Eddie Diehl diehl001 at
Wed Jan 17 08:56:01 EST 1996

In article <ben.lieberman-1601961106120001 at>,
ben.lieberman at (Benjamin Lieberman) wrote:

> In article <960114015615_72642.2273_IHD115-1 at CompuServe.COM>,
> 72642.2273 at COMPUSERVE.COM ("Sidney F. Hoyt") wrote:
> > I am interested in yeasts for making bread, particularly, learning how
to make
> > yeast for bread.  Can anyone there point me in the right direction?  Was not
> > able to find internet source on how to grow yeast to store for later bread
> > making.  I'll be grateful for any help you can provide.  
> There are lots of good books on bread making, check out the library.  To
> make yeast for bread is actually very easy, since there are lots of the
> little buggers floating around in the air as spores.  All you need to do
> to make a starter is to take flour, milk, and a little sugar to make a
> liquid (not pasty) and leave it loosely covered in a corner of your
> kitchen.  About three or so days latter it will be quite frothy and smell
> like bread (if it smells sour it got bacteria in it and is no good), and
> will make very good sourdough bread.  Once a week add equal measures of
> flour and milk to the starter to keep in going and store it in your
> refrigerator.
> Alternatively you can use commercial yeast (such as red star) to make your
> starter.  This is not quite as satisfying, but is a lot faster and easier
> (less chance of contamination).
> Have fun with your bread making!
> Ben
> ben.lieberman at

Actually, in addition to the yeast, one should raise their own wheat and
rye for breadmaking as well (if possible). This can be as challenging and
rewarding an experience as making the bread itself.

BTW, hi Ben!

Eddie Diehl
diehl001 at

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