for Everyone

How to make homemade yeast that is absolutely in no way inferior to those that you buy. In addition, homemade yeast can be stored for up to six months. There are quite a few recipe options for how to make yeast. This allows you to choose what is best for you.

Homemade yeast recipe from rye bread

How to make homemade yeast from rye bread? It is necessary to mix finely chopped bread, you will need about half a kilo of rye bread, with half a liter sour milk, add 3 tablespoons of granulated sugar, a handful of raisins. After that, leave the mixture in a warm place for about a day. After the required time has passed, the mixture in order to prepare homemade yeast must be filtered through a sieve, and the bread squeezed out. This yeast is best suited for making dough for dough.

Homemade yeast recipe from dry hops

How to make homemade yeast from dry hops? To do this, pour the hops with hot water in a ratio of 1: 2, boil until the volume decreases 2 times. Cool the resulting mixture, strain with a sieve, add 1 tablespoon of sugar to 1 cup of liquid.
Ready-made broth in order to prepare homemade yeast, it is recommended to put in a fairly warm place for at least 2 days, and cover with a towel.
After the required time has passed, ready-made homemade yeast will need to be bottled, after which it is good to close and store until required in a fairly cool place.

Homemade yeast recipe from fresh hops

You can make homemade yeast from fresh hops. In order for everything to work out, it is necessary to take enamelware, which you fill with fresh hops, then pour hot water and boil for 1 hour with the lid closed.
The broth that will turn out to prepare the yeast, you must strain with a sieve, then add 1 tablespoon of salt, as well as 1 cup of granulated sugar, in addition, you will need to dilute 2 cups of flour in 2 liters of the mixture.
All this must be mixed very well, determined in a warm place while covered with a towel. After the yeast mixture has stood for 2 days, you will need to add 2 grated pre-cooked potatoes. Mix again and leave for another 2 days.
Pour ready-made homemade yeast into bottles, close tightly and leave in a cool place until required.

In addition to the homemade yeast recipes above, you can also make yeast from malt. In fact, everything is quite simple, if you follow the recommendations and do everything right and be extremely careful.

Yeast is used for baking muffins and bread, making kvass, mash and even wines. Dry yeast can also be used for these purposes, but live microorganisms are much more suitable for cooking. The product is saturated with vitamins, amino acids, iron, phosphorus and zinc, which is very useful for the body, but it is live microorganisms that require more careful storage under certain conditions. Let's talk about how to make yeast at home and what you need for this.

How to make your own brewer's yeast at home

Brewer's yeast is valued not only in cooking and brewing, but also in cosmetology, when women use the product as part of hair masks. For such procedures, it is important to use high-quality and natural products so it's preferable to make your own yeast.

You can make yeast at home using ordinary products

With some skills, the cooking process this product very simple. The ingredients are available at any grocery store. You will need:

beer, preferably fresh and lively;
flour;
sugar;
warm boiled water.

When everything you need is ready, take enamel pan and pour in a glass of warm water.

Add an identical amount of flour to the water, mix thoroughly by hand or with a blender. Make sure there are no lumps.
Cover the mixture cling film and keep warm for about 7 hours.
After the required time has elapsed, open the mass, add a glass of beer and a tablespoon of sugar to it.
Bring the mixture together again until smooth, cover with cling film and return to a warm place.

It remains to wait a day, pour the resulting yeast into a small container and place in the refrigerator. The product can be used.

Preparation of wine microorganisms

An identical sequence of actions also applies to the preparation of wine yeast, widely used for the preparation of table alcoholic beverages. Wondering how to do exactly wine yeast on your own at home, you only have to take care of a different set of ingredients. Instead of beer, you will need unwashed ripe berries that you can get. It is better to cook in the warm season, because that's when you can collect or buy currants, raspberries, blackberries. So, sugar, water and berries.

From the very time when mankind learned to process grain into flour, bread and bakery products have become one of the most sought-after and vital necessary products nutrition, which occupy a special place in the daily diet of the majority of the inhabitants of the Earth.

In the article we will look at how to make it yourself from an ingredient such as hops, yeast. The recipe for making hop sourdough bread will also be presented to your attention.

- Yeast or non-yeast?

