Making a Yeast Culture

This is the detailed process involved in creating several unique types of yeast. Each of these yeasts will require you to prepare a starter culture, which you will then need to actively maintain over time to keep it viable. However, if you decide to stop cultivating the yeast for any reason, or if environmental conditions, such as the temperature, drop too low to sustain the culture, you will need to take your yeast starter and proceed to dehydrate it. After the dehydration process is complete, the active dehydrated yeast can be safely stored in an appropriate environment, ideally in a dry, dark, and moderately warm location, ensuring its longevity and usability for future purposes.

Items needed;

1. Distilled water
2. Flour
3. Jar
4. Cheesecloth

Steps to make sourdough (Baker’s) yeast;

1. Add 1 cup of flour to ½ cup of water, and mix thoroughly.
2. Add mixture to a jar.
3. Cover the jar loosely with cheesecloth.Let your yeast sit for 24 hours.Open your jar and get rid of half of your mixture.Add ½ cup of flour and ½ cup of water to a separate bowl and mix thoroughly, then add that mixture back to the original jar.Wait another 24 hours.Remove half of the mixture, and then add back a well-mixed ½ cup of flour and ½ cup of water.After 24 hours do the same thing, but now remove half of the mixture and add in a well-mixed ½ cup of water and ½ cup of flour every 12 hours.
4. After a few days, the starter culture should fully double in size within 12 hours, this is usable yeast.