4 homemade yeast recipes and how to use it in breads and cakes

Natural or homemade fermentation, among other denominations around the world, is the most primitive way of making bread and/or cake dough. It has existed for thousands of years, after all, industrialized yeasts did not exist in the past.

It is common for people to refer to natural yeast using the name “levain”, which is basically a dough obtained by mixing flour and water.

Making homemade yeast for bread requires technique and a lot of patience. To get an idea, some preparations take, on average, a week. But, according to people who are adept at this type of fermentation, the result is, at the very least: more rustic breads, with very characteristic flavors, in addition to better digestibility.

Laura Borzani, patissier chef at Bombas de Chocolate, comments that foods that use homemade yeast are softer and last longer. “In addition, they preserve the natural flavor of the recipe and reduce the symptoms of heartburn. Natural yeast also has better nutritional value,” she says.

On the other hand, explains the chef: “it needs a lot of care in the preparation and it must be nourished. It’s a lot of work! It takes approximately 15 hours to get ready and 2 hours to complete the recipe. Due to its practicality, the organic yeast from the supermarket ends up being more sought after”.

Angela Oliveira has a degree in foreign trade and, after working 32 years as the commercial director of a food exporter, she now cooks and maintains the blog Ora, Pitangas. It uses homemade fermentation to make bread and highlights as its main advantages:

• Bread of excellent quality;
• Easily digestible bread;
• Breads of good presentation;
• Bread lasts longer in terms of softness;
• Enables use in bruschetta, toast and the like;
• Lower cost;
• Accepts variations with the addition of grains and other flours.

Among the disadvantages of making your own yeast, Angela cites:

• Feed him frequently, between 1 week and a maximum of 10 days, whether you make bread or not. “Which is not difficult, as it can be easily included in the routine, as long as you have mineral water and flour on hand”, he says.
• Having to plan to make the bread at least 24 hours in advance.
• Good doses of patience, because the fermentation is slow.

It is interesting to know that, for most people who use home fermentation, what counts a lot is the care involved in the process. “The natural yeast must have a name, it must be a man’s name and a strong name, mine, for example, is called Narcissus. In artisanal bakery, there is no time for rush and anxiety!”, comments Angela.

In the case of homemade yeast for cakes, specifically, some recipes are simpler, but they also provide a cake of better quality and flavor.

4 homemade yeast recipes

1. Natural fermentation for bread (by Angela Oliveira)

Procedures and materials:

• Use sterilized glass with a lid.
• Every day, after mixing water and flour, cover the glass, just leaving the lid on it, without completely closing or covering the glass with plastic wrap and making 3 or 4 small holes with a toothpick.
• Mixing with a long toothpick (hashi), is more efficient leaving the mixture without lumps.
• Leave the glass in a place where there is no sun or wind (in a place where it does not get in the way, but where it is visible).
• Use markers to mark the yeast level and mixing date and time.

Step by step:

1. First day: for 30 g (30 ml or approximately 2 tablespoons) of filtered or mineral water inside the pot, add 15 g (2 tablespoons) of wheat flour. Mix well (it will be a thin mixture).
2. Second day: without any kind of addition, stir several times a day.
3. Third day: 30 g (30 ml or 2 tablespoons approximately) of filtered or mineral water and 30 g (4 tablespoons) of white wheat flour. Stir vigorously.
4. Fourth day: 15 g (15 ml or 1 tablespoon) of filtered or mineral water and 30 g (4 tablespoons) of wheat flour. Stir well and, when you remember, stir a few more times throughout the day.
5. Fifth day: 30 g of water (30 ml or 2 tablespoons) and 30 g of wheat flour (4 tablespoons approximately).
6. After this day, the mixture should start the fermentation process. If this does not happen, continue feeding the same as on the fifth day, until the yeast doubles in volume.

After the yeast is ready:

1. Set aside 30 g and store in the fridge for up to 10 days, leaving it in “dormancy”.
2. After 10 days, if you are not going to make bread, you must do the “refresh” process, that is, feed it again.
3. If just putting it away again, use small amounts of flour and water, for example 2 tablespoons of flour and 1 tablespoon of water. Mix well and leave to “rest” for about 4 hours covered only with the plastic film with small holes. After the bubbles are active, separate 30 grams and store in the fridge in a covered glass, not forgetting to put the date.
4. The rest you can donate or discard, the “refreshment” is necessary for your yeast to always continue in activity.

2. Homemade yeast (by chef Laura Borzani)

Ingredients:

• 4 tablespoons of white flour
• 4 tablespoons of refined sugar
• 1 teaspoon of salt
• 3 cups of water (tea)

Preparation: Mix the sugar, flour and salt in a bowl. Then add the water. In the same bowl, let the mixture rest for two days. Don’t cover. To keep insects away, cover with a neutral cloth. During this period, every five hours, stir the mixture with a wooden spoon. Is ready!

