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You are here: Home / Savory recipes / How to make fresh cake or baker’s yeast at home

How to make fresh cake or baker’s yeast at home

Created : March 27, 2021 - Modified : September 28, 2023

How to make fresh baker’s or cake yeast at home? Explore this easy, fascinating, and exciting process to elevate your baking to new heights!

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Homemade fresh cake yeast displayed on a rustic square wooden board.

Discover the joy of making your own fresh baker’s or cake yeast at home! Simple ingredients, a pinch of patience, and you’ll have a high-quality rising agent for even more heavenly homemade baked goodies! Let the baking magic begin!

What is fresh baker’s yeast?      

Fresh baker’s yeast, also known as wet or cake yeast, comes in small, compressed cakes found in the refrigerated section of many supermarkets. It’s commonly used in baking to leaven dough and create a rise in bread and other baked goods.

Some grow flowers, others green onions, and here I am with my very own fridge yeast farm! I am not talking about the sourdough now (that’s a story for later). Instead, I’m thrilled to share my love for the delightful classic fresh cake yeast – my trusty baking buddy that I use at least once a week.

I use it to make my favorite banana brioche bread, Italian pizza bites, traditional Ukrainian kalach, and scrumptious garlic pampushky. Ready to dive in and explore how I cultivate and multiply this friendly rising agent colony? Get ready for some yeast-tastic fun!

Why grow homemade cake yeast…

… when you can buy a ready-made one in the store?

Looking for a top-notch rising agent can be tricky, but having your own stash is awesome! Imagine this: when you want yummy buns and need fresh cake yeast, just open your jar, take what you need, and the rest waits for your next baking adventure. It’s like having a magical fermenting agent genie at your fingertips!

I may not be a chemist or biologist, and in general, I know little about the intricacies of microorganisms and their life cycle. In my experiments, I’ve sought guidance from knowledgeable experts who understand it better than I do.

I dived into making yeast with excitement! I learned from experienced enthusiasts, read, watched videos, and found Chef Barbato’s fantastic method. Now, I create flavorful and super active fresh homemade yeast, just like the store-bought one! And guess what? Homemade yeast beats the store-bought version any day. Baking with it is pure magic!

This recipe requires a bit of patience

Perhaps, on the second day after its preparation, your yeast may not be perfectly active, and the dough won’t rise as fast as a Japanese train. However, starting from the third day, you can safely proceed with baking.

With just 25g (1oz) of store-bought fresh baker’s yeast or 7g (1 packet or 2 ¼ tsp) of active dry yeast, you’ll get a whopping 100g of homemade cake yeast that you can multiply again. And the best part? It’s zero-waste production!

The process is surprisingly simple, interesting, and oh-so-exciting. Just make sure to use high-quality yeast as a starter, avoiding additives found in some active dry yeast, as they may hinder the process.

Homemade yeast dough might take a bit longer to rise than the one made with store-bought yeast, but trust me, it’s totally worth the wait! The rise time depends on the quality of the “starter” used in its preparation.

I usually knead the dough in the morning and let it rise for around 2 to 3-4 hours. Patience is the secret ingredient, and your reward will be delightful, fluffy buns, and bread.

Ingredients

For the best results, opt for a kitchen scale over cups and spoons for precise measurements in this recipe.

  • 25g (1oz) fresh cake yeast or 7g (1 packet or 2 ¼ tsp) of active dry one. When choosing dry yeast, ensure it’s free from stabilizers or additives. Opt for the one with pure yeast only – no stabilizers or additives should be allowed!
  • 25g (5tsp) of boiled water at room temperature. Preferably plain filtered water instead of mineral water, as minerals and salts can slow down or even kill the fermenting agent colony formation.
  • 60g (7 ½ Tbsp) of flour. Using flour with lower protein content helps the leavening agent form faster. I prefer using Italian type 00 flour.

How to make cake yeast from scratch

1. When using wet compressed yeast, crumble it and dissolve it in water at room temperature. For the active dry one, leave it in water for 5-10 minutes, then give it a good stir.

Yeast granules dissolving in water, activating the magical process of fermentation.
Preparing a homemade rising agent.

2. Add the flour without sifting it.

Carefully adding flour to the mixing bowl.

3. Carefully shape the “dough” into a ball; it doesn’t need to be elastic. The main aim is to combine the ingredients well. And don’t forget to use clean hands while kneading!

Shaping the mixture into a ball.

4. Place the ball in a clean, airtight container, such as a baby food jar. Ensure the container is wiped dry before sealing it with the lid to keep the air out. Store the container in the fridge.

