When I first started prepping, one of the first things I started to store were buckets of wheat given that they are relatively cheap and have a shelf life of 30+ years.

Overall it’s a fantastic storage food – especially if you like baking bread like I do.

The only problem that I found though was with yeast.

Although you can store your wheat for 30+ years, yeast’s shelf life will only last about a year before it starts to die off and become ineffective. And unless you enjoy eating unleavened Matzah bread, you’ll be forced to eat a lot of bread bricks during a SHTF situation.

This realization led me on a journey to find out how to make homemade yeast. For years I had looked around but could never figure it out until I stumbled upon an awesome blog called In it, the author (I believe her name is Wao) learned how to make natural yeast while over in Japan.

These last couple of weeks I’ve been playing around with making natural yeast and have had some great success which I hope to share with you.


In this article, I go into detail on how you can make your own homemade yeast using common foods found in your home or in the wild.