AT last years very often you can hear discussions about which bread is the most useful. Proponents of baking without baker's yeast are convinced that they gradually accumulate and multiply in the human body, destroying the beneficial microflora of the intestines and stomach, undermine immunity, cause tumor processes, and much more. Therefore the fans healthy eating offer to refuse yeast bread and bake yeast-free pastries, for the preparation of which self-prepared starter cultures are used. Cooking them is quite simple and easy. To do this, you will need the most common and familiar products for everyone, which are available in almost every kitchen.

How was yeast made in Russia?

In the old days, bread was always baked with sourdough. All components were exclusively of plant origin. Such yeast was prepared from hops, wheat, barley, rye flour, oats, straw with the addition of raisins, sugar or honey, malt. Today, in many remote villages, many cooking recipes are still preserved. It was these starter cultures that enriched the human body with vitamins, organic acids, enzymes, fiber, minerals, biostimulants, pectin substances, saturated it with oxygen, etc.

Over time, the technology of baking bread has changed, but the raw materials have almost always remained the same. From century to century, water, flour, salt and sourdough or yeast have been used. But if the yeast was used only as needed, the starters were constantly. With the growth of the population and the consumer needs of bread, “capricious” yeast from hops began to be used less and less.

Hop sourdough bread

Yeast-free homemade bread made with hop sourdough is considered by many to be very healthy. It is best to use wild-growing hops for baking, which are harvested in the summer, in the last decade of August or in early September, during the period of technical ripeness, and dried in the shade. However, a pharmacy may also work.

Today there are many recipes and tips on how to make yeast from hops at home. The main ingredients of such starter cultures are flour, a decoction of hop cones and sugar (you can use honey). Sometimes boiled potatoes are added.

Hop yeast at home: benefits and harms

Those who believe that yeast is only a pledge of lush baking and a “provocateur” of excess weight are mistaken. In fact, they are a real storehouse of necessary and useful substances. Homemade yeast from hops is rich in vitamins, minerals and trace elements. They contain:

valuable protein that is easily digested and absorbed;
carbohydrates (up to 30% of the total composition of the sourdough);
vitamins of groups B1, B2, B5, B6, PP and D;
minerals: calcium, iron, magnesium, zinc and manganese.

As for calories, 100 g of homemade yeast contains 50-70 calories, which is not so much for a slim figure.

Hop sourdough bread has a positive effect on the entire human body, it is better absorbed and greatly facilitates the digestion process. This is due to its density and roughness: in a food lump, a dense crumb improves bowel function, thereby activating muscle work. digestive system, food is better absorbed, and there are benefits for the intestines - it trains and becomes healthier. Besides:

bread that uses hop yeast is more resistant to potato disease;
it contains fewer foreign microorganisms that do not participate in fermentation;
hop bread has a pleasant aroma and good taste;
such bakery pastries are better stored;
hop yeast contains medicinal components.

So hop bread is an excellent product of yeast fermentation, healthy, tasty and good quality.

Harm

Bread, for the preparation of which yeast from hops is used, is an amateur product, since not every person who is accustomed to the taste of a loaf will like baking with sour taste and additives of bran and herbs. In addition, yeast-free bread has a denser and harder texture, so it is smaller in volume than yeast-free bread, which has the same weight and softer crumb. Another disadvantage is the complexity of preparation. Baking bread with hop yeast requires a little more time and effort than making regular bread, since the sourdough dough rises longer, and the sourdough itself needs to be cooked. With ordinary baker's yeast, it is much easier: add the powder, wait until the dough rises, and bake.

How to make yeast from hops?

Yeast prepared at home is not inferior to its factory counterparts in almost nothing. Since they are prepared by hand, the risk of “not raising” the dough due to the low quality of the components is completely excluded. Store-bought products are often stale or frozen, which always has a negative effect on baking.

So, in order to get homemade yeast, you need:

First of all, learn how to make yeast from hops, study the preparation process in detail.

Then purchase the necessary products.

Know exactly where they will be used.

How to collect hops for making yeast?

Only those hop cones that are in a state of technical ripeness are suitable for harvesting. This can be determined in several ways:

The hop cones become closed and appear to be smooth.
Their color becomes lighter, for example, golden green or yellowish green.
To the touch, the cones become more dense, sticky, the scales adjoin tightly to each other.
If they are slightly compressed, they should be elastic, rustle, spring and easily restore their original shape.