Placing the homemade baker's yeast into a clean, airtight container, ensuring optimal fermentation conditions.
A small plastic container sealed with a lid.

5. After 24 hours, take the ball out of the fridge and knead it again with clean hands. You’ll notice that the ball has changed its structure and has almost completely transformed into regular baker’s yeast, with a characteristic smell of beer. Place the ball back into the same container, seal it tightly, and let it sit in the fridge for another 24 hours.

Freshly made homemade baking yeast, fully prepared and ready to work its magic.
A close-up image of homemade wet yeast showing a creamy, moist texture.

Congratulations! You did it! You’ve successfully grown your own live, flavorful fermenting agent colony! If your homemade yeast shows any signs of mold—whether it’s black, gray, white, or any other color—it cannot be used. This simply means that the container might not have been squeaky clean, and some “unwanted” bacteria got in. But don’t worry, just try again with a clean container, and you’ll master it in no time!

How to use homemade fresh yeast

It’s best to use it from the third to the sixth day after preparation when it’s at its most active for your delicious baking adventures! Next time, take 25g (1oz) of the cake yeast you prepared as a starter to make a new batch – add 25g (5tsp) of water and 60g (7 ½ Tbsp) of flour again. Happy baking!

FAQ

How to store it?

You can store it in the fridge for up to 7 days.

Can I freeze it?

Absolutely! You can freeze it for up to 3 months. Divide your cake yeast into portions, freeze them, and when you’re ready to bake, just defrost it in the fridge.

If you love the yeasted dough, you must try these soft buns and tomato and olive bread! They’re simply irresistible. Plus, it’s a fantastic opportunity to use your homemade fresh yeast!

Homemade solid cake yeast having a firm and compact texture with a slightly crumbly appearance, ideal for baking and leavening dough.

Wo-ho, you’ve just unlocked the magic of crafting fresh baker’s or cake yeast with this delightful homemade recipe, bringing the joy of baking into your very own kitchen! Say goodbye to store-bought leavening agents as you embrace the simplicity, excitement, and mouthwatering outcomes of homemade goodness! Happy baking!

Tried this recipe? Please leave a comment with Star Ratings ⭐️⭐️⭐️⭐️⭐️ below. I will really appreciate it.
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baking yeast

How to make fresh cake (baker’s) yeast at home

The Saporito
How to make fresh baker’s or cake yeast at home? Explore this easy, fascinating, and exciting process to elevate your baking to new heights!
Print Recipe Pinterest
Prep Time 2 days d 25 minutes mins
Cook Time 0 minutes mins
Total Time 2 days d 25 minutes mins
Course Baking
Cuisine International
Servings 1
Calories 223 kcal

Ingredients
  

  • 25 g (1oz) fresh cake yeast or 7g (1 packet or 2 ¼ tsp) of active dry one.
  • 25 g (5 tsp) boiled water at room temperature.
  • 60 g (7 ½ Tbsp) of flour.

Instructions
 

  • When using wet compressed yeast, crumble it and dissolve it in water at room temperature. For the active dry one, leave it in water for 5-10 minutes, then give it a good stir.
  • Add the flour without sifting it.
  • Carefully shape the "dough" into a ball; it doesn't need to be elastic. The main aim is to combine the ingredients well. And don't forget to use clean hands while kneading!
  • Place the ball in a clean, airtight container, such as a baby food jar. Ensure the container is wiped dry before sealing it with the lid to keep the air out. Store the container in the fridge.
  • After 24 hours, take the ball out of the fridge and knead it again with clean hands. You'll notice that the ball has changed its structure and has almost completely transformed into regular baker's yeast, with a characteristic smell of beer. Place the ball back into the same container, seal it tightly, and let it sit in the fridge for another 24 hours.
  • Congratulations! You did it! You've successfully grown your own live, flavorful fermenting agent colony! If your homemade yeast shows any signs of mold – whether it's black, gray, white, or any other color – it cannot be used. This simply means that the container might not have been squeaky clean, and some "unwanted" bacteria got in. But don't worry, just try again with a clean container, and you'll master it in no time!

Notes

For the best results, opt for a kitchen scale over cups and spoons for precise measurements in this recipe.
It’s best to use it from the third to the sixth day after preparation when it’s at its most active for your delicious baking adventures! Next time, take 25g (1oz) of the cake yeast you prepared as a starter to make a new batch – add 25g (5tsp) of water and 60g (7 ½ Tbsp) of flour again. Happy baking!
You can store it in the fridge for up to 7 days.

in Baking, Bread and Pizza, Other, Salty baking, Savory recipes, Sweet recipes, With the yeast # baker's yeast, baking, brewer's yeast, yeast

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