How To Easily Make Your Own Yeast From Scratch

Knowing and replacing the staples in the kitchen in some other way than a trip to the store is an important survival skill. One of those things is bread.We will see how to make your own yeast for the bread.

To make your own yeast, try different yeast procurement methods for new flavors and textures in your baking.

The first step to make bread is taking the time to learn to bake, which, unfortunately, is becoming a lost art in and of itself. The second step is to learn how to obtain the components of bread, such as flour, water and yeast.

If you are ready to go beyond the basic sourdough starter, try these yeast procurement methods for all new flavors and textures in your baking.

Feeding the Starter

Whether you are talking about a standard sourdough starter, or one of those listed below, you will see many recipes talking about “feeding” the starter. This means adding 1 cup flour and 1 cup water to the mix so that the yeast can keep growing. You will need to feed the starter daily if it is at room temperature, or weekly if it is in the fridge. If you don’t bake bread that day, you will also need to toss out one cup of the starter so that the ratios stay the same. This is an important step—and can be a great motivator to bake regularly so that none of your hard work goes to waste! Yeast starters are one thing you will not want to throw in the compost pile, as the bacteria can grow out of control and give you a very unpleasant result.

Grapes, along with many other types of fruits (such as apples, oranges and grapefruits to name some examples), contain natural yeast spores in the skin or peel of the fruit.

For grapes, stem them (do not wash them, as this will wash off the yeast that you are trying to grow), crush by hand, and place in a container covered with cheesecloth. Leave undisturbed for three days. You should start to see the liquid bubble, indicating that the yeast is growing. Strain the liquid (which now contains the yeast), and stir in 1 cup of whole wheat flour.

Leave your grape starter at room temperature for 24 hours. Save only one cup of the mixture, then add another cup of flour and a cup of water. Do the same thing for another day or two. You should have a very bubbly starter at this point. After this, just keep feeding it so you will always have some ready for your next loaf of bread.

As you experiment with different fruits (and even tomatoes!) you will find that each kind of starter has a bit of a different flavor. Find which ones you like best. Just remember, you need to use homegrown or wild fruits, since the store-bought ones will be covered with pesticides, wax, and who knows what else—probably not much yeast left to be found there. And don’t wash it off before starting.

It is amazing the things that we throw away that are more useful than we know. In this case, that water you boiled potatoes in for dinner is one of the fastest ways to make a starter for your bread. Simply take a cup and a half of the potato water, add a tablespoon of sugar, and stir in flour until stiff. Cover and leave overnight in a warm place. If it is nice and bubbly the next morning it is ready to use. If not—start over.

Alternatively, if you do not usually boil your potatoes, or just want to try something different, cheat a little.Use one packet of yeast (1 tablespoon), mix with a cup of water, a half-cup of sugar, and three tablespoons of instant potato flakes. Let it stand for 24 hours, then put it in the fridge. Feed every four days, but instead of the usual flour and water combo, use the same amounts of sugar, potato flakes, and water that you used to create the starter.

Drying Your Yeast for Storage

One practical challenge is to make your own yeast, store and transport it. We see this in one very practical example, when Israel left Egypt in a hurry during the Exodus, and did not have time for their bread to rise. Jews to this day commemorate God’s deliverance by abstaining from products with leavening during Passover.

If you want to be able to bake bread the instant you arrive at your bug-out location (if you ever need to take your own personal Exodus), then you will want to dry some yeast for use later

Take any of your starters, spread very thin on a cookie sheet or baking stone, then dehydrate as you would anything else. If you live in a hot and dry climate, you may just be able to cover it with a cheese cloth and place in the sun. Otherwise, put on the lowest temp in your oven and dry it that way. Once the yeast is dry (not cooked, if it cooks the active yeast will be killed and rendered useless), you can crumble it and store in an air tight container.In this way you can make your own yeast at home. Just like store-bought yeast, it will last longer in the fridge or freezer.

Make your own yeast and play with your recipes

Play around with amounts you use in recipes once your yeast is ready, as the potency of homemade yeast will be a little different than the store-bought version .You will probably need more of it for the same amount of bread (typically about a cup of starter in place of 1 packet of yeast, if using wet starter. If you’re using dry yeast, try just doubling the amount to start).Make your own yeast at home and feel the benefits of it. What you lose in time, you may find you make up for in flavor and fun. Make your own yeast and there is nothing quite like the smell of fresh baked bread to make you feel at home.

Editor’s Note: This article is included in the newly released offering from Off the Grid News, The Big Book of Off the Grid Secrets. This is one reference book you will definitely want to keep handy! You can find this latest book at

For additional reading, check out our Off The Grid News article, How To Make Butter In An Emergency!

Combined together, lemon and baking soda will begin to “fizz”, a completely natural chemical process that allows the dough to rise during cooking.

Homemade yeast for desserts is an excellent alternative to industrial and powdered yeast you can buy in supermarkets. It is a natural yeast, perfect for desserts, biscuits, cakes and pies, but also for some savory dough. Preparing it at home is very simple because you will just need two ingredients and you will surely have them at home: baking soda and lemon juice. Combined together, lemon and baking soda will begin to “fizz”, a completely natural chemical process that allows the dough to rise during cooking.

Homemade yeast is simple to prepare and very cheap. It is also suitable for those with yeast intolerances. It only takes a few seconds, but this kind of yeast cannot be preserved, because it would lose its leavening action. Prepare it a few minutes before adding it to your preparation and pour it as soon as it starts to fizz. So let’s see how to make homemade yeast for desserts in a few simple steps.


Lemon juice (1 whole)

Baking soda (1 teaspoon)

How to prepare homemade yeast for desserts

Wash and cut a juicy lemon in half. In a small bowl, squeeze the juice of both halves and help yourself with a strainer to retain the pulp as much as possible. Alternatively, use a juicer.

Dissolve 1 teaspoon of baking soda in lemon and mix until it starts to fizz.

Pour it immediately into the dough you want to rise when it is still sparkling. Remember to add it as a last ingredient.


