Superb video. With yeast and flour you can make so many cheap foods. I started stockpiling after it completely sold out in my local stores for over three months. At the start of the pandemic everyone was panic buying food. When the food ran out, everyone started panic buying the INGREDIENTS to make food. There was just chocolate biscuits and icecream and crap like that. It truly sucked to have 10 packs of flour in my preps and no yeast.
The recipe mentioned in the video, at 9:30 a temperature of 350 degrees is mentioned, but he doesn't say whether that's Celsius or Fahrenheit. Do you know which one it is?
Just put a few table spoons of water and a few of flour in a clean jar, put some cheesecloth over the top and put it in a cool dark place for a few days, you should see bubbles by that point, which indicates the presence of yeast. After that just add a little flour and water to it every day or two to keep it fed. It really is that easy. The only frustrating thing is bread doesn’t seem to rise as well with wild yeast, but that could be something I’m doing with the dough.
You do not need potato - same effect you can achieve by using flour. Also - you do not need to close it/espouse so many times. You can just cover jar with cloth (best will be medical or cheese) folded couple times over and use rubber band to sealed it. When putting bread in to pan, fold it down and pinch below to crate smooth surface. Before placing in to oven make a little slash with knife to create crack trough the middle of a loaf (or it will crack it self). Last 10 min before taking out from oven, you can spray loaf with some water (only a couple drops - you can use fingers to do it) to create nice and crispy skin. If you are using milk in recipe - your bread will a little sweet and soft (great for jam, pb, jelly and all sweat creams), but if you will use water instead you will have nice bread ideal for meats and bbq. You can also buy in store - just look for Polish Bread xD Apologies for all mistakes i did - English is not my native language.
I will point out that potatoes are native to South America and weren't introduced to the rest of the world until the 1500s, so I am pretty sure the original method did not use potatoes. 😛
You're right. Yeast does not survive well in chlorinated water. But, a rolling boil of tap water for 15 minutes releases all the chlorine. Do that then put in the potatoes. You can also leave water open for 24 hours and the chlorine evaporates from the water. Chlorine in tap water is actually in gas form and dissipates into the atmosphere easily.
If dough is too sticky, do not keep adding flour. Develop the gluten and it will become less sticky, adding flour will make the bread dense. There are two ways to develop gluten, kneading and time.
Is that why his bread looks so dense? Cause he didn’t knead it enough? I’ve had this kind of bread before but it’s so dense and I’d rather make a nice airy boule or baguette…
@@uncletacosupreme7023”real yeast”? Lol it’s the same yeast, just a different strain. Bread requires structure, and that structure is gluten which as has already been said, develops by either working the dough or by long fermentation time.
@@jasonrobbins6295 I was thinking the same thing myself. The big issue is maintaining a clean room with no power, likely no water, and no unlimited supplies. If you can do it or find some good info about it I'd love to be shown!
@@NONAMESLEFTNONE Sour dough has been around way longer than electicity. Make a thick paste out of water and whatever flour you want to use or have on hand, cover with something breathable and let it ferment for a few days. Add small amounts of water and flour to feed it. Usually takes about a week to have a starter that is strong enough to make bread with. Adding small amounts of anything sweet help make the starter strong. The sugar feeds the natural yeasts in the starter. Adding sugar isn't entirely necessary, it just helps to speed the process along.
Hops acts as a good preservative. Yeast can tolerate it, but other microbial nasties (or even good guys, when in their proper place, like acetobacter or lactobacillus) don't especially like it. Wild yeast beers use the same or similar method.
@@chelseaandhobbes When the moon is waxing (changing from new to full), the time is right for planting seeds that yield fruit above ground. When the moon has passed full and is waning (diminishing) the time is right to plant root crops with edible parts below the soil.
anyone know an easy way to make cheese like swiss and cheddar without buying the products online? other than parmesan and farmers cheeses. That doesn't take any at all.
But what month did she start planting? I'm supposing the first was cool crops like lettuce and peas. Then root crops. Lastly, Surely peppers, tomatoes, melons, and heat loving crops must be last. Isn't it?.@@sillililli01
Loving these videos. I have bought myself some notebooks and have been writing down every step in my books just in case I need these skills and the internet is no longer available. Learning a lot about wild plants for food and medicine and buying real books rather than relying on videos alone.
We’ve had Fred (our yeast colony) for years. He’s very hard to kill from neglect - and I should know, I’ve forgotten to feed him for months in the fridge, and while he’s starving, never dead. And the more “active” you are in baking with yeast, the easier it is to make a starter. I haven’t done the potato method though. Fred might need a sibling. I don’t bake much anymore because of dietary restrictions but potato instead of wheat opens up options for me.
Hi Erica! I would love for you to share a recipe along with any tips you can offer, for starting a yeast colony of my own. Is it similar to the potato slurry shown here? Thank you and blessings to you and your family!
Prepping shows should be more like this episode. Getting tired of Bug out Bags talks. How about an episode on preparing Zombie steaks. Keep up the good work.
I had this recipe and it was called Alaska Sourdough Starter. I loved it. It must be fed and I was hospitalized and away from home for 3 months. I used it for all kinds of baking recipes. Thank you for sharing it. You mad e my day.
This reminds me so much of a yeast recipe I read of when I was kid living on an outback sheep station ( ranch ) here in the Great Southern Land way back in the early 1960's. Back in the days before there was much of a railway network and no road trains and precious few roads either, it was common to walk livestock over vast distances to markets or on agistment. Drovers' cooks had to be a very inventive lot back then. The yeast recipe I read of involved using the water the potatoes were boiled in the previous night. Some of it would be poured into a bottle and, ( I'm guessing now ), some sugar was added, a stopper put in the bottle and it was left to do it's thing. That's about all I can remember of the process, because...well...it was over 60 years ago that I read of this! Nevertheless, I'm sure this would work if all of the other steps in the video are followed. Maybe it was something like this that set off me on the path of wondering what else we can use in the kitchen that would normally be thrown out in the garbage. After a lot of reading and researching, I can give you this tip - we throw out a lot that that can used in other ways. From what I've read, at a pinch, this sort of yeast could even be used to brew beer! I bet that got your attention! lol
My mom substituted garlic salt sometimes..added minced chive onions sometimes...added blueberries,raspberries,apple chunks,you name it aand made some of the best homemade breads... I miss that smell..
Cream of starter and baking soda were used also making a baking powder. Baking dada is made by distilling and cream of starter comes from the residue left in a barrel of wine. This is a fun video.
I didn’t know that JOHN CUSACK narrated natural airborne yeast videos. I like when actors branch out and try different roles that goes against their public image……thanks John CUSACK, you always never cease to amaze me. I actually believe you enjoy natural bread making. And the Oscar goes to……
This looks doable. The best starter I ever made was based on leftover oatmeal. It made such wonderfully flavoured bread. However, potatoes give bread such a great taste and soft texture that this is worth trying, just for those properties. Great bread should be seen as a celebration, not merely a survival food.
@@Anne-kb9hd I am so sorry, but that was over 40 years ago, and I got the recipe (such as it was) from a magazine from the health food store. Basically, it was "set leftover oatmeal in a jar with enough water to make it fluid, add a tablespoon of demerara sugar and let sit till bubbly. Pop our half into a bowl, add some flour and water and set overnight. Next day bake your bread." So that's what I did. I would have added about 1 cup/250 ml of water and about the same of flour to ferment overnight, then added a cup of warm milk and more flour in the morning, with maybe a spoonful of honey. I'd only have had white flour in the house and used that.