It is impossible to be late with the harvesting of hops. Cones very quickly turn brown, and their properties deteriorate. However, it is also not worth rushing to collect. Harvesting begins selectively, with the most ripe cones, tearing off each of them separately. Branches or clusters of hops are not collected. To preserve the integrity of the cones, they are cut off along with the petioles, in which the length must be at least 2 cm. It is impossible to crush, tamp or compact the harvested crop, as this worsens their quality. After harvesting, you should immediately start drying, as the collected raw materials begin to deteriorate quickly.

Recipes for making yeast from hops

Baking recipes homemade bread there are a lot of hops, and they differ not only in the type of flour (rye, wheat, etc.) or their combination, fillers (bran, malt, seasonings, etc.), but also directly in the type of sourdough itself. As a rule, it is liquid or dry, and also in the form of a piece of the remaining finished dough.

Before making hop yeast at home, carefully read the recipes, recommendations of people who share their personal experience and choose the most suitable option for you.

Recipe #1

The standard recipe is a liquid hop starter, which is made from hop cones. In the evening, ripe and well-dried cones are poured with boiling water in a ratio of 1: 2 (for example, cones 1 cup and hot water 2 cups), boil for 20 minutes, wrap with a towel and leave overnight. In the morning, filter through cheesecloth. Sugar (or honey) and flour are added to the broth in the ratio: for each glass of hop broth - half a glass of flour and 2 tbsp. spoons of sugar. The resulting mixture is well wrapped and put for two or three days in a warm place for fermentation. Every day it is heated in a water bath, while stirring continuously. If this is not done, the fermentation process may stop. Ready-made yeast has many bubbles and a characteristically bitter taste. The starter is stored in the refrigerator, in bottles or jars with hermetically sealed lids.

In the dough, the consumption is as follows: 1 cup of ready-made liquid yeast for 2 or 3 kg of flour, plus wheat flour for mixing. If baking will be added to the dough (for example, when baking pastries), it is advisable to add 0.3-0.5 cups of sourdough to improve the convergence of the dough.

Recipe number 2

Consider how to make yeast from hops and bran. In a strained broth made from hop cones, bran is added instead of flour. The mass is well mixed, then put for 3 days in a warm place and stirred occasionally. from hops and bran are ready if a characteristic, sour and not very pleasant smell has appeared. Fermented bran is scattered in a thin layer on a table or baking sheet to dry. Dried hop starter is placed in a hermetically sealed container. In this form, it is suitable for long-term storage, without refrigeration. Soak overnight before use warm water from the calculation - for half a glass of water 1 teaspoon, add a little flour, stir until the density of sour cream. In the morning, water, salt and flour are added to the foamy mass, and the dough is kneaded.

Recipe number 3

A finished hop starter is a small piece of dough that has been prepared previously using a hop starter. It is usually left after making bread, placed in a resealable container or bag and sent to the refrigerator. Moreover, the lump can even be very small, approximately 1 cm 3. Before use, the starter is placed in a container for making dough, poured with a small amount of warm water, stirred well, a little flour is added and placed in a warm place. Every 1.5-2 hours add water and flour, bring to the desired volume. Bread made with this sourdough tastes slightly sourer than fresh liquid hop sourdough, and takes a little longer to rise.

On sourdough No. 3, it is better to cook rye and muffin and white - on fresh liquid sourdough according to recipe No. 1 and No. 2, since taste qualities and test convergence are the best.

There are many other recipes, for example, how to make homemade yeast from hops and raisins, etc.

And one more important point - in order for the bread to rise better, the dough is placed in greased forms no more than half of their volume, covered with a towel and left for 1.5-2 hours. Bread is baked at t 200 degrees C for 50-60 minutes. Ready product taken out of the mold, sprinkled with water and wrapped in a towel to make it soft and fragrant.

from hops

Homemade kvass, due to its special composition, perfectly quenches thirst, gives the body energy, and increases efficiency. In addition, this wonderful drink increases efficiency, restores the balance of fluids and salts in the body, and improves the digestion process.

Preparing yeast from hops for kvass is very simple and easy. Hop cones can be collected independently or purchased at any pharmacy.

Required Ingredients:

half a liter of water;
3 tablespoons of hops;
1 tablespoon of sugar or honey;
flour.

