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How to Make Yeast with Less Flour for Beginners

This is a beginners guide to learning how to make your own yeast, or how to cultivate yeast. Learn how to make a sourdough starter with less flour. Once you learn how to make your own yeast, I’ll show you how to make a loaf of bread step by step for two people or one for the whole family. This is a complete guide from start to finish to help those that may be struggling learning how to make their own bread from natural yeasts. This is intended to be a supplemental video to go along with the recipe listed above. There are many ways to cultivate yeast, but this one is unique in the fact you use much less flour. This method only uses 1/2 to 1 cup of flour. For a written recipe that has detailed instructions including nutritional information, click here: https://jacksonsjob.com/beginners-gui... You can start making a loaf of bread in as little as a few days to about a week, depending on the flour you use for your starter. Whole grains will take less time as there is more yeast in the flour as opposed to all-purpose flour. So if you are using white or plain flour, expect it to take longer. Avoid using self-rising flour as it has additives that wild yeast doesn’t care for very much. This is a great way to determine if you will like to start making your own bread as it only uses a total of 2 - 2 1/2 cups of flour. By using less flour to make your yeast, you will not have to waste many ingredients. Important Tips: Note about warm temperatures affecting yeast: It is common for starters to need more feedings during summer months or in more hot and humid climates. Warm temperatures speeds up the yeast production. This means the yeast eats through the flour mixture more quickly. If your temperatures are frequently above 80F (26C) you may want to feed the starter three times a day until it becomes active. Once it is active, you can store in the fridge and feed every 7 - 10 days when not baking bread. A sign of a "starving" sourdough will result in very thin mixture, a chemical smell may develop and sometimes a watery substance appears on top. If this happens to you, all is not lost.  Discard all but a small amount (1 teaspoon) and give a generous feeding of 1/4 cup water (60mL) and 1/3 cup tightly packed flour (60g) to recover your starter.  Then feed whenever the sourdough drops in volume or store in the fridge between uses to prevent further issues.  You can also use the yeast (or what is sometimes called sourdough starter, the mother or levain) to make sourdough bread. I show you how to do a no-knead sourdough bread in this video:    • Sourdough Bread Recipe for Beginners   The particular loaf in this video is made with only one rise as opposed to an overnight resting period with sourdough breads. This is intentional as many people do not care for the sour taste and this will give you a taste similar to french bread. It’s a very lean bread and is great for soups, sandwiches and toast. I encourage you to look at other bread making videos once you learn how to cultivate your own yeast, especially Steve’s Kitchen. I have to give credit to him as when I first learned how to make sourdough bread, it was his bread making videos that helped me understand the process. If you want more explanation on sourdough bread, I encourage you to look him up on youtube. Finally, the measurements are geared toward America bakers that aren’t yet used to weighing their flour and water so that is why there is a range given for the amount of water used. Beginners may find it easier to start out with 1/2 cup of water and add a little bit at a time until they get a sticky, shaggy dough. You may need more than the 3/4 cup of water if you aren't weighing the flour on a scale due to the fact flour measured with cups can have up to a 50 gram discrepancy per cup. Also, whole grains absorb more water than all-purpose flour, so you could need a bit more water, especially if you aren't weighing your ingredients. To avoid these issues, scales are highly recommended. Also, try out 225g bread flour (12% protein,) 180 mL water and 50 grams of starter as you gain confidence. This will result in 82% hydration rate that gives you a lovely texture, flavor and crumb to your bread. Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations. Happy Baking!