Yeast making Episode 3: bread making gets easier #shortsfeed
**Traditional Homemade Yeast Starter**
This simple, time-honored method yields a robust wild yeast culture for baking artisanal breads. Passed down through generations, it requires only four pantry staples and minimal hands-on time.
**Ingredients**
* 30 g whole-wheat flour (¼ cup)
* 15 g plain yogurt (curd) (1 tbsp)
* 15 ml water (1 tbsp)
* 1 g jaggery or sugar (¼ tsp)
**Equipment**
* 1 clean glass jar (250 ml or larger)
* Spoon or whisk
* Clean kitchen towel or paper towel
**Method**
1. **Combine ingredients.** In the glass jar, add the flour, yogurt, water and jaggery (or sugar).
2. **Mix thoroughly.** Stir until no dry flour remains and the mixture is smooth.
3. **Wipe jar walls.** Use a clean finger or paper towel to remove any residual flour from the inside walls. This minimizes the risk of unwanted mold.
4. **Cover and rest.** Loosely drape the jar opening with a clean towel or paper towel. Leave it at room temperature (18–22 °C).
5. **Ferment.** In cool conditions, the starter may take up to 72 hours to mature. You’ll see it expand, with small bubbles breaking the surface. A pleasant, slightly tangy aroma—reminiscent of fresh bread—signals readiness.
6. **Use or store.** Once active, you can incorporate the starter directly into your bread dough. To pause fermentation, seal the jar and refrigerate. Use within 3–4 days to avoid over-acidification.
**Storage and Maintenance**
• **Refrigeration:** Keeps the starter stable for several days.
• **Refresh feed:** Discard half and replenish with equal parts flour and water weekly to maintain vitality.
This professional approach ensures a reliable, flavourful yeast starter—just like Nani and Dadi used to make.