Capturing wild yeast, whatever your methodology, IS the first step to making a starter. The idea of a starter is that you only have to do this once, then you keep that yeast culture alive so it is available any time you want to bake. Capturing yeast each time you want/need to bake is absurd and may have been done as needed, but more frequently a starter was generated and kept alive. Once you have an active culture (healthy bubbling water, potato, sugar and flour mixture) add more flour and let the yeast continue to feed. The feeding schedule of the culture will be determined by the particular yeast/bacteria blend you have captured. Additionally a watery culture will need more attention than a thicker culture. You want it to rise up and as soon as it collapses it will need to be fed again. Could be every 4-8 hours. I captured yeast from some Muscat grapes I collected from some vines on Cherry Avenue in Fontana, CA 25 years ago and I am still using that "sourdough starter" to bake bread. I keep my culture in the form of a very thick pancake batter-like consistency in a flip top container (so it can breath) in the refrigerator, about 3-4 cups. I feed it with bread flour and water about every one to two weeks. It will develop a layer of alcohol on top occasionally which is known as hooch. DO NOT DRINK IT. Pour it, off add more flour and some water, stir vigorously (it likes the added oxygen) and let it get active, then return it to the fridge. The cold of the refrigerator retards the yeast growth. I have been away from the house for four months or so and neglected my culture, but was able to bring it back with water and flour after it looked pretty gray and dried out. When you are planning on making bread take the culture out of the refrigerator the night before, feed it and leave it out on the counter. Get up the next morning and take out the amount your recipe calls for. Feed the remaining culture again and return it to the fridge. If you're not making bread for long periods in between you will have to remove some of the culture and throw it away because if you just keep feeding it will just keep growing. Great for pancakes too. Have fun. Capture once, bake often.
My grandmother had the same culture until she freaking died literally she baked fresh bread daily and preserved that culture. Unfortunately we gave in into buying bread instead of continue to bake our own once she was gone. I grew up doing it daily.
This alcohol produced, how strong is it? I'm not really into drinking, but alcohol makes for an excellent disinfectant for treating wounds, and if this method of growing yeast can produce such a resource, I don't see any reason to let it go to waste, especially if you don't have a still for making alcohol (and let's face it, a still can be hazardous).
This is one of the most important videos I have ever seen. I had no idea this could even be done. I loved the quote at the beginning, and it is truly correct about paradise being anywhere you have a piece of bread in your hand. Thanks so much to both of you!
This is a very similar method to making a sourdough starter. I made one from flour and water about 2 years ago and still maintain it and use it weekly.
When I was raising a Family I baked 4 loaves of bread every other day. I used a No Knead recipe that was one that my Mother In Law had. But I will have to try your Bread recipe. I hope my Bread turns out as good as yours does.Thanks for the very easy instructions .
I am on my second time now using this video. Have been making all my own bread (lots of different breads) for quite a few months now. I would just add that I think keeping a filter on top of the jar instead of loose covered lid works better for the yeast. Also, I don’t use the entire starter, and I feed and hydrate it to keep it going. It does eventually become like a sourdough starter. I kept mine on the counter for weeks and it was usable yeast. I did feed it daily. No issues. Just got too acidic so I used it all and started over. The bread I make from it is mostly French style bread. No knead dough and in the fridge. Bake next day at least 12 hrs later sometimes 2 days. Also I make naan bread from it, which I can do if the yeast is not as active. Thanks for the video.
Wow, fantastic! I rarely cook from a box or can because cooking and baking from scratch is so tasty as well as healthier. This is the best tip I've gotten in years. I give this video 10 thumbs up!
@@CityPrepping there's a fundamental step missing. He doesn't tell you how much water to add to the mashed potato to start the fermenting process. He just says add some water. But it looks like he wants an equivalent of a cup. He also doesn't say how much potato you should have. The ounces would be important as well I would think. These are really important things to understand because I believe that fermenting things to create this yeast culture requires some specific ratios.
@@toconnor6811 In the beginning of the video, he states you'll need 1 and a half cups of water..He only added the additional cup of water b/c his water boiled off..hope that helps:)
@@catfishm.1361 they don't grow around here, so I'm not sure. But the dust on the shoulders of different fruits is wild yeast. The Amish have been known to use apple peels. Yeasts are easy to find.
That's what I do when making Apple Cider Vinegar. Just put the water you're going to use into a wide-mouthed jar or jug...cover with a couple layers of cheesecloth or a coffee filter...and 24 hours later you can start making the vinegar. Chlorine is gone, obviously, since my vinegars have all come out great! 😄👍❤
If u want whole wheat or Einkorn, etc. u could probably decrease the flour. Even half and half would be delicious. My mother always used a cooked potato when she made dinner rolls for Thanksgiving and Christmas, and they were devoured by the family. I didn't know why and now I do. She didn't bake bread otherwise, but my sis and I tried to. I'm going to have to hunt in the garden for a potato, I know I have a lot of purple ones, those are like weeds, LOL Great show.
Thank you! It's high time people learn the old ways! Reminds me of my great grandmother 💗 Would you please do a video of the old way we canned meat using rendered lard? No wet bath or pressure cooking. Cover your meat in lard or tallow and it will be great! For fish and other meats, equal parts of salt and sugar rubbed on the fillets of fish or meat will be ready in about 18 hours. You can also add spices to the rub if you like. Knowing these processes will get you through the times that modern canning supplies aren't available.
I'm sorry, can you please send complete process for meat !? After lard or tallow, what is the next step ? Then after applying the equal mix on meat. What is the next step ? Thank you in advance ☺
Thanks you for this. Always wanted to know a different method besides corning my pork. GOD bless you and yours. Can you post the actual process, please? Thank again. Much appreciated.
Lori D it sounds like you need to make us a video or written instructions, that sounds awesome! I always wanted to learn stuff like that but lost my grandparents early in life.
Great video. I was a 4h cooking teacher at our local school for 4th and 5th graders and taught them quick breads. Something like soda bread is an easy alternative.
Thanks. I started watching videos like this because I remember my grandmothers both) canning vegetables, making jelly, homemade bread and many other things that didn't get taught to me. I was only 10 when 1 died and 14 with the other. There is so much of this type of knowledge or grandparents knew but is becoming a lost art. I want to know how because if shtf then we are screwed without knowing these things. Besides, it usually treat a million times better than store bought. Can you even find watermelon or muskeedime [spelling?] jelly in the store?
Both my mother and my grandmother used to make potato bread and I had been looking for a recipe all over the place and couldn't find one. Thank you for this I'm going to try it tomorrow morning
I'm definitely gonna try this, because one thing that was gone off the shelves along with TP last year was yeast. And homemade bread is so much better.
This brings back some memories. Back when I was 13 or so, my favorite magazine was Western Horseman. Recipes were included. One time it was how to make sour dough starter, and a multitude of recipes to do with it. Of course the bread was wonderful. Also made *the best pancakes ever*! Alas... haven't done it again these last 50 years, even though I once in a while find the recipes again.
