For a long time, I had been confused about the subject of yeast. The only yeast I knew about was the little packet of active dry yeast or rapid rise yeast that I would sprinkle into my dough. But then I started collecting 19th century cookbooks and found recipes that called for “one gill of fresh yeast” among the other ingredients.
Once I finally figured out what a gill was, though, (about a half a cup,) I was even more confused. I would have to use how many little instant yeast packets to equal a whole half a cup?!
After doing some more research on period cooking, though, I found several recipes for how to make homemade yeast that helped to solve the mystery a bit. Most involve the use of hops or potatoes added to boiling water and flour. The problem with all of those recipes, though, is that they all call for adding “a bit of good fresh yeast” to the mixture – which was exactly what I didn’t have!
And then, just a couple weeks ago, I read a book that cleared up more of the mystery for me (and solved my problem of how to make my own yeast.) The book is The Vintage Remedies Guide to Bread, written by Jessie Hawkins of the Vintage Remedies School of Natural Health. This book is a fascinating read for anyone interested in the subjects of bread, grains, gluten, modern vs. traditional bread, etc. (Update: The book is out of print now, but you can still sometimes find used copies.)
A Brief History of Homemade Yeast
Once of the most helpful bits of information I found by reading this book was the section on the history of bread and yeast. I learned that modern baker’s yeast, as we know it today, didn’t even exist until 1868. Before then, bread and other baked goods were leavened by other types of wild yeast (or with massive quantities of eggs.)
Even once baker’s yeast became available, though, it was too expensive for some to afford and it was a gradual process for housewives and bakers to get used to this “new-fangled” way of making bread, so many cookbooks published after 1868 still include recipes that call for homemade yeast.
“Emptyings”
In addition to the recipes for making yeast with hops or potatoes, I also saw several references to using “emptins” in old recipes as a leavening agent. These “emptins” or “emptyings” were just as their name implies – the emptyings of leftover dough and batter added to a crock or jar.
Descriptions I’ve read about emptyings seem to be pretty similar to the flour-water mixture for a sourdough starter with scraps of extra dough added to feed the starter. The main difference I’ve seen is that several instructions for how to make emptyings call for using milk rather than water.
I’m not at all an expert on the history of yeast, and this is a topic I’ve only just begun to learn about, but my guess is that “emptyings” and “sourdough” may be related or at least similar. In all of the 19th century recipes I’ve seen and in the entire database of the Historic American Cookbook Project, I have yet to find one recipe that uses the word “sourdough,” but I have seen several recipes that refer to using a sourdough-type leavening.
(Update: I’ve learned from talking with the interpreters at Old Sturbridge Village that one reason why sourdough yeast isn’t mentioned in old cookbooks could be because it wasn’t a preferred flavor for bread at the time, or at least not in the New England area. Since the flavor of sourdough can vary depending on where you live, it’s possible that that’s one reason why it was more popular in the West in places like California. Early 19th century taste might have preferred bread made with yeast that was made from hard cider, beer, or some of the other homemade recipes using potatoes, hops, etc. so that might explain why sourdough isn’t mentioned in cookbooks of the period.)
Making a Sourdough Starter
Once I realized that I could use a sourdough starter for the “homemade yeast” required in so many old recipes, I was immediately interested in learning how to make my own. Making my own sourdough starter had always seemed to intimidating to me, though, which, of course, is why I had been procrastinating starting one for so long.
When I read The Vintage Remedies Guide to Bread, though, the process seemed a bit more simple and less intimidating. After all, people have been making sourdough starters for a long, long time without any complicated instructions for how to do it. So, I figured I might as well give it a try. Though I’ve seen many different sourdough starter recipes online, I decided to go with the simplest method of using only flour and water.
Here’s what I did:
Materials and Ingredients
- Quart-Sized Wide-Mouth Mason Jars – I’d definitely recommend getting wide-mouthed ones. They make stirring the starter so much easier.
- Water – For best results, the water should be filtered water or spring water. Chlorine will kill the good bacteria the starter needs to survive.
- Flour – I used an organic unbleached all-purpose flour
. (Many people say that using whole wheat flour can give an “off” flavor to the starter.)
- Cheesecloth for covering the jar. (Fruit flies love hovering around sourdough starters, so you want something that will keep them out but still allow air into the jar.)
