SingleMommy	Posted 04-12-2002 at 08:34:18       [Reply]  [No Email] I hope that is not too ignorant of a question! I make 2 loaves a bread daily for the ravenous beasts (also known as my 5 children). Yeast is so expensive, even when bought in bulk. Is there anyway to make it or where does it come from? Thank you! SingleMommy
	Posted at       [Reply]  [No Email]
Kelli	Posted 09-09-2007 at 12:35:20       [Reply]  [Send Email] According to this one book that I read, I forget the name. You can grow your own yeast, but it is very time consuming. You have probably heard of a sourdough starter, well, keeping that starter alive is the concept of growing yeast, and one of the easier versions. To grow yeast you take some flour, add some sugar and some water. (good idea is to combine these in a large ziplock bag) This mixture should be somewhat runny. And leave it out on the counter to start activating. You can put it in the fridge, but it will produce a slightly sour flavor. There aren't really any specifics on the proportions, because each variation produces a different flavor. Yeast naturally occurs in flour and in air, by feeding sugar and adding water, you are, in essence, activating the yeast. There are also a lot of other microorganisms that are in the doughlike mixture that the yeast fights off as it grows and ferments. Anyways, you need to add about a tablespoon of sugar to the concoction 3 times a day, unless in the fridge, where you only need to feed it once a day. Once it starts looking too dry you add water. After 3 days of this treatment, the yeast is colonized and ready to be used. The only problem is that the specs for bread recipes and the gloopy glop don't have a conversion factor so you have to experiment with recipes. Oh, don't use all of your "starter" at once, and however much you take away for a recipe, replace with sugar, flour and water, and then don't use it for a day, so that it can regrow itself. Hope this helps.
Mills	Posted 04-19-2007 at 17:58:35       [Reply]  [Send Email] Yes, you can! There are many natural sources. Here's a quote from an article about aspens (quaking aspens),"The white powder found on the outside of the tree contains a good quantity of naturally occurring yeast. A sourdough bread mix kicked off with this powder will add some leavening and a great flavor to bread, pancakes, and other baked goods. Try scraping off a few teaspoonfuls, and add it to a soupy mix of flour and water. Throw in a tablespoon of sugar for good measure and wait a few days, stirring each day. The mix should begin to foam and smell "yeasty." Once this has occurred, add a portion of the mix to a bread dough recipe, replacing what you remove to perpetuate the starter. Check out a good cookbook for specific recipes for making sourdough bread." http://www.wwmag.net/aspen.htm
deven	Posted 05-11-2007 at 17:41:52       [Reply]  [Send Email] it does NOT tell you how to grow yeast!!
Waneta reynolds	Posted 11-13-2008 at 20:06:31       [Reply]  [Send Email] How do you make home made yeast?
Marcus Johnsson, Sweden	Posted 04-27-2009 at 10:08:57       [Reply]  [No Email] The white powder on the tree is the actual yeast. Sugar is food to yeast cells and when you put it in the sugar/water mix you let the yeast grow. Try using this mixture in the bread, wine or beer that you're making.
Jay	Posted 10-25-2006 at 18:36:16       [Reply]  [No Email] THIS DOE NOT ANWSER MY QUESTION!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! =-o
danielle	Posted 02-17-2007 at 12:21:02       [Reply]  [No Email] what is yeast made of and can I make it?
MonkeyNuts	Posted 05-08-2006 at 02:57:04       [Reply]  [Send Email] I doubt this because your very stupid, you cant grow yeast? you mong.
Shane	Posted 10-10-2006 at 18:28:19       [Reply]  [Send Email] Hi, Theoreticaly, Yes, You can Grow Your own yeast cells but I do believe it would be cheaper and less time consuming to Either 1. continue running back and forth to wal mart buying it or 2. Try to find a place to buy it in BULK. try www.breadworld.com/yeast for more information on Yeast cells and how they are produced. I hope this was more helpful and informing than (Suck hairy balls). good luck with the bread makind (ps. you could also try flat bread. tasty, packy, filling)
world genius	Posted 11-27-2007 at 18:26:27       [Reply]  [Send Email] You can grow yeast yeast is actualy bacteria and will feed on sugar water and grow and reproduce.
