I will not pretend it's easy to grow a yeast from scratch. Under certain conditions, the experiment may fail, because this early stage it is too fragile and depends on too many factors. I read on forums frustrations deaf and who repeatedly tried unsuccessfully to grow a culture of yeast. The last five days, but once done, it's very easy to maintain. I did leaven they use now two years ago. I came first, so I have every reason to believe that you too will succeed.
Simpler than the one made from scratch, is to ask someone who has to give you a piece of mother culture (so called leaven mature perpetuated from bread to bread). Know someone? I only discovered two years ago that is Maia and did not know anyone who possess it. Today pretend to know a few things about bread, but still do not know anyone that I could ask for (well for me that I did not need to ask) Writing it seems sad that in two years I could not convince anyone in known to make bread ... I hope to have more success with you.
Perhaps as simple, but slightly more expensive option is to buy online dry yeast culture. This possibility, I read the others, but I can not make recommendations where to take and if it's good.
The most complicated method, but which I recommend, is to make you your own yeast. First of satisfaction that you have managed to grow a living, this is actually that you will use for years from now made bread. Second, familiarize yourself with the smell, the consistency and the way maintenance and feeding. Then you sure you put the exact ingredients that you want, in a way guaranteed hygienic.
I will explain further how to do it step by step. If you stumble, and by your comments you request a tutorial with pictures, then I'll make myself a new starter, so you can better guide
First you need:
ingredients:
-Mustard flour white
-Mustard flour Rye (this is just to start the culture, ultimately you have yeast Flour)
-water to 25C- if you have a thermometer, check with manage- must be neutral to the touch
tools:
preference-a transparent container with lid 900ml minimum capacity (eg. a jar or plastic box high)
-a kitchen scale - if you do not, you get one, because you will use all bread recipes
her spatula (at the time I did not have, I used a stainless steel spoon)
-a instant thermometer to check the temperature GWP optional
-a tape, or tape
Directions:
-In the first phase, the mixture of flour and water that increases in the jar is called "culture" at the end, when it becomes stable, mature and able to leaven bread, will be called "Maya".
Day-in, leave culture 24 hours, then switch to a feeding cycle of 12 to 12 hours, so schedule your start so that 12 hours does not fall exactly at midnight. Contrary to what you may read on the net, stainless steel spoon not "kill" culture, the only things that could kill are hot water (above 38C) and salt.
-Hranitul Involves throwing a quantity of culture, then an additional amount of water and flour. Always add water in culture, mix well with a spoon (to be oxygen), then add flour and mix again.
• After phase mixing sticks a strip of duct tape over the height of the container, and make a mark with the marker in the right level of culture. that way you can control how increased in the 12 hours.
-at finally put the cover, but does not close tightly so that the accumulated gas could get out. Attention to this detail, because the pressure in the jar will be enough.
Day 1 (assume that start in the morning)
-it Mix 100g water, 50g rye flour 50g flour
-it leave 24 hours in a place away from the current, smells of perfume and warm
Day 2
morning
-at bottom of the container should be seeing small signs of life (bubble, bubble), but not mandatory. Keep 75g culture, remaining empty. Add 75g water, 25g flour and 50g rye flour
evening
-s could see signs of life, but they may be less than the morning. bubble if one is good. As morning keeps culture and feeds 75g 75g water, 25g flour and 50g rye flour.
Day 3
morning
-it repeat the process from the day before, whether living or not culture seems
evening and morning 4th
-it continue feeding as before. Begin to notice visible signs of life, increased volume, bubbles becoming more vigorous.
When the culture doubled in volume within 12 hours (normally this will happen on the 4th or 5th), continue feeding only white flour (75g culture, 75g water, 75g flour)
After 5-7 days, the culture should be able to double its volume in 8 hours or less than 8 hours, have a pleasant smell, slightly sour, and be filled with the bubbly. This means that you managed to get a 100% hydration yeast that is ready to be used for bread.
In the future, I'll post how it feeds and lets leaven mature way can turn a liquid yeast (like the one you just did, 100%) in one of the thick consistency (the ex. 66% hydration), a yeast with flour in a rye or whole wheat yeast when the recipe requires.
Until then, prepare photos and explanations for the simplest recipe of white bread with yeast. We wait again.
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