Homemade Yeast (Liquid Starter)

Ingredients

• 1 pound Good quality flour (Use bread flour or all-purpose flour for best results)
• 0.25 pound Brown sugar (Approximately 1/2 cup)
• 0.5 teaspoon Salt (A little salt as specified in original)
• 2 gallons Water (Use filtered or non-chlorinated water if possible)

Instructions

1. 1In a large pot, combine the flour, brown sugar, salt, and water. Stir well to ensure no lumps remain.
2. 2Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce heat to maintain a gentle boil and continue cooking for one hour, stirring frequently.
3. 3Remove the pot from heat and allow the mixture to cool until it reaches milk-warm temperature (approximately 95-105°F or 35-40°C). This is crucial - if too hot, it will kill the natural yeasts; if too cold, fermentation will be slow.
4. 4Once cooled to milk-warm temperature, pour the mixture into clean bottles or jars. Close the bottles tightly to create an anaerobic environment that encourages yeast development.
5. 5Store the sealed bottles in a warm place (around 70-75°F or 21-24°C) for 24 hours. The yeast will ferment and become active during this time. The mixture may bubble slightly and develop a yeasty aroma.
6. 6After 24 hours, the yeast is ready to use. Use one pint of this liquid yeast starter to make approximately 18 pounds of bread. Store remaining yeast in the refrigerator for up to one week, or keep at room temperature and refresh every few days by adding a little flour and sugar.