Sustainability Journal – Homemade yeast (“Sourdough”)

We already said we started to make our own bread because here in Shipka we don’t have a bakery and the bread is covered by plastic packaging.If you did not remember the recipe you can read again here. Because with the yeast is a situation the same, we also started to think of doing it by ourselves because we don’t like to buy some packaging if it is not necessary.

Here is our recipe to make our own dough:

What you’ll need: flour and water (white flour works, but whole wheat is better and the best is rye flour because it has more micronutrients like zinc and iron for the yeast and bacteria). You’ll also need time for your sourdough to be ready, so it’s best to plan ahead.


1. Mix together 100 g of flour and 100 g of hot water in a jar of 1l (to be sure that the sourdough will stay inside because it could grow a lot). Stir well. Water activates the enzyme amylase, which breaks down starch into simple sugars that the yeast and bacteria can eat.

2. Cover the jar with a towel (the sourdough should breathe) and leave it in a warm place, it will speed up the process (the best is around 30°C) .

3. The next day add again 100 g of flour and 100 g of hot water. Stir well and again leave it still in a warm place. By doing this, you’re actually feeding the yeast.

4. The third day take out half of the mixture and throw away it. And again repeat the proces to adding 100 g of flour and 100 g of water. Repeat this 2 or 3 times (take out half of the mixture and add new flour and water). In about four to five days, your sourdough will create bubbles. This is a good thing because the yeast makes bread by producing gas. After day five, your sourdough should have at least doubled in volume and will be ready to use.

5. If your sourdough is ready, create a mixture of flour and water to do your bread. Do not add salt yet if you want to keep a clear rye sourdough, and don’t add different kind of flours yet. Then leave this mixture 6 – 12 hours in a warm place. Then take out two spoons of the mixture and put in the jar, close this jar and keep it in a fridge for next time. After that you can add into your mixture other kind of flours and salt and finish dough to finish your tasty bread!

6. If you are making the bread every day you don´t need to keep the sourdough in the fridge.
In other case if you are making the bread only sometimes you should keep it in the fridge and also feed its (every 4 – 5 days) which means to add 2 spoons of flour and hot water.

We hope that this article is a motivation for you to start your own yeast experiment 🙂


For more Zero Waste recipes and info about our lifestyle, take a look at our Zero Waste Book here.

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