Preparation Time: 48 hours / Difficulty Level: easy

3. Homemade yeast (levain)

Step by step:

1. First day: separate 100 g of wholemeal flour and 100 g of water. Mix with a plastic spoon and place the yeast in a glass jar, covered with a cloth.
2. Second day: separate 100 g of the yeast (the rest discard). Then add 50 g of wholemeal flour and 50 g of water, mixing with a plastic spoon. Put it back in the pot.
3. From the third to the tenth day: separate 100 g of the yeast (discard the rest), adding 50 g of wholemeal flour and 50 g of water. Mix everything with a plastic spoon and put it back in the pot.

Guidelines:

• Check, whenever possible, if the yeast has grown inside the pot. The rule is “whenever the yeast increases in volume, discard half of it and feed the yeast (50g of water and 50g of flour)”.
• The yeast may be ready before the tenth day (in the heat) or a little later (in the cold). When ready, it should be kept in the fridge and twice a week half should be used or discarded and fed again with yeast.

4. Homemade yeast for cake

Ingredients:

• 1/2 teaspoon of cream of tartar (it is a by-product of wine production, it can be found in supermarkets, along with dehydrated seasonings);
• 1/4 teaspoon of bicarbonate of soda.

Preparation: Mix cream of tartar and baking soda in a bowl. Normally use in recipes that indicate chemical yeast.

12 delicious recipes made with homemade yeast

1. Bread with natural fermentation: good suggestion for those who want to taste the unique flavor of bread made with natural yeast. The recipe has all the step-by-step instructions, including how to make yeast with natural yogurt.

2. Crispy bread with homemade yeast: learn to make a tasty bread, which has a very crispy crust, with this vegan recipe.

3. Bread with natural yeast: learn what it is and how to make the so-called “Bread of Christ”, which, they say, takes its name because the person who makes it must have “a patience of Christ”. The recipe even has a step-by-step guide on how to make the yeast.

4. Wholemeal bread: in this recipe, you learn how to make wholemeal bread using a “pre-ferment”, which must be prepared at least 12 hours in advance.

5. Fortune cake: regardless of superstitions, this is a delicious cake, with a slightly sour taste, which is due to the use of natural yeast.

6. Apple cake: the recipe takes, in addition to levain (natural yeast) and apples, eggs, wheat flour, milk, Demerara sugar and cinnamon, among other ingredients.

7. Cornmeal bread: the cornbread is similar to small dumplings, and the flavor is the perfect combination of cornmeal and fennel.

8. Bread with sugar cane juice with rye flakes: for those who love bread and like to try different flavors, this is a great tip.

9. Carrot bread: a different bread recipe, ideal, for example, to enjoy for breakfast.

Below, chef Laura suggests two more recipes made with natural yeast:

10. Simple chocolate cake with homemade yeast (chef Laura Borzani)

Ingredients:

• 250 ml of whole milk
• 250 ml of vegetable oil
• 2 free-range eggs
• 250 grams chocolate powder
• 250 grams of refined sugar
• 500 grams of wheat flour
• 250 grams homemade yeast

Preparation: in a bowl, mix the chocolate powder with the sugar, flour and yeast. Then add the milk, oil and the two eggs. Beat in the mixer for five minutes, until the dough is very homogeneous. Reserve. In an oval baking dish, grease with unsalted butter. Pour the dough into the greased shape and take it to the preheated oven at medium temperature. Observe the process and avoid opening the oven during. Average baking time: 30 minutes – depending on the oven.

Tip: add wet syrup, or just sprinkle powdered cinnamon mixed with icing sugar.

Preparation Time: 40 minutes / Difficulty Level: Easy

12. Homemade sourdough bread (chef Laura Borzani)

Ingredients:

• 350 ml of filtered water
• ½ tablespoon of salt
• 125 ml of oil
• 3 free-range eggs
• 250 grams homemade yeast
• 1 kg of wheat flour

Preparation: in a bowl, mix the water, salt and homemade yeast. Then the three free-range eggs. When it is well mixed, add the flour little by little until the dough comes away from your hands. Separate this dough into another bowl, greased with oil, lined with a cloth. Let the dough rest for half an hour. Take a baking sheet and grease it with the other part of the oil. Form buns in the desired shape and arrange them on the baking sheet. Let them rest again for another two hours. Heat the oven for 15 minutes at 180°C. Insert the pan and observe. Wait for it to brown.

Preparation Time: 20 minutes (not counting rest and oven time) / Difficulty Level: Easy

Now you know: homemade fermentation, most of the time, requires a certain technique and a lot of patience. But, those who use it guarantee that it is very worth it. How about trying to make your yeast and venturing into new bread and cake recipes?!