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.

Technique

1. 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.
2. Add 1/2 cup of flour and 1/2 cup of lukewarm water
3. 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.
4. When you are ready to make another loaf add the mixture to the batter instead of adding dry yeast.
5. 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.

Step 1: Dough that has risen overnight (first rise)

Step 2: Take out a walnut size (heaping tablespoon) and put it in 1/2 cup each of water and flour

Step 3: Mix all into a slurry (If not required put in the fridge)

Step 4: Add slurry to your new loaf and following your bread directions

Step 5: Enjoy your new loaf of bread (repeat procedure each time you make a new loaf by saving some risen dough in the fridge