Homemade yeast

As more and more Swedes yeast made at home, in Stockholm opened a hotel where you can leave in care while on vacation, says Paul Hollywood, who is in his TV show demonstrated how easy it is to prepare a starter at home. Home cultures for sourdough old-fashioned form of yeast that was created long before appeared brewer. It was used in ancient Egypt, and today more and more people are falling in love with something Taminia, crisp and airy bread or rolls of sourdough.
- While the dough is prepared from domestic yeast slowly rises, the effort is really worth it - notes globally popular baker in culinary TV show "Bread and rolls Paula Hollywood".
To create the initial culture, Paul advised to use fruits like unsprayed apples or organically grown white grapes without seeds. Halve the apple, take the core and grate the rind. Mix 1/2 kg of flour and 360 ml of water. Add the grated apple and place the mixture in a jar that can be tightly closed. Highlight marker level of dough to keep track of growth. After three days the mixture will rise, will be darker and smell like cider. It will look like a thick dough with the first bubble.
Take off half mixture, and the rest move in a bowl. Add 250 g of flour and 170 ml of lukewarm water. Stir, back in the jar, it is close and leave for two days at room temperature. Then there should be more bubbles. If on top of a layer of liquid, stir in the flour and let stand another day.
- In case you do not appear bubbles, and the mixture does not grow, leave for a few days - advises Paul.
Once the yeast ferments, discard half and add the flour and water so you get the density of soft dough. Leave for 24 hours and, if subsequently the appearance of bubbles, ready for use. Fail you, let the yeast "resting" for two more days.
- Bake bread you once a week, keep yeast at room temperature. Every three days or every time you take a part of the preparation, mix flour and water. If you're using yeast once a month, keep a jar in the refrigerator - advises Paul Hollywood.
lifetime
Natural yeast will be active as long as he continue adding flour and water.
Tips chef
Keeping in a refrigerator slows, but does not stop the activation of the yeast.