To regulate yourself with the doses of homemade yeast, consider that the quantity used for this recipe corresponds to about 1 sachet of traditional baking powder.

You can replace lemon juice with half orange juice, or with 4 tablespoons of apple vinegar, or of white wine. The advice is to prefer the lemon juice if you are preparing a dessert, and apple vinegar for savory recipes (but also for chocolate or cocoa preparations). The aftertaste will not be felt at all.

You can use your homemade yeast for all sweet recipes, but also for savory recipes that need instant yeast. These are doughs that do not need hours of rest, but which rise directly in the oven or in any case during cooking.


Homemade yeast cannot be preserved because it would lose its leavening action. Prepare the mixture during your preparation, then for an optimal result pour it into the dough as soon as it is ready.

Instant yeast for savory pies

Bread with instant yeast is an excellent solution for making bread at home, even without brewer’s yeast. As a fresh small piece or dry in a sachet, the yeast is an ingredient that we may not have every day in the kitchen, but this does not mean that we must give up the pleasure of fresh and fragrant homemade bread. The recipe for instant leavened bread is clever and very simple, an ideal solution for those who have little time in the kitchen and do not want to wait for the hours of rest necessary for traditional bread.

Bread with instant yeast or bread without rising is an excellent solution for making bread at home, even without brewer’s yeast. As a fresh small piece or dry in a sachet, the yeast is an ingredient that we may not have every day in the kitchen, but this does not mean that we must give up the pleasure of fresh and fragrant homemade bread.

The recipe for instant leavened bread is clever and very simple, an ideal solution for those who have little time in the kitchen and do not want to wait for the hours of rest necessary for traditional bread. To grow your dough volume, you can replace the yeast with the instant yeast for savory pies, fast and very easy to use. And then you will just need water, flour, olive oil and a pinch of salt. If you are ready to knead, let’s see how to prepare bread with instant yeast.

How to prepare bread with instant yeast

In a bowl, sift the flour together with the instant yeast for savory pies. Mix well with your hands or with a wooden spoon.

In another bowl, mix the lukewarm water with the oil. Gradually add the flour with the yeast in the bowl with water and oil, adding the powders little by little and mixing well. Once you have added half the flour, pour a pinch of salt and continue to knead.

Move the dough on a work surface and knead with your hands until you will have obtained a soft and homogeneous dough. Create creases and fold the dough until it is shaped like a loaf.

Line a baking tray with parchment paper and transfer the bread to it. Cut a cross on the surface with a knife, so that the dough incorporates air. Bake at 200 degrees C for about 30 minutes. At the end of cooking, you can use the grill mode and raise the temperature, so as to obtain a golden and crispy crust.

When you prepare the bread without leavening, always keep lukewarm water handy and add it to the dough if necessary, if you notice that it is dry by mixing. Don’t add too many liquids, the dough shouldn’t be too sticky.

Typically a teaspoon of sugar is added to the dough to help the yeast activate. In this case, with instant yeast, there will be no need.

For a more wholemeal dough, you can substitute half a dose of 00 flour with semolina flour or wholemeal flour. For an even tastier bread, you can add nuts, sesame, or sunflower seeds.

Instant leavened bread should be eaten fresh from the oven to enjoy its fragrance. If you have some leftovers, you can preserve it for a maximum of a few days, closed in a food bag or in an airtight container.

Are you out of yeast and want to make bread? It’s actually possible to grow your own yeast at home.  Also known as sourdough starter or wild yeast, the process is simple and all you need is some flour (or other starch like potatoes), water, and a bit of time.

What is Wild Yeast?

Wild yeast/sourdough starter is made from the healthy yeasts which are naturally found on grains or starches.

When you add water to the flour, it “activates” the natural yeast on the surface.  The yeast starts to grow and replicate.  You “feed” the yeast regularly and it can be used to make bread. Before commercial yeast was available, this is how people around the world would make bread.

*See these recipes for bread without yeast

Isn’t Homemade Yeast Dangerous?

With most foods, if you were to leave them out for several days they would grow mold and become infested with bacteria.  Why doesn’t this happen with wild yeast starter?

The difference with wild yeast is that most bacteria don’t like to eat the starch in flour.  The flour also contains healthy bacteria called lactobacilli.  As the natural yeast and lactobacilli start to replicate, they release lactic acid which inhibits the growth of harmful bacteria.

*These same bacteria are also what is used to make yogurt and DIY fermented pickles.

How Does Wild Yeast Compare to Commercial Yeast?

Commercial yeast is typically only made from a single strain of yeast (Saccharomyces cerevisiae). They don’t contain any healthy bacteria.  The strain of yeast was chosen because it works quickly and is cheap to isolate.

By contrast, wild yeast starters contain numerous strains of yeast as well as lactobacilli bacteria.  The yeast and bacteria both break down proteins in grains (including gluten), making them easier to digest.  This is why many people argue that bread made from wild yeast is healthier.  The wild yeast also gives the bread a fuller flavor.  Note that wild yeast doesn’t always make a sour taste.  It depends on the strains of yeast and how much developed.

While the traditional method of using wild yeast arguably does create a better-tasting and healthier bread, a lot of people still prefer buying yeast.

Because store-bought yeast can be used immediately and gives consistent results.  With homemade wild yeast, there can be some trial-and-error before you become familiar with your yeast and figure out just how much to add to make a perfect loaf of bread.

Wild Yeast Instructions

Here is a wild yeast recipe using flour.  It’s also possible to make wild yeast starters out of potatoes.

Other starchy vegetables can work too, such as sweet potatoes, parsnips, chickpeas, beans, and peas.  However, these can be a bit trickier to work with so I’d recommend using flour when first starting out with DIY sourdough starter.