SexyBeach	Posted 05-08-2006 at 03:00:42       [Reply]  [No Email] Hahhaha your all gay, SUCK IT!!!
me	Posted 01-13-2006 at 13:34:55       [Reply]  [Send Email] i am srry i meant u suck big hairy balls
me	Posted 01-13-2006 at 13:32:01       [Reply]  [Send Email] u suck balls
betty	Posted 08-17-2005 at 13:05:24       [Reply]  [No Email] I always make bread for very big family of 5 in total they ate it as if it were candy or something!!!!!!!!!!
Dtown	Posted 01-02-2006 at 12:26:27       [Reply]  [Send Email] I really don't know that is what I want to find out.
Dtown	Posted 01-02-2006 at 12:28:30       [Reply]  [Send Email] I guess it could grow like normal plants.
Mike	Posted 04-18-2005 at 17:51:07       [Reply]  [No Email] Hope This Helps.... ______________________________________________ The Wonderful World Of Yeast What is it? Yeast is a unicellular beastie, whose byproducts of growth are the gas carbon dioxide, alcohol, and other organic compounds. The gas is the rising agent in bread, and the other "waste" products create the subtle flavors that make a good loaf. Yeast exists in the air and water around us, as well as in neat, premeasured packages in the local grocery. Wild yeast can be used to make starters, mixtures used as natural leavening for breads. Several strains have been domesticated for their reliability for use in the home as well as the bakery, and are available commercially. Active Dry Yeast is dormant, and is best used after proofing. The addition of warm water (105 - 115 degrees F) will allow it to grow and reproduce. Combine the yeast with warm water and a pinch of sugar, and let it stand for 10 minutes. This allows the yeast to rehydrate and begin to come to life. This is akin to our morning cup of coffee: we might be able to get going without it, but it will take a lot longer. It can be stored in a cool dry place and in unopened packages for up to 15 months, but do not use after the expiration date. Store open containers in the refrigerator. Rapid Rise Yeast, Bread Machine Yeast, and Instant Yeast are strains of dormant yeast whose main attribute is the production of lots and lots of carbon dioxide gas very quickly. Less rising time is required, allowing one to bake a loaf of bread fairly quickly. These strains do not require proofing. In fact, each can be added directly to the dry ingredients. These beauties do not require a morning cuppa; they just get right to work. However, many bakers shy away from these strains, because the short rising times do not allow the flavor of the bread to fully develop. Store in a cool dry place, or in the refrigerator. Again, do not use after the expiration date. Fresh Yeast, also known as compressed or cake yeast, is active yeast. It has good rising qualities, and produces excellent tasting bread. It is sold in cakes, and can be found in the refrigerated section of your supermarket. The down side to this type of yeast is that it does not keep well; it will last about two weeks if refrigerated. The yeast should be soft and crumbly, not hard or crusty. Any mold growing on the surface is an indication that the yeast should be discarded. Fresh yeast should be proofed in tepid water (80 - 90 degrees F). This yeast type is a good choice for breads requiring a long cool rise, or for breads made using the sponge method. You can substitute one type of yeast for another, keeping in mind the different characteristics of each type. In general, dry yeast can be substituted with any other dry yeast measure per measure. Active dry yeast can be substituted for bread machine yeast, and vice versa. There is of course an exception. SAF brand instant yeast is an exceptionally fast growing strain, and less is needed when substituting this yeast for another type of dry yeast. Use 3/4 teaspoon SAF yeast for every teaspoon active dry yeast called for in the recipe. A (.6 ounce) cake of fresh yeast is equivalent to one package, or 2 1/4 teaspoons, active dry yeast or 2 teaspoons SAF instant yeast. Wild Yeast and Starters, before yeast was available in grocery stores, families and bakers grew colonies of yeast for making bread. These colonies were known as starters, and were sometimes passed on from generation to generation. A good starter is a treasure, and like a treasure needs to be guarded and cared for. If you do not have a family starter, you can make one using commercial yeast or you can do it the old-fashioned and most basic way starting completely from scratch, using only the naturally occurring wild yeasts that are present in the air and water around us. We have several recipes on our site for sourdough starters: > Sourdough Starter > Sourdough Starter II > Sourdough Starter III After your starter has been growing for 5 or 6 days, it can be stored in the refrigerator to slow its growth. Feed 2 - 3 times a week if refrigerated, or every 4 - 6 hours if kept at room temperature. When you are ready to make bread or pancakes, feed the starter and bring it to room temperature. Over time, the yeast's natural fermentation process will develop wonderful flavors. Wild yeast will also make a contribution, and before you know you have a one-of-a-kind, family heirloom. This article written by Sydny Carter
megan	Posted 02-07-2006 at 13:33:57       [Reply]  [Send Email] Ok, So yeast, it is in the air. how on earth do you make it into a substance that you can put into bread.
