Last year’s bread-baking was such a family hit (2nd bread post; 3rd bread post) that I decided to go one step further and try a DIY yeast! And yes, yeast is cheap and easy to buy, just like you can always go out and buy bread.  Sometimes the pleasure of fresh bread combined with the ability to pronounce the ingredients is enough.

So I did some research and came up with this handy-dandy DIY yeast method!  Since wild yeast grows readily on grapes, decided my first attempt would be with those.
Started with a clamshell of organic red grapes, only because that’s what I had in the house and I prefer to not have pesticide grapes or grown in places where, shall we say, sanitation isn’t a priority. I’ve read that darker reds work faster, but we’re not going anywhere, so use what you have; also read you can use raisins.  I’m using a very large mason jar, which I filled up about1/2 with grapes and tap water.  Some insist on distilled water, but why bother?
I added about two scoops of organic, raw sugar to give the yeast something to snack on. The more sugar you add, the faster you see results; not too much, ’cause you’re not making syrup!

Here’s what the jar looks like after about 3 or 4 days. I put plastic over the mouth before screwing on the lid, to keep it neat and clean inside. Lightly shake a couple of times a day, making sure to first open the top to release the gas that builds up.
As the grapes ferment, you will get a more and more pronounced wine smell; after a week to ten days (depending on how many grapes, how large a jar, how much sugar) your yeast will be ready to use.

I’m using my basic artisan mixture from last year (replacing warm water and yeast with 3 cups of the grape liquid):  3 cups warm water, 3 Tablespoons coarse salt, 3 Tablespoons yeast and 6 1/2 cups all-purpose flour.  I do use unbleached flour, but I don’t buy into bread flour fancy-pants baking.

After mushing the mixture (you do NOT need to knead) so the flour is wet, you put on a lid and ignore it for a couple of days. By the time you decide to stop playing computer games and start baking, it’ll be good to go. Well, that’s what’s always worked for me.  Here the dough has risen almost to the top (it actually rises to the top, but then deflates).  I’ve put a layer of flour on the top, on my hands and on the peel for ease of handling.

Here’s the completed loaf, using the can for size comparison. You let the loaf rest for about 40 minutes, while the oven heats up to about 450º. Here’s where my baking departs slightly from tradition: I bake in cast iron. The steam sets the crust similar to a steam oven in a bakery. If you use my method, put the container in the oven so it’s nice and hot.

Here’s the same loaf after it’s rested and risen; it will rise more in the oven, so don’t be alarmed.  Liberally dust the top with flour and make shallow indentations with a serrated knife to allow steam to escape.
After about 30 minutes, you remove the top from the container and allow the bread to finish baking and brown.  When you first uncover it, the loaf may look pale yellow, which is normal. Bake another 15 or so minutes and then remove. Make sure you place the loaf on a cooling (cookie) rack or it will be mushy on the unvented side.
And here’s the finished product. The smell is incredible! Do not cut into this for at least 30 minutes, no matter how great the temptation!  Click on the links in the first paragraph and see my other great bread results.  Baguettes, English muffins and more are all possible (and delicious) with this same dough.

I added more water and sugar to the grape jar and will see how long until I can make another batch of dough.  Since the batch of dough I made is enough for at least three loaves, you could theoretically bake a loaf every other day and use the same yeast starter, rather like a sourdough starter.

And we’ve now sliced and eaten and it’s a plain, delicious loaf of crusty bread, with no wine or sourdough off-tastes.