Preparation of yeast from hops for kvass:

Pour 3 tbsp. spoons of hops half a liter of boiling water. Place the saucepan over low heat and simmer for about 15 minutes. Then strain the hop broth and cool to 38-40 degrees. Add 1 tbsp. a spoonful of sugar (you can) honey, mix well. Pour flour so that a mass of sour cream density is obtained. Cover the container with a napkin and clean for 1-1.5 days. Ready sourdough can be stored in the refrigerator.

How to make moonshine

Making moonshine with your own hands is a rather difficult process, requiring close attention and constant monitoring of temperature and time conditions. There are very many different recipes its preparation, but we will look at how to make moonshine using hops.

Preparation of raw materials for mash

First of all, you need to prepare yeast from hops for moonshine.

To do this, take a pot (preferably enameled), fill it to the very top with freshly picked hop cones, pour warm water, then cover with a lid and boil for 1 hour. Next, filter the resulting broth through cheesecloth (approximately 2 liters will be obtained), add 250 g of sugar (a full glass) and 2 glasses of flour. The resulting mass is well mixed and then put in a warm place for 1.5 days. Take 2 potatoes, grind them and add to the sourdough. Once again, mix thoroughly and return for a day in a warm place. Cooked yeast is bottled, tightly closed and kept already in the cold.

If you don’t have fresh hops on hand, then you can take dried hops, pour it with water (1 part of hops and 2 of water). Bring the mixture to a boil. After reducing the amount of water by half, remove from heat, filter and add sugar (put 1 tablespoon for 1 cup of broth). After the sugar has dissolved, carefully pour in the wheat flour (0.5 cup is needed for 1 cup of syrup). Cover the container with the composition with a cotton cloth and put it in heat.

Now you need to cook the mash itself directly. For the production of high-quality moonshine, germinated grain (malt) is a desirable component. It is endowed with high enzymatic activity. They take coarsely ground dried malt and pour in water at the rate of 1 to 3. Also, 200 g of sugar and 50 g of hop yeast are added per 1 kg of grain (how to make homemade yeast from hops is described above). Cover the container with the mash with a clean cloth and infuse for about two weeks in a warm place until the end of fermentation. The contents must be periodically mixed and the resulting foam removed.

fermentation process

This is the main stage in the preparation of moonshine. At the beginning of the process, there is an intensive release of carbon dioxide, the concentration of sugar decreases, the temperature of the mash itself increases by 2-3 degrees. The duration of this process is about 30 hours.

Then a large number of bubbles appear on the surface of the mash, turning into foam. The temperature rises to 30°C, the alcohol content also increases, and the sugar concentration drops to 2-3%. This continues from 15 to 24 hours. Now you need to overtake the mash and clean it of impurities.

Before we start looking at recipes for making yeast from hops at home, let's talk a little about the history and biology of the issue.

Many scientists believe that yeast is the first living being domesticated by man. Modern excavations prove that the ancient Egyptians used them for fermentation or bread baking for another six thousand years BC. When buying yeast in the store in the form of sticks or dry powder, many do not even suspect that these are living organisms. More precisely, mushrooms that have lost the ability to form mycelium and have adapted to live in liquid substrates.

As for the use of hops in the preparation of yeast, this is also quite ancient history. People have long noticed the properties of this plant and began to use it in various products using fermentation. Not without reason in Russian "drunk" is a synonym for the word "drunk".

Harvesting and storage of hops

In order to be able to make yeast from hops year-round, it must be properly harvested and stored. It should be noted that cones are collected from hops, which are bracts. It is in them that valuable pollen called “lupulin” is formed, which, in addition to the formation of yeast, also gives the products a unique beer taste.

Hop harvest

Depending on the region, hops bloom in different months of the summer, but bud harvesting is best done when flowering is nearing its end. At this moment, they accumulate the largest number lupulin.

Advice! To determine the ripeness of the cones, they are rubbed between the palms. If greenish-yellow resin appears on them, the hops are ready to be harvested.

The hop plant is a long liana, sometimes growing up to five meters in length. Experienced gardeners who cultivate this plant do it very simply. In the assembly season, the shoots are cut off almost at the root, and then the cones are plucked calmly on the ground. There is nothing to be sad about the fate of the plant. The following year, new bushes will grow from the roots.

Drying

Once the buds are harvested, they must be dried quickly. To do this, the cones are laid out under a canopy in trays or on burlap, you can also use old paper. The layer of cones should be minimal so that premature fermentation of lupulin does not occur.

