Persimmon Skin Natural Yeast
I came up with this recipe since I felt that using the whole fruit to make yeast was a waste. I'd heard about making yeast from the core of an apple or pear, and about making yeast from a whole persimmon, so that's why I tried making it with the persimmon peel.
At the very least, if you wrap your baby yeast up in a blanket (towel), it should grow up to be a good child. =
Store in the refrigerator. If storing for longer than a week, bring it to room temperature, then add some "food" (honey or sugar) about once or twice a week. When it starts bubbling again, return it to the fridge. Recipe by lilspring
Persimmon Skin Natural Yeast
I came up with this recipe since I felt that using the whole fruit to make yeast was a waste. I'd heard about making yeast from the core of an apple or pear, and about making yeast from a whole persimmon, so that's why I tried making it with the persimmon peel.
At the very least, if you wrap your baby yeast up in a blanket (towel), it should grow up to be a good child. =
Store in the refrigerator. If storing for longer than a week, bring it to room temperature, then add some "food" (honey or sugar) about once or twice a week. When it starts bubbling again, return it to the fridge. Recipe by lilspring
Cooking Instructions
- 1
Put the ingredients in a sterilized jar. Close the lid and shake.
- 2
During the warm seasons, keep at room temperature, but during the cold seasons, store in a warm place. I store mine in a cooler with a container of warm water.
- 3
Once or twice a day, shake the jar and open for about 5 seconds. It may become contaminated if opened for too long.
- 4
After a day, it should look like this. It actually looks as though all you did was jar the persimmon peel that was soaking in dish water.
- 5
Day 2: Does the water look a little yellowish to you?
- 6
Day 3: Before opening the lid, put your ear close to the jar--could it actually be fizzing.
- 7
Day 4: When you open the lid, it should make a fizzing sound!
- 8
Day 5: The yeast should stop fizzing vigorously. Now, it's time to make bread or sponge dough (bread starter)!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Fruity Natural Yeast. Orange Yeast Fruity Natural Yeast. Orange Yeast
I had oranges, so I decided to turn it into yeast. Recently I have felt that I can turn anything into yeast! I have been itching to try it with everything.Repeat the mixing step for about 5 days to make a stable yeast. Recipe by nanacco
-
Persimmon Tart Persimmon Tart
My parents sent me a ton of persimmons, so I baked this tart.The pictures in Steps 2 ~ 4 show double the amount of the rcipe. You can store the pastry dough in the freezer, so if you make a double amount of the dough and freeze half, it's convenient. Or you can bake the dough as cookies.Please use soft persimmons. You can use apples or figs instead of persimmons too - they are both delicious. Recipe by Akito mama -
Persimmon & Maple Syrup Yogurt Persimmon & Maple Syrup Yogurt
I don't like to eat overly ripe and soft persimmon as is. I tried adding maple syrup before and thought it was so good.It goes very well with yogurt too.I love simple food, and thought this was really delicious.I used ripe persimmon. I recommend ripe persimmon since they are tender and delicious, but firm persimmons good too. Choose whichever you like.Even a persimmon that doesn't taste good can be rescued with this recipe.Adjust the amount of maple syrup (or honey) to taste. 1 serving: 100 kcal. Recipe by rose12 -
Persimmon Jam Persimmon Jam
I received a bunch of persimmons from a friend, and when thinking of various ways to use them, I decided to make persimmon jam, since I've never had it before.After searching different recipes on the internet, I came up with my own version.Persimmons are more tart than apples, so it only need a little sugar.You can use either firm or ripened persimmons, so give this recipe a try when you have lots.You could also grate or put them in a food processor for a smoother texture. Recipe by Kawakamisan -
Homemade Natural Tomato Yeast Homemade Natural Tomato Yeast
I've been making this for a while.● The yeast solution is quickly made in the summer. It's ready in about 2 days. Open the lid of the jar once a day until the starter is done.● When the yeast solution is gone, strain and only store the liquid in the refrigerator. Recipe by Raichi -
Persimmon Jam Persimmon Jam
If’n y’all like persimmons, you’ll love this jam. I’d wanted to make jelly, it’s too pulpy to be clear. So, jam it is! Either way, my Daddy said it was “good on a biscuit”! #GoldenApron23
-
Persimmon bake Persimmon bake
So I fancied something sweet and that wasn't a chocolate so I decided to bake this lovely fruit and topped it with honey and cinammon to get that Christmas feeling!!!
-
Persimmon Jam Persimmon Jam
Every fall, my mother never fails to make this jam, so this time, I asked for the recipe.If you increase the amount of sugar by 30-40%, it will have a long shelf life.This recipe uses a reduced amount of sugar, so the jam should be consumed quickly. Recipe by suzu-ren -
Persimmon Pudding Persimmon Pudding
It's amazing that you can make pudding with only three things, sweet persimmons, milk, and sugar.Thanks to its properties, you can make the texture of pudding without gelatin and oven!Try this healthy & easy dessert!
-
Raisin Yeast Raisin Yeast
I can't forget how moved I was when I tried some bread made with homemade starter, so I started making it myself.If the smell is unpleasant, then, without a doubt, toss it out.Since raisins have a high sugar content, the yeast will ferment without any additional sugar.Fermentation time depends on the temperature; in the winter, store the jar in the warmest location possible. Recipe by Panko625 -
Persimmon Poundcake Persimmon Poundcake
I had a big box of ripe persimmons to deal with, so I made cake with some of it. You can make the cake even with not so ripe persimmons. It really is delicious. If you have some persimmons on hand, you may doubt that this recipe works but please try it out. I edited the recipe a little bit.The key is to make the meringue last, and bake the cake as soon as it's folded into the batter for a light and fluffy result.When you are baking the cake, if it looks like the top is getting burned, cover with a piece of aluminium foil. For 1 cake. Recipe by chunko -
Simple Persimmon Jam Simple Persimmon Jam
I wanted to make a jam because some persimmons I had received became too soft.If you use persimmons that aren't overripe, slice them thinly and let them sit for an hour after mixing with the sugar to make syrup. You do not need to add the 50 ml of water if you do it this way (you can add the water if not enough syrup formed). I used 25% as much sugar as the persimmons. Please adjust this amount to your taste. Recipe by ankobby
More Recipes
- potato mushroom brocoli soup
- Whole Wheat Square Loaf - Perfect for Sandwiches
- Roasted Butternut Squash and Kale Soup
- Tater tot casserole
- Drinking Man's Classics : The International Bean Stew (feijoada/fabada)
- Pear Yeast
- Masala Tea
- Chewy Yudane Butter Rolls
- Kefta Kabob
- Daikon Radish Simmered with Scallops
Comments