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Make your own yeast starter!


Here is a really easy recipe to make your own yeast starter for great breads and many other baking needs. Natural yeast starters were used for hundreds of years and are still used today. This can be made with several different ingredients, however with some experimenting, this way has given the best results. Natural yeast has also been used for those that have intestinal issues, as it is supposed to be easier on our systems. So step back in time with me and find out how you can make your own yeast for all your baking and cooking needs. So help your tummy and your wallet with this super easy recipe.

Raisins soaking. Notice the bubbles, you are almost there

Raisins soaking. Notice the bubbles, you are almost there

Final product after the flour is added and a couple days have passed.

Final product after the flour is added and a couple days have passed.

Cook Time

Prep timeReady inYields

5 min

5 min

1 cup of yeast starter


  • 1 cup raisins
  • 1/2-1 cup flour
  1. First add a cup of raisins into a mason jar with a lid.
  2. Fill to an inch of the lid with spring or bottled water and shake well.
  3. Cover tightly for a week, while daily opening up the jar to release excess gas.
  4. When bubbles are present and raisins are floating, it is now time to drain the raisin out, saving liquid.
  5. Add 1 cup of flour to saved liquid and mix well.
  6. Recap the jar and wait another day. Cap should not be on tight, just loosely on there. Once again, open daily to release gases and pressure.
  7. Now your starter is ready. Use 1 teaspoon of mixture for 1 loaf of bread. When your starter is half way gone, you can add more flour and wait two more days. This can be done many many times to keep the same batch going. If at some point is not risng the bread as needed, merely make another batch.

How did it go?

So as always, let me know what you think. Give this recipe a try and let me know how it works for you. You can also omit the flour step and use the liquid to make your own carbonation drinks. I hope you like this as much as I do. Thanks for reading!


kaiyan717 (author) from West Virginia on June 18, 2020:

I've used both, and I don't think it matters, just needs the sugar/carbs in the wheat to feed. Mason jar size is dependent on how much to make and what's on hand.

Carla Mooney on June 08, 2020:

Are you using SR or AP flour? and what size Mason jar are you using?

Tassie Adams on April 18, 2020:

Thank you so much for sharing this. I was wondering how long yeast mixture will last if using it a teaspoon at a time, before getting halfway through the jar and adding more flour? Hope this makes sense. It might take me a couple of months to get halfway through the jar.

Kim Gardner on April 17, 2020:

Hi kaiyan717

Do you store this in refrigerator or just on the counter top?

Anett on May 25, 2015:

Hello, I was searching for this recipie for a long time. I had a japanese friend who always baked her besutiful and perfect home-made bread with this natural yeast. I'll try it and let you know how it turned out. Thank you!

Tony Mead from Yorkshire on July 05, 2013:


interesting hub. As a bread baker I use many different combinations of starter for sourdough etc. I often use grated appple or grapes. The skins of grapes are covered in natural yeast which is why som etimes they are a little bit grey in colour. I have several starters which are a few years old and have a wonderful beery smell and flavour which is then in the bread.

It will absorb natural yeasts from the air without any help, some of my starters are just flour and water.



Theresa Ast from Atlanta, Georgia on July 04, 2013:

This is fascinating. Years and years ago, when I was raising small children and baking a lot, there were a lot of "starter" recipes going around, but I never heard of anything involving fruit. Very cool. Sharing.

kaiyan717 (author) from West Virginia on June 06, 2013:

I have heard the same, I think keeping it covered helps to keep the flavor consistent. I have tried other fruits and they do have different flavors, but raisins have given me the best outcome. Maybe you will get a tropical flavor in Hawaii, let me know how it turns out. Thanks for reading!

Alex Munkachy from Honolulu, Hawaii on June 06, 2013:

I read something a while back about how yeast takes on different flavors depending on where it's made. Apparently it absorbs things from the air as it ferments. Cool hub, I want to try this sometime

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