Yeast
- Thread starter RJC
- Start date
Freeholdfarm
Inactive
Yeast in sealed packages will keep quite a while, probably at least twice as long as the *official* time suggested to keep it. If you bought some, and rotated it out by using it, you should always have some fresh enough to be useable on hand. That said, if store-bought yeast became unavailable, when you ran out of stored yeast, I think the only thing you could do would be to get a sourdough pot started. I've never heard of anyone making yeast at home, though there may be a way to do it. I think, though, that without laboratory conditions, it would be difficult to keep the culture pure.
Kathleen
Kathleen
squeeksmom
Deceased
RJC: I get the pound packages from Walton Food and freeze them. They say they'll last 10 years or more when frozen.
squeeks
squeeks
Here is a way to make liquid yeast from one package of dry yeast--looks like it would make one package extend to about the equivalent of 6 packages:
The ingredients are:
8 med potatos cooked in 4 cups of water (save water to add to final product)
one half cup sugar
1 TB salt
1 pkg yeast
You save the potato water and set aside. Mash potatos and mix the luke warm ingredients together after dissolving the yeast in a little water. The directions say to cover but not seal. One half to one cup equals 1 pkg yeast.
See link: http://southernfood.about.com/od/yeastbreads/r/bl10817a.htm
The ingredients are:
8 med potatos cooked in 4 cups of water (save water to add to final product)
one half cup sugar
1 TB salt
1 pkg yeast
You save the potato water and set aside. Mash potatos and mix the luke warm ingredients together after dissolving the yeast in a little water. The directions say to cover but not seal. One half to one cup equals 1 pkg yeast.
See link: http://southernfood.about.com/od/yeastbreads/r/bl10817a.htm
Here is another one--you need a hops vine though!
http://heritage.uen.org/resources/Wc1479b06d66f8.htm
(quote)
Home-made Yeast. Boil six large potatoes in three pints of water. Tie a handful of hops in a small muslin bag and boil with the potatoes; when thoroughly cooked drain the water on enough flour to make a thin batter; set this on the stove or range and scald it enough to cook the flour (this makes the yeast keep longer); remove it from the fire and when cool enough, add the potatoes mashed, also half a cup of sugar, two tablespoons of salt and a teacupful of yeast. Let it stand in a warm place, until it has thoroughly raised then put it in a cool place; the jug should be scalded before putting in the yeast. Two thirds of a coffee cupfull of this yeast will make four loaves. (quote)
I wonder if this is sort of a self-perpetuating recipe. Could the teacupful of yeast be from a previous batch made with commercial yeast?
http://heritage.uen.org/resources/Wc1479b06d66f8.htm
(quote)
Home-made Yeast. Boil six large potatoes in three pints of water. Tie a handful of hops in a small muslin bag and boil with the potatoes; when thoroughly cooked drain the water on enough flour to make a thin batter; set this on the stove or range and scald it enough to cook the flour (this makes the yeast keep longer); remove it from the fire and when cool enough, add the potatoes mashed, also half a cup of sugar, two tablespoons of salt and a teacupful of yeast. Let it stand in a warm place, until it has thoroughly raised then put it in a cool place; the jug should be scalded before putting in the yeast. Two thirds of a coffee cupfull of this yeast will make four loaves. (quote)
I wonder if this is sort of a self-perpetuating recipe. Could the teacupful of yeast be from a previous batch made with commercial yeast?
OK, so I'm getting carried away with this! But for anyone intersted in self-sufficiency being able to make bread is an almost necessity!! Anyway, being able to make yeast, I think, is an awesome skill and I'm going to try it (after I grow my hops vine, that is!!!)
http://www.thecookinginn.com/yeasta.html
(quote)
Homemade Yeast Cakes From Hops
1 double handful of hops *
2 med. Irish potatoes
3 pts. water
1 tbsp. sugar
3 tbsp. flour
Meal
* Use the blossom of the hop vine when it is just fully opened with the pollen still in it.
Tie the hops in cheese cloth; peel the potatoes; boil in the water until the potatoes are soft.
Discard the hops; mash the potatoes in the water; add the sugar and flour; set in a warm place until it foams. If you still have a cake of yeast from last making, add it after soaking. This hurries the fermentation; but given time the mix will work without yeast starter.
When it has worked until good and light, thicken with meal so that you can spread it on a board and cut it into cakes about twice as big as the store cake. Set them in a cool place to dry. Soften one in warm water and use it in bread just like any other yeast. Keep the cakes cool and dry until needed.
Replenish Hop Yeast Without Hops:
1 c. fresh buttermilk
1 cake hop yeast, softened
Flour to make a soft batter
Meal to make a soft dough
Batter the milk, yeast, and flour and set in a warm place by the fire. When it "works good" - gets frothy - thicken with meal and proceed as above. (end quote)
http://www.thecookinginn.com/yeasta.html
(quote)
Homemade Yeast Cakes From Hops
1 double handful of hops *
2 med. Irish potatoes
3 pts. water
1 tbsp. sugar
3 tbsp. flour
Meal
* Use the blossom of the hop vine when it is just fully opened with the pollen still in it.
Tie the hops in cheese cloth; peel the potatoes; boil in the water until the potatoes are soft.
