cooking yeast

[Guest guest]

Another question, I'm not sure if this is appropriate in this group,

but this is natural. Does anyone know how to produce active yeast

for cooking, from scratch? For example, if I were living in the

wilderness and wanted to make some bread, would I be able to grow my

own yeast for this purpose and how?

Strange question, but I've been thinking about the availability of

many things if one were to be in the wilderness for an extended time.

Thank you! Molly

[Guest guest]

Molly, prospectors, cowboys and early settlers used sour dough starter.

Each time some was taken out to use for bread, pancakes, etc. it was fed

more flour and liquid.

Here are some recipes for making the starter.

Using Yeast:

1 cup milk

1 cup flour

1 cake or pkg. yeast

Place one cup milk in a glass jar or crock (nothing metal) and allow

to stand at room temperature for 24 hours. Stir in one cup flour and yeast.

Let stand in a warm place (800 is ideal) for two to five days depending

on how long it takes to bubble and sour and how strong you want it to be.

If it starts to dry out, stir in some warm water. Try to maintain about

11/2 cups of starter. Each time you use your starter, replenish it with

one cup flour and one cup milk. Let it get bubbly again and store in refrigerator.

DO NOT cover tightly because the mixture is fermenting and giving off carbon

dioxide.

Potato Sourdough Starter

4 c Unbleached Flour

2 tb Salt

2 tb Sugar

4 c Lukewarm Potato Water

Boil some potatoes for supper, save the potato water, and use it lukewarm

with enough unbleached flour to make a thick batter. without yeast.

This is a good way to make it in camp, where you have no yeast available

and want fast results. This is also the way most farm girls made it in

the olden days. Let stand a day or so, or until it smells right.

Old Time Recipe

Day 1:

Mix 8 heaping tablespoons 100% whole wheat flour with enough warm (distilled

if you have hard water) water to make a thick, porridge like mixture. Cover

this mixture with a moist towel and let it rise on a draft-free warm location

for 24 hours. You can double this recipe for your convenience and keep

half of it in the refrigerator.

Day 2:

Stir the mixture 3 times a day.

Day 3:

Stir the mixture again 3 times a day.

Day 4:

Add 3 heaping tablespoons of 100% whole wheat flour and a bit of warm

distilled water. Stir this mixture again 3 times daily.

Day 5:

Same as Day 4!

Day 6:

The dough is ready when you see little bubbles coming from the mixture.

 

 

molly.bigknife-antonio wrote:

Another question, I'm not sure if this is appropriate

in this group,

but this is natural. Does anyone know how to produce active

yeast

for cooking, from scratch?

[Guest guest]

Hi Marti, Very interesting recipes. My parents (in my lifetime) used

the first one except they added a little sugar to speed up the

fermentation process. I think my dad used one similar to the last one

when he was cooking at a line camp and on cattle drives, but he used

sugar in it also.

Jennie

 

MartiWI wrote:

 

> Molly, prospectors, cowboys and early settlers used sour dough

> starter. Each time some was taken out to use for bread, pancakes,

> etc. it was fed more flour and liquid.

[Guest guest]

Jennie, my old recipe had sugar in it also. I didn't see it when

I was gathering those though. I've moved since I used it last but

will see if I can find it.

Marti

Jennie wrote:

except they added a little sugar to speed up

the

fermentation process.

[Guest guest]

Thanks for all the great yeast tips! I can't wait to try some of

these! Molly

 

 

herbal remedies, MartiWI <blueheaven@d...> wrote:

> Molly, prospectors, cowboys and early settlers used sour dough

starter.

> Each time some was taken out to use for bread, pancakes, etc. it

was fed

> more flour and liquid.

>

> Here are some recipes for making the starter.

>

> Using Yeast:

> 1 cup milk

> 1 cup flour

> 1 cake or pkg. yeast

>

> Place one cup milk in a glass jar or crock (nothing metal) and

allow to

> stand at room temperature for 24 hours. Stir in one cup flour and

> yeast. Let stand in a warm place (800 is ideal) for two to five

days

> depending on how long it takes to bubble and sour and how strong you

> want it to be. If it starts to dry out, stir in some warm water.

Try to

> maintain about 11/2 cups of starter. Each time you use your starter,

> replenish it with one cup flour and one cup milk. Let it get bubbly

> again and store in refrigerator. DO NOT cover tightly because the

> mixture is fermenting and giving off carbon dioxide.

>

> Potato Sourdough Starter

>

> 4 c Unbleached Flour

> 2 tb Salt

> 2 tb Sugar

> 4 c Lukewarm Potato Water

> Boil some potatoes for supper, save the potato water, and use it

> lukewarm with enough unbleached flour to make a thick batter.

without

> yeast.

>

> This is a good way to make it in camp, where you have no yeast

available

> and want fast results. This is also the way most farm girls made it

in

> the olden days. Let stand a day or so, or until it smells right.

>

> Old Time Recipe

>

> Day 1:

> Mix 8 heaping tablespoons 100% whole wheat flour with enough warm

> (distilled if you have hard water) water to make a thick, porridge

like

> mixture. Cover this mixture with a moist towel and let it rise on a

> draft-free warm location for 24 hours. You can double this recipe

for

> your convenience and keep half of it in the refrigerator.

>

> Day 2:

> Stir the mixture 3 times a day.

>

> Day 3:

> Stir the mixture again 3 times a day.

>

> Day 4:

> Add 3 heaping tablespoons of 100% whole wheat flour and a bit of

warm

> distilled water. Stir this mixture again 3 times daily.

>

> Day 5:

> Same as Day 4!

>

> Day 6:

> The dough is ready when you see little bubbles coming from the

mixture.

>

>

>

> molly.bigknife-antonio@f... wrote:

>

> > Another question, I'm not sure if this is appropriate in this

group,

> > but this is natural. Does anyone know how to produce active yeast

> > for cooking, from scratch?