Method for Making Homemade Yeast with a Sourdough Starter
- Day 1: Put about 1/2 cup flour and 1/2 cup water into the mason jar. (These measurements don’t have to be exact.) Mix them thoroughly together. The mixture should feel like a thick pancake batter. You don’t want something as thick as biscuit dough, but you don’t want something really thin and runny either. You should feel a bit of resistance when you stir it. If it’s too thick or thin, you can add more water or flour as needed. The consistency seems to be more important than the actual measurements. Once you’ve mixed the flour and water, cover the jar with cheese cloth.
- Day 2: About 24 hours later (it doesn’t have to be exact), feed the starter by giving it around another 1/2 cup of flour and as much water as it needs to reach the same thick batter consistency as the first day you mixed. The starter might have a few bubbles in it by this point. Stir and cover again.
- Day 3: By now, if not sooner, the starter should be looking quite a bit more bubbly, and the top might look almost frothy. Feed again the same as on Day 2, stir, and cover again.
- Day 4 and following: Keep feeding the starter about every 24 hours. It should look actively bubbly. By now, it might be ready to bake with. A lot really depends on the climate of where you live, the temperature inside your house, and the type of starter you have – each region has it’s own unique strains of bacteria so starters in different regions might act differently.
I probably tried baking with mine a bit earlier than most instructions for making sourdough would tell you to do. I was too impatient and too excited to wait, though, so I just went ahead and baked with it. And it worked! My bread rose well enough – maybe not as well as it would have risen if I had waited a little longer, but it was still a perfectly edible loaf of bread.
So, when in doubt, I’d say just try to bake with it and see what happens. The end result might not be perfect the first time, but it will probably still be pretty good 🙂
Once your starter is established, you can probably get away with feeding it a little bit less. I haven’t been feeding mine every single day, and it’s still surviving fine. I’ve been using it quite a bit in different baking experiments, so I’ve kept my starter out on the counter, but if you aren’t planning to bake more than once a week, it’s best to keep it in the fridge so you don’t have to feed it as often and so it doesn’t grow to massive proportions and overflow the jar. If you keep it in the fridge, though, you just have to plan ahead and take it out the day before you want to bake and feed it to make sure it’s active enough.
I’m loving being able to try so many “new” old recipes now that call for cups of homemade yeast. I’ve even branched out now and tried making a cake with my sourdough starter (and it was absolutely delicious! 🙂 )
I was fully expecting my first experiment with sourdough to be a failure, and I was prepared to try it over again several times before I had any success, so I was incredibly surprised and happy when my starter seemed to work right the first time around!
Update 10/22/13: My sourdough starter is still working well, and I’ve been using it regularly to make bread and pancakes.
Update 10/17/16: My starter is still active and working well over three years later!
Update 4/09/20: A couple of years ago (I don’t remember the exact date) my starter developed a bit of an off smell (a little like nail polish remover) probably because I hadn’t fed it often enough and it was summertime so it was more active with the warmer weather and required more regular feeding. Rather than trying to save it, I decided to use my backup sourdough starter (which was actually part of the original starter, so in a sense I’m still using the same starter even though the backup was in the freezer for awhile.) Once the backup starter thawed from the freezer, I started regular feeding (I usually feed mine four days a week) and it’s been going strong for me for the past couple of years.
For more information about maintaining your starter and for sourdough troubleshooting tips, check out my other sourdough posts.
- How Often Should You Feed a Sourdough Starter?
- Tips for Using and Maintaining a Sourdough Starter – Part 1
- Tips for Using and Maintaining a Sourdough Starter – Part 2
- How to Make A Backup Sourdough Starter
You can also try my favorite sourdough bread recipe:
And, since the flavor of homemade yeast can vary depending on where you live and the particular strains of wild yeast in that area, if you decide that you don’t care for the flavor of your homemade yeast, you can also find traditional sourdough starters online to use for your homemade baking.
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just wanted to say a big thank you for this was very well explained i as a father am going to make this in the next week or so and continue using it for many years to come and will split it up and pass it along to my children so Thank You
You’re very welcome, and I’m so glad to hear that it was helpful to you. That’s such a great idea to pass it along to your children!
Thank you, Lori!
I have been feeding my current batch daily, using a large serving spoon and putting 2 1/2 heaping spoonfuls into the jar and stirring it in. No “hooch”, and it is bubbling. I want to try a loaf today so I just fed the starter and I’ll check to see if I can catch it right at that point where it is active. I can watch and see bubbles growing on the surface.
