Homemade yeast. Homemade yeast recipes

You can prepare your own at home, homemade yeast . This is the most authentic natural yeast, given to us by nature itself. Our task is only to activate them - and propagate them at home for our needs.

Yeast from hops

You will need hop cones - dry or fresh - it doesn’t matter.

Place the hop cones in a saucepan and fill with hot water. Boil for 1 hour.

Strain the cooled broth.

Add sugar and flour (twice as much flour as sugar). Mix and place in a warm place for 1.5 days.

Add grated boiled potatoes to the mixture (add potatoes until the porridge becomes thick), mix and set to ripen for a day.

My grandmother once made yeast from hops, the ripening process took place in a large clay pot, the bread turned out to be especially tasty, and she baked it in a Russian oven. And in my opinion, my grandmother did not add potatoes, but she no longer remembers how exactly she did it, because... She is now 94 years old. That’s why you have to use this version of the recipe.

Yeast from sprouted wheat grains

Wet a glass of wheat and leave it for a day and a half to germinate.

Grind until mushy.

Add 1-2 table. spoons of sugar

Then add flour and bring to a thick porridge. Mix well and cook over low heat for 20 minutes.

Place in a warm place - as soon as bubbles appear, the yeast starter is ready. (In about a day).

How to use homemade yeast? It’s difficult to tell the exact proportions - it all depends on how successful your activation process was and under what conditions the yeast ripened. Exactly how much yeast to add to the dough in your case can only be determined experimentally. Because everyone’s homemade yeast is different in “strength”.

If you prepare homemade yeast in some other way, share your recipe in the comments!

(Visited 3,074 times, 1 visits today)

Yeast-free baked goods, according to doctors, are healthier for the body in many aspects than those mixed with yeast. However, not every recipe can eliminate the fermentation component—a fluffy loaf of bread without it certainly won’t work. As an alternative, experts suggest figuring out how to make sourdough. Is it really very difficult?

How to make sourdough bread

This method of giving baked goods a porous, airy structure was used long before the advent of yeast as a culinary product. Making sourdough for bread is something that every housewife knew how to do at home several decades ago. This natural baking base can be made either by combining flour and water (equal ratio by volume - not by weight!), or by using lactic acid bacteria.

The process has several important features:

• It takes several days to prepare the starter for delicious bread, the approximate period ranges from 3-7 days.
• Every day the mixture needs to be “fed” and its growth must be monitored.
• An unpleasant sour smell in the first day is normal; after that it will go away, so do not rush to throw away the mixture.
• Only part of the starter is used to bake bread - the rest needs to be covered, fed and grown.

Sourdough bread recipe

The classic version of this base for homemade fluffy baked goods is usually made with rye flour, but this is not the only method. Homemade sourdough bread can be prepared using beer, barley malt, and potatoes. The recipe is chosen mainly according to the type of baked goods intended, but it is possible to knead wheat dough on an oat base, from a sweet loaf, etc. However, to figure out how to prepare sourdough, experts advise using a classic rye mixture.

Without yeast

• Preparation time: 6 days.
• Number of servings: 4 persons.
• Calorie content of the dish: 709 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

This yeast-free bread starter is ideal for bread and buns, although some housewives even use it for pancakes. The rice base makes its smell softer, and the crumb of the finished product is very light. The only drawback of this method is the length of time it takes to wait for the result. The working mass is stored in the cold and infused in a warm place. If a crust appears on the surface during storage, it must be removed before feeding.

Ingredients:

• rice – 100 g;
• wheat flour – 8 tbsp. l.;
• water – 250 ml;
• sugar – 2 tbsp. l.

Cooking method:

1. Soak the rice (warm 150 ml of water). Add a spoonful of sugar and forget for 3 days. Storage is carried out in a cool place.
2. On the 3rd day, add flour (3 tbsp).
3. On the 4th day, add the remaining water.
4. On the 5th day, strain this mass and feed with the remaining flour and sugar.
5. After a day, the bread base is ready, you can make the dough.

