How to Create your Natural Yeast

It’s finally time to introduce my fifth family member…my newborn natural yeast. After many daunting attempts, I found the recipe suited for the tropical temperature of Singapore. After one month, at my latest try, as if by magic, I saw the mixture rising and giving me fabulous bubbles as the sign of life and hope. I shouldn’t believe that this is a miracle of nature being a biologist, but yet it always amazes me when I perform experiments in my kitchen that involve biology or chemistry.

Vanda Miss Joaquim 💜 Flower

I was told that my natural yeast should be given a name…so, I introduce you to Vanda Miss Joaquim 💜 (this name is taken from the national flower of Singapore).

🍷 Francesca🍴

RECIPE:

Natural Yeast


Preparation Time: 7 days

INGREDIENTS

  • 50 g/day (1/2 cup) rye flour for 7 days – 50 g (1/2 cup) unbleached bread flour for the following days
  • 50 ml (1/4 cup) water every day

INSTRUCTIONS

DAY 1

  • Mix 50 g rye flour and 50 g water in a clear jar and cover it lightly without close ing the jar. Leave for 24 hours at room temperature.

DAY 2

  • Discard all but 50 g of day 1’s mixture, add 50 g rye flour and 50 g water, mix well and cover the jar lightly. Leave for 24 hours at room temperature. You may notice some bubble in the mixture as a sign of fermentation.

DAY 3

  • Discard all but 50 g of day before mixture, add 50 g rye flour and 50 g water, mix well and cover the jar lightly. Leave for 24 hours at room temperature. The mixture should have some bubbles and will increase in volume slightly.

DAY 4

  • Discard all but 50 g of day before mixture, add 50 g rye flour and 50 g water, mix well and cover the jar lightly. Leave for 24 hours at room temperature. The mixture should increase in volume.

DAY 5

  • You should see the increase in volume significantly with more bubbles. Discard all but 50 g of day before mixture, add 50 g rye flour and 50 g water, mix well and cover the jar lightly. Leave for 24 hours at room temperature.

DAY 6

  • Discard all but 50 g of day before mixture, add 50 g rye flour and 50 g water, mix well and cover the jar lightly. The mixture should double in volume in about two-three hours, depending on the room temperature. After that time, the mixture should start to come down. Then take 50 g of the mixture (discard the remaining part) and start mixing with 50 g of unbleached bread flour and 50 g water. Cover the jar lightly. Leave for 24 hours at room temperature.

DAY 7

  • Your natural yeast should be ready now. Do the last feeding taking out 50 g of natural yeast and mixing it with 50 g water and 50 g unbleached flour. Discard the remaining part.
  • If you don’t plan to use it, keep it in the fridge.
  • When you plan to use it, take your natural yeast out of the fridge and let it double in volume at room temperature. Then take the needed portion out of the jar. Feed it with 1:1:1 ratio (natural yeast:water: flour). Mix very well and let it double in volume at room temperature, before using it. Feed also the remaining part, especially during the first month, feeding always with 1:1:1: ratio. Keep it in the fridge.
  • During the first period (one month) you should feed your natural yeast about three times a week, then reduce the feeding to two times a week.
  • The older your natural yeast will get, and the better results you’ll see in your baking, so be patient with it! ;-))

TIPS: Right after the feeding, mark the level of the mixture with a rubber band, or draw a line on the jar. In this way you can see when the yeast has doubled in volume.

One thought on “How to Create your Natural Yeast

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.