  • Clean a glass jar which is at least 1 quart in size.
  • Mix equal parts by weight flour and water. If you don’t have a kitchen scale you can use 2 Tbsp. water to 3 Tbsp. flour.  Ideally use distilled or highly-filtered water since chlorine can kill the natural yeasts and bacteria.
  • Stir the flour and water until completely mixed together.
  • Cover the jar loosely with a lid or cloth. You want to keep insects and dust out but still allow the yeast to breathe.
  • Set aside at room temperature in a dark place, such as in a cupboard. If your home is very cold, try putting the yeast starter next to a radiator or your oven.
  • Every 24 hours, add another 2 Tbsp. of water and 3 Tbsp. or flour and stir.

Using the Wild Yeast Starter

The bubbly mixture is your yeast starter.  You’ll need about ¾ to 1 cup of the mixture to make bread (it depends on the starter; you’ll have to experiment a bit).

To use wild yeast starter in regular bread recipes, remember that starter is made out of equal parts by weight flour and water.  So, you’ll want to subtract equal parts flour and weight from the recipe and replace it with the starter.

If you want to use 200 grams of starter in a recipe, you’ll need to subtract about 100g of flour and 100g of water from the recipe.

  • 1 cup of starter usually weighs around 200 grams. The weight varies depending on how bubbly the starter is.
  • 1 cup of flour = 128g
  • 1 cup of water = 237g

I stopped using recipes and measurements for bread a long time ago.  But, if you want to be precise and are just starting out, I’d recommend getting a kitchen scale which has grams as an option.  It’s also good to use bread recipes from Europe since the ingredients are listed by weight instead of in cups.

Storing Your Yeast Starter for Later Use

After using your yeast starter to make bread, you’ll discard all but about ¾ cup* of the starter. The remaining starter will either go in your fridge or stay on the counter.

  • Store in the fridge if you bake weekly.
  • Store on the counter if you bake frequently

*Some people discard all but 1 Tbsp. of the starter. Others discard half of what is in the jar before feeding.  It’s a personal choice which will vary depending on how much starter you typically use to make bread.

Why do you need to discard some of the starter before feeding?

If you just kept feeding the starter, it would end up a mess of broken-down proteins.  You need to discard some of the starter so it remains fresh.  I leave about ¾ cup of starter.  Some people leave more or less.

You don’t have to throw away the discarded starter.  It can be used to make your next batch of bread.  You can also use starter in other recipes, like to make pancakes, crepes or even crackers.

Maintaining the Starter (Feeding)

Wild yeast is a living thing and needs to be fed regularly to stay alive.  Feeding it is easy: you just add equal parts flour and water (by weight) to the starter on a regular basis.

Here’s how to feed your wild yeast starter:

  • If you put the starter in the fridge, it will only need to be fed once per week. First discard all but ¾ cup of starter.  Then feed it by adding 1 cup of flour and 1/2 cup of water.  Mix well, cover loosely, and let it sit on the counter for 5-8 hours until bubbly.  Then return to the fridge.
  • If you store your starter at room temperature, it will need to be fed daily. Discard all but ¾ cup of starter before each feed and add 2 Tbsp. of water and 3 Tbsp. of flour.  Mix well and cover loosely.

Using Refrigerated Starter

You shouldn’t use starter straight out of the fridge; the yeasts need time to wake up in order to be effective.  To use it:

  • Remove the starter from the fridge at least 5 hours before you want to bake. You can take it out the day before.
  • Feed it with water and flour.
  • Let at room temperature for at least 5 hours or until it gets bubbly. It will take longer in colder temperatures.
  • Take as much starter as you need for your bread.
  • Discard all but ¾ cups of unused starter and return it to the fridge.

Starter which was kept on the counter doesn’t need to be “woken up.”  You can use it straight off the counter, so long as you didn’t just feed it.


How will I know if my yeast starter has gone bad?

You’ll know if the starter has gone bad or gotten contaminated! The smell will be nasty or there will be visible mold growing.

There is liquid floating on the top of my starter. What is it?

This liquid is called “hooch.” It is a sign that your yeast starter is hungry.  Just drain off the hooch and discard it.  Then feed your starter and stir it.

My yeast won’t start.

If you are having trouble getting your yeast going, try these solutions:

  • Use distilled water. Tap water often contains high amounts of chlorine, which can inhibit growth of the natural yeasts and bacteria.
  • Make sure your flour doesn’t contain any preservatives. This will also inhibit yeast and bacteria.
  • Keep it somewhere warmer. Like next to a radiator or your stove.
  • Add a raisin or pineapple juice. On the very first feed (day 1 only!), use pineapple juice instead of water. Or add a raisin to the water.  This will give the yeast some extra sugar to help them get growing.


Use your yeast in one of these survival bread recipes.

This bread recipe is phenomenal. The best, EASY yeast bread you will ever come across, beginners will love how simple it is while bread connoisseurs will appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough!

3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving, this homemade bread can be on your table in less than 3 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!

Phenomenal EASY yeast bread recipe

This is an extraordinary white bread recipe with outstanding results. While it’s easy and forgiving, making it suitable for beginners, experienced bakers will recognise and appreciate the Artisan bread characteristics – large holes in the crumb like your favourite sourdough bread with that signature chewiness, and a thick, crispy crust.

It’s a gold nugget recipe, and you may never buy bread again after trying this!

Here’s why it’s so easy:

  • No knead, no stand mixer
  • 3 minutes active effort – you won’t even get your hands dirty
  • Dutch oven (cast iron pot) ideal but not necessary
  • Incredibly forgiving dough, with rise times ranging from 2 hours to 3 days (yes, really, you choose what works for you)
  • Easy but yet no compromise on quality of bread

What you need to make this homemade bread recipe

Here’s what you need to make homemade bread from scratch  – yeast, flour, salt and water. Yep, really, that’s it!

No yeast?

Make this famous Irish Soda Bread instead, or this incredible No Yeast Sandwich bread based on the traditional Australian Damper!

  • Yeast – my base recipe uses Rapid Rise or Instant Yeast which does not need to be dissolved in water. But it works just as well with normal yeast (“Active Dry Yeast” or just “dry yeast”) – you just need to change the order of the steps and dissolve the yeast in water first. The bread comes out exactly the same!
  • Best flour for homemade bread – use bread flour if you can. Bread flour has more protein in it than normal flour which means more gluten, and this makes the dough more elastic and yields a more fluffy yet chewy texture inside the bread, as well as creating the big holes you see in the photos, like sourdough bread. However, this bread is still spectacular made with normal flour too!

