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

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

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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.

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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...

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Keen to get a sample of the pellets, which I surmise were colonies of wild yeast.

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.

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.

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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?

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/

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