If the weather outside is rainy and damp, then drying is best done in closed attics or glazed verandas. Properly dried raw material practically does not lose its green color, it only becomes slightly tarnished.

Storage

Properly dried hops can be stored for up to three years. To do this, it is poured into canvas bags, which are kept in a dry, cool room.

During storage, hops should be inspected periodically. The appearance of black spots on the cones indicates that the raw material has been damaged, in which case it cannot be used to make yeast or beer.

Acquisition

Nowadays, buying hops is also not a problem. It is mainly purchased for brewing, but it can also be used to make yeast. Already processed granular hops are laid out in bags, which are more convenient to store, pack and transport.

Yeast Recipes

If you have brewed your own hops or purchased them from point of sale, then it's time to get acquainted with how to make yeast from hops. There are several options for their preparation, which use different ingredients.

From fresh hops

Homemade hop yeast produces the most flavor when freshly harvested buds are used. To prepare them, you need to take the following amount of ingredients per liter of cone decoction:

salt - ½ tablespoon;
granulated sugar- 100 grams;
wheat flour - 1 cup;
potatoes - 1-2 pieces.

The cooking process is simple, but requires precise adherence to technology.

First you need to fill the pan with hop cones and pour hot water over them.
Boil the hops in lightly simmering water for an hour.
We filter the broth and measure its volume.
Attention! The amount of ingredients is calculated specifically for the volume of the broth.
Add salt, sugar and flour. We mix everything thoroughly.
We put the dishes in a warm place for two days.
After this time, add boiled mashed potatoes to the mixture. Quantity mashed potatoes should be such as to bring the broth to the density of sour cream.
In a day, the yeast will be ready. It remains to pour them into jars or bottles.

Store hop yeast in the refrigerator to reduce its activity.

From dry hops

The sourdough from dried or pre-processed hops at the factory is made without the use of potatoes, and the recipe has been slightly modified. We will indicate the number of ingredients directly in the text:

Pour one part dry hops into the pot.
Pour in two parts of water.
Boil until liquid is reduced by half.
We filter the decoction.
Add a tablespoon of sugar for each glass of broth.
Then you need to add wheat flour with constant stirring at the rate of half a glass per glass of liquid.
We remove the pan in a warm place.

Yeast will be ready in 30-40 hours. You can feel this moment by the characteristic yeasty smell of sourdough.

Yeast from a thermos

Instead of boiling the cones, you can use the method of steaming them in a thermos. To make such a sourdough for bread from hops, you need to take the following amount of products:

fresh water - 1 glass;
dry or fresh hops - 2 tablespoons;
sugar - 1 tablespoon;
salt - ½ teaspoon;
wheat flour of the first grade - 110 grams;
boiled potatoes - 100 grams.

When preparing yeast according to this recipe, the cone steaming method is used, so:

Pour hop cones into a thermos.
We fill them with boiling water.
We are waiting for the water to cool completely, in a good thermos this process lasts a day.
We filter the broth through a sieve.
Add salt, flour and sugar - mix everything thoroughly and put it in a warm place.
We keep the mixture in a warm place for two days, during which time we mix several times.
Boil potatoes and mash.
Add mashed potatoes to almost ready yeast and keep for another day.

You should get about half a liter of yeast. In the recipe from Elena Molokhovets, it is recommended to take a full spoonful of the resulting yeast per pound of flour.

Reference! One pound is approximately 400 grams.

Kvass from hops

As mentioned above, hops are not only used to make yeast. Its main purpose is to make beer. We want to treat our readers with a recipe for how to cook hop kvass at home.

Composition of products:

water - 3 liters;
yeast - 10 grams;
hops - 30 grams;
wheat flour - 10 grams;
rye crackers - 300 grams;
granulated sugar - 50 grams;
raisins - 25 grams.

The procedure for preparing kvass is as follows:

We make yeast sourdough: in half a glass of warm water we dissolve yeast, a little sugar, sugar and flour.
We lay rye crackers in a three-liter jar.
Pour boiling water up to the shoulders of the jar.
Add the remaining granulated sugar, raisins and hop cones.
After cooling down to room temperature add yeast starter.
We mix everything, cover the jar with gauze and leave to ferment for two days.

