If you’re finding yeast a hard commodity during this pandemic, think of this technique of stretching your existing bread yeast to last and last.
- If you have started making bread (try my recipe for no kneed bread), allow the dough to rise the first time. Then before the second rise, take a good pinch (about a heaping tablespoon) and put it in a clean container with a top.
- Add 1/2 cup of flour and 1/2 cup of lukewarm water
- Mix very, very well and put it in the fridge with a lid on (can be stored for up to 2 weeks). Make sure there is no mold development otherwise you have to discard it.
- When you are ready to make another loaf add the mixture to the batter instead of adding dry yeast.
- Let it rise as usual and repeat procedure (1) as taking a pinch of bread dough and putting in a container with equal amounts of flour and water, then store in the fridge.
NOTE: If you find your bread does not rise as high as you’d like, you can give a little boost to the yeast, just add 1/8th to 1/4 tsp to your bread batter after you have added this starter.