Making your own yeast for baking bread is easy. It's how people baked for generations, and now that commercial yeast is getting hard to find on grocery shelves, it's a great way to keep making wonderful homemade bread in your own kitchen!
There's a shelf in my cookbook cupboard that's reserved for dingy, dog-eared, beat-up volumes. It's my 1800's shelf, and that's where I keep cookbooks that were printed before most of my great-grandparents were born. They're worn and a little brittle, but I find myself turning to them as often as the modern volumes that sit on the shelves below them - especially in times like these.
The bread section in most of them is robust, usually containing many different recipes for homemade bread, with different characteristics and qualities. Of course, they all call for yeast, but not the powdered commercial yeast that we rely on today. Homemakers back then kept their yeast in a corked jug in the cool cellar, and when they ran out, they made a new batch. And we can too.
While in modern times, we've come to think of homemade yeast starters as "sourdough", bread made this way doesn't actually need to taste sour. What we think of as "sourdough bread" is really just one way of using homemade yeast to create a particular style of loaf. If you think you hate sourdough, don't rule out baking with homemade yeast. Chances are, you can create a loaf you'll really love.
How to make your own yeast for baking
Yeast is something that's present in the air around us, and it's technically classified as a fungus. So while baker's yeast might be in short supply, the critical ingredient for creating light bread that rises well is already all around us - we just need to capture and culture it.
Doing this creates a starter, which you can keep going almost indefinitely. You'll probably only need to follow these steps to create a yeast starter one time, and then you'll be all set until well after the grocery shelves are fully stocked again.
If you're anything like me though, you may find yourself experimenting... I've started so many batches of yeast in my kitchen, trying different ingredients and methods. The beauty of harnessing wild yeast through a handcrafted process, is that each batch of starter ends up with subtle individualities of flavor and rising properties...it's kind of like making wine at home. Always a tiny bit different, and almost always great.
Keep in mind that this starter will take about 4-5 days before you're able to bake the first loaf, so you'll want to start this before you need to start baking with it.
What you’ll need to make a yeast starter
- Flour (preferably whole wheat or rye)
- Water (non-chlorinated)
- A few peels from an organic apple (optional)
While technically, all you need for getting yeast starter going is flour and water, my favorite yeast starters are the ones I've made using a few peels from an organic apple. The natural yeasts on the apple peel work so beautifully to jump-start what I always find to be a particularly starter.
When it comes to flour, white flour can work just fine in a pinch (we all have to work with what we have right now), but whole wheat is better because it contains more nutrients to feed the yeast. If you happen to have rye flour, try using half rye and half whole wheat - that's really a winning combination! The key here is, use what you have, and it's going to come out just fine.
Do keep in mind that this starter will take about 4-5 days before you're able to bake the first loaf, so you'll want to start this before you need to start baking with it.
Step 1
In a pint jar, or similar container, place a few peels from an organic apple, then add 1/3 cup of flour, and 1/3 cup of water. Mix it up well - it should be about the consistency of pancake batter. (Add a little flour if it's too thin, or water if it's too thick.)
Step 2
Cover the bowl loosely, and leave it at room temperature. A slightly warm place is good, since that helps to speed up the process, but I've found that keeping the starter out of continual direct sunlight is beneficial. Leave your starter to sit quietly until the next day.
Step 3
Starting the next day, add 2 tablespoons of flour and 2 tablespoons of water twice each day, in the morning and again in the evening - giving the mixture a good stir when you do. Adding fresh flour and water feeds the yeast, and helps it to become more active and robust. In a couple of days, you'll notice bubbles starting to form in your yeast. That process of creating little air bubbles is exactly what makes your bread rise, so this is what you want to see! You may want to start putting a little plate under your jar of starter, in case it starts to rise more vigorously. At some point you'll walk away, and next time you look at it, it will be bubbling up so wildly you'll be amazed! It's not unusual for a jar to flow right over when it rises more than you expect.
Step 4
When the jar starts getting full (around day 4), I like to pour off half of it into a fresh container, fishing out the apple peels as I do. The starter in the new jar is what I'll keep going. The apple peels have done their job, and they go into the compost, along with the last scraping of starter from the first jar. Keep feeding your starter in the same way for another day or two. By about day five, it should be ready to use. When it's consistently rising very actively each time you feed it, you're good to go!
Using your homemade yeast to bake bread
You won't be able to directly substitute homemade yeast starter for the rapid-rise yeast that we're used to buying in the store - you'll need to use a recipe created for slower rising yeast. You can use this starter in any sourdough bread recipe (like this whole wheat sourdough loaf), or if you happen to have an old 1800's cookbook kicking around, this starter will be your ticket to making ALL those lovely vintage bread recipes.
You'll only need part of your starter for each loaf that you bake, so you can keep it going indefinitely. Keep it active and ready to use, by feeding it once a day. If you're taking a little time off from baking, you can keep it in the fridge and feed it just once a week. Bring it up to room temperature two days before you want to bake, and feed it twice daily for a couple of days, to get it back to full, active vigor.
There are a lot of sourdough starter recipes out there that require getting out your kitchen scale, precisely weighing flour and water, and carefully counting days for irregular feeding schedules. I've made a lot of those over the years, and lots of them are great. There's no harm in getting our your kitchen scale and if you feel like going that route - go for it! But please know that good, reliable, delicious bread can be EASY. No scale needed.
I keep coming back to this method for making yeast, because it's simple, and always results in a starter that I've found to be reliable, and nearly fool-proof. I think especially right now, simple is good.
Do you have any questions about getting started with baking, using homemade yeast? Drop me a line in the comments below and I'll help however I can!
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Mike says
Will this sour dough work for making pancakes?