How to make the world’s easiest homemade bread – Artisan style!

Here are process steps with tips, but also see the video below – super handy to see the dough consistency, and how to form the dough.

Make wet sticky dough

Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want! See video at 17 seconds for consistency.


Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°F) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly.  See video at 24 seconds for consistency.

OPTIONAL – develop flavour: Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development.

Bread in photos and video were baked immediately. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning! (10 – 12 hours in fridge). Beauty of this bread is that you can bake anytime!

No dutch oven? No problem! Just bake it on a tray – see the recipe notes.

Preheat oven & pot

30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°C/450°F.

Hot oven + hot pot = bread rising boost!

Scrape dough out

Scrape dough out of bowl onto floured work surface. It will be wet and sticky and that’s exactly what you want – because we will not be kneading it! In fact, you won’t even touch it with your hand.

PRO TIP: Dough handling and shaping technique devised to minimise addition of flour. Less flour = wetter dough = bigger air pockets, fluffier bread and more moist.

Shape the dough very roughly

Use a dough scraper or anything of similar shape (spatula, cake server, or large knife) to fold the sides in so it roughly resembles a round disc.

Don’t get too hung up on the shaping – you’ll deform it in the next step!! This step is mainly to deflate the dough.

FLIP dough upside down onto paper

Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper using the scraper so the seams from the step above are face down, and you have the smooth side up.

Slide/push the dough into the centre, then briefly reshape it into a round or slightly oval shape.

Do not get too hung up on a neat shape – this bread is supposed to be rustic! Besides, scruffier shape = more awesome crispy ridges

Prepare to bake!

Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.

See recipe notes for no dutch oven method.

Bake for 30 minutes with the lid on (this creates a steamer effect, allowing the bread to rise while it cooks before crust sets), then 12 minutes with the lid off to brown and crisp up the crust. The surface will crack – and you want this, for extra crispy ridges!! And it looks authentic, just like the Artisan bread you buy at bakeries. 😇

Cool for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue, so I learnt this first hand!)

Remember – you can make this bread recipe WITHOUT a dutch oven!

Why this bread recipe works – and TIPS!

  • Loose, sticky dough = easier to rise than firmer dough.
  • No kneading = rough dough, but because the dough is so soft, it puffs up enough to “smooth out” the roughness.
  • Super forgiving dough – too stiff, add water. Too wet, add flour. Dough not rising? Move it to a warmer place. Takes 45 minutes to rise or 5 hours? It will still work. As long as your dough is the same consistency as what you see in the video and you let it rise to double the volume, this bread recipe will work as long as the yeast is not past its expiry date!
  • Why you need a preheated dutch oven for no knead bread recipes – to create a steamy environment to give the bread a rise boost before the crust sets (which stops the bread from rising). Professional bakeries are equipped with steam ovens – the cast iron pot is the home method!
  • Don’t have a dutch oven? No problem! Recreate the steamy environment by placing hot water in a pan in the oven, and bake the bread on a tray.
  • Big holes in the crumb – loose dough from less flour, high oven temp and preheated pot allows the yeast to give the bread a great rise boost, creating big air pockets. Also the use of bread flour rather than normal flour helps – you get less large holes using normal flour.
  • Why refrigerating the dough creates a better tasting bread – because the fridge slows down the fermentation of the yeast (ie dough stops rising, if it kept rising it would kill the rising power of the yeast), allowing the enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. So we let the dough rise first, then refrigerate it.

All the ways to eat this bread!

Everything you do with bread you buy, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!

Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!

I hope you enjoy this crusty bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever! – Nagi x

Watch how to make it

– 12 slices

Tap or hover to scale

Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days!

  • 3 cups (450g) , bread or plain/all purpose (Note 1)
  • instant or rapid rise yeast (Note 2 for normal / active dry yeast)
  • cooking / kosher salt , NOT table salt (Note 3)
  • 1 1/2 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)

Dough shaping

  • Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
  • Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).
  • Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
  • Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.
  • Preheat oven (Note 7) – Put dutch oven in oven with lid on (26cm/10″ or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
  • Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
  • Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
  • Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
  • Cool on rack for 10 minutes before slicing.
  • Fridge up to 3 days – Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine. Shape into round and place on paper per recipe, then leave for 45 – 60 minutes to take the chill out of it, then bake per recipe. Cold dough won’t rise as well.
  • Bread in photos & video is 2 hr rise, immediate bake.
  • Cooked bread – great fresh for 2 days, then after that, better warmed or toasted.  Keep in an airtight container or ziplock bag. This stays more fresh than usual homemade bread, especially if you use bread flour.
  • Freeze cooked bread for up to 3 months.

1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.

Wholemeal/wholewheat flour – start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find).

2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.

3. Salt – reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt) otherwise it will be too salty.

4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.

5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above.

6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. It’s fine if it rises faster or slower – you just need to achieve the dough rise as specified (double volume, bubbly surface, wobbly consistency, per video at 24 seconds). I told you – this recipe is forgiving!

If it’s coldish in your kitchen (22°C/70°F or less) OR it’s just not rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast loves warmth!

Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors – too hot. But in shade near sunlight is good!

If dough rises faster than 2 hours (eg super hot day), then put bowl in fridge to stop the rise while you preheat the oven. On super hot summer days, it can rise in 45 minutes!

7. Oven preheating – If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it.

It’s also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheats (I told you this is a flexible recipe!!)

8. Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread.

Pot size does not matter as long as it’s about 26cm/10″ or larger. Pot does not shape the bread, it’s to act as a steamer. Just need one large enough to give bread steaming space.

Heavy roasting pan with high lid should also work – preheat per recipe. Bread is about 8-10cm/3.2-4″ tall.

10. Different measures in different countries – cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size).

12. Source: Adapted from this recipe from New York Times (halved the recipe to make one batch, and added useful tips and tricks after much trial and error over the years).

