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| Homemade Yeast; Homemade Yeast | |
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| Tweet Topic Started: Jan 5 2011, 11:46 AM (210 Views) | |
| Mommacat | Jan 5 2011, 11:46 AM Post #1 |
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I admit it, I absolutely LOVE bread! I was thinking about how a person could store yeast long-term and did a bit of research. Turns out you don't really need to store it - you can easily make it. I am not talking about a sour dough starter, I don't really care for sour dough flavor. This site tells you how to make powdered yeast like what you buy in the grocery store. I am so excited, I am going to try doing it this week. Will let you know how it works out. Here's the link to the recipe http://www.survival-cooking.com/2009/11/how-to-make-yeast-for-bread.html However, a while back I read about how the pioneers used to make cakes of dried yeast using cornmeal. Does anyone know anything about that or have a better recipe? |
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| Raven | Jan 5 2011, 01:56 PM Post #2 |
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That is cool! I think that I will try it too and we can compare notes. I think I know what you are talking about with the cornmeal. I have a vague memory of it being in one of the Foxfire books. If I think of it I will try to dig it out and see. |
| The truth is not for all men, but only for those that seek it. Ayn Rand | |
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| Bullmoose | Jan 5 2011, 11:29 PM Post #3 |
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...And not to sound like a lush here, but I was curious about this as far as winemaking goes. It may not be a champagne yeast, but at that point nobody will be real picky. |
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It does not take a majority to prevail... but rather an irate, tireless minority, keen on setting brushfires of freedom in the minds of men. Samuel Adams | |
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| Mommacat | Jan 6 2011, 07:32 AM Post #4 |
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LOL Well, as luck would have it, fruit makes it's own "yeast" as it ferments with sugar, so I don't think you should add a flour/sugar based glob to your fruit juice - well not unless you were going for that whole "bread and wine" thing - add some cheese and you'll have a real live picnic! |
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| Mommacat | Jan 6 2011, 09:24 AM Post #5 |
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I think I'm having a mid-winter crisis - all I can think about is a warm oven and baked food! I did find another interesting and very useful bit of information while browsing for homemade yeast recipes - a recipe for homemade baking powder. Baking powder has a very short shelf life (several months is all) and so trying to store it would be useless, but a couple of the articles I read said that baking SODA has an indefinite shelf-life and that makes it practical for storage. Cream of tartar is the other ingredient used for making baking powder and I didn't find anything on its shelf life, but I suspect its practically ageless, as well. Here's the recipe: Homemade Baking Powder 1 teaspoon baking soda 2 teaspoons cream of tartar 1 teaspoon corn starch (optional) Mix the baking soda and cream of tartar together until well combined. Use immediately. Makes approximatey 1 tablespoon of baking powder. To store baking powder: Stir a teaspoon of cornstarch into the mixture. This will absorb any moisture and prevent the baking powder from reacting before you need it. Store in an airtight container. Happy biscuits everyone!! |
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| Mommacat | Jan 8 2011, 01:34 PM Post #6 |
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This topic seems sort of "bread making" related, so thought this would be a good place to ask a question of Raven. You mentioned you had a good grain mill; can you make wild rice flour with it? I had heard that wild rice is very hard to grind and so I wondered if a special process or maybe special attachment would be necessary. We have so much wild rice in our area that it would seem kind of a no-brainer to try to be in a position to make use of it if it became necessary. Besides, it makes the most marvelous pancakes and nothing quite compares to a blueberry muffin made with wild rice flour!! |
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| Raven | Jan 8 2011, 07:41 PM Post #7 |
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I believe that you can but I haven't tried it as wild rice is very expensive in our area. According to ehow.com you are supposed to soak it for up to 3 hours and then spread it out on towels to dry. When dry, grind it. Not sure how much help that is but it is all that I found. |
| The truth is not for all men, but only for those that seek it. Ayn Rand | |
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| Mommacat | Jan 9 2011, 12:24 AM Post #8 |
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It is, thanks! It is quite a process from lake to table - but as its a good, free food source it seems like a good idea to know how to do that. I do know the wild rice flour that you can buy is very, very fine and so that made me wonder if there was anything out of the ordinary that was necessary to make it. |
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| Raven | Jan 9 2011, 12:48 PM Post #9 |
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I am assuming that you would have to gring is multiple times but it the Diamant is supposed to make very fine flour. I would use the fine grind steel burrs |
| The truth is not for all men, but only for those that seek it. Ayn Rand | |
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| Mommacat | Jan 23 2011, 03:10 AM Post #10 |
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Well, the yeast sorta worked and sorta didn't. It did rise, but not as much as what we're used to with commercial yeast. I am not sure that using more would solve the problem as it seems to have a very short rising cycle before it stops working. Having said that though, I'm still thinking its a good thing. It just made a little heavier, denser bread than your ordinary homemade bread. It also might be due to the fact that it works by "capturing" naturally occurring yeast in the air, so may be that my kitchen doesn't have much to begin with. I think being able to make even a less than perfect loaf of bread is better than not being able to make one at all! So, yeah, its a keeper of an idea. |
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