Everlasting Yeast

Discover the magic of homemade 'Everlasting Yeast,' a simple yet transformative recipe for crafting your own naturally fermenting sourdough starter. Using just unbleached all-purpose flour and filtered water, this five-to-seven-day process unlocks the power of wild yeasts and beneficial bacteria, creating a vibrant starter bursting with flavor and versatility. Perfect for the avid bread baker or fermentation enthusiast, this recipe requires minimal ingredients and only a bit of patience as you nurture tangy, bubbling life into your kitchen. Use your everlasting yeast to bake everything from artisan sourdough bread to fluffy pancakes, while enjoying the satisfaction of a sustainable, reusable starter. With straightforward fermentation steps and maintenance tips, 'Everlasting Yeast' empowers you to elevate your baking game while reducing reliance on store-bought yeast.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 1

Ingredients

• 120 grams All-purpose flour (unbleached)
• 120 milliliters Filtered or spring water (room temperature)

Directions

Step 1

Day 1: In a clean non-metallic bowl or jar, combine 120 grams of unbleached all-purpose flour and 120 milliliters of filtered or spring water. Stir until no dry flour remains and you have a thick, paste-like consistency. Cover loosely with a clean kitchen towel or plastic wrap to allow airflow, then place the container in a warm spot (about 22-27°C or 72-81°F).

Step 2

Day 2: Check the mixture for bubbles and a slightly tangy smell, which indicates fermentation has begun. Always discard half of the mixture (approximately 120 grams) to prevent overgrowth. Add 120 grams of fresh flour and 120 milliliters of water to the remaining starter. Stir well, cover loosely, and return to its warm location.

Step 3

Day 3: Repeat the process outlined in Day 2. By this stage, you should see more frequent bubbling, and the starter should have a mild yeasty aroma. This is a sign that your starter is becoming active.

Step 4

Day 4: Continue feeding the starter by discarding half and replenishing with equal parts flour and water. You may begin to notice your starter doubling in size a few hours after feeding; this is the desired activity.

Step 5

Day 5-7: Keep feeding daily, discarding half the starter and replenishing with 120 grams of flour and 120 milliliters of water each time. By the seventh day, your starter should consistently double in size within 4-6 hours of feeding, with a tangy and pleasant smell. At this point, it is mature and ready to use in recipes.

Step 6

For Maintenance: If you bake regularly, continue feeding your starter once a day. If you bake less frequently, cover it tightly and store it in the refrigerator. Feed it once a week to keep it alive, bringing it to room temperature before each feeding. Repeat the discard and feeding process as needed.

Step 7

Pro Tip: Always save 1-2 tablespoons of your starter before baking to maintain the culture. If it ever appears sluggish, feed it twice a day to restore vitality.

Nutrition Facts

Serving size	241.7 grams (241.7g)

Amount per serving	% Daily Value*
Calories	455

Total Fat 1.20g	2%
Saturated Fat 0.20g	1%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 95.40g	35%
Dietary Fiber 3.40g	12%
Total Sugars 0.30g
Protein 12.90g	26%

Vitamin D 0IU	0%
Calcium 15mg	1%
Iron 4mg	24%
Potassium 107mg	2%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.4%

Protein: 11.6%

Carbs: 85.9%