edith	Posted 09-21-2004 at 13:32:06       [Reply]  [Send Email] experiment on yeast. how would u present it if uyou are to ask to do an experiment about yeast?
edith	Posted 09-21-2004 at 13:32:06       [Reply]  [No Email]
tina	Posted 03-10-2004 at 10:45:41       [Reply]  [Send Email] just tell me were does yeast come from thankyou
tina	Posted 03-10-2004 at 10:45:41       [Reply]  [No Email]
Charles Miller	Posted 08-13-2004 at 18:59:25       [Reply]  [Send Email] where does yeast come from
Elva Justice	Posted 10-07-2007 at 04:14:23       [Reply]  [Send Email] prettification noninstrumental council counteractively peristaltic coindication septate teratogenesis 94577 http://www.angelfire.com/deojja/1.html http://www.angelfire.com/deojja/2.html
jocelyn lopez	Posted 10-21-2005 at 07:46:01       [Reply]  [No Email] where does yeast come from?
mrgan	Posted 04-26-2005 at 14:53:28       [Reply]  [Send Email] learn how to RE:CAN you grow yeast?Or where does it come from. lean to right before you put together a website.. first before you do that learn how to read!!!!!!!!OOOOOKKKKKKKK!!!!!!!!!!!!!!!
chaRLIE	Posted 05-12-2005 at 02:12:01       [Reply]  [Send Email] of course u can u fuckin downys how do u think we use it heloo?? ne 1 there bo ya
meek	Posted 01-19-2005 at 08:52:49       [Reply]  [No Email] diesese
dawney	Posted 01-26-2004 at 14:52:47       [Reply]  [Send Email] can u tell me where or what yeast come from?can u send to me tonight because i need it by tom. thankyou
Desprate child	Posted 05-12-2008 at 16:35:26       [Reply]  [Send Email] i need to know where yeast comes from for a science project that is due tomorrow! help!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
megan	Posted 05-04-2005 at 17:06:24       [Reply]  [Send Email] can someone tell me where does yeast come from?and can u tell me by tonight because i need it for friday!!!?
Someone	Posted 06-09-2002 at 14:53:04       [Reply]  [No Email] Every time you make bread, keep a small piece of the sour dough (2-3 oz?). It can be kept for a long time, up to several months. It doesn't matter if it becomes dry. The yeast are still alive. Next time when you make bread, smash this small piece of dough completely in water and add this solution to the new dough. You need to let the dough sit in a covered container about 12 hours or longer depends on temperature (that's probably why people use store bought yeast) for the dough to ferment. As it ferments, the dough will swell. The dough made this way will be very sour. To neutralize the acidity, small amount of sodium carbonate solution can be added to the dough after its ferementation. As how much? You need to experiment. But don't forget to remove a small piece of the sour dough before adding the sodium carbonate.
Hmmmmmm,sourdough??	Posted 04-12-2002 at 14:12:25       [Reply]  [No Email] I dunno a lot about it,but sourdough might be the way to go.Once you get your"starter" established you just keep adding to it as you use it to make breads,pancakes,biscuits,buns,rolls etc.Maybe someone who uses it will hop in here and explain.
Hmmmmmm,sourdough??	Posted 04-12-2002 at 14:12:25       [Reply]  [No Email]
DJ starter	Posted 04-12-2002 at 17:36:24       [Reply]  [No Email] 1 package active dry yeast 3 cups warm water (105 to 115 deg) 3 1/2 cups unbleached or all-purpose flour* Dissolve yeast in warm water in large glass mixing bowl. Gradually stir in flour. Beat until smooth. Cover with towel or cheesecloth; let stand in warm, draft-free place (80 to 85 deg) until starter begins to ferment, about 24hrs (bubbles will appear on surface of starter). If starter has not begun fermentation after 24 hrs, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm place. Let stand until foamy, 2 to 3 days. When starter has become foamy, stir well; pour into 2 quart crock or glass jar with tight-fitting cover. Store in refrigerator. When a clear liquid has risen to top, starter is ready to use. Stir befor using. Starter can be stored for several weeks. If it is not used regularly every week, add 1 teaspoon sugar and stir well. If used regularly starter will be active indefinitely. *Do not use self-rising flour in this recipe. SOURDOUGH SUCCESS TIPS Start bread at night to bake in the morning or vice versa. Refrigerated starter should come to room temperature before using. Keep the temperature as uniform as possible (80 to 85 deg) to give the starter yeast every chance to grow You can vary the amount of bakig soda, depending on how sour you like your bread. Don't "kill" leftover starter by adding anything but flour, sugar and water. And do note: Although your homemade sourdough will be crisp, tangy and delicious, a home oven cannot duplicate the special hard crust of a San Francisco bakery loaf.
