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How To Make Your Own Yeast Starter With Two Ingredients For All Your Baking Needs

Updated on August 30, 2014

Here is a really easy recipe to make your own yeast starter for great breads and many other baking needs. Natural yeast starters were used for hundreds of years and are still used today. This can be made with several different ingredients, however with some experimenting, this way has given the best results. Natural yeast has also been used for those that have intestinal issues, as it is supposed to be easier on our systems. So step back in time with me and find out how you can make your own yeast for all your baking and cooking needs. So help your tummy and your wallet with this super easy recipe.

4 stars from 2 ratings of Yeast Starter
Raisins soaking. Notice the bubbles, you are almost there
Raisins soaking. Notice the bubbles, you are almost there
Final product after the flour is added and a couple days have passed.
Final product after the flour is added and a couple days have passed.

Cook Time

Prep time: 5 min
Ready in: 5 min
Yields: 1 cup of yeast starter

Ingredients

  • 1 cup raisins
  • 1/2-1 cup flour
  1. First add a cup of raisins into a mason jar with a lid.
  2. Fill to an inch of the lid with spring or bottled water and shake well.
  3. Cover tightly for a week, while daily opening up the jar to release excess gas.
  4. When bubbles are present and raisins are floating, it is now time to drain the raisin out, saving liquid.
  5. Add 1 cup of flour to saved liquid and mix well.
  6. Recap the jar and wait another day. Cap should not be on tight, just loosely on there. Once again, open daily to release gases and pressure.
  7. Now your starter is ready. Use 1 teaspoon of mixture for 1 loaf of bread. When your starter is half way gone, you can add more flour and wait two more days. This can be done many many times to keep the same batch going. If at some point is not risng the bread as needed, merely make another batch.

So as always, let me know what you think. Give this recipe a try and let me know how it works for you. You can also omit the flour step and use the liquid to make your own carbonation drinks. I hope you like this as much as I do. Thanks for reading!

Comments

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    • profile image

      Anett 

      3 years ago

      Hello, I was searching for this recipie for a long time. I had a japanese friend who always baked her besutiful and perfect home-made bread with this natural yeast. I'll try it and let you know how it turned out. Thank you!

    • tonymead60 profile image

      Tony Mead 

      5 years ago from Yorkshire

      Kaiyan

      interesting hub. As a bread baker I use many different combinations of starter for sourdough etc. I often use grated appple or grapes. The skins of grapes are covered in natural yeast which is why som etimes they are a little bit grey in colour. I have several starters which are a few years old and have a wonderful beery smell and flavour which is then in the bread.

      It will absorb natural yeasts from the air without any help, some of my starters are just flour and water.

      regards

      Tony

    • phdast7 profile image

      Theresa Ast 

      5 years ago from Atlanta, Georgia

      This is fascinating. Years and years ago, when I was raising small children and baking a lot, there were a lot of "starter" recipes going around, but I never heard of anything involving fruit. Very cool. Sharing.

    • kaiyan717 profile imageAUTHOR

      kaiyan717 

      5 years ago from West Virginia

      I have heard the same, I think keeping it covered helps to keep the flavor consistent. I have tried other fruits and they do have different flavors, but raisins have given me the best outcome. Maybe you will get a tropical flavor in Hawaii, let me know how it turns out. Thanks for reading!

    • mercuryservices profile image

      Alex Munkachy 

      5 years ago from Honolulu, Hawaii

      I read something a while back about how yeast takes on different flavors depending on where it's made. Apparently it absorbs things from the air as it ferments. Cool hub, I want to try this sometime

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