I did have to spoon some of the starter out as the jar was getting full – so I may be getting the hang of it – a couple of days I didn’t even add water as the consistency was less thick – I re-read your article and I think I was keeping the mix too liquid – now it is thick, somewhere between pancake batter and wet dough – that seems to be part of the trick. Thanks again!
I’m so glad to hear that it seems to be working better for you this time around! From what you described, it sounds like you’re on the right track with your starter, and I hope it continues to go well for you!
Well that didn’t turn out the way I was hoping. I mixed in my yeast, which had been bubbling, and made the dough, put it in the bread pan and let it sit for 24 hours and it never rose, and the yeast in my ball jar is not bubbling. I am starting over today with fresh flour and distilled water. If I may ask you, do you pour out the liquid that forms in your yeast starter? My batch had significant watery liquid in it, and I may have killed it by stirring that back in when I fed it the last day. Anyway – onward and upward! Thanks again for a great web site –
Hmmm… it sounds like maybe your yeast wasn’t quite ready for baking with yet (even though it looked like it was bubbling a lot, maybe it just wasn’t quite “mature” enough yet.) When I first made mine I think it took 4-5 days if I’m remembering correctly. And as for the liquid, I’ve never actually had liquid for in mine like that. I’ve heard of people getting a liquid called “hooch” that can form in starters, and it sounds like most people do stir it back in, but maybe if you had a lot of liquid you might want to pour some of out and stir stir just a small amount in. The temperature can also affect starters in weird ways too sometimes, so in the summer if it’s really hot out they can be more active and eat up the natural yeast faster, so it’s possible that the temperature might have affected your starter too. In warm weather I usually mix my starter so it’s a thicker consistency because that seems to help. Starters can be a bit hit or miss sometimes at the beginning, too, because you have to essentially capture the wild yeast from the air and keep it alive long enough for the starter to become established, and sometimes it works really well and sometimes it takes a couple of tries to get it. I hope you have more success with your starter the next time around!
Love this site and the idea for the local yeast sourdough bread. I bought the Eikhorn flour and distilled water and in one day it was bubbling well – and today, day two, there was some liquid that had separated, but the volume has risen and it is bubbling like crazy…I think by tomorrow I will make my first loaf of bread per your recipe. Thanks for the idea and I hope that the bread I make is healthier for our family.
That’s really exciting that your yeast is almost ready to bake with! I hope your bread turns out well for you! 🙂
May I use this starter fir gluten free bread?
No, this starter has gluten in it from the all purpose flour, so it wouldn’t be appropriate for a gluten free bread. It would probably still work to make the bread rise, but the bread wouldn’t be gluten free anymore. For gluten free bread, I would recommend using a gluten free sourdough starter recipe. I’ve never made one of those before personally, but I know that there are people who have done it, so a google search of “gluten free sourdough starter” should give some good recipe options to choose from.
Hi
Awesome article. Many thanks for this. May I please know if I can keep the yeast in refrigerator after 6 days. And how often should I feed it in refrigerator. And for how long can I use the same culture. Thank you so much.
Yes, you should certainly be able to keep the yeast in the refrigerator for more than 6 days. If you are storing it in the fridge then I would suggest feeding it once a week at least at the beginning. Then, when your yeast is more established, you might be able to go a week and a half or even two weeks in between feeding it. And you can use the same yeast indefinitely as long as you keep on feeding it consistently. I’ve been using mine for several years now, and it’s still going strong. I hope that helps!
Hi Lori,
Thank you for this awesome article. I love baking and this starter is on my bucket to do list. I would appreciate your input on my following questions.
Would putting the starter in the freezer keep the yeasts dormant so that they don’t need to be fed for many months (say you are away on a long vacation, or business), then take them out to defrost to activate the yeasts again and re-feeding them for baking? Or would freezing yeasts kill them?
What else can be food for the yeast besides all purpose flour?
Would oats grounded into a fine powder (with a coffee grinder or high speed blender) to have a consistency of store bought flours be food for the yeast?
Can this starter be used as a substitute in recipes that calls for store bought active dry yeast or rapid rising/ instant yeast?
Have you noticed the cost effectiveness of having to feed the yeasts frequently compared to buying yeasts at the grocery store?