Ready kvass must be drained from the sediment, add 3 tablespoons of sugar to the remaining sourdough and pour warm water over it. Thus, a continuous process of preparing kvass is organized. You just need to control the amount of sourdough and add crackers for color and flavor.

An interesting video on this topic will help us to summarize the conversation about making yeast from hops at home.

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

Chief Editor

Yeast in bread acts as a baking powder - without them it is difficult to get lush and delicate pastries. Industrial bread fungi are prepared from a huge number of components, some of which have nothing to do with food production. Against the backdrop of a legalized harmful chemical set of ingredients, more and more people are striving to make homemade yeast for bread.

You should prepare for the fact that the first pancake is lumpy. Even with strict adherence to the recipe, the result can be affected by temperature conditions, the quality of flour and the exposure time of the base for fungi. And all this will lead to an insufficiently good end result. However, the process itself is not complicated, requiring a minimum number of products and tools.

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Benefits and calories

The product is not used in food in its pure form, but its calorie content is still low: about 110 kcal per 100 g. Additional products can increase or decrease it - the type of flour used, additives in the form of malt or honey, raisins. The trace element composition of the product includes:

B vitamins;
vitamin PP;
organic acids.

You can use homemade fungi made to raise bread for cosmetic purposes. They are good for skin and hair. AT traditional medicine the product is used to restore intestinal microflora.

But all this is relevant only for high-quality, natural yeast. A product bought in a store, stabilized with ammonium and chlorides, can hardly be of great benefit to the body.

Yeast sourdough for bread

Before you make homemade yeast for baking, you should consider the main rule: they do not tolerate haste and require careful, slow action. Thorough and long mixing of flour and water, slow introduction additional components and precise aging for several hours or days is the key to success in the preparation of sourdough for bread.

Important! Yeast sourdough is a less active product when compared to regular yeast. But baking on it turns out delicious and even more healthy.

Preparing a simple sourdough for bread for 3 days. It only needs 2 ingredients - flour and water. The result is a recoverable product. The first part is immediately used for making bread, and the second is stored in the refrigerator until the next baking. Here is the cooking process:

1. On the first day, mix 100 g of water with 100 g of wheat flour. To do this, you can use products of 2 grades. The mixture is well stirred, bringing to a homogeneous consistency of sour cream. The resulting base is placed in a warm place so that there is no access to cold air. You can not close the starter with polyethylene, use a gauze cloth. The fermentation process will take about a day. You can determine the readiness of the mixture for the 2nd stage of preparation by rare small bubbles.
2. On the second day, the starter is fed with 100 g of the same flour and the same amount of water is poured in to obtain the initial state of the paste, similar to thick sour cream. Mix everything well, watching how the number of bubbles increases, cover again with a gauze cloth. Cleaned for a day in the same warm place without a draft.
3. On the third day, you can observe a large number of large bubbles and an increase in the volume of yeast starter. The upper part is covered with a dense foam cap. For the last time, you need to feed the mixture with 100 g of flour and put it in a warm place.
4. The key step is to determine when the starter becomes 2 times larger, remove a part and put it in the refrigerator in a glass jar. Use the second part for baking.

The part that remains in the refrigerator can be used for further preparation of starter cultures.

bran recipe

High-quality fungi for sourdough and non-sourdough bread can be made from bran. They are suitable for replacing pressed yeast. For the recipe you need to prepare:

clean water;
wheat flour 2 grades;
wheat bran.

The amount of ingredients will depend on the consistency of the dough. However, you should start the recipe for making sourdough for homemade bread with certain proportions:

1. It is necessary to mix a part of flour with 4 parts of hot water. The base for the yeast should be smooth, without lumps and pieces of undissolved flour.
2. The resulting mixture is kept for about 30 minutes, it should reach a temperature of 74-72 degrees. Then 100 g of flour is introduced.
3. When the mixture becomes slightly hotter than room temperature, add 100 g of flour again. The consistency should be about the same as a sticky dough.
4. In a warm place without drafts, the mixture is kept for 1.5 days. You can determine the readiness of the mass as follows: it will have a pleasant alcohol-milk smell with a hint of fermentation, the mass itself will settle heavily.
5. When the marked time has passed, another 200 g of 2nd grade wheat flour and 300 g of bran are added to the mass. Leave for about 6 hours. After a measured period, add a little more flour and chopped bran, leaving the mixture for 4 hours.
6. When the fermentation process is completed, it is necessary to bring the resulting yeast mass to a dry state - add crushed wheat bran - rub without lumps.
7. The mixture is laid out on baking paper in a very thin layer and left to dry in a cool room.