I just learned a word "Dough Starter" and saw a picture of it, didn't understand but trusted the description of it. That was a month ago but I forgot to* actually research about it!.. Then this vid came up, and I realized they were the same!! I always wanted to make bread! And I didn't know how simple a dough starter was to make! Thanks so much :')
Thanks. I recently tried to use some self raising flour that was years past it's expiry date & found my baking powder was also years past it's expiry date, as was my tin of yeast, which had totally gone off inside it too & it got me wondering, what happens in a SHTF situation, since all these rising agents clearly only last 1-2 years. Great video! Incredibly valuable :) btw, I found that if I added about 3-4 times the recommended baking powder it would rise a reasonable amount, with extra salt & sugar added, it worked well as food for the wild birds I was feeding (without the extra sugar & salt, they rejected it & squawked at me for alternative food, dam spoilt galahs! One of them even managed to find "nicer" bread at someone else's home & arrived at my home carrying it & sat at my home eating it in front of me, I guess to educate me on what I needed to provide lol. I guess in the end I got it right, cause they brought all their friends & ate over 1kg of my bread in one sitting, so I've got rid of all my old, crappy flour now)
Great information, one I didn’t get from my grandma. I am a cook at a large family owned grocery chain on the East coast. When this past crisis started all baking products were hit hard. Yeast the last to come back. Will give this a try and keep in my bag of tricks
When I was a kid, my grandmother pulled off a hunk of dough & saved it for the next batch. If she thought she'd use it soon, she wrapped it in waxed paper in the fridge. If she thought it would be longer she actually froze it & then made a very liquid sponge & let it develop before using.
Long before any other methods barms were used for the yeast, the Egyptians were amongst the first using their beers. In Lancashire we still make a bastardisation of the process. My Irish step mother used to use potatoes for her yeast. People think the potato famine just meant no spuds with their meal, but it meant no spuds, bread or poutín.
Home baked bread no matter how you make it is 100% better than that garbage you get in the store. Does anyone else taste that bitterness in todays store bought bread? I can't stand it, i make my own and avoid that bitter after taste. Another great and informative video. Thanks for all you do.
Haven't eaten store bought bread since 2013, after reading US allows GYPSUM to be put in...for those of u who don't know what that is...think about what drywall is made from😢
So glad to see someone else keeps a written SHTF notebook! Too many people just say "oh, it's saved on my iPad, laptop, phone", zero comprehension that power and the 'net may not exist. Thank you - now I don't feel so OCD ;-)
You're basically making a sourdough starter with a growth medium. This would be useful for capturing regional microbes for specific sourdoughs. Like San Francisco. Thanks for the video!
Once you have a sourdough starter, dehydrate some and store it in a cool (or even freeze it) place for a backup starter,too. It will take up to a week to wake up with feeding but is easier to revive than starting a brand new one.
I start with 1 t-spoon yeast 2 Table spoon sugar 1-2 cup flour and enough water to make it like pancake mix. Every day i mix and add a Table spoon flour. I use 1/4 cup to replace the water in recipe as well as replacing yeast. I keep this sourdough a constant consistency by adding water or flour daily. You have to be vigilant but it pays off. My current sourdough is about 6 months old but since i bake all of my families bread products it works out. 6 months of bread from 1 y-spoon of yeast.
What you’ve got isn’t sourdough. You’re simply cultivating the selected strains of yeast from the commercial yeast/sugar/flour & water mixture you first made. They’ll almost certainly out-compete the slower ‘wild’ yeasts you then introduce through your additions of flour.
Last starter I made was done by washing a ripe pesticide-free apple then just blending the whole thing up with a little water and leaving it somewhere warm, then from the second day I added a little flour and water slurry once a day until it was fizzy. Still using it, really active. ALL ripe fruits have yeasts in their skin, grapes and apples work brilliantly, you just have to feed them flour to select for the yeast that will feed on flour.
I thought I had a hedge against yeast shortages by learning how to make sourdough starter, but this looks like another great option! Not planning to give up my sourdough habit any time soon, but this is worth trying as another option. Good to know!
What a wholesome video! Thank you for sharing this gem of knowledge. I made potato bread with potatoes and home made coconut yoghurt instead yeast with flour. I just winged it, with no specific measurements. I surprised myself to say the least! Topped it with some poppy, sesame and flax seeds. It was absolutely delicious!
You know, that's just it. Bread is very easy to make. Sometimes we get caught up on stuff that doesn't matter. Flour, a yeasty product of some sort, some liquid......bread. All the other stuff is optional, and nice but not necessary.
Wanting to try this but on a no grain diet I’ve been using almond or coconut flour to make bread and wondering if this could work with these substitutes to make a yeast starter?
@@StarGallant-l1i Probably won't work because the yeast produces gases that are captured by the gluten structures in grain doughs. Almond, coconut etc. don't have gluten so no rising.
Its great to know im not the only person with a need to know / good to know playlist. 😁 My hubby thinks im silly for being prepared, but my skills helped this past February with the deep freeze we encountered with food shortage and lack of power.
Something I’d always wanted to know, thank you. I have made bread for years and heard of growing your own yeast but never got round to researching it. Spot on timing as I’ll be baking shortly.
Thank you so much for this video! I saw this method on another video several months ago and was looking for the original one, but all I could find were breads that added potato to a regular yeasted or sourdough loaf. I've also seen someone do this with apple peels I think.
Love videos like this. I don’t want to do mylor bags and buying can goods. I’m going to start learning how to make bread and many other things like this from starch to help my family in the hard time. I try to learn how to not use mylor bags because it’s just to much money for me? I’m planning to learn how to make bread from rice and now I’m getting ready by also planning to learn how to make yeast. I have a picky toddler so learning how to make bread and cook from scratch is a must. I’m very very blessed to be a stay at home mom so I can focus on helping my family get ready for these hard time. I’m also learning to my pan cakes from scratch.
The best homemade bread I ever tasted was made from potato starter. A friend I worked with 40 years ago brought her potato bread for dinners we would have, never got her recipe. Thanks for sharing!
Including all the patience and longer time to do most everything…make your self have a strong commitment before to start use all the old ways..are you sure you can do it..?or it’s just a time killing comment on TH-cam..?
@@alanwalsh2052 I'm surprised how many city survivalists skip over how much wild rye grows in open fields and next to highways or don't mention how vital dandelions can be to staying healthy.
I needed this. I've been making kombucha for about a year and have had some batches that went too long and became vinegar like. I've used this to make a sourdough like bread, but am craving something more consistent.
Cool! I've made potato bread before and Lots of sourdough during the last year-and-a-half when I couldn't find yeast but this is the best of both worlds! 👍 Thank you! 💜
Wow! Thank you for this! This is GREAT! Now I don't have to keep a sour dough starter in the fridge and constantly feed it and hope it doesn't die while on vacation etc. No more constantly nursing a starter! I love my sour dough starter but hate the waste when I feed it. I can't make and do but so many things with the excess from feeding my starter. This gives me an excellent option! Thanks again!
Excellent video. Thank you for the full knowledge of this simple yet very important and versatile building block of life. Naturally fermented foods are so healthy for the body and pleasing to the tongue. We all need to get back to quality living and food, this is a great start to finding your way back there.
Thank you! This was great! I've caught several different wild yeasts using just flour & water but it took over a week. I'm really excited by this method & definitely going to try this! God bless!
@@ItalianJew I haven't had a chance to try it! Was recovering from ankle fusion at that time & a month after getting back to walking again, my appendix ruptured & I wound up back in the hospital!! SO happy to start a New Year! 😄 It's now below 0° here & I don't think any self respecting yeast is going to want to grow!! I'll be waiting til spring!! 🙂
Thanks. I use store bought yeast and make whole grain bread with flaxseed that is delicious AF. Thos is a good tool for the tool box. I've stocked lots of yeast along with my flour in mylar with O2 absorbers. Should be good for my own stock for bug in SHTF.