12. Nutrition per slice

artisan bread, crusty bread, easy homemade bread, no knead bread, No yeast bread

More bread recipes

Good job Dozer. Here’s your treat. Look, I even buttered it for you! (PS He’s in his robe because it’s a rainy day yet I still took him to the beach!!!)

An easy, soft flatbread recipe that’s made without yeast, an excellent quick option when you don’t have hours for yeast dough to rise. You’ll love how soft and pliable this flat bread is, making it perfect to use as wraps for Gyros, Shawarma and Doner kebabs. Or as naan to dunk into Tikka Masala or Butter Chicken. The possibilities are endless!

I love fresh homemade bread. And though I bake bread with yeast more frequently nowadays, I still find it easier and a general preference to make bread without yeast.

Over the years, I have tried a lot of flatbread recipes. Flatbreads from many different cuisines, from blogs and cooking sites, by home cooks, from reality cooking shows (yes, Master Chef and My Kitchen Rules!), serious chefs and celebrity chefs.

But I always found they were too doughy (e.g. the ones that only use yoghurt as the wet ingredient) or too crisp to use as a wrap unless they were moistened with lashings of butter. Absolutely delicious, mind you. But not what I was after. So this recipe is my idea of a perfect flatbread recipe.

How to make Flatbread – with NO yeast

This flatbread recipe is made with no yeast. It is very easy to make, requiring just a minute or two of kneading.

And it honestly is beautifully soft and pliable. So soft you can use it as a wrap and it won’t crack.

And of course, it is perfect to be used as pita bread, for things like Greek Gyros and Greek Chicken Souvlaki.

And here I have used it as “naan” as a side for Butter Chicken. When I make it to be like “naan”, I cook it on a slightly higher heat to get larger and more brown bits on it – just like real naan! The crust gets slightly crispier so it’s not as suited to use as a wrap, like in the above photo. (PS If you’ve got the time to make proper naan, try my Naan recipe. It’s just like the real deal!)

If you’ve never tried homemade bread before, this flatbread recipe is a great one to start with because it really is that easy. The worst that can happen with this flatbread recipe is that the heat is too high when you cook it so the exterior ends up a bit too crunchy and cracks when you roll it. If that happens, just spray it with olive oil or brush lightly with oil or butter and it will moisten the surface.

Try this once, and store-bought flatbreads will never be the same again. That I can promise! – Nagi x

x 20cm / 8″ flatbreads

Recipe video above. The dough for this recipe is ridiculously easy to make with only a minute or two of kneading. The bread is soft and pliable so it’s perfect for using as a wrap, stuffed with whatever takes your fancy. It’s also a great make ahead recipe – the dough keeps for around 3 days. See NOTES for substitutions, including using GLUTEN FREE flour. 30 minute resting time. Recipe VIDEO below.

  • plain flour (all purpose flour) (level cups, unsifted, not packed), + keep 1/4 cup extra for dusting & adjusting dough
  • 3 1/2 tbsp / 50g
  • Melt butter in milk: Combine butter and milk and heat until butter is just melted – on stove or in microwave.
  • Combine Dry: Combine 2 cups flour, salt, butter and milk in a bowl.
  • Knead 2 minutes: Sprinkle work surface with flour then knead for a few minutes until it is smooth – it doesn’t need much kneading. Add extra flour if the dough is too sticky.
  • Rest 30 minutes: Wrap with cling wrap and rest at room temperature for 30 minutes or so.
  • Roll into rounds: Dust bench top with flour, cut dough into 6 pieces, roll into balls, then roll out into 20cm / 8″ rounds, 2 – 3 mm thick.
  • Heat oil: Heat a non stick pan over high heat (no oil). (Note 1)
  • Cook: Place one flatbread in the pan, cook for around 1- 1 1/2 minutes – it should puff up dramatically. Once the underside has nice golden patches on it, flip and cook the other side for 45 seconds to 1 minute until the underside has golden spots and it puffs up again.
  • Keep wrapped in tea towel: Stack the cooked bread and keep wrapped with a tea towel – the moisture helps soften the surface, making them even more pliable. Continue to cook with remaining pieces.
  • Brush with butter or oil (optional): Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!

1. Higher heat and the thinner the dough = crispier crust, though still pliable inside, the thin crispy crust on the outside might crack when you roll it. This is how I make naan. The larger darker brown spots on the bread (see image in post) make it look like authentic naan, just like what you get at Indian restaurants! (If you got the time, here’s my proper naan recipe made with yeast. It’s just like you get at Indian restaurants – super soft and fluffy!)

2. STORING: Dough keeps in the refrigerator for around 3 days. Tip: Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice.

Cooked breads keep really well in the freezer!

3. Wholemeal flour – Works great with WHOLE WHEAT flour, does not work with almond flour. See note 4 for Gluten Free.

4. Dairy free / vegan substitutions: A reader tried the original recipe then reported back that it also worked just as great substituting the butter with olive oil and almond milk for the dairy milk to make it a vegan / dairy free version. Brilliant! Another reader has also made this with coconut oil and reported it works great.

5. Gluten free option – This works pretty well with Gluten Free flour. You may need a bit of extra flour to roll it out – just add more as required. The texture is a bit different – a bit chewy, and you may not be able to roll them out into neat rounds like pictured.

6. Use this for: Gyros, Souvlaki, as naan for curries like Butter Chicken, Chickpea Curry or Beef Rendang.

7. Recipe source: Based on this Flatbread by Julie Goodwin.

8. Nutrition per flatbread.

easy flatbread, flatbread, flatbread recipe, flatbread without yeast, no yeast flatbread recipe

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Yep, you CAN make an amazing bread without yeast that’s just like proper bread! 5 common ingredients: flour, baking powder, oil, milk and sugar. It’s a no yeast bread based on Damper, a traditional Australian bread historically made by swagmen and drovers over campfire – except we’re using an oven!

Use for sandwiches, toast, grilled cheese, French Toast – anything you normally make with sandwich bread.

