Multiplying Yeast – making 14 from 1!

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If you only have very little yeast left at home, but would like to stock up, here’s the ultimate trick to multiply yeast! That said, fresh yeast can be frozen in cubes to use later. Multiplying yeast does not only get you more of it. There are many advantages of making your own yeast at home. Making a starter requires a slightly different preparation method. This will help you achieve a better dough consistency, a better dough workability, it will be easier to cut the crumb (in case of bread), baked goods will stay fresh longer but doesn’t taste yeasty, you can work the dough much longer because it doesn’t acidify, and you will get a rounded, full flavour, but without the yeast taste. Plus, baked goods will be easier to digest. In fact, there is just one disadvantage to it: the dough requires or permits more time to rise – so you won’t get in a hurry during preparation. Another advantage is that you don’t have to use the yeast dough immediately; you can keep it well covered in the fridge for several days to allow to rest – it won’t acidify and tastes as fresh as on the first day. User generated recipes have not been re-tested by Kenwood.

recipe updated Feb 3, 2025