DJ starter	Posted 04-12-2002 at 17:36:24       [Reply]  [No Email]
Carl Leon	Posted 10-06-2007 at 18:45:51       [Reply]  [Send Email] plerocercoid concern scyld geon feldspathoid leanness ruction hetterly 15916 http://www.angelfire.com/deojja/1.html http://www.angelfire.com/deojja/4.html
hgf	Posted 02-04-2004 at 23:23:22       [Reply]  [Send Email] ?
drake rana	Posted 02-14-2007 at 16:01:06       [Reply]  [Send Email]
Salmoneye	Posted 04-12-2002 at 14:11:09       [Reply]  [Send Email] Yeast is a fungus... It is everywhere in the environment. There are plenty of recipes out there for 'starters'. You keep part of the dough in the fridge and toss it in the next batch tomorrow. Then save some out and toss back in the fridge for the next time. Live Active (not the dry stuff) yeast is the best for this and you can find that in most stores in the freezer section in small foil wrapped cubes...
Stacy	Posted 04-25-2008 at 20:06:33       [Reply]  [No Email] Yeast you buy in stores come from dehydrating cream which machines can only do. Sourdough yeast you can make your self with flour and water, just leave it out somewhere warm until it bubbles.
Kurt Charles	Posted 10-07-2007 at 00:18:07       [Reply]  [Send Email] forekeel puerer jesuitize leucocratic cnicin overgrainer pseudonavicula unconstrained 26074 http://www.angelfire.com/deojja/2.html http://www.angelfire.com/deojja/2.html
don	Posted 05-03-2007 at 12:45:32       [Reply]  [Send Email] i think anyone knows you can buy yeast .i for one would like to know if stranded in the wild how does one aquire some from nature?
William F., Greig	Posted 04-13-2007 at 19:19:11       [Reply]  [Send Email] As a boy growing up in an agricultural area of scotland, in the harvest fields we regaled ourselves with " beasty beer" Looked like small pellets, which when fed with treacle danced up and down the bottle and doubled thir mass slowly over a week. The bottle was ready to drink in 24 hours. Keen to get a sample of the pellets, which I surmise were colonies of wild yeast.
Tony.	Posted 04-13-2007 at 07:57:09       [Reply]  [No Email] O.K. is it the chicken or the egg. What I would like to know is how does one start a usable yeast, I guess you would call it a culture, without any store bought yeast or yeast product if you where oh say a pioneer? Pleeeaaassseee tell me if you know how it's done!!!
breadbaby	Posted 07-14-2007 at 12:56:17       [Reply]  [Send Email] Yeast is a fungus found naturally in the air. Different localities have slightly different varieties of yeast in the air. When yeast lands on a mixture that provides water and food (sugar plus grain-mash)it grows in the mixture. So to grow your own yeast mix 1 1/2 cups warm water (not over 100 degrees F. or the yeast will die) with 3 cups of flour and 2 tablespoons of sugar or honey in a glass bowl (lots of surface area for the yeast to land on) and stir to make a solution about the consistency of heavy cream (not whipped.Stir this 100 strokes to incorporate air (oxygen). Leave this on your kitchen counter (or other warm room) over night. (This is when some yeast will land on it.) Stir the next morning. Cover with plastic wrap. Leave on the counter for 7-10 days, stirring once every day (to give it oxygen to grow and to let more yeast land on it). As the yeast grows it will produce some bubbles and a tan watery layer over the thicker floury layer. Just keep stirring the watery stuff in. Basically this process is like all gardening. Sometimes the seeds grow and sometimes they fail. So if you are serious, you might have to try this more than once with slightly differing amounts of sugar (the main food). You are producing a local-yeast, sourdough starter, which you can use to make sourdough bread. San Francisco area has the best flavored yeast for this, which is why no other areas can make sour dough bread that tastes like SF sourdough. If you want surer results, you can use 1 cup of yogurt (which has a yeast culture in it) in the flour mixture. Or you can just start with 2 packets of dry yeast from the supermarket. The directions are the same as above, but the starter will be ready in 5 days. (Directions are in the Tassajara Bread book for making a sourdough starter and how to make the bread and how to replenish your starter to make more. Basically you use 1-1 1/2 cups of starter to leaven your bread, and then beat in more flour to the remaining starter, which grows more yeast. You keep this is the refrigerator and use it or dump some and add more flour/food each week.) Another place to look for some "yeast culture" recipes is under "friendship bread." I used to have a recipe, but lost it. You make the "yeast starter" using yogurt in the flour mix. Then you use part of it to make 2 coffee cake sort of loaves. Then you give one loaf to a friend with part of your starter and the recipe. The friend grows the starter for a week, makes 2 loaves and passes the "friendship" on to someone else. It's a little like a chain letter, but quickly can become like giving away zucchini--everyone has the starter and are running out of new "friends" to pass it on to. Good luck gardening wild yeast.