Nice recipe. I've used this an it makes a great bread, but I don't dd the topping. Try adding some Rosemary or some herds, comes out fantastic. Works well with Wholemeal flour also, but just takes a little longer to rise. All done in a breadmaker too, haven't tried in an oven. I'm going to try the yeast as a starter for my home brew spirits. Thanks for the yeast recipe, works a treat.
I absolutely loved this video. It was concise and gave all the details wonderfully. Thank you so much for all of your great information. I have always been a fan!!
Thank you! (To me, because I am a prepper prior...) This is the most important and informative video that I have seen in a while. Your videos are excellent, and I appreciate you creating them. Thanks.
May I recommend a book from Claude Davis of Ask A Prepper called The Lost Ways which gives information on how our ancestors lived and survived, building, preserving foods, recipes, medicines, homemade gunpowder, I mean you name it and you will find something relating to it in this book...
At the end of the 35 minute baking time, you can use an instant read thermometer to take the temperature of the loaves. When you have a temperature of 190 degrees, the bread is done.
@@cindys.w.8566 there is more than one way to do almost anything. Sourdough included. I have also been using sourdough for years, no sugar or potatoes needed
The best sourdough bread I've ever had, was made from yeast I cultured myself. Spelt flour makes awesome sourdough and you can culture the yeast right from the flour itself and then bake it into a wheat loaf, spelt loaf, or whatever bread you like.
Highly recommend,if you’re concerned about water available in a crisis, to have a water filter that is used for hiking/traveling. I have a couple that can filter muddy pond water and removes harmful bacteria and parasites. Baking bread/pizza is quite easy with a fire and a Dutch oven or a grill that uses wood/charcoal. Wood cookstoves are rudimentary and can be built for longer term with rocks,clay or bricks.
Download the Start Preparing! Survival Guide here: bit.ly/3xWhVwZ ... start your preparedness journey today: bit.ly/3xZhWlY ... read the recipe here: www.cityprepping.com/2021/06/24/pulling-wild-yeast-from-the-air-with-a-potato/
Superb video. With yeast and flour you can make so many cheap foods. I started stockpiling after it completely sold out in my local stores for over three months. At the start of the pandemic everyone was panic buying food. When the food ran out, everyone started panic buying the INGREDIENTS to make food. There was just chocolate biscuits and icecream and crap like that. It truly sucked to have 10 packs of flour in my preps and no yeast.
The recipe mentioned in the video, at 9:30 a temperature of 350 degrees is mentioned, but he doesn't say whether that's Celsius or Fahrenheit. Do you know which one it is?
Can you add a transcript for printable directions.
@@noltehsu Great idea tbh.
@@pieterveenders9793 it's farenheit. This is an American channel.
I have an Amish baking background and had one batch of captured yeast for almost 20 years. We treated it like a pet..feed, water, aerate Lol.
That's funny
Did you name it "Fi-Dough"🤭
@@SilentNoMore64 Doug
please make a video for those of us who aren't Amish and would like to have this pet, also can you eat this pet lol
Just put a few table spoons of water and a few of flour in a clean jar, put some cheesecloth over the top and put it in a cool dark place for a few days, you should see bubbles by that point, which indicates the presence of yeast. After that just add a little flour and water to it every day or two to keep it fed. It really is that easy. The only frustrating thing is bread doesn’t seem to rise as well with wild yeast, but that could be something I’m doing with the dough.
You do not need potato - same effect you can achieve by using flour. Also - you do not need to close it/espouse so many times. You can just cover jar with cloth (best will be medical or cheese) folded couple times over and use rubber band to sealed it.
When putting bread in to pan, fold it down and pinch below to crate smooth surface. Before placing in to oven make a little slash with knife to create crack trough the middle of a loaf (or it will crack it self).
Last 10 min before taking out from oven, you can spray loaf with some water (only a couple drops - you can use fingers to do it) to create nice and crispy skin.
If you are using milk in recipe - your bread will a little sweet and soft (great for jam, pb, jelly and all sweat creams), but if you will use water instead you will have nice bread ideal for meats and bbq. You can also buy in store - just look for Polish Bread xD
Apologies for all mistakes i did - English is not my native language.
Thank you, for this sensible stuff, l agree, and your English is great.
The man was showing a technique using "a potato!" Since you think of yourself so knowledgeable then make your own video!
Don't be mean @@BonhommeVert.Br.St-Jean - Everything i wrote was helpful advice not criticism.
I will point out that potatoes are native to South America and weren't introduced to the rest of the world until the 1500s, so I am pretty sure the original method did not use potatoes. 😛
Awesome!
My Great Nana taught me this when I was a wee lass. We’re Irish, we can do anything with potatoes! 🍀🍀🍀🍀
Molasses.
in this video, it looks more like a biscuit loaf than bread loaf
Thank the brown people in south america for them potatoes.
🇨🇮🇨🇮🇨🇮🇨🇮🇨🇮🇨🇮🇨🇮
Yes you even fashion them into heads
You're right. Yeast does not survive well in chlorinated water. But, a rolling boil of tap water for 15 minutes releases all the chlorine. Do that then put in the potatoes. You can also leave water open for 24 hours and the chlorine evaporates from the water. Chlorine in tap water is actually in gas form and dissipates into the atmosphere easily.
Thanks for sharing this info. My water is very heavily chlorinated. So I go to a nearby fresh spring to get fresh water.
And some water uses chloramine which does not evaporate like chlorine.
@@nicholasmoccialaw1098, Ut does evaporate, but more slowly than chlorine.
A vitamine C tablet takes chloramine from the water.
Just let your chlorinated tap water sit on the counter for a few minutes. 100% of the chlorine will gas off.
The comments on this bread are absolutely the best I have seen. Thanks for sharing, everybody.
If dough is too sticky, do not keep adding flour. Develop the gluten and it will become less sticky, adding flour will make the bread dense. There are two ways to develop gluten, kneading and time.
Is that why his bread looks so dense? Cause he didn’t knead it enough? I’ve had this kind of bread before but it’s so dense and I’d rather make a nice airy boule or baguette…
100% . Everytime I went over board with the extra flour to prevent stickiness I ended up with a super dense and mostly unpalatable loaf.
@bean0615 Yes. That and the fact he didn't use real yeast. It looks like he is going to be choking that down. It looks terrible.
@@uncletacosupreme7023”real yeast”? Lol it’s the same yeast, just a different strain. Bread requires structure, and that structure is gluten which as has already been said, develops by either working the dough or by long fermentation time.
I am not a baker and thought adding more flour sounded wrong
As a mycologist said last year when people were complaining about the yeast shortage on Twitter, “There is NEVER a shortage of yeast!”.
Hello legend!
Do you think starting a mushroom farm would be a good idea for survival food? My wife and I are thinking about it. Weighing work vs reward.
@@jasonrobbins6295 of course. Great idea
@@jasonrobbins6295 I was thinking the same thing myself. The big issue is maintaining a clean room with no power, likely no water, and no unlimited supplies. If you can do it or find some good info about it I'd love to be shown!
@@NONAMESLEFTNONE Sour dough has been around way longer than electicity. Make a thick paste out of water and whatever flour you want to use or have on hand, cover with something breathable and let it ferment for a few days. Add small amounts of water and flour to feed it. Usually takes about a week to have a starter that is strong enough to make bread with. Adding small amounts of anything sweet help make the starter strong. The sugar feeds the natural yeasts in the starter. Adding sugar isn't entirely necessary, it just helps to speed the process along.