Thanks,
Alex
Hi Alex,
Those are all good questions. Here are my answers in order:
1) Yes, you can definitely keep the yeast dormant by storing it in a cold place. The refrigerator is a good place to keep if if you’re going to go for a few weeks or possibly as long as a month without baking with it or feeding it. For longer than that, you can keep it in the freezer, but it will take some more work to bring it back to life again once you defrost it (and there is a chance the the yeast might dye off too much to resurrect it if you keep it there for a long time.) I’ve made back-ups of my sourdough starter by taking a few spoonfuls of it and adding some more flour to thicken it and then keeping it in the freezer. Once I defrosted it, though, it took several days of feeding it to make it active enough to bake with again. So, the freezer is an option, but it’s maybe not the best option. When you keep it in the fridge, it won’t take nearly as long to bring it back to life again so you can bake with it.
2) As far as other flours go for feeding the yeast, I’ve read different things. Some people use whole wheat flour or rye flour and say that it works fine to feed their starter, and some people say that using other flours besides all-purpose flour eventually gives the starter a funky “off” smell and taste. I’ve never heard of anyone using fine-ground oats for their starter, but I imagine it might be similar to the whole wheat or rye flour in that it might work fine or you might eventually end up having a change in the scent or taste. One thing you could try is to split your starter into two jars and experiment with feeding one with all-purpose and the other with the ground oat flour to see if it makes a difference. (And that way you would still have the all-purpose fed starter as a back-up in case the oats don’t work.)
3) Yes, you can use this as a substitute in recipes with store bought yeast, but you sometimes have to make some adjustments to the recipe, so it can be a little bit trickier than using a recipe that’s specifically designed for a sourdough starter. I’ve found that usually about 1/2 cup of the starter is equivalent to 1 packet of store bought yeast. Since you’re adding 1/2 a cup rather than just a small packet or yeast, though, you usually have to use a bit less liquid in the recipe to make up for the difference.
4) The cost effectiveness is hard to figure since it depends on things like how often you feed your starter. If you were keeping it in the fridge a lot and not baking with it very often, then you wouldn’t be feeding it as much so it might be more cost effective. If you feed it several times a week, though, then it might end up costing a bit more than store bought yeast does (and the cost of your flour would matter too, so if you used more expensive flour than that could make the cost go up.) Since store bought yeast is fairly inexpensive, I would say that the homemade stater is probably just about as expensive (and possibly even more expensive if you feed it a lot) than the store bought yeast is.
Is there a way to proof the starter before using it to make sure the yeast is active?
There isn’t really a way to proof it like you would do with regular yeast, but you can usually tell that it’s active by the way it looks. When my starter is active, it has visible air bubbles in it and when I stir it around it has a lighter consistency. When it’s not active, it doesn’t have any bubbles and it feels much thicker and flatter when I stir it.
Baked two sourdough last night for the first time with my own yeast and they turned out great! Big bubbles though. Wouldn’t mind if they were a little smaller.
When you are keeping your starter in the fridge can you take it out, feed it and put it straight back in again or does it have to sit out for a while? And if so, how long should it sit out roughly?
That’s exciting that you were able to make bread with your yeast! My bread sometimes has bubbly air pocket holes too. I’ve noticed it more often when I’ve let the dough rise for longer than it needed, so you could maybe try not letting it rise for quite as long of a time (as long as it’s risen enough to be ready to bake, of course.)
When you keep the starter in the fridge, it usually needs a little bit of a warm up time before you can feed it since the cold makes it stiff and hard to stir. If you’re planning on baking with it within the next couple of days, then it would be best to leave it out on the counter until you use it. But if you’re just feeding it to keep it alive for long term storage in the fridge then you would just want to let it sit out for a couple of hours to give it a chance to react to what you just fed it.
1/2 cup of flour every day, even every other day, is a lot of flour. What would you think would be the minimum amount to keep it alive and well on the counter and in the fridge?
It’s only 1/2 cup of flour every day for the first week when you’re in the process of getting it started and activating the yeast. Sorry if that was confusing! Once you have active yeast that is bubbly and will raise a loaf of bread for baking, you should only have to feed it a couple of times a week. I usually feed mine three times a week in the winter and four times a week in the summer (the heat makes it more active and need feeding more often.) I usually use closer to a third of a cup of flour when I feed mine after the initial start-up activation period. (I don’t actually measure my flour, I just put in a scoop that’s somewhere between a half cup and a third of a cup and add water until it’s the right consistency – like thick pancake batter.)
If you decide to keep it in the fridge instead of on the counter, you don’t need to feed it until you’re ready to bake with it as long as you bake somewhat regularly. If you’re going to go for several weeks of months without baking at all then you’ll want to take it out of the fridge occasionally and feed it to make sure it stays active. But if you bake once a week or once every other week, then you can just leave it in the fridge without feeding it and take it out the day before you plan on using it, allow it to thaw out a bit and warm up and then feed it to activate it again.