This no yeast bread is inspired by the Australian Damper, a traditional bushman’s bread made with flour and water that was cooked over campfires.

Except I’ve brought it into the 21st century to make the crumb fluffier, more tender and tastier, and made it look like sandwich bread rather than a freeform loaf. (Oh, and we cook this in an oven instead of over fire!)

This is THE emergency bread that you make when you don’t have yeast, or you don’t have time to make yeast bread.  It has a proper crumb like real bread, rather than being crumbly like muffins which many no-yeast breads are. It’s mixed in a bowl with a wooden spoon – no kneading, no rising. You’ll have this in the oven in mere minutes!

Is it as good as a yeast bread? Yeast gives bread a chew and stretch in a way that bread made without yeast will never have. But this is as darn close as you will get to a yeast bread recipe without using yeast. And it’s off the charts delicious for something that takes 3 minutes to get into the oven!!

What goes into sandwich bread without yeast

Bread lovers might recognise this as a simpler version of Irish Soda Bread. It’s easier because the dough is just mixed up in a bowl (ie no kneading at all) and it doesn’t require buttermilk or baking soda which aren’t pantry staples for everyone.

Here’s all you need to make bread without yeast (let’s pretend I didn’t forget to put the milk in the photo!!!):

  • Flour – plain/all purpose flour, or switch up to half with wholemeal/wholewheat. Can use self raising in place of flour and baking powder;
  • Baking powder – this is what gives this bread rise. Skip if using self raising flour, or substitute with baking soda;
  • Milk – any type, dairy or non dairy, fresh or powder (reconstituted), full or no fat. Can be substituted with water plus 1 tbsp oil or butter;
  • Oil – Just 1/4 cup gives this bread some much needed moisture. Without it, it’s very dry. Any neutral flavoured oil is fine – canola, vegetable, peanut, grapeseed, rapeseed, sun flower, even a light olive oil;
  • Sugar – just 1 tablespoon makes quite a difference here to bring out flavour; and
  • Salt – for seasoning,

No egg. That’s the secret to the real bread-like crumb!

The flour and baking powder in this recipe can be substituted with self raising flour.

How to make bread without yeast

This is just like making your favourite Chocolate Chip Muffins! Mix the dry ingredients, then add the oil and milk. Mix, pour, bake!

Why use a loaf pan? Because the mixture is a very thick batter rather than a kneadable dough (like Friday’s pizza dough or focaccia). So you can’t freeform it like Irish Soda Bread. If you don’t have a loaf pan, make it in a muffin tin – well greased, 20 minutes at 180°C/350°F.

It takes 50 minutes in the oven, so I like to do half the time uncovered to get a lovely golden brown crust, then I cover it the rest of the time (otherwise the crust gets a bit thick and dark).

LOOK at that crust!↓↓↓ It’s tempting to just lift the whole thing off and run away with it! (Swipe the butter while you’re at it)

TIP: Let it cool completely before slicing, otherwise it will be susceptible to crumbling on the edges. On Day 2, it slices 100% perfectly!

Slice it up like normal bread then use it for anything and everything you ordinarily use sandwich bread for. A simple ham sandwich. Or an epic Pastrami or Reuben sandwich. Grilled cheese – or cheesy GARLIC bread. Toast it and slather with jam, Vegemite, peanut butter or whatever you heart desires.

Dunk into soups and stews. You can even make French Toast or Bread and Butter pudding!


As with all homemade breads, this no yeast bread is at its best on the day it’s made. But even the day after, it’s still very, very good thanks to the touch of oil which keeps the crumb moist. Then on Day 3, a light toasting is all that’s needed to resurrect it.

It also freezes 100% perfectly – which is what I’ve done with the 8+ loaves I’ve made in the past few weeks, trying to nail the recipe. I’m going to be eating this for weeks and weeks – no complaints here!! ~ Nagi x

– 18 slices

Recipe video above. This is a bread loaf made without yeast or any other non-standard pantry ingredients. It’s as close as you will get to real bread made with yeast! It has a proper crumb like real bread and it’s sliceable, rather than being “muffin-like” which many no-yeast breads are. Loosely based on Damper, a traditional Australian bread historically made by swagmen and drovers over campfire (except I’ve brought it into the 21st century!) Toggle for METRIC (weights).

  • , plain/all purpose (Note 1)
  • cooking / kosher salt (REDUCE to 1 tsp if using table salt, Note 3)
  • , warmed (any – Note 4)
  • , any plain (vegetable, canola, sunflower, rapeseed, grapeseed, light olive oil)
  • Preheat oven to 220°C/430°F (200°C fan).
  • Grease a 22 x 13 cm / 9 x 5″ loaf pan, then line with parchment/baking paper with overhang (to lift out).
  • Mix dry: Place flour, baking powder, salt and sugar in a bowl, mix to combine.
  • Add wet: Make a well in the centre, pour in oil and milk. Mix until flour is fully incorporated – batter will be thick but stirrable.
  • Fill pan: Scrape into loaf pan, using a rubber spatula to scrape the bowl clean and smooth the surface.
  • Bake 30 minutes. Remove from oven, cover with foil.
  • Return to oven. Turn oven DOWN to 200°C/390°F (180°C fan), bake 20 minutes.
  • Remove from oven. Cool in pan 5 minutes, then use excess paper to lift out and transfer to cooling rack.
  • Cool completely before slicing – 45 minutes+. It IS more delicate than yeast breads (can’t change science!) but slices far better than the usual “cake like” no yeast breads. Slices perfectly on Day 2 and beyond.
  • Use for sandwiches, toast, grilled cheese, french toast, bread and butter pudding – anything you use “real” sandwich bread for!

1. Flour – can sub up to half with wholemeal/wholewheat. Can also use cake flour and bread flour (but using bread flour won’t give you a better result in this one, unlike yeast breads).

I haven’t tried but do not think this one will work with gluten free flour.

Self raising flour (aka self rising flour) is just plain/all purpose flour pre mixed with baking powder. Can sub the flour in this recipe with self raising flour. If you do this, skip the baking powder (don’t bother subtracting 8 tsp flour, this recipe is flexible enough).