Discard the hops; mash the potatoes in the water; add the sugar and flour; set in a warm place until it foams. If you still have a cake of yeast from last making, add it after soaking. This hurries the fermentation; but given time the mix will work without yeast starter.
When it has worked until good and light, thicken with meal so that you can spread it on a board and cut it into cakes about twice as big as the store cake. Set them in a cool place to dry. Soften one in warm water and use it in bread just like any other yeast. Keep the cakes cool and dry until needed.
Replenish Hop Yeast Without Hops:
1 c. fresh buttermilk
1 cake hop yeast, softened
Flour to make a soft batter
Meal to make a soft dough
Batter the milk, yeast, and flour and set in a warm place by the fire. When it "works good" - gets frothy - thicken with meal and proceed as above. (end quote)
Salal Sue
I've been off on a different tangent for a few days. Thanks so much for your posts.
I went inventorying in my preps today and although I have enough wheat for maybe 100 loaves of bread (not enough)all of my yeast has expired or expires next month (about 8 lbs). I really need to study your posts and play with them a bit.
I've been off on a different tangent for a few days. Thanks so much for your posts.
I went inventorying in my preps today and although I have enough wheat for maybe 100 loaves of bread (not enough)all of my yeast has expired or expires next month (about 8 lbs). I really need to study your posts and play with them a bit.
yellowsprings
Inactive
I keep large open packages of yeast in my freezer in glass jars with plastic screw on lids. I open the jar, scoop out what I need and put the jar right back in the freezer. I usually let the yeast sit on the counter for a few minutes to warm up, but sometimes I just throw it in. Either way, it always works!
I used to keep the smaller packets in the freezer but the larger packages are more economical.
I used to keep the smaller packets in the freezer but the larger packages are more economical.
Taz
Deceased
I bake bread about every other day and I feel that Red Star yeast lasts longer, in or out of the freezer than any other brand. But I too keep mine in jars in the freezer and use it right out of the freezer and back in it goes. We don't have a Costco near us, only Sam's Club. Sam's doesn't carry Red Star in our area. Therefore when I do get to a Costco I usually buy several pounds. It would be fun to try and make some.
Taz
Taz
squeeksmom
Deceased
RJC: when I take a package out, I put most of it in a covered container in the fridge. I only keep enough for about 5-6 loaves (in a covered container) out at room temp - it's always ready when I need it. I've never had any of it not work, and it takes me about 5 months to use a # package. Need to bake more, huh? 
squeeks
squeeks
You all are very helpful and some interesting variations on the way you handle the yeast. You see I'm a real amateur at this.
I was dancing with a lady one time and was relaying to her my bread making efforts with my new bread machine. She said "oh if you're using a bread machine your not making bread". Well I thought it sure taste like bread to me. I think she thought that I was a better dancer than a cook.
I found two 2 lbs unopened packages of Red star yeast in a 5 gal bucket with other emergency supplies yesterday. Both expire this month, what should I do with them?
I was dancing with a lady one time and was relaying to her my bread making efforts with my new bread machine. She said "oh if you're using a bread machine your not making bread". Well I thought it sure taste like bread to me. I think she thought that I was a better dancer than a cook.
I found two 2 lbs unopened packages of Red star yeast in a 5 gal bucket with other emergency supplies yesterday. Both expire this month, what should I do with them?
Genealogist
Deceased
Making wild yeast
The following website has a recipie for making "wild yeast."
http://www.thecookinginn.com/yeast.html
The Genealogist
The following website has a recipie for making "wild yeast."
http://www.thecookinginn.com/yeast.html
The Genealogist
squeeksmom
Deceased
RJC: toss one in the freezer, and one in the fridge, and use em. If they seem to be not quite right, add a little extra to the recipe - just a half tsp or so. The very WORST that can happen is flat bread - and it's still a heckuva lot better than store bought.
squeeks
edited to add: you can do a kind of pre-test with the yeast - take a tsp or so, add a bit of sugar and a little warm water - mix well and let sit for 10-15 minutes. It should be frothy, or creamy, or bubbly, or whatever you call yeast when it works.
That should let you know if it's still okay. I can't believe it would go bad yet - I've even used the little packets that were expired by a year or so and they still worked - "worked" being a relative term - the bread rose, just not as much.
I use my bread machine all the time, and it's BREAD!!! I usually just use the dough cycle cuz it's a lot faster to let it make the dough, then I can bake it - but it sure is handy to put it together and let the machine do all the work. My old hands don't like all that kneading anymore.
If they seem to be not quite right, add a little extra to the recipe - just a half tsp or so. The very WORST that can happen is flat bread - and it's still a heckuva lot better than store bought. squeeks
edited to add: you can do a kind of pre-test with the yeast - take a tsp or so, add a bit of sugar and a little warm water - mix well and let sit for 10-15 minutes. It should be frothy, or creamy, or bubbly, or whatever you call yeast when it works.
That should let you know if it's still okay. I can't believe it would go bad yet - I've even used the little packets that were expired by a year or so and they still worked - "worked" being a relative term - the bread rose, just not as much.
I use my bread machine all the time, and it's BREAD!!! I usually just use the dough cycle cuz it's a lot faster to let it make the dough, then I can bake it - but it sure is handy to put it together and let the machine do all the work. My old hands don't like all that kneading anymore.
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