Rye

• Preparation time: 1 day.
• Number of servings: 5 persons.
• Calorie content of the dish: 721 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

Due to the simplicity of the algorithm and the short list of ingredients, this recipe is popular among housewives. This leaven for rye bread is prepared with kefir, which must first be left in the warmth of the kitchen until it is separated into fractions. If you use a fresh product, there will be no proper fermentation and the bread will not rise. The resulting kefir mass can be used for any baking, including pancakes and pancakes.

Ingredients:

• sour kefir - a glass;
• rye flour – 200 g.

Cooking method:

1. Gently mix the components of the starter - it is better to combine them in small portions, this way there is less chance of heterogeneity.
2. Place gauze folded three times over the container and leave for a day. There is no need to stir the mass.
3. After the specified period, add a couple more tablespoons of flour, wait 2-3 hours. Use as directed.

Fast

• Cooking time: 6 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 692 kcal.
• Purpose: for breakfast.
• Kitchen: homemade.
• Difficulty of preparation: easy.

The waiting time for the bread base to be ready can be reduced to a day, although some professionals consider such a starter to be weak and incapable of a good rise. For most housewives, this quick sourdough starter for bread without yeast is a lifesaver that saves them time. If you do not plan to make baked goods that involve large “pores” (for example, ciabatta), it will be ideal. If you have a bread machine, the mass will rise in just 4 hours.

Ingredients:

• wholemeal flour - a glass;
• water - glass;
• granulated sugar - a pinch.

Cooking method:

1. Combine all components and knead vigorously - this can be done for 2-3 minutes to release the gluten.
2. Cover with a cloth and leave overnight or for 6 hours (if working during the day). When the mixture bubbles, you can work on the main bread dough.

Eternal without yeast

• Preparation time: 3 days.
• Number of servings: 5 persons.
• Calorie content of the dish: 765 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Experts call this recipe one of the simplest for novice housewives, especially due to the lack of need to feed the live mass daily. This everlasting starter can be stored for a very long time if you refresh it once a week and keep it in the right conditions. The resulting amount of working mass will be enough for 5-6 times, since a loaf of bread takes about 5 tbsp. l.

Ingredients:

• flour – 210 g;
• water – 210 ml.

Cooking method:

1. Combine 70 g of both components. The mass should have the thickness of rich sour cream or pancake dough.
2. Cover with a towel moistened with water and keep warm.
3. Check the next day - if a lot of bubbles appear, feed, again introducing 70 g of the main components.
4. Stir a couple of times during the day. The container is also kept warm under a towel.
5. After another day, the starter should increase in volume and bubble well. It needs to be fed again, again allowed to stand for a day.

From hops

• Preparation time: 3 days.
• Number of servings: 4 persons.
• Calorie content of the dish: 437 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Most modern housewives do not know how to make sourdough from hops for bread, but previously this method of creating a starter for home baking was used more actively than others. In urban conditions it is difficult to find the main component, however, if you succeed, you will forget about yeast forever - bread on this basis turns out incredibly fluffy, tender and soft.

Ingredients:

• hop cones – 225 g;
• flour - half a glass;
• distilled water – 450 g;
• sugar – 1 tbsp. l.

Cooking method:

1. Pour water over the hop cones and let it boil. Then cook on medium power until the volume of liquid is reduced by half.
2. Cover with a lid and leave for 8-10 hours.
3. Strain the hop broth, mix about 200 ml with flour and sugar. Mix.
4. Cover with a thick natural cloth and leave in a warm place for 3 days.

For black bread

• Preparation time: 3 days.
• Number of servings: 5 persons.
• Calorie content of the dish: 626 kcal.
• Purpose: for breakfast.
• Kitchen: homemade.
• Difficulty of preparation: medium.

For those who are looking for a diagram of how to make sourdough for black bread, professionals advise trying to work with whole grains. The method is not the simplest, but it is very effective: on this basis, the bread rises especially well. You can work similarly with wheat. The general algorithm does not change, only the stage of grain germination has been added. If this is too difficult, you can simply grind them and boil them with the rest of the components, and then work using standard technology.

Ingredients:

• rye - glass;
• water – 200 ml;
• honey – 1 tsp.