Baking powder – I know 8 tsp sounds like a lot, but this is a big loaf we’re making here, and baking powder doesn’t have the same kick-start rising power as when you use baking soda (bi-carb) plus buttermilk, like in Irish Soda Bread. Hence we need more (but actually, 2 tsp baking powder per 1 cup flour is the standard).

2. BAKING SODA SUB – (aka bi-carb) use 2 tsp baking soda PLUS add 1 tsp white vinegar when you add milk (vinegar activates baking soda).

3. Salt – Table salt are finer grains than cooking/kosher salt so 1 tsp table salt is more salt than 1 tsp cooking salt. So if you only have table salt, reduce to 1 tsp, otherwise your bread will be too salty.

4. Milk – anything will do, low fat, full fat, power reconstituted, non dairy (I’ve used soy and almond milk, so confident others will work just fine). Also works with WATER but the crumb is not quite as tender.

5. Loaf pan – the mixture is a like a very thick muffin batter rather than a kneadable dough, which is why we can’t freeform it. You could bake it in a 20cm/8″ round or square pan (it will be slightly less tall), it might takes slightly less time to cook because it’s not as high.

You can also make muffins, 22 – 25 minutes at 180°C/350°F, or until skewer comes out clean.

6. Nutrition per slice, assuming 16 slices about 1.25cm / 1/2″ thick.

Bread without yeast, No yeast bread, sandwhich bread

Video Bomber. I cut him from the video edits 😂

Making your bread yeast also called “levain” or “starter,” is super easy. This yeast-making technique comes in handy in an emergency or if you want to make bread like a pro. All you need to do this is flour, water, and a jar with a cover. Natural yeasts in the air will start the process.

Lets’s take a look at the tools you need to start making yeast.

  • Clean Container with a lid (I use a 32 oz Ball Jar)
  • Water (distilled or filtered: Chlorine kills yeast. If all you have available is chlorinated water, boil it and let it cool to dissipate chlorine.)
  • Flour (any kind will do)
  • Measuring Spoon
  • Stirring Device (I use the back of a long-wooden spoon)

These bubbles are an indication the yeast is active.

It’s time to make some yeast.

How to make yeast for bread in 10 easy steps

Ready, set, go! Learn how to make yeast for bread with just flour and water. Especially helpful knowledge to have during a food shortage or emergency when you can’t buy yeast. if you have wheat or flour but no store-bought yeast. This article will take you through making homemade bread with flour and water, including a recipe at the end. Let’s learn how to make sourdough yeast called levain.

Step #1 Ball Jar

Get a clean ball jar or a large cup you will use for your levain container. Next, get your flour ready.

Step #2 Flour

Place 3 Tablespoons of wheat flour in the ball jar or whatever container you are using.

Step #3 Water

Add 2 Tablespoons of unchlorinated water to the flour. Don’t use chlorinated water because the yeast won’t grow.

Step #4 Stir

Stir the mixture of flour and unchlorinated water until it is well mixed.

Step #5 Cover

Cover the jar lightly to leave room for air circulation. I use a tea towel.

Step #6 Cool & Dark

Store the flour and water mixture in a cool dark place like a pantry and prepare for tomorrow.

Step #7 Repeat Steps

Every day, repeat steps 2 to 4 (every 24 hours) by adding 3 Tablespoons of flour and two tablespoons of water to the starter mixture and stirring. Cover the mixture up and put it back in a cool dark location.

Step #8 Waiting

It will take 3 to 5 days for natural yeast to start bubbling. Expect the starter to smell pleasingly sweet with a hint of sourness. This is your starter.

Step #9 Increase Starter

Increase the amount of yeast starter by adding more flour to the mixture but keep it moist.

Step #10 Bulk Starter

Five days of fermentation is sufficient for pancakes. If you want to create a strong starter (for fluffy bread), continue to feed (steps 2-4) for a couple of weeks before use.

You might be a little nervous the first time you do this, but don’t be. It’s a very forgiving process, and it’s cool. You are making bread as they did 1000 years ago; if I can do it, anyone can.

Now that the yeast is made let’s learn how to keep it alive.

Keeping Bread Yeast Alive

Keep feeding your yeast or bread levain to keep it alive. Maintain yeast by adding a 1:1 ratio of water and flour every day if stored at room temperature. You can also keep your yeast in the refrigerator and feed it once weekly. Keep the lid placed closely over the jar, and don’t worry too much if you miss a day or two.

I forgot about some established yeast starters in my cupboard for almost two weeks. After a good feeding of water and flour.

Baker’s Tip: The day before you bake, take the starter out of the fridge, feed it, water it, and leave it in a cool dark place to give the yeast a chance to wake up.

Tip: Place your lid on loosely, enough for oxygen transfer; otherwise, 1. your yeast won’t start, or 2. it will explode.

Next up, how can you tell your yeast starter is alive?

Is my yeast alive

If you see bubbles, that indicates active yeast off-gassing Carbon Dioxide. Usually, by day 3 to 5, your yeast will start bubbling and become active. If you don’t see activity, make sure you use unchlorinated water.

An excellent healthy star will smell like sweet vinegar but won’t smell nasty. If the starter smells really off (you will know it,) throw it out and start over.

Growing your own yeast is an excellent survival skill to pair with long-term wheat storage. First, mill bulk wheat into flour and then grow yeast to provide your survival group with leavened bread. Get started now, check out the Ready Squirrel article, Best Wheat Berries For Long Term Storage

Scott, Ready Squirrel

I usually only make a couple of loaves of bread at a time but what if you want to make bulk bread? Let’s take a look at how to make a large batch of yeast starter.

How to make large amounts of yeast for bread

  • To make a large batch of yeast starter, weigh equal parts of water and flour on a kitchen scale.
  • Before weighing the ingredients, zero the scale with the empty container on the scale.
  • After zeroing the scale, you can weigh your ingredients.
  • After weighing, add the ingredients to the yeast starter in your container and mix it in.
  • Let the mixture start bubbling before you use it.