Thanks Lori. By the way, do you always have only the cheese cloth on top or only during the initial stage ? What about when it goes in the fridge and freezer? Do you put the cap on then?
You’re welcome 🙂 And I usually keep the cheesecloth on mine all the time when I have it out on the counter just to keep stuff from falling into the jar or flies getting in, etc. It’s important for the starter to have air flow when it’s out on the counter, so technically you could just leave it as an open jar, but I like to keep mine covered with the cheesecloth to keep it cleaner. For storing it in the fridge or freezer, though, I do usually put the cap on (and then take it off when I take it out of the fridge again.)
Can there wont any health problem arise if i will use it in breaf
Since everyone is different, I can’t guarantee that you won’t experience any health problems from using homemade yeast in bread, but in general, using sourdough yeast shouldn’t cause health problems (unless you have a sensitivity to gluten, since it contains gluten.)
Hi. I left my yeast jar in the cupboard for over a month and forgot to feed it. Can it go off?
If it’s been over a month since you’ve fed you yeast, there’s a very good chance that it’s probably “dead” now. You can try feeding it and see what happens but if it stays just flat with no bubbles at all after feeding then it’s probably not active anymore. And if it has a really bad smell (beyond the normal slightly sour tang) then I would recommend just tossing it and starting over with a new batch.
“The information in this post is not to be taken as medical advice and is not intended to diagnose or treat any disease. ”
Really? You need to quit quoting the legalese from advertisements. It really takes away from your credibility as an actual human sharing her interests with others, and makes you look like a huckster. I’m not saying you are one, just that the gratuitous disclaimer isn’t a positive thing. Don’t worry, no one is likely to mistake you for a physician. a medical device, or a drug manufacturer.
Thanks for the article.
You’d be surprised at the things that some people would consider to be medical advice, and my choice is always to err on the side of caution when it comes to anything legal. I’m much more concerned with that than I am about the chance that someone might consider it to be a gratuitous disclaimer.
I want to build a local pizza yeast. The stuff i get online works but I would love fresh yeast in my pizza. Should I start with1/2 cup pizza 00 flour and maybe add some online yeast or put it outside for natural yeast? Do you add sugar? What about beer yeast…any ideas on that?
Hi Rob, I know that there are people who have made pizza dough with homemade yeast, but it’s not something that I have much personal experience with. Since this homemade yeast recipe is essentially a sourdough starter, my recommendation would be to use a recipe that is for a sourdough pizza crust. Substituting homemade yeast for store bought yeast in recipes is very trial and error and doesn’t always work well. You could try it if you wanted to, but you would probably need to make some adjustments with other ingredients like the amount of liquid in the recipe, etc. So, your best bet is probably to use a recipe that is specifically designed for a homemade sourdough yeast. As far as beer yeast is concerned, I’ve never done anything with that personally, so I wouldn’t be able to give you any ideas for that myself. I’ve heard of other people making beer bread before, though, so it’s something that others might have tried and you could look into it and do some research about it if you were interested in trying to bake with beer yeast.
For the last few weeks Inhave been making the Mark Bittman no knead bread: 3 C flour, 1/4 t rapid rise yeast, water & salt. I mix it to incorporate, let rise (usually close to 24 hours), then dhsoe & bake. Do you think, using your posted recipe, this method would work with my (now on day three) starter when it’s ready in a few days?
I can’t say for sure, but I think there’s a pretty good chance it could work. When I’m making my bread, I usually use a ratio of 1/2 cup starter to 3 cups of flour, and the rise time depends on how warm my house is. It doesn’t usually take my dough a full 24 hours to rise, but in the winter time it’s usually somewhere in the 18-20 hour range. Summertime is more like 12 hours for me. I don’t usually do much of any kneading with my dough either, so it sounds like what you’re doing is pretty similar to what I do.
What is the recipe for cake mix and how long do you have to wait to bake
Hi Joey, I’m not quite sure what you mean by a recipe for cake mix. Do you mean a recipe for how to use homemade yeast for making a cake? Or do you mean using homemade yeast for a store bought cake mix? I don’t think it would work well using homemade yeast with a store bought cake mix because those usually already have the leavening agent added to the mix, but you can use homemade yeast for homemade cakes. This is the recipe that I’ve used before: http://staging.ourheritageofhealth.com/old-hartford-election-cake/
And for how long you have to wait to bake, once you have an established yeast starter, you don’t need to wait at all and you can bake whenever you want to. (You just want to make sure you’re feeding it with flour and water regularly, or course.) If you are making a yeast starter for the first time, though, then it will usually take about 4-5 days before the yeast is ready to use for baking.
