MIY Yeast or Extend Your Supply
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(Recipe for extending yeast supply and link to making it from scratch)
Yeast is a very basic supply needed to make a number of the foods we love and use daily. Foods that might not be available for purchase if the lines of supply are blocked or the stores cease to exist as the free markets, we know them as today. So, when I finally found myself in a position to be able to stockpile some items, I put yeast on my list. However too often it was too easy to purchase what I needed from the local grocery faster and honestly a bit less expensive then to make it at home myself. So, my yeast supply did not always get the rotation it should and sometimes I ended up with stale yeast to work with.
Learning to make my own yeast or extending the more limited supply I have on hand became a necessity in order to ensure that I can continue to make the items my family enjoys. If you have yeast and want to make your small amount go further the following recipe can be used.
Ingredients
| 3 | Packets of regular active yeast – not rapid rise |
| 2 | Cups of Corn Meal- Approx. |
| ½ | Cup of Sugar |
| ½ | Cup of Flour |
| 1 | Teaspoon of Ginger (either fresh grated or powdered) |
| Enough potatoes peeled and cooked to make 1 cup of mashed potatoes |
Peel and cook the potatoes until soft drain and mash reserving 1/2 cup of the cooking liquid.
In a medium bowl add the 1/2 cup of potato liquid (cooled to between 105-107F.) to three packets of Active Dry Yeast- mix well. Set this bowl aside for 10-15 minute until the mixture gets foamy.
Into a large bowl add the “working” yeast/potato water to the flour, sugar, 1 cup of cooled mashed potatoes and the ginger. Set the bowl aside loosely covered with a kitchen towel until the mixture has risen and is bubbly.
The time it takes for this step and depends on the warmth of the room. Let the mixture “work” until it is nice and foamy – in warm weather, this should take just a couple of hours. Start stirring in the cornmeal, a little at a time, until you have achieved a thick solid base that can be rolled out. Place on cornmeal dusted waxed paper and dust the surface also lightly with cornmeal. Place on a full-sized baking pan with a waxed paper covering to sandwich in the mixture. roll out until about 1/8″ thick.
After the “dough” has been rolled out to 1/8″ thick, remove the top sheet of waxed paper. This can then be cut into packet-sized pieces and air dried or placed in a food dehydrator (on low setting). (Air drying 24-36 hours) When completely dry, use a food processor to grind yeast mixture until it is “crumbles.” or wrap as “cakes” The yeast will store in an airtight container for up to a year in your freezer.
When your supply starts to get low, just start over from Step One with 3 tablespoons of your homemade yeast mix. use 1 tablespoon of yeast to = one package of yeast. This yeast mixture will be slower to proof/rise.
If you’re beginning from scratch
You can make your own starter or make a new batch of yeast each time it’s needed. See three different methods of making your own yeast at the link below
Survival Food Series: 3 Ways To Naturally Make Yeast
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