Cooking method:

1. Soak the washed grains, wrap the container in wool, and leave in a warm place for a day.
2. If they have not sprouted after a day, repeat the procedure, extending this process for another day.
3. In the morning, grind the rye grains in a food processor and add liquid honey. You can add a little water if the mixture looks dry. Cover again and leave in a warm place overnight.
4. If the starter has grown, you can prepare the dough.

Malt

• Preparation time: 3 days.
• Number of servings: 5 persons.
• Calorie content of the dish: 793 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Malt sourdough is prepared in almost the same way as for unleavened rye-based bread, only here wheat is used. It first needs to be germinated a couple of days. The mass itself needs to be cooked, constantly monitoring its condition. If you have to continue to grow and feed such a bread base, you can use ground grains, always in tandem with sugar and water.

Ingredients:

• wheat grain - glass;
• rye flour - 1 tbsp. l.;
• water - how much grain will take;
• sugar – 2 tbsp. l.

Cooking method:

1. Twist the sprouted grains through a meat grinder. Add the remaining ingredients, pour in the liquid until it becomes a thick porridge.
2. Boil this mass and cook for 50-60 minutes. The burner power is minimal.
3. When the future starter darkens, it is left in a warm place for 2 days. The finished product will have a leaven aroma and lots of bubbles on the surface.

Made from wheat flour

• Preparation time: 2 days.
• Number of servings: 4 persons.
• Calorie content of the dish: 792 kcal.
• Purpose: for breakfast.
• Kitchen: homemade.
• Difficulty of preparation: easy.

If you're wondering how to make a sweet loaf without using yeast, you should check out this recipe for raisin sourdough for fluffy and delicious bread. The crumb will lack the sourness characteristic of such dough, but it will turn out just as airy and will remain soft for a long time. Wheat sourdough for bread without yeast is fed every 2-3 days.

Ingredients:

• black raisins – 5 tbsp. l.;
• wheat flour – 180 g;
• warm water – 180 ml;
• honey – 1 tsp.

Cooking method:

1. Steam raisins and chop. It’s good if he keeps the bones at the same time.
2. Pour in honey and warm water.
3. Add the remaining dry ingredient in portions and knead the dough into a thick mixture in a jar.
4. Cover and leave in a warm place for a day.
5. Mix and send back. In another day, the mixture will be ready to make dough into delicious bread.

Monastyrskaya

• Cooking time: 7 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 1196 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The peculiarity of this recipe is the base in which brine is used. Experts advise taking cucumber or cabbage; It is important that it does not contain vinegar. Monastic sourdough for bread without yeast is considered very slow, it is not fed daily, so it is stored for a long time. Housewives often make it to bake bread 1-2 times a week and in small loaves.

Ingredients:

• brine – 220 ml;
• peeled rye flour – 330 g;
• sugar – 1 tbsp. l.

Cooking method:

1. Let the brine stand until it warms up (to room temperature), or keep it in a warm, turned off oven to speed up the process.
2. Mix with rye flour, be sure to get rid of any lumps that appear.
3. Add sugar - it will shorten the fermentation time.
4. Cover and keep warm. Monitor for 6-7 hours, periodically “settling down”. The finished mass will greatly increase in volume and will have a bubbling surface.

Potato

• Preparation time: 3 days.
• Number of servings: 4 persons.
• Calorie content of the dish: 549 kcal.
• Purpose: for breakfast.
• Kitchen: homemade.
• Difficulty of preparation: easy.

The recipe for potato sourdough is very simple, but it has a characteristic feature that distinguishes it from other ways to make bread dough without yeast. This base will not have a sour smell even on the first day, which makes it very attractive in the eyes of most housewives. The amount of flour cannot be specified down to the gram, since it depends on the amount of broth obtained.

Ingredients:

• potatoes – 10 pcs.;
• wheat flour - how much sourdough will take.

Cooking method:

1. Boil the peeled potatoes without adding salt, pepper or other seasonings. When they become soft, strain the liquid into a jar.
2. Add flour until the mixture is similar in consistency to sour cream.
3. Cover the jar with gauze and leave it at rest for 3 days. If after this period foam appears on top, you can make the dough.