The resulting dry mixture is stored for 6 months in a gauze bag. It can not be put in a closet, it must be hung in a cool dark room.

Advice! Before use, dry mushrooms must be soaked in a small amount of water for 30 minutes, adding wheat flour 2 tests.

For the preparation of yeast bread, 20 to 25% of the mass of flour will be required. According to this recipe, products prepared in the sponge method are tastier and more pleasant in texture.

The bran composition contains more useful components, and grade 2 wheat flour has less harmful properties. With the help of a product prepared according to this recipe, you can make very tasty and healthy bread.

Lean Hops Recipe

Dry hop cones are suitable for cooking. In total, you will need about 50 g of the product, a little salt and sugar, as well as 400 g of wheat flour:

1. First you need to prepare enameled dishes of sufficient volume - at least 5 liters.
2. Pour 16 glasses of water (200 ml each) into the container and add 50 g of hops.
3. Then the mixture must be boiled for 30 minutes and cooled to 30-40 degrees.
4. A glass of sugar and 2 tbsp are poured into the broth. l. salt, stirring well.
5. Pour 400 g of flour into a deep glass bowl and mix it with about ¼ of the broth. Stir thoroughly and for a long time so that there is no undiluted flour and lumps.
6. Pour the resulting mixture into a saucepan, once again mix everything well and put it away for 2-3 days in a warm room. You need to stir 2-3 times a day.
7. A thick and plentiful foam should form on top for 2-3 days.
8. To obtain ideal yeast, approximately 1200 g of peeled potatoes, boiled and grated through a sieve, should be used.
9. You need to add potatoes to the hops while hot, until it becomes viscous. Add a little at a time, stirring constantly. It is important to ensure that the overall temperature does not rise above 50 degrees inside the pan. This is necessary to maintain the viability of the yeast.
10. Stand for a minimum of 5 hours until a rich head of foam appears.
11. The finished product does not need to be filtered, it is simply poured into a convenient jar and stored in the refrigerator.

Yeast should be used so that it is at least 1/3 of the volume of liquid in the bread mixture. First you need to make a dough of 2/3 of the water and part of the fungal product. For 0.5 l of water, along with yeast, take 1 tsp. without a slide of ordinary salt. The dough should be liquid, like pancake dough.

Recipe for thick kvass

Prepare a sourdough for bread from 400 g of flour and 3 cups of thick leftover from kvass:

flour without sifting is added to the thick of kvass;
knead the dough - not too liquid, but not thick;
leave in a warm place for 1.5-2 days;
Approximately 230 g of starter fungi are used per 1 kg of flour for the purpose of making bread.

A yeast product requires compliance with several subtleties in the cooking process:

it should be laid out on a sieve, placing a large flat plate down;
the dried product is placed in a jar and filled with water;
after settling, it is necessary to repeat the process until the water becomes clear;
then the mass must be dried and transferred to jars.

The dried product is most conveniently stored in a cut form. Yeast is transferred to clean jars, covered with gauze and stored in a cold, dry place.

raisin recipe

An unusual way to prepare a fungal mass is to use raisins. This recipe is perfect for bread with a slight grape flavor. You can use sourdough for pies and buns:

take 200 g of washed and well-dried raisins, there should be no drops of moisture on it;
pour in 0.2-0.3 ml of warm water or milk and add 3 tbsp. l. refined sugar;
the mixture must be kept for 5 days in a warm place;
stir occasionally.

Well-fermented mushrooms with dense foam are ready to use.

Rye bread sourdough

Such a sourdough cannot be called completely natural if store-bought bread is used. But when choosing as a feedstock bread, pre-cooked from homemade sourdough, can be done quality product no extra chemicals

take 500 g of not too fresh rye bread;
pour in 0.5 l of sour milk or warm water;
add a handful of black raisins and 3 tbsp. l. Sahara;
leave in a warm place to ferment for about a day;
the next day, the resulting composition must be filtered through a fine sieve and squeezed bread;
from the infusion prepare a dough to a sour cream consistency and leave it warm for 2-3 hours without drafts.

When the dough is ready, you can use it for further baking bread or pies. As in the previous recipe, pastries are obtained with a light grape flavor.

