In search of a recipe for the very village yeast

Subscriber story. Fascinating and scenic. It's worth reading it even if you don't bake bread.

Once I was walking from school and saw an old woman crumple wet bran in her hand. He stopped and began to observe what she was doing. Rolls bran balls, neatly places them on drying boards... He asked why she was doing this? Granny answered that it was yeast.

Since then, I've had a dream to make homemade yeast. And bake real bread. Yeah, it's not bad to dream. 55 years have passed. Only now have I come close to the secret of making yeast.

Shop yeast? I tried to bake with them. One name that bread! No taste, no smell. They are good in pies. And bread must be bread!

Why does rustic bread smell so delicious? I not only remembered him, the bread aroma haunted me. So my search for the secrets of making homemade delicious bread began.

The first secret

The first thing I found was the secret of making a sourdough with rye flour. Within a week, my leaven came to life. It smelled delicious. But the bread on its basis turned out to be hard, especially the crust. I baked it several times. I went to knowledgeable people and everyone confirmed that my bread was good, and I could not get any other result.

So this bread is not from my history. Not from my childhood. And the experiments had to be stopped.

It remained to invent myself

The next year another thought came up. But what if you try to knead the dough with wine yeast? Searches for the recipe on the Internet were unsuccessful. Decent people do not knead dough on wine. But I'm persistent, I have to check it myself.

I had to wait for something suitable to ripen. In the middle of summer, Ezhemalina pleased me. I made sourdough from overripe berries. And on it is red currant wine. The wine fermented quickly. Yeast began to settle on the bottom of the jar. The very ones I have been expecting in recent months.

I carefully drained the wine material and got the first batch of yeast. Three days later I was baking bread. This experiment was more successful. And more interesting. The dough itself turned out with a pink tint. The dough responded quickly to the wine yeast. But it was very sticky with a wine smell.

The bread is soft and the crust is soft. I was already pleased with the result.

Continued to invent

The experiments would continue! But it so happened that he missed the moment. There was a lot to do, and I forgot that my yeast also wants to eat. When I remembered them, two weeks passed. It was not possible to revive them.

- Why be discouraged? - I thought. - We need to try something else. For example, no wine. Since wine can ferment with wild yeast, wild yeast can also ferment dough. The remontant raspberry has just ripened.

He took a handful of raspberries and poured them into a jar. Three days later, the raspberry leaven began to breathe and came to life. And on the fourth day I decided to test my raspberry yeast for germination. It turned out that this yeast is also suitable for baking bread. This bread was eaten very quickly, relatives were called for a tasting. Approved!

An attempt has shown that this yeast is the best of all.

I will talk about the rest of the experiments. There is also an idea, for example, to make dry yeast yourself. The first experience is still unsuccessful:

Did you make your own bread yeast?

Like the subscriber, inspire him to find that very rustic bread recipe!