How to Make Yeast for Long Term Storage

How to Make Yeast for Long Term Storage

How to Make Yeast for Long Term Storage


Yeast is an essential ingredient for baking bread, making beer, and fermenting various food items. In a survival situation or during long term storage, it may be challenging to get your hands on fresh yeast. However, with the right knowledge and a few simple steps, you can make your own yeast for long term storage. In this article, we will walk you through the process and provide you with some tips and tricks along the way.

Method 1: Capturing Wild Yeast

Capturing wild yeast is one of the easiest ways to make yeast for long term storage. Here’s what you’ll need:

  • A clean glass jar
  • All-purpose flour or fruit peels

Step 1: Prepare the Jar

Start by thoroughly cleaning the glass jar with soap and hot water. Rinse it well to remove any residue. Make sure the jar is completely dry before moving on to the next step.

Step 2: Create the Yeast Mixture

Option 1: Mix two tablespoons of all-purpose flour with two tablespoons of filtered water. Stir well until you achieve a thick, pancake-like batter consistency. Cover the jar with a clean cloth secured with a rubber band.

Option 2: If you don’t have flour, you can use fruit peels. Place the fruit peels (such as apple or grape) in the jar, covering about a quarter of the jar’s height. Add enough filtered water to cover the peels. Secure the cloth over the jar.

Step 3: Capture Wild Yeast

Place the jar in a warm and dark area, like a kitchen cabinet or pantry. The wild yeast naturally present in the air will land on the flour mixture or fruit peels and start fermenting. Leave the jar undisturbed for two to three days.

Step 4: Feed the Yeast

Once you notice some bubbling or a sour smell, it means that yeast has formed. At this point, you need to feed the yeast to keep it active. Discard half of the mixture and add one tablespoon of flour (or fruit peels) and one tablespoon of filtered water. Stir well and cover again. Repeat this process every day for one week.

Step 5: Storing the Yeast

After one week of daily feeding, your yeast should be active and ready for long term storage. Before storing, allow the yeast mixture to ferment for one more day without feeding. This will increase its concentration.

Method 2: Dehydrating Fresh Yeast

If you have access to fresh yeast, you can dehydrate it for long term storage. Here’s what you’ll need:

  • Fresh yeast
  • Clean glass jar or container

Step 1: Prepare the Yeast

Start by breaking the fresh yeast into small pieces. This will help it dehydrate faster.

Step 2: Air Dry the Yeast

Place the yeast pieces on a piece of wax or parchment paper in a single layer. Make sure they are not sticking together. Leave the yeast in a well-ventilated area for 24-48 hours until it becomes completely dry and brittle.

Step 3: Store the Dehydrated Yeast

Once the yeast is dry, transfer it to a clean glass jar or container. Seal the jar tightly to prevent any moisture from entering. Store the dehydrated yeast in a cool, dark place.

Step 4: Rehydrating the Yeast

When you are ready to use the dehydrated yeast, simply add one part warm water to two parts yeast. Let it sit for about 10 minutes until it becomes foamy and active. You can then use it in your recipes as you would with fresh yeast.


Making yeast for long term storage is a valuable skill for any prepper or survivalist. Whether you choose to capture wild yeast or dehydrate fresh yeast, both methods can provide you with a sustainable source of yeast, even in the most challenging situations. Remember to store your yeast in airtight containers in a cool and dark place to ensure its longevity.

My 2 Cents

Storing yeast for long term can be a game-changer when it comes to baking bread and other fermented recipes during an emergency or survival situation. Here are a few additional tips to keep in mind:

  • Experiment with different flours during the process of capturing wild yeast. Whole wheat flour or rye flour can enhance the flavor of your homemade yeast.
  • If you find that your captured wild yeast is not as active as you would like it to be, you can feed it with some sugar to boost its activity.
  • Dehydrated yeast can last for an extended period if stored properly. Consider vacuum sealing it or using oxygen absorbers to maintain its freshness.
  • When rehydrating dehydrated yeast, make sure the water is warm, not hot. High temperatures can kill the yeast, resulting in poor fermentation.
  • Always test the yeast’s activity before using it in your recipes. If it doesn’t foam up or has a strange smell, it may be inactive or spoiled.

By following these tips and tricks, you can ensure a steady supply of yeast for all your baking and fermentation needs, even in the most challenging situations!