Survival Food Series: 3 Ways To Naturally Make Yeast
By Tess Pennington
Where would we be without the
discovery of yeast? Fresh, puffy bread would be non-existent,
and need I not mention the fact that beer, wine and alcohol products would
cease to exist. Of course, all yeasts were not created equal. Some
yeasts are made for making bread and baked goods, and some yeasts are made for
distilling spirits.
Knowing ways of making this
essential prep would be beneficial to anyone trying to live off of the
food supply they have. Grains, vegetables and fruits are three of the
easiest ways to find yeast. Some have even used herbs to get their yeast.
How
Does It Work?
Did you know that yeast is actually
alive on plants? As long as it has warmth, moisture, and food
to grow, it will stay alive. Fruits, vegetables, herbs, and all edible
sources have yeast living on it’s surface. As a result, using different
produce will add to the flavor of the bread you make. Simply by soaking
the produce in water, you can separate the yeast and use the water it is
floating in. The water and yeast actually start the fermentation
process that when mixed with flours creates that desirable baked good we love
so much. This fermented concoction is also called a bread starter by
some.
By using this method, however much
water the recipe calls for is how much water to soak the fruit,
vegetable, herb or grain in. Those that have used this method rave
about raisins as being one of the best fruits to use for acquiring yeast.
Grains
In the book, The
Little House Cookbook, Ma Ingalls explains how she
ferments her bread dough using what she has on hand,”You start it by putting
some flour and warm water in a jar and letting it stand till it sours…”Then you
use it, always a little. And put in the scraps of biscuit dough…and add
warm water, and cover it and just set it in a warm place.”
Because yeast is already present on
grains, when combined with water, the yeast will separate from the
grain. As a result of the soaking process, the combination will begin to
ferment.
To create this starter you will
need:
- 1 1/4 unbleached all-purpose white flour
- 1 cup of warm water
- Glass jar with lid or piece of cheesecloth
- Mix flour and water in the jar and let stand until the
batter bubbles and rises. This may take anywhere from overnight to a
week!
Potatoes
Wild yeast naturally lives on
potatoes as well, making this a popular choice for making alcohols, such as
vodka. According to the article,”Homemade Yeast: Making and Using Yeast For Bread,” the author states that using potatoes to make yeast
starters dates back to 4,000 B.C.!
Yeast Starter 1
- one medium potato, unpeeled
- 4 cups water
- 1 tsp. sugar
- Boil potato in the unsalted water until done.
Drain, but save the water.
- Mash potato then add sugar and salt.
- Cool to lukewarm, add enough potato water to make one
quart of mixture.
- Cover and set in a warm place and allow to ferment.
Note: If the starter is not rising, you can add a package of store
bought yeast to speed up the process (but it will be just as good if
allowed to ferment without the added yeast). This recipe is about right
for a large family requiring more than one loaf for baking.
Yeast Starter 2
- one potato, unpeeled (about the size of a large hen
egg)
- 3/4 cup potato water
- 2 Tbsp. sugar
- flour
- Boil potato, drain and save potato water
(unsalted).
- Mash potato well, and then add potato water, sugar and
enough flour to make a fairly stiff batter or soft dough.
- Keep in a warm place until fermenting process is
complete.
- Put mixture in a wide mouth jar and cover loosely–never
use a tight fitting lid. In about five or six days it should be ready.
Fruit
Yeasts
Many fruits can be used to make
yeast for bread. Oranges, apples, grapefruits, grapes and even dried
raisins all have traces of yeast on them. Using yeasts from fruits will
create different flavors to the breads that you make. Skins of fruit can
be used as well as cores of apples and even tomatoes. The only
fruits that should be avoided are kiwi, pineapple and papaya.
These fruits contain actinidin, an enzyme that breaks the dough down
and it creates a sticky mess.
Fruit Yeast Starter
- 3-4 tbls. raisins (or any fresh or dried fruit)
- bottled water
- clean jar
- Place raisins in clean jar and pour bottled water into
the jar until it is 80% full.
- Loosely cover the jar and leave at room
temperature. This process should take a few days. You will
notice small bubbles and “activity” occurring inside the jar.
- At this point, all the raisins should be floating at
the top. The jar should smell like wine. Once it is done,
store in the refrigerator.
*Tip: Adding 1-2 tablespoons of
honey or sugar to your mixture speeds up the fermenting process and leads to a
better result.
Without yeast, our lives would be
void of many of our day-to-day products. Getting back to the basics and
learning how to make yeast yourself will give you an invaluable skill to
hold onto and share with others. Using different produce such as oranges,
potatoes, herbs and grains is not only a great science experiment, but a way
for you to play around with the flavors of your favorite bread recipes.
Tess
Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses
real-life scenarios to help you prepare for any disaster. Because a crisis
rarely stops with a triggering event the aftermath can spiral, having the
capacity to cripple our normal ways of life. The well-rounded, multi-layered
approach outlined in the Blueprint helps you make sense of a wide
array of preparedness concepts through easily digestible action items and
supply lists.
Tess
is also the author of the highly rated Prepper’s Cookbook, which helps you to create a
plan for stocking, organizing and maintaining a proper emergency food supply
and includes over 300 recipes for nutritious, delicious, life-saving
meals.
Visit
her web site at ReadyNutrition.com for an extensive compilation
of free information on preparedness, homesteading, and healthy living.
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