The process of creating such a basis for home baking raises many questions even for experienced housewives, so professionals give several recommendations:

• Cook in glass - do not use metal cups. Mix only with wooden spatulas.
• If you decide to bake sourdough bread, let the dough rise for 4-5 hours, otherwise the rise will not be sufficient. Some professionals advise increasing this time to 8 hours, or adding heating to the baking sheets from below (you can place them on a pan of boiling water).
• For wheat baked goods, it is advisable to start a starter on a whole grain basis, and then feed it with classic white flour of the highest grade.
• The strength that this mass acquires depends on its age, so housewives use mainly half of the starter for baking, and continue to grow the rest.
• If you are afraid that the bread will not rise as well as with yeast, gradually reduce the amount to a minimum.
• It is better to store it in the refrigerator (door) - this way the mass will be “frozen”. Before starting work, she is allowed to warm up for several hours to start activity again.
• Need to grow your bread base faster? Add a spoonful of sugar/honey - it will speed up fermentation.
• It is advisable to combine the components by eye, and not blindly following the recipe - you need to get a thick but moving mass that does not require a spoon.
• To raise the starter, the room must be at least 22-23 degrees, otherwise you will have to wait 1.5-2 days before the first bubbles appear, and the overall ripening period will increase.

Video

In Rus' there has always been a cult of yeast, because moonshine was made from it, bread was baked - the main product in human life. All types of starter cultures contained only plant components; in addition to hops and/or cereals, this included malt, honey, sugar or raisins. To this day, in many localities, centuries-old traditions of independently preparing the base for fermentation are preserved. Folk traditions that have survived to this day involve the use of both wild-growing hops (harvested in late summer - early autumn and dried), and pharmaceutical or beer hops. With the development of the Internet, the possibilities of preparing yeast from hops at home for the production of moonshine have expanded.

Potatoes (pre-boiled) are also used as an additive. It is rich in pectins, natural stimulants, minerals, fiber, acids, vitamins and beneficial enzymes.

Where can I get hops for moonshine?

Made as prescribed in the recipe, the fermentation base is no worse than its industrial counterpart. Cooking with your own hands eliminates the possibility of a low-quality product. Store-bought sourdough may be frozen or expired. Therefore, in moonshine it is important to observe every stage of production.

Hops sprout in the form of a vine; they can be found in the natural environment, or they can be grown on their own plot, which is more profitable for collecting high-quality raw materials and obtaining a full harvest.

To make high-quality yeast, you should collect only ripe fruits. Here's what they look like:

• by the time of optimal ripening they close, each scale fits tightly to the other
• technically suitable raw materials are smooth, sticky and dense to the touch
• As they ripen, the cones on the vines become lighter
• when compressed, they retain elasticity, rustle and spring, quickly restore their original shape

This raw material is already ready for drying and subsequent use in yeast starter. It is not recommended to miss the optimal harvest time; the fruits will turn brown and their beneficial qualities will decrease. Cones should be picked as they ripen. How to do it right? The answer is simple - selectively. They must be collected when ripe and dried, without trying to compact them.

If you don’t want to collect the cones yourself, you can buy already dried hop cones, crushed into powder or granulated, in specialized stores and pharmacies.

Recipe for hop yeast starter

Ingredients:

• honey or sugar
• decoction of hop cones

The most common recipe for producing hop yeast:

1. Pour one cup of hops into a saucepan with two cups of boiling water
2. Boil for twenty minutes
3. Wrap with a towel for insulation and leave to cool for 10-12 hours
4. Strain the resulting broth
5. Add flour (0.5 cup) and sugar (two tablespoons) for each glass of broth.
6. We insulate the resulting workpiece with a towel or cloth and place it in a warm place for fermentation to begin.
7. After two to three days, the hop yeast can be considered ready; there should be a lot of bubbles on the surface and taste bitter
8. The hop starter can be poured into jars or bottles and sealed tightly. Can be stored for a long time in the dark and in the cold

Bran and hop sourdough recipe

1. You already know how to make a decoction from the first recipe, now instead of flour you should use bran, in the same proportion
2. Once the hop solution has been left in a warm place for two or three days, it should acquire a sourish, unpleasant taste.
3. Set up a place for drying bran, scatter them as little as possible so that each one dries separately
4. When the resulting product has become dry, it can be used or stored.
5. This dry starter can be stored for quite a long time even if not refrigerated.
6. To make a mash from hops, keep the bran soaked in warm water overnight in the ratio: a teaspoon of dry mixture to 0.5 cups of water. Add flour to the solution before leaving overnight to obtain a creamy consistency

Hops clean and brighten the mash well, eliminating unpleasant odors. But for good “work” it needs additional nutrition. Therefore, when preparing moonshine with hops, it is best to use starch, grain or fruit wort. Sugar mash will not work well and the moonshine will not be of such high quality.