Up next, getting your starter out of the jar.

Removing starter dough from the jar

Removing 1/2 of the yeast starter when feeding an established yeast starter or levain is common among some professional bakers because it makes a more robust or active starter. It also reduces the sourdough taste of the bread. Some will throw the removed starter in the trash, but not me.

When my jar is complete, I remove 1/2 of my starter and fry little pancakes in olive oil. I eat them with hummus or butter and jam.

If you decide to remove your dough, there are many recipes to use the excess dough.

So, what is yeast starter?

Emergency bread making

You are not making yeast in this process. You’re cultivating the natural or wild yeast dormant on flour and in the environment to ferment a yeast leavening agent called poolish, levain, starter, or sourdough.

Scientifically speaking: sourdough starter occurs when natural yeast and lactic acid bacteria grow on a mixture of flour and water, fermenting into a yeast starter within 3 to 5 days.

Next up, what is a leavening agent?

What is a leavening agent?

A leavening agent is a substance used in dough and batter that lightens, raises, and softens dough made from hard and soft grains. In the case of breadmaking, flour isn’t a leavening agent. It’s the food for the yeast that creates the gas. The gas is the leavening agent.

6 Other Leavening Agents

  • Air
  • Steam
  • Baking Powder (sodium bicarbonate)
  • Baking Soda
  • Dry Yeast (regular-active-dry or instant)
  • Cream of Tartar

You don’t need a leavening agent. In an emergency, or if you choose to, you can make unleavened bread like johnnycakes, crackers, hardtack, or any other bread that fits the bill.

The story behind yeast starter

Starter-Yeast-bread or leaving dates back to the Egyptians, it’s how our ancestors did it, and it’s how professional chefs and bread-baking connoisseurs do it today.

One difference between home bread baking with yeast packets and the homemade yeast starter is the pros and connoisseurs measure ingredients by weight on a kitchen scale versus measuring everything with spoons and cups.

I don’t have a kitchen scale, but I need to make bread now! The stores are out! Don’t fret. I have a recipe down below that is made with measuring devices.

5 reasons to use homemade yeast (how to make yeast for bread)

You don’t have commercial yeast, and it isn’t available at the store

#2 Freshness

The bread stays fresh longer when made with homemade yeast.

#3 Easier to digest

Flour is pre-digested by the natural fermentation process reducing gluten

#4 Higher quality

Making bread from scratch allows for different flavors and textures, and a better-tasting bread.

#5 Nutrition

Nutrients are more bio-available when you make your own

Ok, let’s bake some bread!

4 Ingredients for homemade bread

  • Flour 3 Cups
  • Salt 1.25 tsp
  • Water 3 Tbsp
  • Stiff Starter 1 CUP (Feed the day before and leave at room temperature)

If you find that you don’t have enough starter for a recipe or for the number of loaves you want to cook, add the amount of flour and water you need to your starter jar on a 1:1 ratio (by weight),  plus some extra to keep the starter going and wait 24 hours at room temperature.

Emergency Bread Recipe In 5 Easy Steps

During a recent food shortage, I had a substantial pantry with more than enough flour to make bread to keep us going. One problem: I didn’t even think about yeast when planning my emergency pantry. The store was out of yeast so I had no choice but to make my own. That is when I found out about Levain or yeast starters.

The recipe below is basic and uses the yeast starter described in this article. It will allow you to make bread if you can’t get yeast but have flour and clean water. Let’s get to it!

#1 Mix Your Ingredients

  • In a large bowl, dissolve the starter into the 3 cups of water and add 1/4 tsp of salt.
  • Add 3 cups of white flour

#2 First Rise

  • Cover the mixture with a tea towel or plastic wrap
  • Let it rise for 3 to 4 hours at room temperature

#3 Shaping Your Dough

  • Cover your work surface and hands in flour. This helps keep things from getting sticky. Don’t be stingy.
  • Remove your dough from the bowl and gently shape it into a round. You are not kneading. You are shaping, so go easy)
  • When you’re done shaping, place the dough in a well-floured bowl for the second rise (flour will keep the dough from sticking to the container)

#4 Second Rise

  • Cover the dough with a tea towel or plastic wrap
  • Let the dough sit at room temperature for 2 to 3 Hours in the covered bowl.

Bake Your Bread

  • Preheat Your Oven to 450° F
  • Bake your bread on a greased cookie sheet, in a dutch oven, cloche, or baking stone.
  • Bake at 450° F for 35 to 40 Minutes

How To Measure Baking Ingredients By Weight

  • Turn on your kitchen scale
  • Place your mixing bowl on your electric scale
  • Push the “tare” or “zero” button (“z/t”). Your scale will show “0.0” (adjusting for and removing the weight of your mixing bowl or container)
  • Add each baking ingredient until you reach the desired weight.

How to remove chlorine from water

You can’t use chlorinated water when making yeast or bread starter because it kills the microorganisms that cause the magic to happen.  If you don’t have unchlorinated water there are two methods use can use to remove chlorine, boiling water or treating it with Campden tablets used by brewers.

#1 Boiling

Remove chlorine from your fermenting water by boiling it for 20 minutes and letting it cool to room temperature. Chlorine will naturally dissipate from water, but boiling the water speeds up the process.

#2 Campden Tablets

Some municipalities treat drinking water with chloramine because it is more stable than regular chlorine, but it is harder to get rid of. To remove chloramine use Campden Tablets, because boiling doesn’t work.

Campden tablets will remove chlorine and chloramine from yeast- starter-fermentation water.

If you want to plan your emergency water storage, check out the Ready Squirrel Article, a Beginner’s guide to water storage, for a comprehensive discussion of prepping for clean water in case a disaster strikes.

Useful Links

Ready Squirrel Videos: Long-Term Wheat Storage (Wheat Berries)

Video Summary of Easily Make Bread Yeast From Flour And Water

Thanks for stopping by Ready Squirrel! If you have any thoughts please leave them in the comments section.

Keep on prepping.

Kind Regards, Scott

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