How to Never Buy Yeast Again. The Everlasting Yeast No Knead Bread Tutorial.

This tutorial is for the Birds. Literally. The Birds are my darling students who brought me their first loaf of homemade bread the day after they came to one of my bread classes. Hence forth I'm calling them the Love Birds. Seriously. I love them. They've stayed in touch ever since. Mrs. Love Bird is an adorable woman who I've come to just cherish. Her husband reminds me very much of my dad. To make a long story short, when she showed up at a show with a loaf of her first Kamut bread she thought it was a little dry and we talked over e-mail.   Saturday, she was on loaf number four (or so) and brought it to me at my meal in a jar class. I was thrilled to see her progress! This is a woman who never once made bread until she met me.  Thrilled! Look at her no knead bread that she baked in her Solar Oven!

 Mrs. Love Bird. You're the best!

True confession. I've been toasting this bread for 3 days and I'm loving this. Thank you so much my darling!
You've made me smile!


At any rate, at the original bread class that the Love Birds attended, I mentioned the method I use for never having to buy yeast again and basically perpetuating an everlasting yeast. It is strengthened  by the length of it's existence and a remarkable skill to have for not only saving money but for any emergency situation or camping. The bread made with it is not a sour dough, but can be a sourdough if you let the yeast go too long between uses. I'm amazingly fond of this method for the fact that I'm a cheap-skate and I really don't like spending money on something that should be free. For thousands of years people made yeast-raised bread without commercial yeast. Somewhere along the way we've become totally dependant on the powdered active-dry and instant yeast in our bread making. This doesn't have to be the case. In fact, in my house it is usually the exception. The bread made with everlasting yeast has remarkable depth of flavor and beautiful results. I make bread often enough that I haven't had a problem with my lump of dough ever getting too sour or molding. It has been a dear friend for quite some time. I dare say...about 5 years. So, to the Love Birds and anyone like them who wants to see the finer details of this yeast method, here you go.


First, retain a small amount of dough from the next loaf of No knead 4 Ingredient Bread Anyone Can Make. I usually save about a half a cup of dough and keep it moist with 1/2 cup of cool water. Covered in a bucket 24 hours or less from the time I made my bread. It can be up to a week in the fridge, but in the summer here at room temperature I haven't gone longer than a day or two.

 I'm going with the old-school method here and just showing you what I do. I'm not going to weight the dough. You're just going to have to trust me. This is your yeast-dough-ball. It's is what I got from my last loaf of bread and is basically now the yeast you will use forever. Make friends because this can be around for many years to come.

 Dissolve the yeast-dough ball in 3 1/2 cups of cool water in a food-grade gallon size bucket with a lid or you can also use a large plastic bowl. I don't use metal because if the dough does sour, I don't want to deal with a mess. It hasn't so far, but ya know...there's always a first time.

Smoosh and swirl it around until it is a liquid mixture.

 To the bucket or bowl add 7 cups Hard White Wheat Bread Flour ( or you can use 8 1/2 cups California's Best Bread Flour ) and 2 tsp salt.

 Mix and combine the dough by hand about 2 minutes. You don't need to knead it. Just combine it.

 If it appears a little dry, add 1/4-1/2 cup more water.

 It should be moist enough to stick to your hands, but not moist enough to fall in pools of pathetic sadness on the bottom of your bucket. It will hold it's structure.

 Now that the dough is combined, cover it with a lid and let it sit at room temperature 12-14 hours. It can go up to 24 hours but not much longer. In cooler weather, it will take the full 24 hours to raise.

 This is what it will look like when you take off the cover.

 The dough will have some pretty nice gluten development.

 It should look almost stringy.

 Lightly flour your counter-top and transfer to dough to be made into 2 loaves of bread.


Retain one small handful of dough.

 Add 1/2 cup of cool water to the handful of dough and put it back in your bucket. Cover. Use within 24 hours for more bread or put the lump and water in your fridge after 24 hours for up to 1 week. It will become sourdough after that time and will need to be discarded or it can be used for a sourdough bread starter in any of the many recipes I've done here on the blog for sourdough .

 With the dough you have on your counter, follow the directions of the Sandwich loaf molding tutorial, but allow the loaves to raise about 3 hours (it may take up to 4 hours the first few times you use the yeast), covered at room temperature. The longer and more often you use your everlasting yeast-dough-ball the stronger it will be and that time will shorten dramatically.

Bake your bread in a hot oven or you can do like the Love Birds are doing and use this:  Baking Bread in a Solar Oven Tutorial. All I know is that the bread ends up being moist, delicious and well...amazing. You're going to love this method. It will save a lot of yeast money for other things...like grain to feed your family. There you go. Make some everlasting yeast. For more frugal ideas visit my friends over at Frugal Days Sustainable Ways and vote for my frugal tip. It's a great blog hop with great ideas for being frugal...and sustainable. Xoxo!

Always My Very Best,
Your Friend Chef Tess

Yeast Adjustments to schedule dough rises

I referred to this schedule as being "on the blog" at my last bread class. Searching my posts, I realized that it had not been published yet! How did I miss that?! Okay. So here it is.

Do You Want to Make Bread Fit Into Your Busy Schedule? I think this is one of my favorite things ever. Long slow fermentations give your bread amazing depth.
Here's a tool that will help you gauge the amount of yeast to add to a dough to adjust the time it will be ready to bake. All measurements are as accurate as I could make them. Please be advised it may take a few tries to get the exact amount you want for your life. This will be applied directly to my 6 c of flour Basic Bread Dough Recipe. It can be adjusted for the 5 day bread dough as well, just double the amount of active dry yeast (as that recipe makes about double the amount of bread as the Bare bones recipe). Be very accurate in your yeast measurements and don't use the quick-rise yeast. Never skimp on the fermentation process. You'll find that the longer and slower the bread raises, the more beautiful and full of depth the flavor of your bread.
Bread schedule adjustment for Yeast Quantity
In these adjustments, temperature is the most critical variable of all! If you can keep your dough within 5 degrees of what you intended, you can time it very closely to be ready when you want. If you use the fridge for the rise, be sure to warm the dough to room temperature before baking. Also, be sure to seal the container and flatten the dough as much as you can so the temperature is even. Dough kneaded by machine (in slow long raises) needs cold liquid added to the dough during mixing instead of a warm liquid. The friction of the mixer will already add warmth to the dough. Invest in a chef style meat thermometer with a metal stick. That is where the science comes in. After the 1st rise, dough should be warmed to room temperature. Check the temperatures! Measure yeast exactly! I have factored in that the mixing time will be 10-20 minutes by hand.
Baking time is constant for all dough. 425 degrees for 15 minutes, lower to 350 for 30-40 minutes.

Dough type	Yeast	Dough temp.	1st Rise	Shape/proof
Fast	4 tsp	80-90	1 hr	45 min
Normal	2 tsp	70-80	2 hr	1 hr
Long Normal	2 tsp	65-70	4 hour	1 hour
16 hour dough	½ tsp	55-60	8 hr	8 hr (2 hr at 90°)
12 hour	½ tsp	70	8 hr	3-4 hr
24 hour	¼ tsp	40-55	Deflate every 8 hours	2 hours at 90°

There you go. Let bread fit in your schedule. It should be a part of life that you can control.

Always My Very Best,
Your Friend Chef Tess