My grandmother who, smoked a cob pipe, was a tremendous gardener, who planted by the phases of the moon, would use hops for her bread starter.
Hops acts as a good preservative. Yeast can tolerate it, but other microbial nasties (or even good guys, when in their proper place, like acetobacter or lactobacillus) don't especially like it. Wild yeast beers use the same or similar method.
Wow. I would have loooved to have met your grandma! The knowledge she had I have much respect for. Why plant by moon phases?
@@chelseaandhobbes When the moon is waxing (changing from new to full), the time is right for planting seeds that yield fruit above ground. When the moon has passed full and is waning (diminishing) the time is right to plant root crops with edible parts below the soil.
anyone know an easy way to make cheese like swiss and cheddar without buying the products online? other than parmesan and farmers cheeses. That doesn't take any at all.
But what month did she start planting? I'm supposing the first was cool crops like lettuce and peas. Then root crops. Lastly, Surely peppers, tomatoes, melons, and heat loving crops must be last. Isn't it?.@@sillililli01
My nana always made her own bread! Nothing like warm fresh bread and butter!
I miss my nana!
😭😭😭me too 😭😭😭😭
Loving these videos. I have bought myself some notebooks and have been writing down every step in my books just in case I need these skills and the internet is no longer available. Learning a lot about wild plants for food and medicine and buying real books rather than relying on videos alone.
81klong.......very wise. I've bought lots of books but fail at writing instructions down (like this one)...thx. for the reminder.......
That’s a great idea!
We think alike
I wonder what you meant about the internet being "no longer available".
@@g-r-a-e-m-e-the power grid may be compromised
We’ve had Fred (our yeast colony) for years. He’s very hard to kill from neglect - and I should know, I’ve forgotten to feed him for months in the fridge, and while he’s starving, never dead. And the more “active” you are in baking with yeast, the easier it is to make a starter. I haven’t done the potato method though. Fred might need a sibling. I don’t bake much anymore because of dietary restrictions but potato instead of wheat opens up options for me.
TGIF= Thank God It's Fred. :)
If those dietary restrictions are a prohibition against wheat, have you looked into making potato flour?
Hi Erica! I would love for you to share a recipe along with any tips you can offer, for starting a yeast colony of my own.
Is it similar to the potato slurry shown here?
Thank you and blessings to you and your family!
Hey! Mine was named Fred too! But my Fred died. 😒
@@NannetteBlair poor Fred, what was it starvation.
Prepping shows should be more like this episode. Getting tired of Bug out Bags talks. How about an episode on preparing Zombie steaks. Keep up the good work.
thanks...glad you enjoyed this!
Amen to that! This is actual information we can use. Way more valuable than bug out bags videos, which are all almost the same videos anyway.
I agree 👍
I totally agree, what wonderful information, thank you.
@@kristinradams7109 I agree with you 100%. We need these life skills in case the power grid is down and we need to start living in the 1800’s again.
Pastry chef here! You can also use apple or pear skins
I had this recipe and it was called Alaska Sourdough Starter. I loved it. It must be fed and I was hospitalized and away from home for 3 months. I used it for all kinds of baking recipes. Thank you for sharing it. You mad e my day.
This reminds me so much of a yeast recipe I read of when I was kid living on an outback sheep station ( ranch ) here in the Great Southern Land way back in the early 1960's. Back in the days before there was much of a railway network and no road trains and precious few roads either, it was common to walk livestock over vast distances to markets or on agistment. Drovers' cooks had to be a very inventive lot back then. The yeast recipe I read of involved using the water the potatoes were boiled in the previous night. Some of it would be poured into a bottle and, ( I'm guessing now ), some sugar was added, a stopper put in the bottle and it was left to do it's thing. That's about all I can remember of the process, because...well...it was over 60 years ago that I read of this! Nevertheless, I'm sure this would work if all of the other steps in the video are followed.
Maybe it was something like this that set off me on the path of wondering what else we can use in the kitchen that would normally be thrown out in the garbage. After a lot of reading and researching, I can give you this tip - we throw out a lot that that can used in other ways. From what I've read, at a pinch, this sort of yeast could even be used to brew beer! I bet that got your attention! lol
My mom substituted garlic salt sometimes..added minced chive onions sometimes...added blueberries,raspberries,apple chunks,you name it aand made some of the best homemade breads... I miss that smell..
This does a great job of making yeast. When I place my yeast jar in my window I cover with cheese cloth and rubber band so bugs don't fly in jar
Good Tip. Thanks!
What a lovely calm reassuring voice. His "That's Ok" is brimming with confidence. Thx
Cream of starter and baking soda were used also making a baking powder. Baking dada is made by distilling and cream of starter comes from the residue left in a barrel of wine. This is a fun video.
I didn’t know that JOHN CUSACK narrated natural airborne yeast videos. I like when actors branch out and try different roles that goes against their public image……thanks John CUSACK, you always never cease to amaze me. I actually believe you enjoy natural bread making. And the Oscar goes to……
Holy cow! I can’t stop hearing it!
This looks doable. The best starter I ever made was based on leftover oatmeal. It made such wonderfully flavoured bread. However, potatoes give bread such a great taste and soft texture that this is worth trying, just for those properties. Great bread should be seen as a celebration, not merely a survival food.
Oatmeal Sounds like a lovely bread. Could you add a method & recipe, I.e. amounts etc. please?
@@Anne-kb9hd I am so sorry, but that was over 40 years ago, and I got the recipe (such as it was) from a magazine from the health food store. Basically, it was "set leftover oatmeal in a jar with enough water to make it fluid, add a tablespoon of demerara sugar and let sit till bubbly. Pop our half into a bowl, add some flour and water and set overnight. Next day bake your bread." So that's what I did. I would have added about 1 cup/250 ml of water and about the same of flour to ferment overnight, then added a cup of warm milk and more flour in the morning, with maybe a spoonful of honey. I'd only have had white flour in the house and used that.
@@carollizc Thank you so much for your reply, very kind. Don't have Potatoes much in house anymore, (low Carbs.), So this will be a great standby!
I would love your oatmeal bread recipe ! Maybe you can share ?!
@@Anne-kb9hd Please post the recipe! Thank you for sharing your knowledge.
Ok. I saw your reply on the recipe. Thank you.
Capturing wild yeast, whatever your methodology, IS the first step to making a starter. The idea of a starter is that you only have to do this once, then you keep that yeast culture alive so it is available any time you want to bake. Capturing yeast each time you want/need to bake is absurd and may have been done as needed, but more frequently a starter was generated and kept alive. Once you have an active culture (healthy bubbling water, potato, sugar and flour mixture) add more flour and let the yeast continue to feed. The feeding schedule of the culture will be determined by the particular yeast/bacteria blend you have captured. Additionally a watery culture will need more attention than a thicker culture. You want it to rise up and as soon as it collapses it will need to be fed again. Could be every 4-8 hours. I captured yeast from some Muscat grapes I collected from some vines on Cherry Avenue in Fontana, CA 25 years ago and I am still using that "sourdough starter" to bake bread. I keep my culture in the form of a very thick pancake batter-like consistency in a flip top container (so it can breath) in the refrigerator, about 3-4 cups. I feed it with bread flour and water about every one to two weeks. It will develop a layer of alcohol on top occasionally which is known as hooch. DO NOT DRINK IT. Pour it, off add more flour and some water, stir vigorously (it likes the added oxygen) and let it get active, then return it to the fridge. The cold of the refrigerator retards the yeast growth. I have been away from the house for four months or so and neglected my culture, but was able to bring it back with water and flour after it looked pretty gray and dried out. When you are planning on making bread take the culture out of the refrigerator the night before, feed it and leave it out on the counter. Get up the next morning and take out the amount your recipe calls for. Feed the remaining culture again and return it to the fridge. If you're not making bread for long periods in between you will have to remove some of the culture and throw it away because if you just keep feeding it will just keep growing. Great for pancakes too. Have fun. Capture once, bake often.