Other recipes

There are many books and modern collections of recipes, in each of which you can find unusual ways making homemade yeast. Bread based on them turns out to be different in flavor and texture. Here are just a few of these examples that you can do without any worries:

1. Flour fungi for baking. Very easy to prepare perfect option on the hastily. You need to take 100 g of sifted wheat flour and dilute in a glass of water. Leave the composition for 6 hours and mix with ¼ cup of malt wort. Previously, 1 tsp is added to the wort. brewer's or baker's yeast. The mixture should be left for 24 hours.
2. Potato. Prepare a remedy from boiled potatoes. For one serving, you will need approximately 500 g of peeled potatoes. After boiling, it must be well kneaded and mixed with 2 glasses of wort with 1 tbsp. l. brewer's yeast. Then you need to add 0.5 liters of decoction from potatoes or warm water. The mixture is well stirred, watching for the presence of lumps. You need to leave it for 1 day for growing fungi. The liquid composition is stored in the refrigerator. If you need to get dry fungi, then they are simply mixed with flour to a thick dough and briquettes are formed. They must be dried without the use of hot air under natural conditions.
3. Malt recipe. To prepare yeast, use 1 cup of flour and half a cup of sugar. Then the dry ingredients are combined with each other, mixed with 1 liter of warm water and 3 cups of malt. The mixture must be boiled over low heat for 1 hour, avoiding boiling. The cooled composition is poured into jars and, covered with several layers of gauze, put in a warm place for a day. After that, you can cover the jars with stronger lids and put them in a cool place for storage.
4. Honey. You can prepare a sweet sourdough for bread from 2-3 g of dried hops, 15 g liquid honey and half a glass of water. You will also need 1.5 tbsp. l. wheat flour and half a spoonful of old yeast. Honey and hops are combined with water, brought to a boil and poured into a jar. When the composition has cooled to 70 degrees, flour is added and mixed well. Keep the composition for 2 days in a warm place. You can speed up the process by 1 day by introducing old bread fungi into the mixture.
5. From Turkish peas (chickpeas). Take about 100 g of chickpeas and grind it. You can remove the skin by rubbing the raw material between the palms. Pour the composition into a bottle and pour boiling water, then immediately pour it out. Add a little salt and pour boiling water a second time. Leave the composition for 10 hours in a hot temperature - up to 37 degrees. When the formation of foam stops, and the solution acquires a transparent structure, the yeast can be considered ready.
6. Peas. cook sourdough starter can from simple peas. Use about 200 g of peas, bring it to a boil in 2 liters of water. Cleaned, poured into glassware, in a warm place for 2 days. When a thick foam cap appears on the surface, the product can be considered ready. Important! The quality of the resulting substance depends on the peas, such yeast can not always completely replace the classic sourdough.
7. From natural beer. A similar recipe will appeal to those who prepare beer at home. For cooking, you need 200 ml of water, 200 ml of beer, 200 g of flour and 1 tbsp. l. Sahara. First, the flour is mixed with water and left for 6 hours. Pour in beer and add sugar, stir and put in heat for 40 minutes. The resulting sourdough can be stored in the cold for up to 2 days.
8. Bread and milk recipe. Unusual starter fungi can be prepared from 0.5 kg of black bread and a liter of sour milk. The components are mixed and cleaned for a day in a warm place. After the appearance of bubbles, the product is filtered through gauze and squeezed. Then the composition must be shed again through several layers of gauze and then used to make delicious bread.
9. Multicomponent. A fragrant recipe will be obtained by using 2 cups of barley malt, 25 g of hops, 0.5 cup of old bread fungi, 100 g of honey. It only takes 12 hours to prepare. Malt and hops are mixed with 8 cups of freshly boiled water. Put the mixture on the fire and cook for 30 minutes, stirring. The broth is filtered and mixed with 100 g of honey. Bring the second time to a boil, cover with gauze and leave. When the mixture becomes warm, pour diluted yeast and cover with a towel. Must be kept in a warm place. After about 12 hours, the fungi will reach the required degree of fermentation, and they can be used for baking bread.

An abundance of recipes for making high-quality homemade yeast will allow any housewife to choose the right option. All of them are great for working with wheat flour, and for creating delicious rye bread, as well as for implementing recipes for hearty meat or sweet pies using jam.