The method of making homemade yeast is as follows

Ingredients: 100g raisins; 500g water.

Start making

1. Place the raisins in a sterilized container, pour in purified water and mix, cover with plastic wrap, poke a few small holes, and bake at about 25℃ Ferment in the environment for 72 hours, stirring twice a day with a clean stick. On the third day, you will find that foam will appear when stirring.

2. After three days, you can smell alcohol and see tiny bubbles. Filter out the raisins and throw them away, leaving the culture solution. (The culture solution can be stored in the refrigerator for about five months. Open the bottle cap once a month, feed a spoonful of sugar, and stir it with a clean stirring stick)

3. Day 1: Mix 250g flour and 162.5g culture liquid and knead into a rough film. Leave to ferment for 24 hours at 20°C.

4. The next day: 24 hours later, mix 515g of flour, about 412g of the dough fermented in the previous step, and 305g of water, knead into a rough film, and ferment in an environment of 20°C. 24 hours.

5. Repeat the ratio and method of adding flour and water the next day, repeat 2 to 3 times, and the yeast is ready. You can add it to the dough to make various breads and other pasta.

The amount of yeast powder used

The fermentation effect of the dough depends largely on the fermentation power of the yeast powder. Yeast with the same fermentation power, under the same conditions, such as increasing the amount of yeast powder The dosage can increase the fermentation speed; conversely, reducing the dosage will reduce the fermentation speed.

For novices, it is generally recommended that the amount of yeast powder should be more rather than less. Generally, the ratio of flour to yeast powder is 100:1, which is easy to use and remember.