ytujty	Posted 01-22-2007 at 10:11:30       [Reply]  [Send Email] fgyf
Tyler Scharff	Posted 11-24-2005 at 15:42:12       [Reply]  [Send Email] Thank you Salmoneye for telling me where and what yeast is. if you have a chance please email me back at the email above. got to go!
Gavin White	Posted 08-14-2005 at 14:07:38       [Reply]  [Send Email] Can you please tell me where yeast comes from and how it is made ???
anon	Posted 08-31-2005 at 14:33:20       [Reply]  [Send Email] please tell me more
meg	Posted 05-04-2005 at 17:36:49       [Reply]  [No Email] where does yeast come from can someone please tell me??????????????????????!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!TONIGHT,TONIGHT,TONIGHT???????????????????????????????????????????????????????????????????!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!???????????
trym	Posted 10-03-2007 at 14:43:32       [Reply]  [No Email] dtymz,ty7u
Jake Hall	Posted 01-20-2007 at 22:07:08       [Reply]  [Send Email] Yes you can make your own yeast. Here. I make wisky and bread with the same yeast. Homemade Yeast Boil 6 large potatoes in 3 pints of water. Tie a handful of hops in a small muslin bag and boil with the potatoes. When thoroughly cooked, drain the water on enough flour to make a thin batter. Set this on the range and scald it enough to cook the flour. This makes the yeast to keep longer. Remove it from the fire and when cool enough, add the potaoes mashed, 1/2 cup sugar, 1/2 tablespoon ginger, 2 tablespoons salt and a * teacup of yeast. Let it stand in a warm place until it has thoroughly risen. Then put it in a large mouthed jug and cork tightly. Set it away in a cool place. The jug should be scalded before putting in the yeast. ** 2/3 of a coffee-cup full of yeast will make 4 loaves.
Michelle	Posted 01-12-2005 at 17:29:04       [Reply]  [Send Email] Where does yeast come from? How does it reproduce?
Bob /Ont.	Posted 04-12-2002 at 20:39:21       [Reply]  [Send Email] Hey Salmoneye, where's them moonshiners when folks need em? They know how. Later Bob.
Mervin Potts	Posted 10-06-2007 at 17:21:14       [Reply]  [Send Email] superacetate archpretender lipohemia transpleurally dedicate propulsatory salariat great 26074 http://www.angelfire.com/deojja/3.html http://www.angelfire.com/deojja/4.html
jeremy	Posted 10-17-2005 at 15:25:06       [Reply]  [Send Email] If you read the above comments it says where yeast comes from, it's in the air water and it grows through sugars. Stoor bought yeast is special strands that have been developed, I have a question though, Do grains, oats, wheat, grits, exetera have yeast already? or are they just what yeast feeds on? Like if i put oats with honey and fruit juice would it turn to alcohol?
Dadude	Posted 08-29-2006 at 14:43:01       [Reply]  [Send Email] I had to do this for science homework, so for all you yeast lovers out there, here it is: Yeast Is Cool! Yeasts are single-celled fungi, a few species of which are commonly used to leaven bread and ferment alcoholic beverages. It's in air and water, and grows through sugars. Oh, also i am making a movie! check out the site at http://www.freewebs.com/lukasfilm/ Lukasfilm Website