Diane says
Good morning, super excited to start baking with this amazing yeast. I am on day 4 and see it says to put half the yeast in a clean jar and discard the apple peel. So my question is do I split it between jars? Ion do I use all the yeast in one jar?
Tess says
Hi Anna,
Finally ran out of a big bag of yeast I had pre-pandemic and want to try starting my own. I just mixed this up and am excited to try all the recipes you’ve linked here! One question: what do you use to cover it loosely with? A cloth? Jar lid?
Heather says
I started this a few days ago and it was going really well. But when I woke up this morning it was just dead. No bubbles anymore and the water had separated on top. I'm not sure what I did wrong. Any suggestions?
(I live in Arizona, and it has been hot. Could it have gotten too warm?)
Brenda Blake says
If the starter is made with rye and/or wheat, can it be mixed with regular AP FLOUR or bread flour to make the bread? Or should the starter match the flour?
Carole says
Can this be used in a bread maker?
Sarah Edwards says
Do you know how much homemade yeast is equal to a package of store bought yeast?
Charlotte says
So does This yeast works on all breads ? I wanted to learn how to make loaf bread and Rolls my grandma made the best rolls when I was a child big rolls when I ask how it was made she said it was to hard for a child to make so I think it was a very old recipe but was the best I ever ate and have not tasted nothen like it since so in your book of old recipes I was wondering if u could send both recipes to me I will make the yeast myself email is [email protected]
Genelle says
Hi. Does it have to be organic apple peels?
Thanks.
Genelle
Teri says
What temperature would you consider “slight warm”? My nephew lives in Seattle and says that it’s too cold for sour dough starter. Any suggestions?
Anna says
Hi Teri! Your nephew will be fine. I live in Maine, and keep a very cold house in the winter (it often drops into the 50s in the kitchen overnight), and sourdough works just fine! It does take longer to rise in cool temperatures, but actually produces a nicer loaf when it's a slow, cool rise, rather than a fast, warm one.
As far as getting the starter going, I would encourage him to use warm water (what they call "blood warm" - about 100 degrees) each time he feeds the starter, and it will probably take a day or two longer before being really ready to bake with, than if it were made in warmer weather. But it's pretty darn chilly here in Maine, and my starters take off just fine in a cold house with very little coddling. I truly think he'll have NO trouble at all. If I can help him trouble-shoot in any way, please let him know he's welcome to shoot me a line any time - I'm always glad to help if I can! Best wishes to you!!! ~ Anna
Caroline says
Do you have any donut recipes using this homemade yeast? Or do you know how to supplement it for regular yeast in a recipe? I’m craving donuts, but yeast is the only thing I’m missing 😅
Thanks for the great tutorial, very neat and informative.
Anna says
Hi Caroline! You know what? My 4 year old just asked me for donuts this morning - and we never have donuts! So I had just been poring through my old cookbooks looking for a old-fashioned risen donuts recipe when I saw your comment! I have not tried this yet, but here is a copy of a recipe from an 1877 cookbook that I have, which calls for using old-fashioned yeast starter for risen donuts. I'm going to give them a try this weekend, but wanted to send you a copy of the recipe in the meantime so you can give it a go as well, if you'd like! If you beat me to trying it, I would love to know how it goes for you!! Best wishes, Anna
RACHEL says
Whoa, very cool! Thanks for sharing the recipe. Love this tutorial and look forward to trying it.
Shelley says
How much of the starter to make a loaf of bread?
Ray says
My wife and daughter are both gluten intolerant. Will this home made yeast recipe work with gluten free flour
Anna says
Hi Ray!!
I 100% understand, being gluten free is tricky, especially right now.
THIS TUTORIAL is the best one I've seen for making a good gluten-free starter, and then THIS BREAD RECIPE is a really good first one to make with it! Wishing you all the very best - A
Karen Merhalski says
I have never made a sour dough bread before, I am going to try this! Thank you Anna!
Anna says
It's so enjoyable Karen, you will love it!! Let me know if you need some starter, ok? Much love, A
Linda says
Hello Anna!
What perfect timing you have for me in particular and of course I am just number one above all others, bwahahaha! I have been trying to create sour dough mother since fall last year with zero luck but my home is kept at 69 degrees max and a gas oven pius I have been very ill also. I mention that because It got to the point I wondered if my illness was interfering but that is likely a darn far reach and yes, please laugh with me. My question is if you run out of the flour you start with can you just add white to feed the Mother? We live way north and often lack any variety of flours and I no longer have the strength to make it if I got the whole grain to do so. I just happen to have some lovely Granny Smith looking at their peel and me with suspicion...stay well and healthy to you and yours, regards Linfy
Anna says
Linda, you bet! Use whatever you have for flour, and it's going to be fine! If I'm working will all-purpose flour instead of whole wheat, that's what my starter gets fed that day...it's not too picky, honestly! I'm SO sorry to hear how ill you have been...that makes everything so very much harder, I know. We keep a pretty cold house also, and that's not a problem. It won't keep your yeast from getting started. Your starter might be ready in 6 days instead of the 4 that it might take in a really warm house, but it will be fine! If you have ANY troubles at all, you just let me know and I will troubleshoot with you, ok? Cheering you on and wishing you ALL the best...good luck with those Granny Smiths! Much love, A
Angela says
What are some recipes that you’d recommend to make with the homemade starter?
Anna says
Hi Angela! THIS RECIPE is a really good one for a classic round loaf, and it's super easy to follow! That, and this whole wheat bread recipe are great places to start. (To get the whole wheat recipe, you have to scroll halfway down the page - it can be easy to miss, but it's a good one!)
Also, if you enjoy crackers, you can use your starter to make some wonderful crackers like these ones!
Cheering you on!! ~ A
Lois says
Can other flours be used to make your own yeast like coconut, almond, etc.?