I use old vinegar jugs to store water for my plants on the patio since the faucet is on the other side of the house. This makes it infinitely easier for me to water them and allows the chlorine in the water to dissipate. I realized the last time I watered that this was an excellent opportunity to infuse a little magic into my gardening. Once I saw the new moon waxing in the evening sky I knew it was time to work. I enchanted a couple of moss agate’s and created a sigil and set them to the task of helping my plants grow strong and healthy.I also noticed that I was running low on lip balm, body powder, and air freshener. These are not things I buy from the store, these are my personal homemade products. I have a lot of sensitivities and many products I have to make myself although I enjoy the creation of them as well. My air freshener and body powder are simple little concoctions. Baking soda and cornstarch with a little essential oil for scent is all I use for my powder, while water and essential oil makes up the floral water that I use as an air freshener.
I have a huge interest in primitive technologies and how people did things before we had 24-hour superstores and electric gadgets of every conceivable type. So I occasionally find myself on a quest to learn how to make homemade soap, yogurt, baking soda, vinegar, or whatever else I can think of to fulfill this interest. The idea is to know how to be completely self-reliant. My latest science experiment is homemade yeast.
I have a huge problem making yeast breads. I never have living yeast on hand. It has always expired and is usually worthless upon proofing it. I am usually a soda bread or corn bread gal. Simple, inexpensive, right up my alley, but yeast bread is elusive to me. I have done it once and it was even edible. However, I need a better way to keep yeast. I’ve heard you can keep the live culture packets in the freezer, but how long can they stay in cryogenic sleep before dying? I certainly don’t know.
There seems to be two main methods of getting your own yeast. One is catching wild yeast from the air, and the second is cultivating yeast from fruit water. I am working with the first method mentioned.
I started with just all-purpose flour as that is all I had on hand (I do have oat flour, but I wasn’t sure if it would affect leavening as it does in baking). It looked to be warm this week so I started it last night and in 20 minutes I have to feed it again. I should begin to see fermentation with this feeding.