Yeast is the single most important ingredient when making leavened bread. Bread yeast can be purchased by individual packs, in bulk or can be propagated at home using the sourdough method.
Instructions
1. Make sourdough yeast starter at home by mixing two cups of flour with two cups of water in a large bowl. Allow the bowl to sit uncovered in a warm place for several days until you see bubbles beginning to form on the surface. The bubbles indicate that yeast is available in the starter.Remove one cup starter to mix with flour for making bread. Replace the removed starter with one cup flour to keep the starter going. Let the replenished starter sit for six to eight hours and then store in the refrigerator.Allow refrigerated starter come to room temperature before using. Always add back into the starter an equal amount of flour as you have removed.
2. Proof store bought yeast in a measuring cup before adding to flour. Add 1 (or more) packages of yeast to ¼ cup water and 2 tablespoons sugar. Allow the yeast to double before using in your bread recipe.Store unused yeast packages in the refrigerator to keep the yeast active.
3. Mix 3 teaspoons yeast into water/sugar mix for every package of yeast required in a bread recipe. Allow to double before use.Store unused bulk yeast in the refrigerator to keep the yeast active. For large amounts of bulk yeast, divide into smaller quantities and freeze the excess until ready to use.
Tags: before using, bread recipe, bulk yeast, double before, keep yeast