February 20, 2026, 3:59 pm | Read time: 4 minutes
Yeast is an unassuming part of our kitchen, but without it, there would be no fluffy bread, airy pizza, or fragrant yeast braid. Normally, we buy it without a second thought at the supermarket. However, there are situations when it suddenly becomes scarce—many still remember the early months of the COVID-19 pandemic when flour and yeast were temporarily sold out. At that point, the question arose: Can you actually make yeast yourself? Yes, you can. myHOMEBOOK explains how to do it and what to watch out for.
Why Should You Make Your Own Yeast?
Making your own yeast means independence. Knowing how natural fermentation works means you don’t have to rely on your next shopping trip. Especially during supply shortages or when you want to bake spontaneously, it’s a comforting feeling.
Another reason is the taste. Industrially produced baking yeast consists of cultivated pure cultures designed to do one thing: rise reliably and quickly. Wild yeasts, on the other hand, which naturally occur on fruits, work more slowly and often develop more complex flavors. Many hobby bakers find bread baked with them to be more aromatic and sometimes more digestible.
Lastly, it’s a piece of kitchen knowledge. Once you’ve experienced how a living fermentation starter emerges from water, sugar, and a few dried fruits, you better understand what’s happening in the dough. Yeast is not a magical substance but a microorganism that metabolizes sugar and produces carbon dioxide. This gas is what later makes the dough rise.
Easy Start with Yeast Water
The easiest way to start is with so-called yeast water. For this, you use wild yeasts that are already on the surface of dried fruits—unsulfured organic raisins are particularly suitable.
The note “unsulfured” plays a crucial role. Sulfur kills microorganisms and extends shelf life. For yeast cultivation, that would be counterproductive because you need these natural yeast strains.
3 Tips to Successfully Freeze Yeast Dough
3 Ways to Bake Bread Without an Oven
How to Make Your Own Yeast
For a starter, mix about half a liter of lukewarm water with one to two tablespoons of sugar or honey. The sugar serves as food for the yeasts. Without sugar, no fermentation starts. Then add a handful of raisins and pour everything into a clean bottle or jar.
Do not seal the container airtight. During fermentation, carbon dioxide is produced, and this gas must be able to escape, or pressure will build up. A warm location between 72 and 79 degrees Fahrenheit promotes yeast multiplication. At lower temperatures, the process slows significantly, and at temperatures above 95 degrees, yeasts die.
In the following days, open the container briefly each day and shake it gently. This releases excess pressure and allows fresh oxygen to enter. Oxygen supports the multiplication of yeast cells in the initial phase.
After three to five days, small bubbles, a slight fizz when opening, and a fruity-alcoholic smell indicate that fermentation is proceeding successfully. If the starter smells unpleasantly foul, unwanted germs have taken over—in this case, you must discard the starter and start anew.
How to Use the Yeast
The finished yeast water replaces part of the liquid in the recipe. As a rough guide, about 100 milliliters of yeast water can replace half a cube of fresh yeast. Since wild yeasts work more slowly than industrial yeasts, the dough needs significantly more time to rise. Several hours of resting time are not uncommon. However, this longer maturation phase often results in a more intense aroma and a stable dough structure.