"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Click Here to Login
Thread Tools Display Modes
Old 05-20-2006, 07:53 AM   #1
Assistant Cook
Join Date: May 2006
Posts: 17
Home-Made Yeast

1 miniral water
1 apple
1 flower

cut the apple and put it in to the miniral water for 2 days

for 1 cup of flower use 1 cup of water (miniral "appeld")
mix the water and the flower and in 30min you have yeast

comment on this


chef tony is offline   Reply With Quote
Old 05-20-2006, 09:03 AM   #2
Executive Chef
marmalady's Avatar
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Do you mean 'yeast'?

marmalady is offline   Reply With Quote
Old 05-20-2006, 09:09 AM   #3
Assistant Cook
Join Date: May 2006
Posts: 17
lol yes yeast
chef tony is offline   Reply With Quote
Old 05-20-2006, 06:03 PM   #4
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Personally, I just buy the stuff from my shop. It's measured, and I know what I'm buying
Ishbel is offline   Reply With Quote
Old 05-21-2006, 12:08 AM   #5
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 2,418
Hi Chef Tony, sure, that will work.

Yeast are everywhere, particularly on the surfaces of fruits.

That is why if you buy some apple juice, without preservatives, you will get fermentation and a 'wine' just by letting it sit (we do this yearly by the way, but add some sugar to the apple juice to help the yeasty beasties along).

The only problem is you are getting the wild variety of yeast that happens to be attached to the apple you chose. The product you will get will depend upon those yeasty beasties.

I am with Ishbel. As usual, she is always right, if I need yeast I buy it.

The stuff is cheap and readily available in the baking aisle of the supermarket(unless you are going to make wine or beer. Then you may wish a special yeast for which we go to an appropriate store or order on the web).

Wild yeast is also the reason that, for many centuries, we have had such great foods as sauerkraut and kimchee.

And the reason San Francisco sourdough is so flavorful is that they have a yeast they have propagated and used for years.

But if you lkie the stuff you make, use it.

And take care.
auntdot is offline   Reply With Quote
Old 05-21-2006, 10:09 AM   #6
Assistant Cook
Join Date: May 2006
Posts: 17
well this yeast giving flavore to the bread ( sour taste bread ) but some ppl love this and more and more bakers use this now and i love it to
chef tony is offline   Reply With Quote
Old 05-21-2006, 02:39 PM   #7
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
Yeast is yeast and messed is messed, where ever the trains shall meet.
Caine is offline   Reply With Quote
Old 05-22-2006, 12:57 PM   #8
Join Date: May 2006
Location: Carbondale, Ill. U.S.A. Earth / ZZ 9 Plural Z A
Posts: 93
Send a message via MSN to Timeloyd
Wild Yeasts can be found on Juniper Berries and Raspberry Canes.
The Yeast on the Juniper Berries which will rub off on fingers can be used in making bread. Mix a cup or so of Juniper berries into the dough. Leave set for several hours and then remove the Juniper Berries. Kids are great for this. The Yeast will remain in the dough.
The Yeast on the Raspberry Canes can be removed by pulling the Raspberry Canes through the dough. I did this while camping. It did cause the Ash Cakes to rise.
Timeloyd is offline   Reply With Quote
Old 06-27-2006, 12:45 AM   #9
Assistant Cook
Join Date: Jun 2006
Posts: 10
Glad I followed this thread, I use water that I have boiled potatoes in and blend this with the flour,it takes a lot longer to bubble, but is not bad, off to try chef Tony's now. crusty61
crusty61 is offline   Reply With Quote
Old 07-16-2006, 09:26 PM   #10
Senior Cook
Join Date: Jul 2006
Location: N. Bellmore
Posts: 106
An easy way to make natural yeast for sourdough to crush grapes and combine them with rye flour. Allow to ferment for 3 days, and it should be ready to use. Rye ferments readily.

I have been baking sourdough because i have come to believe that it is more digestable. Wheat and other grains need to be soaked or fermented in order to neutralize phytites (Im sure I didnt spell that right) the dont allow the protien to be digested.

Bakers yeast makes the dough rise to fast for this to happen.

DinaFine is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:32 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.