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#1081 How To Make Natural Yeast
Last year Miho showed us how she makes bread using natural yeast.

Recently, she showed us how to make the yeast.

Miho said natural yeast tastes different from yeast that is usually used in the bread you find in shops. And it’s healthier too.

I’ve heard that natural yeast is less of a burden on your digestive system. I’ve found that that’s true for me too.

Miho has tried making natural yeast with many different things.

Raisins and yama budo and yuzu … things like that which produce a nice aroma.

I think I’ve also tried strawberries.

And peaches. I basically use fruit. And I’ve also tried things like potato.

And I’ve tried cabbage. But cabbage smelt pretty bad.

This time we made yeast from a kind of grape called yama budo, raisins and buntan which is a kind of citrus fruit which is apparently called pomelo in English.

Step one was putting the fruit in jars and adding spring water.

As it ferments, the fruit rises to the surface, so take that into account and put just the right amount of water in.

After pouring water in the jars, Miho told us how to look after it.

For about five days to a week, once a day, shake the jar like this.

Shake the jar once a day?

Yes, and then open the lid to let it breathe. When it starts to ferment it will make a “pshh” sound when you open it.
And when this fruit which is sitting on the bottom now starts fizzing and rises to the top, the yeast is ready.

Well, this is already floating. But this will start bubbling and fizzing on the surface. So you’ll be able to see when it’s ready

It’s up to you, but I say thank you.

Oh, OK.

Yeah. I say, “Grow up healthy and strong!”. I think if you give it love, you will make good yeast.

We took the jars home and followed Miho’s instructions.
Every day we shook the jars and opened them.
By the 7th day, the jars made a sound when opened.
The raisins did really well. You can hear them fizzing.
The grapes didn’t do so well. Mould started growing in the water, but we continued the process anyway.

On the 8th day we strained the fruit and put the liquid back in the jars.

A week later we went back to Miho for the next step.

First she poured some of the liquid out of the big jars.
Then she put flour in each of the jars and stirred it.

You want it about the same consistency as miso. Or maybe a bit thinner.
That’s about right. And that’s it.

軽くね。 息が出来るように、軽くフタをしておきます。
Put the lids on. Not too tightly, so that they can breathe.

We took the yeast home and had fun watching it rise.

The two jars on the right didn’t work, as you can see. And the stuff on the left is from the raisins. At this stage it’s ready to make bread with.
karuna (Miho's bakery)

artist: Kevin MacLeod
tracks: Future Cha Cha, Hand Trolley
from: Brooklyn, NY, United States
artist site

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