Didn’t work. Made some frothy water sorta like the picture, followed instructions to the letter. “Just bake with it.” What does that mean? How much do I use compared to an ordinary recipe? What do I do with it?
I ended up substituting this ‘yeast’ into a bread recipe I made instead of packet yeast. I also doubled the weight of the ‘yeast’ included in the recipe to be on the safe side.
Nothing happened. Bread didn’t rise and I now have a jar of bubbling water that I don’t know what to do with. Clearly there is some missing parts to the article which is invisible to beginners if other people have had success.
TL;DR Don’t bother, find a more complete guide.
I’m sorry that your sourdough starter didn’t work for you. Sometimes you don’t always successfully capture the yeast from the air the first time around and it takes a second try. And since you described your yeast as frothy water, you might need to add more flour to make it a little bit thicker. It shouldn’t be so thin as to seem watery in texture.
As far as baking with your yeast, you are correct that this isn’t a complete guide. My intention was to write an article about how to make the homemade yeast, not a guide about everything you need to know about using yeast (since that would be far too long of an article), and that’s why I linked to other articles about the topic at the end. Homemade yeast isn’t always well suited to being a substitute for a packet of yeast in bread recipes. It’s best to use the homemade yeast in a recipe that specifically calls for sourdough yeast, but if you want to try substituting homemade yeast for packet yeast, you might try using about a half a cup of the homemade yeast for every packet of yeast that the recipe calls for.
At the end of the article I linked to the bread recipe that I usually use this homemade yeast for, and I’ll link to it again here if you decide you want to try homemade yeast again: http://staging.ourheritageofhealth.com/easy-homemade-sourdough-bread-recipe-from-1869/
Lori,
I am fascinated by your site. and have learned things I have wondered about for so long! Thank you for taking the time to give concise and informative answers to the nice folks that have questions. Do you think that capturing wild yeast could occur better in some areas than others? Say in a valley vs. mountainous areas? You mentioned that every area has it’s own wild yeast. Have you ever found any reference for that? Again, thank you so much for your efforts.
Hi Donna, that’s a really good question! So far, I haven’t come across anything that addresses whether or not there’s a difference in yeast being easier to capture in valleys or in mountainous areas. It makes sense, though, that there could be a difference since higher elevations can effect cooking times and temperatures, so it’s certainly possible that that would have an effect on wild yeast, too. I just haven’t come across any sources that reference that. I know that there’s definitely a difference in flavor in different locations and that some places, like San Francisco, have a much tangier yeast while other places have a milder yeast. I was talking recently with a historian at a living history museum near where I live in Massachusetts, and she was saying that a big part of the reason why wild sourdough yeast wasn’t as popular in New England as it was in California and other Western states was because people didn’t like the taste of the New England strains of wild yeast as much, so they would make yeast from hops or from the residue from their beer or hard cider barrels instead. Wild yeast is definitely an interesting topic to learn about!
I love this post Lori. Please, is it right to add this sourdough yeast to a recipe with baking powder?
I make bread buns but i use baking powder to rise my dough in the oven before baking. I will like to add you on social media like facebook or whatsapp if you dont mind. Thanks
I’ve never tried using sourdough yeast in any recipes that use baking powder before, so I wouldn’t be able to tell you from personal experience whether or not it would work ok. I have used it in a recipe that calls for baking soda before and that turned out ok, but I don’t know for sure that baking powder would react the same way. If you don’t mind experimenting a bit, though, it might be worth a try.
Shalom! Amei sua receita de fermento caseiro! Acabei de preparar o primeiro dia. Conforme você ensinou! Quero fazer para preparar nossas chalot, pães de shabat e quero continuar usando esta receita, muito prática e simples de fazer. Cansei de ficar a mercê dos fermentos de supermercados. As vezes quero fazer pães e acabou o fermento, muito chato!
Também tenho um blog, e assim, depois vou postar para minhas amigas brasileiras! Baruch HaShem! Muito obrigada! Toda haba!
Hello, I realize that you left this comment a couple of years ago, but I just came across it again today and used an online translator to translate your comment. Thank you very much for visiting my site and leaving a comment, and I’m so glad to hear that you like the homemade yeast recipe. I wish you the best and thanks again for stopping by!