Ganz ausführlich mit ALLEN wichtigen Informationen – wie man Hefe Zuhause einfach selber machen kann
Did you know that you can easily and healthily make your yeast? I have 500 1000 ml of tap water here. If you don’t have nonchlorine, just use still mineral water, The vessel that I use has of course been rinsed with hot water.
I now add a teaspoon of sugar beet syrup and stir it.
You can also take honey other syrup or sugar here Now.
The so-called Anstellgut follows And you can let your preferences and taste run free.
I have fresh tomatoes here: 1 2 tablespoons are enough, but you can also use 3.
Many people know yeast water with raisins and dates With dried fruits.
You just have to make sure that they are unsulphured and unoiled Fruits in general work very well due to the sugar content.
Fresh fruit is, of course, also possible.
If you have freshly washed, your starter items make sure that they have had enough time to air dry beforehand, So that the yeast cultures that you washed off can settle on them again.
I just cover the whole thing and leave it at room temperature. I shot this video in the morning and in the evening it looked like this By the way be sure to stay tuned to the end, because there is a lot in this video that you need to know, and I’ll tell you some insider tips.
A few bubbles have developed in my yeast water.
This can be more or less depending on the goods.
I shake the contents.
Well, now You can also use a cooking spoon here.
Then I cover it again and leave it at room temperature until the next morning, By the way below this video, you will find so-called timestamps, So chapters with which you can always jump in this video, You will also find detailed instructions below that you can Now enjoy the video in peace and do not have to write anything down Here we have the second day in the morning.
It’s still very dark.
In my kitchen, My tomatoes are still swimming at the bottom, But it can also be the case that parts of your start-up goods or all of them float to the top.
That can and may be anything and you don’t need to worry or think about it.
I stir it all up properly again and then cover it up and then just leave it there again. I have been baking exclusively with yeast.
I make myself for many years And that’s, why I want to tell you everything about it here on my channel so that you can use it too, And here’s a closer look Depending on what you use as a starter.
It can always happen that it dissolves a little.
This is also completely normal and is part of the production of your yeast.
The color of the water will also change a bit and take on that of your fruit or veg.
You can experiment with that.
So now it’s evening and my tomatoes are all floating.
On top, A few more bubbles have formed, And if you take a closer look at yourself later, you can also see parts of the starter that simply float through the yeast water.
Even when it is standing still, I’m stirring the whole thing now.
This prevents unwanted microorganisms, such as mold from spreading in our yeast water. Put the lid on and the whole thing can then rest again sure when I mix it up, there are a few more bubbles, The more sugary, the fruit, the stronger, the foam development, But that has no significance as to how strong your yeast water is And Doesn’t that look great A bit like a lava lamp.
Incidentally, there is a cycle in the production of your yeast.
It’s similar to sourdough.
In principle.
There are always four steps: first, making second storing third baking and fourth refreshing, And here you can see a sentence forming below These are the yeast cultures and parts of your starter.
This is very important and therefore you should shake your yeast water well before baking so that everything is evenly distributed.
The yeast is usually ready when it smells fruity and alcoholic of must cider or Federwei er.
If it smells musty or likes rotten eggs, then it didn’t work and you have to start all over again.
Luckily, I’ve never had that.
My yeast water is now ready and I put it in the fridge with the starter There. It can be kept for weeks without being fed with sugar.
Again You don’t even have to shake it in between.
I used to do it without a starter and then strain it out, But that is not necessary at all.
If you have tightly closed, containers such as milk bottles make sure that you always remove the lid So that the carbon dioxide can escape.
It can always escape from my container.
So the foaming is not that extreme, But above all the container doesn’t blow up in my face at some point.
I’ve linked it again below for you.
If you want it too Well, my yeast water comes from the fridge and that’s, where it should always be stored when you’re, not using it.
If you don’t do this, vinegar will develop from it.
At some point, I have already shown you how you can do this yourself in a controlled manner, and you can find the video at the top right under I So, but how do I bake with the yeast water That’s quite easy. First of all, you stir the whole thing Most then sieve it to use without starter material.
You can also puree this and add it to your pastries.
Here I have my recipe with flour and salt, and now I add the yeast water.
This will be pizza dough.
I have already converted many recipes for you here on my channel, But as a rule of thumb, you can do it like this.
For about 500 grams of flour, you take 100 ml of your yeast water, For example.
If you now had 500 g flour, 300 ml water, and a yeast cube, This becomes 500 g flour, 200 ml water, and 100 ml yeast water.
You see it’s very simple.
Some recipes are a little more difficult, but just have a look at my videos here.
There is something for everyone. Some ask me if they can also use yeast water with dates for hearty dishes, or vice versa.
Of course, you can, But if I have garlic tomato yeast water now I wouldn’t put it in a sweet cake batter Because you would taste it a little bit, But I will soon make an extra video for this, which you will then find In the playlist, which I will link to you at the end, Well, when you have then baked with the yeast water, remember that you leave 100 ml of it for the next batch With this, we then prepare the future yeast water In principle.
This is like sourdough Because we add something from the previous batch: the production goes faster and your yeast water becomes stronger and stronger with every lengthening.
The recipe remains the same 500, 1000 ml of water, 1 teaspoon of sugar, and then some starter add the 100 ml of the previous yeast water and then stir again in the morning and evening.
But instead of the 4 8 days, you are usually done within 2 days And now for my insider tips.
If you are making yeast water for the first time, some starters are sure to work.
These include fresh or dried dates, apples, pineapples, and tomatoes.
This is the perfect starter.
If you want your yeast water to turn out well, here’s, another video to help you make your yeast water perfect, Be sure to check it out.
I’ll be back soon. Your Emma.