You are the man Robert Newton!!! Bless up brother.
My grandmother had the same culture until she freaking died literally she baked fresh bread daily and preserved that culture. Unfortunately we gave in into buying bread instead of continue to bake our own once she was gone. I grew up doing it daily.
Always go to the comments,thanks
This alcohol produced, how strong is it?
I'm not really into drinking, but alcohol makes for an excellent disinfectant for treating wounds, and if this method of growing yeast can produce such a resource, I don't see any reason to let it go to waste, especially if you don't have a still for making alcohol (and let's face it, a still can be hazardous).
@@Gottaculat the hooch is generally .5%-2% alcohol, but as it contains a lot of other compounds I would not use it as a disinfectant.
This is one of the most important videos I have ever seen. I had no idea this could even be done. I loved the quote at the beginning, and it is truly correct about paradise being anywhere you have a piece of bread in your hand. Thanks so much to both of you!
Look up " sourdough starter" and " Amish bread starter" . You'll be so glad you did!! ENJOY!!❤❤❤~ Mamaw Christy 🥰
Yes! This is truly brilliant!
This is a very similar method to making a sourdough starter. I made one from flour and water about 2 years ago and still maintain it and use it weekly.
When I was raising a Family I baked 4 loaves of bread every other day. I used a No Knead recipe that was one that my Mother In Law had. But I will have to try your Bread recipe. I hope my Bread turns out as good as yours does.Thanks for the very easy instructions .
I am on my second time now using this video. Have been making all my own bread (lots of different breads) for quite a few months now. I would just add that I think keeping a filter on top of the jar instead of loose covered lid works better for the yeast. Also, I don’t use the entire starter, and I feed and hydrate it to keep it going. It does eventually become like a sourdough starter. I kept mine on the counter for weeks and it was usable yeast. I did feed it daily. No issues. Just got too acidic so I used it all and started over. The bread I make from it is mostly French style bread. No knead dough and in the fridge. Bake next day at least 12 hrs later sometimes 2 days. Also I make naan bread from it, which I can do if the yeast is not as active. Thanks for the video.
Wow, fantastic! I rarely cook from a box or can because cooking and baking from scratch is so tasty as well as healthier. This is the best tip I've gotten in years. I give this video 10 thumbs up!
Thank you so much 😊
@@CityPrepping there's a fundamental step missing. He doesn't tell you how much water to add to the mashed potato to start the fermenting process. He just says add some water. But it looks like he wants an equivalent of a cup. He also doesn't say how much potato you should have. The ounces would be important as well I would think. These are really important things to understand because I believe that fermenting things to create this yeast culture requires some specific ratios.
@@toconnor6811 In the beginning of the video, he states you'll need 1 and a half cups of water..He only added the additional cup of water b/c his water boiled off..hope that helps:)
1 1/2 cups of warm water, or potatoe water, and about 15 0r 20 juniper berries. That blue dust on the berries is the yeast.
Would blueberries work like the juniper berries?
@@catfishm.1361 they don't grow around here, so I'm not sure. But the dust on the shoulders of different fruits is wild yeast. The Amish have been known to use apple peels. Yeasts are easy to find.
@@nikburton9264 Thanks! 👍🏻
I love this kind of prepping video. There's too many regarding lists and gear. Learning skills are vital. Thank you for this.
Right if everyone is hunting and foraging there's nothing left, need skills like this
My grandmother, a homesteader in Montana, made this bread every single day for many, many years while raising her family.
I hate that the thumbs down is right next to the up one but so glad I caught it. I love this! Thank you so much! ❤
Skills and knowledge we as a society have forgotten...
If you only have chlorine in your water, not chloramine, you can let it sit out overnight in a pitcher with no lid and the chlorine will evaporate.
That's what I do when making Apple Cider Vinegar. Just put the water you're going to use into a wide-mouthed jar or jug...cover with a couple layers of cheesecloth or a coffee filter...and 24 hours later you can start making the vinegar. Chlorine is gone, obviously, since my vinegars have all come out great! 😄👍❤
They are changing the type they are using, so depending on what kind…it won’t gas’s off.
Great too thank you
I only use bottled water to cook and drink with for my cat and myself to drink with.
That's what I used to do for my aquariums. Really it only takes about 20 minutes for the chlorine to disipate.
As so many of the other subscribers have said, hand on videos are the best. Thank you for breaking in to new territory. Keep ‘em coming.
Potatoes are also natural bread-softener. Add just a little bit of mashed potatoes into the dough and it'll stay soft inside after days
If u want whole wheat or Einkorn, etc. u could probably decrease the flour. Even half and half would be delicious. My mother always used a cooked potato when she made dinner rolls for Thanksgiving and Christmas, and they were devoured by the family. I didn't know why and now I do. She didn't bake bread otherwise, but my sis and I tried to. I'm going to have to hunt in the garden for a potato, I know I have a lot of purple ones, those are like weeds, LOL Great show.
Consider using brown sugar in place of white sugar. Molasses makes a superior starting solution.
Do tell, I’m all ears! Can you offer and more on this, such as your personal experience or a tied and trusted resource?
@@WayTruthLife2100 Almost every producer of yeast uses sugarcane (or sugar beet) molasses.
Thank you! It's high time people learn the old ways! Reminds me of my great grandmother 💗 Would you please do a video of the old way we canned meat using rendered lard? No wet bath or pressure cooking. Cover your meat in lard or tallow and it will be great! For fish and other meats, equal parts of salt and sugar rubbed on the fillets of fish or meat will be ready in about 18 hours. You can also add spices to the rub if you like. Knowing these processes will get you through the times that modern canning supplies aren't available.
I'm sorry, can you please send complete process for meat !? After lard or tallow, what is the next step ? Then after applying the equal mix on meat. What is the next step ? Thank you in advance ☺
Thanks you for this. Always wanted to know a different method besides corning my pork. GOD bless you and yours. Can you post the actual process, please? Thank again. Much appreciated.
Thank you so much ! Yes this reminds me of my G.G, and aunts, mom too. They are all gone now, so its great that you are sharing 😊
Sounds a bit like pemmican..
The meat that goes into the tallow is dried first (and ground to a powder).
Shelf life 25 years?
Lori D it sounds like you need to make us a video or written instructions, that sounds awesome!
I always wanted to learn stuff like that but lost my grandparents early in life.
Great video. I was a 4h cooking teacher at our local school for 4th and 5th graders and taught them quick breads. Something like soda bread is an easy alternative.
Thanks. I started watching videos like this because I remember my grandmothers both) canning vegetables, making jelly, homemade bread and many other things that didn't get taught to me. I was only 10 when 1 died and 14 with the other.
There is so much of this type of knowledge or grandparents knew but is becoming a lost art. I want to know how because if shtf then we are screwed without knowing these things.