Few people know that hops are a crop with a very rich beneficial composition. It contains, for example, unique natural essential oils that can have a beneficial effect on the human body (even if yeast from hops is used), stimulating its proper functioning, relieving inflammation and alleviating allergic reactions. This is why yeast from hops is also the most beneficial. They saturate the body with essential minerals, protein, trace elements and various vitamins. In addition, baked goods and other dishes based on such natural healthy yeast are especially tasty. Both adults and children will enjoy them equally. It is worth noting that homemade yeast is also a very economical culinary additive. Especially if you have easy access to hops growing in the garden.

To prepare the yeast under discussion yourself at home, you do not need to look for any unique ingredients or special utensils in stores. Every housewife probably has everything she needs at hand. First of all, it is worth noting that there are two main ways to prepare yeast from hops - from fresh or dry culture. In general, both recipes are equally simple, so you should choose based on what ingredients are available. It is also important that the recipe with the dry additive turned out to be faster. If you don’t have access to growing hops, then it will be much easier to find dry hops on sale. Usually it is offered to their customers by stores of various seasonings and spices. Fresh hops grow freely in the European part of Russia, the Caucasus and Western Siberia, so residents of these areas will also not have difficulty finding them.

The first step is to consider a recipe for making yeast from fresh hops. In this case, immediately after collecting the cones, you will need to thoroughly shake off dust and debris, and then rinse under running cold water. Then you can not leave them to drain from moisture, but immediately place them in a convenient, spacious pan. It is best to choose glass or enamel dishes for this purpose. The hops are then completely filled with hot water. Its temperature should be as high as possible. You can, for example, boil a kettle, then leave it to cool for 5-7 minutes and immediately pour this water over the pine cones. After this, the pan is tightly closed with a lid and sent to low heat for about 60 minutes. After the specified time has passed, the pan is removed from the stove and cooled slightly. It is very important to strain the resulting broth thoroughly. To do this, it is convenient to use a regular sieve or several layers of clean gauze.

Wheat flour is added to the strained broth. It is best to use a premium grade product. Recommended ratio of ingredients: 250 grams of flour per 1 liter of liquid. After the flour and broth are thoroughly mixed, you can add 130 grams of sugar and 0.5 tablespoon of salt. It is very important to mix the finished mass as thoroughly as possible. It should turn out homogeneous. But it is not recommended to use a blender for this. After mixing, the mixture is sent to a warm place for approximately 48 hours. After this time, you will need to add potatoes to it. It is first peeled, boiled without salt and other seasonings, and then pureed. The mixture with potatoes is thoroughly mixed again and placed in a warm place for another 24 hours. Now we can say that the hop shake is completely ready. All that remains is to pour them into a glass container and send them to a cold place for storage.

Yeast from dry hops is also prepared quite quickly and simply. But the technology will be a little different. Dry hops do not need to be washed or sorted. It is immediately poured into an enamel pan. This ingredient should only fill the container halfway. The rest of the space is filled with hot water, similar to the first version of the recipe. Immediately after this, the pan is sent to medium heat. It is very important to monitor it and constantly mix the mixture thoroughly, preventing it from rolling into lumps and sticking to the walls of the dish. It is best to use a large wooden spoon to mix the ingredients. The entire mixture should boil down by about half. Only after this can the pan be removed from the heat. The exact time depends on the selected pan and cooking temperature.

After the resulting broth has cooled slightly, you should start filtering it. The sieve should be very fine. It is best to use cheesecloth for this so that small particles of dry hops do not end up in the liquid. All that remains is to add sugar and sifted wheat flour to the mixture. Ingredient proportions: 1 tablespoon of granulated sugar per 250 milliliters of liquid and 0.5 cups of flour. Next, the mixture is thoroughly mixed until smooth and sent to a warm place for 48 hours. After this, the finished product can be poured into any glass container and stored on the bottom shelf of the refrigerator or you can start preparing your favorite yeast baked goods.

Before using the resulting additive, the bottle will need to be shaken thoroughly each time. Since each housewife produces homemade yeast from hops of different “strength” and richness, the amount for baking will have to be selected exclusively experimentally. This depends on the preparation conditions of the additive in question and the success of the activation process. After all, its quantity will differ markedly from that indicated in the recipe for baking with store-bought yeast. But an experienced, skillful housewife will certainly be able to quickly find the ideal proportions for herself.

Since the time when humanity learned to process grain into flour, bread and bakery products have become one of the most popular and vital food products, occupying a special place in the daily diet of the majority of the Earth's inhabitants.

In this article we will look at how to make your own from ingredients such as hops and yeast. A recipe for making bread with hop sourdough will also be presented to your attention.

- yeast or yeast-free?

In recent years, one can often hear discussions about which bread is the healthiest. Proponents of baking without baker's yeast are convinced that they gradually accumulate and multiply in the human body, destroying the beneficial microflora of the intestines and stomach, undermine the immune system, cause tumor processes and much more. Therefore, fans of healthy eating suggest giving up yeast bread and baking yeast-free baked goods, for the preparation of which they use homemade starters. They are quite simple and easy to prepare. To do this, you will need the most common and familiar products for everyone, which are available in almost every kitchen.

How was yeast made in Rus'?

In the old days, bread was always baked using sourdough. All components were exclusively of plant origin. Such yeast was prepared from hops, wheat, barley, rye flour, oats, straw with the addition of raisins, sugar or honey, and malt. Today, in many remote villages, many cooking recipes are still preserved. It was these starters that enriched the human body with vitamins, organic acids, enzymes, fiber, minerals, biostimulants, pectin substances, saturated it with oxygen, etc.

Over time, bread baking technology has changed, but the raw materials have remained almost always the same. From century to century they used water, flour, salt and leaven or yeast. But if yeast was used only as needed, leaven was constantly present. With the growth of the population and consumer needs for bread, “capricious” yeast from hops began to be used less and less.

Sourdough bread made from hops

Yeast-free homemade bread made with hop sourdough is considered by many to be very healthy. It is best to use wild hops for baking, which are collected in the summer, in the last ten days of August or in early September, during the period of technical ripeness, and dried in the shade. However, a pharmacy one might do.

Today there are many recipes and tips on how to make yeast from hops at home. The main ingredients of such starter cultures are flour, a decoction of hop cones and sugar (you can use honey). Sometimes boiled potatoes are added.

Yeast from hops at home: benefits and harms

Those who believe that yeast is only a guarantee of fluffy baked goods and a “provocateur” of excess weight are mistaken. In fact, they are a real storehouse of necessary and useful substances. Homemade hop yeast is rich in vitamins, minerals and trace elements. They contain:

• valuable protein that is easily digested and absorbed;
• carbohydrates (up to 30% of the total composition of the starter);
• vitamins of group B1, B2, B5, B6, PP and D;
• minerals: calcium, iron, magnesium, zinc and manganese.

As for calorie content, 100 g of homemade yeast contains 50-70 calories, which is not so much for a slim figure.

Bread with hop sourdough has a positive effect on the entire human body, is better absorbed and greatly facilitates the digestion process. This is due to its density and roughness: in a food bolus, a dense crumb helps improve intestinal function, due to which the work of the muscles of the digestive system is activated, food is better absorbed, and there are benefits for the intestines - it trains and becomes healthier. Besides:

• bread that uses hop yeast is more resistant to potato disease;
• it contains fewer foreign microorganisms that do not participate in fermentation;
• Hop bread has a pleasant aroma and good taste;
• such bakery products are better stored;
• Yeast from hops contains medicinal components.

So hop bread is an excellent product of yeast fermentation, healthy, tasty and good quality.