Besides, it usually treat a million times better than store bought. Can you even find watermelon or muskeedime [spelling?] jelly in the store?
Watermelon jelly?-sounds yummy!
Thanks!
Both my mother and my grandmother used to make potato bread and I had been looking for a recipe all over the place and couldn't find one. Thank you for this I'm going to try it tomorrow morning
How was it? Have you made it again since?
I'm definitely gonna try this, because one thing that was gone off the shelves along with TP last year was yeast. And homemade bread is so much better.
This brings back some memories.
Back when I was 13 or so, my favorite magazine was Western Horseman. Recipes were included. One time it was how to make sour dough starter, and a multitude of recipes to do with it.
Of course the bread was wonderful.
Also made *the best pancakes ever*!
Alas... haven't done it again these last 50 years, even though I once in a while find the recipes again.
I just learned a word "Dough Starter" and saw a picture of it, didn't understand but trusted the description of it. That was a month ago but I forgot to* actually research about it!.. Then this vid came up, and I realized they were the same!! I always wanted to make bread! And I didn't know how simple a dough starter was to make! Thanks so much :')
Thanks. I recently tried to use some self raising flour that was years past it's expiry date & found my baking powder was also years past it's expiry date, as was my tin of yeast, which had totally gone off inside it too & it got me wondering, what happens in a SHTF situation, since all these rising agents clearly only last 1-2 years. Great video! Incredibly valuable :)
btw, I found that if I added about 3-4 times the recommended baking powder it would rise a reasonable amount, with extra salt & sugar added, it worked well as food for the wild birds I was feeding (without the extra sugar & salt, they rejected it & squawked at me for alternative food, dam spoilt galahs! One of them even managed to find "nicer" bread at someone else's home & arrived at my home carrying it & sat at my home eating it in front of me, I guess to educate me on what I needed to provide lol. I guess in the end I got it right, cause they brought all their friends & ate over 1kg of my bread in one sitting, so I've got rid of all my old, crappy flour now)
My girlfriend and I was just talking about making bread without store bought yeast. I am sharing!
The more I dive into topics covered in your videos, the more I realize my ancestors are pretty awesome.
Great information, one I didn’t get from my grandma. I am a cook at a large family owned grocery chain on the East coast. When this past crisis started all baking products were hit hard. Yeast the last to come back. Will give this a try and keep in my bag of tricks
When I was a kid, my grandmother pulled off a hunk of dough & saved it for the next batch. If she thought she'd use it soon, she wrapped it in waxed paper in the fridge. If she thought it would be longer she actually froze it & then made a very liquid sponge & let it develop before using.
I am new to this field but want to learn. Thanks.
Long before any other methods barms were used for the yeast, the Egyptians were amongst the first using their beers. In Lancashire we still make a bastardisation of the process. My Irish step mother used to use potatoes for her yeast. People think the potato famine just meant no spuds with their meal, but it meant no spuds, bread or poutín.
I have wondered for a long time how to get yeast naturally. This is awesome!
Home baked bread no matter how you make it is 100% better than that garbage you get in the store. Does anyone else taste that bitterness in todays store bought bread? I can't stand it, i make my own and avoid that bitter after taste. Another great and informative video. Thanks for all you do.
Haven't eaten store bought bread since 2013, after reading US allows GYPSUM to be put in...for those of u who don't know what that is...think about what drywall is made from😢
Used to bake all the time. Afraid to get started. Slavering relatives, friends, & neighbours!
This is great information that I will set aside to try on a rainy day. I am writing this down in my SHTF notebook of need to know info! Great content.
Glad it was helpful!
So glad to see someone else keeps a written SHTF notebook! Too many people just say "oh, it's saved on my iPad, laptop, phone", zero comprehension that power and the 'net may not exist. Thank you - now I don't feel so OCD ;-)
@@CityPrepping Thank You~! Do you know How to continue this yeast so that you don't have to start all over each time?
You're basically making a sourdough starter with a growth medium. This would be useful for capturing regional microbes for specific sourdoughs. Like San Francisco.
Thanks for the video!
I Wildman be catching microbes in S.F. to cook anything with. 😅 Have you been there in the past 5 yrs? 😂😂
Once you have a sourdough starter, dehydrate some and store it in a cool (or even freeze it) place for a backup starter,too. It will take up to a week to wake up with feeding but is easier to revive than starting a brand new one.
Mixing fresh mature cocunut water with flour and allowing the dough to rise overnight also gives amazing results.
Fantastic in going to try this weekend I tried Ghee and turned out great. Ghee on bread could save your life..
Who wouldn't pay for that
I start with 1 t-spoon yeast 2 Table spoon sugar 1-2 cup flour and enough water to make it like pancake mix. Every day i mix and add a Table spoon flour. I use 1/4 cup to replace the water in recipe as well as replacing yeast. I keep this sourdough a constant consistency by adding water or flour daily. You have to be vigilant but it pays off. My current sourdough is about 6 months old but since i bake all of my families bread products it works out. 6 months of bread from 1 y-spoon of yeast.
Thanks for sharing!
Thank you, are you saying you also add a 1/4 cup of water, as well as the flour every day. Just need it for visualisation to remember better.
What you’ve got isn’t sourdough. You’re simply cultivating the selected strains of yeast from the commercial yeast/sugar/flour & water mixture you first made. They’ll almost certainly out-compete the slower ‘wild’ yeasts you then introduce through your additions of flour.
Last starter I made was done by washing a ripe pesticide-free apple then just blending the whole thing up with a little water and leaving it somewhere warm, then from the second day I added a little flour and water slurry once a day until it was fizzy. Still using it, really active. ALL ripe fruits have yeasts in their skin, grapes and apples work brilliantly, you just have to feed them flour to select for the yeast that will feed on flour.
Did what you said. Absolutely delicious!! My family thinks I’m a genius! I’m definitely not but your instructions were perfect.
I thought I had a hedge against yeast shortages by learning how to make sourdough starter, but this looks like another great option! Not planning to give up my sourdough habit any time soon, but this is worth trying as another option. Good to know!
Lol
My mother does something similar but uses white flour and honey or raisins as a glucose source.
What a wholesome video! Thank you for sharing this gem of knowledge. I made potato bread with potatoes and home made coconut yoghurt instead yeast with flour. I just winged it, with no specific measurements. I surprised myself to say the least! Topped it with some poppy, sesame and flax seeds. It was absolutely delicious!
You know, that's just it. Bread is very easy to make. Sometimes we get caught up on stuff that doesn't matter. Flour, a yeasty product of some sort, some liquid......bread. All the other stuff is optional, and nice but not necessary.
Wanting to try this but on a no grain diet I’ve been using almond or coconut flour to make bread and wondering if this could work with these substitutes to make a yeast starter?
@@StarGallant-l1i Probably won't work because the yeast produces gases that are captured by the gluten structures in grain doughs. Almond, coconut etc. don't have gluten so no rising.
My father as a young man in rural South Australia always kept the potato peelings in a jar on the windowsill to make yeast for his bread.
Thankyou for this. Ever since reading We of the Never Never I have wanted to know how to make yeast with potato.
Outstanding! I added this to my "Good to Know" playlist.
Awesome, thank you!
Hard copy, bud. If the grid gets hit, this information is worthless on a playlist.
@@forkleftism9692Lol, I wrote it down while I watched it. 😁👍
Its great to know im not the only person with a need to know / good to know playlist. 😁 My hubby thinks im silly for being prepared, but my skills helped this past February with the deep freeze we encountered with food shortage and lack of power.