Harm

Bread, for the preparation of which yeast from hops is used, is a product for everyone, since not every person accustomed to the taste of a loaf will like baked goods with a sour taste and the addition of bran and herbs. In addition, yeast-free bread has a denser and harder consistency, so it is smaller in volume than yeast bread, which has the same weight and a softer crumb. Another disadvantage is the difficulty of preparation. Baking bread with hop yeast requires a little more time and effort than preparing regular bread, since sourdough dough takes longer to rise, and the sourdough itself must be prepared. With ordinary baker's yeast it is much easier: add powder, wait until the dough rises, and bake.

How to make yeast from hops?

Yeast prepared at home is almost in no way inferior to its factory-made counterparts. Since they are prepared by hand, the risk of the dough not rising due to the low quality of the components is completely eliminated. Store-bought products are often stale or frozen, which always has a negative impact on baked goods.

So, in order to get homemade yeast, you need:

• First of all, learn how to make yeast from hops, study the preparation process in detail.

• Then purchase the necessary products.

• Know exactly where they will be used.

How to properly collect hops for making yeast?

Only those hop cones that are in a state of technical ripeness are suitable for harvesting. This can be determined by several signs:

• The hop cones become closed and seemingly smooth.
• Their color becomes lighter, such as golden green or yellowish green.
• To the touch, the cones become denser, stickier, and the scales fit tightly to each other.
• If you squeeze them slightly, they should be elastic, rustle, spring back and easily restore their original shape.

You cannot be late in harvesting hops. The cones very quickly become brown and their properties deteriorate. However, you shouldn’t rush to collect either. Harvesting begins selectively, with the most ripe cones, tearing off each of them separately. Hops are not collected in branches or clusters. To preserve the integrity of the cones, they are torn off along with the petioles, whose length must be at least 2 cm. The harvested crop cannot be crushed, tamped or compacted, as this deteriorates their quality. After collection, you should immediately begin drying, since the collected raw materials begin to deteriorate quickly.

Recipes for making yeast from hops

There are many recipes for baking homemade bread with hops, and they differ not only in the type of flour (rye, wheat, etc.) or their combination, fillers (bran, malt, seasonings, etc.), but also directly in the type of sourdough itself. As a rule, it can be liquid or dry, and also in the form of a piece of leftover ready-made dough.

Before preparing yeast from hops at home, carefully read the recipes, recommendations of people who share their personal experiences, and choose the most suitable option for yourself.

Recipe No. 1

The standard recipe is a liquid hop starter, which is prepared from hop cones. In the evening, ripened and thoroughly dried cones are poured with boiling water in a ratio of 1:2 (for example, 1 cup of cones and 2 cups of hot water), boiled for 20 minutes, wrapped in a towel and left overnight. In the morning, filter through cheesecloth. Sugar (or honey) and flour are added to the decoction in the following ratio: for each glass of hop decoction - half a glass of flour and 2 tbsp. spoons of sugar. The resulting mixture is well wrapped and placed in a warm place for fermentation for two to three days. Every day it is heated in a water bath, while stirring continuously. If this is not done, the fermentation process may stop. Ready yeast has many bubbles and a characteristically bitter taste. The starter is stored in the refrigerator, in bottles or jars with hermetically sealed lids.

The dough consumption is as follows: 1 cup of ready-made liquid yeast per 2 or 3 kg of flour, plus wheat flour for mixing. If baking is added to the dough (for example, when baking paska), it is advisable to add 0.3-0.5 cups of sourdough to improve the convergence of the dough.

Recipe No. 2

Let's look at how to make yeast from hops and bran. Instead of flour, bran is added to the strained decoction made from hop cones. The mass is mixed well, then placed in a warm place for 3 days and stirred periodically. from hops and bran are ready if a characteristic, sour and not very pleasant smell appears. Fermented bran is scattered in a thin layer on a table or baking sheet to dry. The dried hop starter is placed in a hermetically sealed container. In this form, it is suitable for long-term storage, without refrigeration. Before using it, pour it with warm water overnight at the rate of 1 teaspoon per half glass of water, add a little flour, stir until the sour cream becomes thick. In the morning, water, salt and flour are added to the foamed mass and the dough is kneaded.