Something I’d always wanted to know, thank you. I have made bread for years and heard of growing your own yeast but never got round to researching it.
Spot on timing as I’ll be baking shortly.
I used to do this when I lived in Alaska back in the 70's! It makes the most amazing sourdough bread and pancakes 😋 Love from Jamestown CA
Thank you so much for this video! I saw this method on another video several months ago and was looking for the original one, but all I could find were breads that added potato to a regular yeasted or sourdough loaf. I've also seen someone do this with apple peels I think.
Love videos like this. I don’t want to do mylor bags and buying can goods. I’m going to start learning how to make bread and many other things like this from starch to help my family in the hard time. I try to learn how to not use mylor bags because it’s just to much money for me?
I’m planning to learn how to make bread from rice and now I’m getting ready by also planning to learn how to make yeast. I have a picky toddler so learning how to make bread and cook from scratch is a must. I’m very very blessed to be a stay at home mom so I can focus on helping my family get ready for these hard time. I’m also learning to my pan cakes from scratch.
Consider finding a recipe for flour tortillas ... minimum ingredients, easy to mix, fun to roll out, and quick cooking time. So so good!!!
The best homemade bread I ever tasted was made from potato starter. A friend I worked with 40 years ago brought her potato bread for dinners we would have, never got her recipe. Thanks for sharing!
We should all learn the old ways
Including edible "weeds" you could use on the bread when making a sandwich.
@@gwens5093 A superb idea Gwen! How about it City Prepping?
Including all the patience and longer time to do most everything…make your self have a strong commitment before to start use all the old ways..are you sure you can do it..?or it’s just a time killing comment on TH-cam..?
Oh yes 👏
@@alanwalsh2052 I'm surprised how many city survivalists skip over how much wild rye grows in open fields and next to highways or don't mention how vital dandelions can be to staying healthy.
I needed this. I've been making kombucha for about a year and have had some batches that went too long and became vinegar like. I've used this to make a sourdough like bread, but am craving something more consistent.
OMG I did it and it worked the first time. Thank You, the best sourdoug bread ever. Don't think I will buy yeast again.
I know, right? So many critics on here, though, complaining about my crumb. I thought it was excellent, especially toasted.
I tried fir 2 years to create a starter without luck. I am definitely going to give this a try! Thank you.
Cool! I've made potato bread before and Lots of sourdough during the last year-and-a-half when I couldn't find yeast but this is the best of both worlds! 👍
Thank you! 💜
Wow! Thank you for this! This is GREAT! Now I don't have to keep a sour dough starter in the fridge and constantly feed it and hope it doesn't die while on vacation etc. No more constantly nursing a starter! I love my sour dough starter but hate the waste when I feed it. I can't make and do but so many things with the excess from feeding my starter. This gives me an excellent option! Thanks again!
Give your starter away to as many neighbors as possible. Insurance policy in case yours dies. 😊❤️
Excellent video. Thank you for the full knowledge of this simple yet very important and versatile building block of life. Naturally fermented foods are so healthy for the body and pleasing to the tongue.
We all need to get back to quality living and food, this is a great start to finding your way back there.
Nice to see a city prepping video pop into my feed again.
I always wondered how in the world they got yeast, in the old days. Thank you!
Thank you! This was great! I've caught several different wild yeasts using just flour & water but it took over a week. I'm really excited by this method & definitely going to try this! God bless!
@@ItalianJew I haven't had a chance to try it! Was recovering from ankle fusion at that time & a month after getting back to walking again, my appendix ruptured & I wound up back in the hospital!! SO happy to start a New Year! 😄 It's now below 0° here & I don't think any self respecting yeast is going to want to grow!! I'll be waiting til spring!! 🙂
Great clip, when I get to a location where I can write it all down, I am going to put it in my survival list cooking book.😉💯
www.cityprepping.com/2021/06/24/pulling-wild-yeast-from-the-air-with-a-potato/
Thanks. I use store bought yeast and make whole grain bread with flaxseed that is delicious AF. Thos is a good tool for the tool box.
I've stocked lots of yeast along with my flour in mylar with O2 absorbers. Should be good for my own stock for bug in SHTF.
Note the yeast is in sealed jars as bought and not with the flour in the mylar bags. 🙃
That is amazing! I'm going to have to try it!
I once made a sourdough starter using homemade kombucha and rye flour. That was some kinda bread!
We used to use this starter as a bread dough to share and make friendship bread. Very sweet and tasty.
Nice recipe. I've used this an it makes a great bread, but I don't dd the topping. Try adding some Rosemary or some herds, comes out fantastic. Works well with Wholemeal flour also, but just takes a little longer to rise. All done in a breadmaker too, haven't tried in an oven. I'm going to try the yeast as a starter for my home brew spirits. Thanks for the yeast recipe, works a treat.
I absolutely loved this video. It was concise and gave all the details wonderfully. Thank you so much for all of your great information. I have always been a fan!!
Glad it was helpful!
I love love love your channel. Thanks so much for this video. Grow the potatoes and sequester the yeast. It closes the loop on so much! 😊
Thank you! (To me, because I am a prepper prior...) This is the most important and informative video that I have seen in a while. Your videos are excellent, and I appreciate you creating them. Thanks.
Glad it was helpful!
The information is great - your voice though, It's SOOOOO chilled...
I love the no nonsense approach that you employ. Thank you. Is there any home made secret for making baking powder, or baking soda?
Thats how people make bread in New Zealand ... with a potato bug, and it keeps going on... saving some like when you make gingerbeer
May I recommend a book from Claude Davis of Ask A Prepper called The Lost Ways which gives information on how our ancestors lived and survived, building, preserving foods, recipes, medicines, homemade gunpowder, I mean you name it and you will find something relating to it in this book...
excellent suggestion!
I'll check it out,thanks
I'll use what ever sweetener is available in my house, but I prefer using either honey or raw sugar.
I have done this when I was younger. Delicious potato bread without the yellow coloring.
At the end of the 35 minute baking time, you can use an instant read thermometer to take the temperature of the loaves. When you have a temperature of 190 degrees, the bread is done.
You should do a video on how to make a sourdough starter too. That stays alive forever if feed often.
If you truly knew how to make sour dough starter he just showed you how to do it with this potato starter same principle!
DONT LET THE BRATS USE THE LAST PIECE IN THE FRIDGE! it will take several days to start over!
@@cindys.w.8566 there is more than one way to do almost anything. Sourdough included. I have also been using sourdough for years, no sugar or potatoes needed
Watch Joshua Weissman
The best sourdough bread I've ever had, was made from yeast I cultured myself. Spelt flour makes awesome sourdough and you can culture the yeast right from the flour itself and then bake it into a wheat loaf, spelt loaf, or whatever bread you like.
I would like to try this.
My girlfriend cultures her own bread-making yeast as well. Especially when she doesn't bath for days!
@@zanaros2606 LMAO! Good one.
I live off grid and this is a great way for me to get yeast vs hoping what I storesd is still viable. Thank you for the video
Highly recommend,if you’re concerned about water available in a crisis, to have a water filter that is used for hiking/traveling. I have a couple that can filter muddy pond water and removes harmful bacteria and parasites. Baking bread/pizza is quite easy with a fire and a Dutch oven or a grill that uses wood/charcoal. Wood cookstoves are rudimentary and can be built for longer term with rocks,clay or bricks.