Recipe No. 3

A finished hop starter is a small piece of dough that was previously prepared using a hop starter. Usually it is left after the bread is prepared, placed in a sealable container or bag and sent to the refrigerator. Moreover, the lump can even be very small, approximately 1 cm3. Before use, the starter is placed in a container for preparing dough, poured with a small amount of warm water, stirred well, a little flour is added and placed in a warm place. Every 1.5-2 hours add water and flour and adjust to the required volume. Bread prepared with this sourdough tastes a little more sour than with fresh liquid hop sourdough, and rises a little longer.

It is better to prepare rye sourdough with sourdough No. 3, and baked goods and white sourdough with fresh liquid sourdough according to recipe No. 1 and No. 2, since the taste and convergence of the dough are better.

There are many other recipes, for example, how to make homemade yeast from hops and raisins, etc.

And one more important point - in order for the bread to rise better, place the dough in greased molds no more than half their volume, cover with a towel and leave for 1.5-2 hours. Bake bread at 200 degrees C for 50-60 minutes. The finished product is taken out of the mold, sprinkled with water and wrapped in a towel to make it soft and fragrant.

from hops

Homemade kvass, thanks to its special composition, perfectly quenches thirst, gives the body energy, and increases performance. In addition, this wonderful drink increases performance, restores the balance of fluids and salts in the body, and improves the digestion process.

Making yeast from hops for kvass is very simple and easy. You can collect hop cones yourself or purchase them at any pharmacy.

Required ingredients:

• half a liter of water;
• 3 tablespoons hops;
• 1 tablespoon of sugar or honey;
• flour.

Preparation of yeast from hops for kvass:

Pour 3 tbsp. spoons of hops and half a liter of boiling water. Place the pan over low heat and simmer for approximately 15 minutes. Then strain the hop decoction and cool to 38-40 degrees. Add 1 tbsp. a spoonful of sugar (optional) honey, mix well. Add flour until you get a mass of sour cream consistency. Cover the container with a napkin and leave for 1-1.5 days. The finished starter can be stored in the refrigerator.

How to make moonshine

Making moonshine with your own hands is a rather difficult process, requiring close attention and constant monitoring of temperature and time conditions. There are many different recipes for its preparation, but we will look at how to make moonshine using hops.

Preparation of raw materials for mash

First of all, you need to prepare yeast from hops for moonshine.

To do this, take a pan (preferably enameled), fill it to the very top with freshly picked hop cones, fill it with warm water, then cover it with a lid and cook for 1 hour. Next, filter the resulting broth through cheesecloth (about 2 liters), add 250 g of sugar (a full glass) and 2 cups of flour. The resulting mass is mixed well and then placed in a warm place for 1.5 days. Take 2 potatoes, grind them and add them to the starter. Mix thoroughly again and return to a warm place for a day. The prepared yeast is poured into bottles, tightly closed and kept in the cold.

If you don’t have fresh hops on hand, then you can take dried ones and fill them with water (1 part hops and 2 parts water). Bring the mixture to a boil. After reducing the amount of water by half, remove from heat, strain and add sugar (put 1 tablespoon per 1 glass of broth). After the sugar has dissolved, carefully add wheat flour (0.5 cup is needed for 1 cup of syrup). Cover the container with the composition with a cotton cloth and place it in a warm place.

Now you need to prepare the mash itself. For the production of high-quality moonshine, a desirable component is sprouted grain (malt). It is endowed with high enzymatic activity. Take coarsely ground dried malt and add water at the rate of 1 to 3. Also, per 1 kg of grain add 200 g of sugar and 50 g of hop yeast (how to make homemade yeast from hops is described above). Cover the container with the mash with a clean cloth and leave for about two weeks in a warm place until the end of fermentation. The contents must be stirred periodically and any foam that has formed must be removed.

Fermentation process

This is the main stage of making moonshine. At the beginning of the process, there is an intensive release of carbon dioxide, the sugar concentration decreases, and the temperature of the mash itself increases by 2-3 degrees. The duration of this process is about 30 hours.

Then a large number of bubbles appear on the surface of the mash, turning into foam. The temperature rises to 30°C, the alcohol content also increases, and the sugar concentration decreases to 2-3%. This lasts from 15 to 24 hours. Now you need to distill the mash and clean it of impurities.