Activation Instructions

🌾 The complete guide to activating and maintaining yeast

Everything you need to know to bring your dry yeast starter to life

🕰️ The story of our May Day in 1916

The yeast you receive from us has a history of over a century! Passed down from generation to generation since 1916, this living culture has preserved its vigor and unique character thanks to constant care and a simple diet: just flour and water. Now is the time to continue this tradition in your kitchen!

📋 Table of Contents - Quick Navigation

🚀 QUICK START - First activation

ACTIVATION FORMULA: 1:1 (Yeast : Water)
FEEDING FORMULA: 1:2:2 (Yeast : Flour : Water)

Activation (12 hours): 40g dry yeast + 40ml warm water (25°C)

Feeding (maximum 24h): 80g active yeast + 160g type 650 flour + 160ml plain water

Signs it's ready: It doubles in size in 4-6 hours and smells pleasantly sour

🔧 Required equipment

🏺 2 Containers

800ml glass jars or 1L plastic cans with lids

🥄 Spoon

Stainless steel, wood or plastic (NOT aluminum)

⚖️ Electronic scale

1g accuracy for precise measurements

🌡️ Thermometer

For water (25°C) and room temperature (21-29°C)

⚠️ IMPORTANT: Clean all utensils before each use! The yeast in the activation process is vulnerable to contamination.

📅 Activation and feeding process

✅ Activation checklist

  • I prepared 2 clean jars
  • I weighed: 40g dry yeast and 40ml warm water
  • The water is 25°C (warm to the touch)
  • Room temperature: 21-29°C
  • I found a warm and quiet place for the jar.
STAGE 1 - Activation (12 hours)

What you do: Mix 40g dry yeast + 40ml warm water (25°C) until you obtain a homogeneous paste.

Proportions: 1:1 (yeast : water) - NO flour at this stage!

Time: Leave for exactly 12 hours in a warm place (21-29°C).

What to expect: It starts to activate, the first small bubbles may appear.

STAGE 2 - First feeding

What you do: After 12 hours, add 160g of type 650 flour + 160ml of plain water.

Proportions: 1:2:2 (80g active yeast : 160g flour : 160ml water)

Watch: The yeast starts to rise and make bigger bubbles.

STAGE 3 - Regular feedings

Frequency: Maximum 24 hours - don't leave more!

Process: Discard everything except 100g of yeast, then add 200g of flour + 200ml of water.

Proportions: Always 1:2:2 (preserved yeast : flour : water)

Duration: Continues until it doubles in 4-6 hours after feeding.

FINAL TEST - Is it ready?

The sign of victory: The milk doubles in size within 4-6 hours after feeding!

Float test: Put a teaspoon in water - if it floats, it's ready to bake bread!

Smell: Pleasantly sour, like yogurt or cottage cheese.

💡 The 5 golden rules for success

1. 🌡️ May wants heat

Ideal range: 21-29°C . The warmer (within normal limits), the more active.

💡 Heat Tricks:
  • Oven with the light on - Be careful not to exceed 35°C!
  • On the fridge - The heat from the engine is perfect
  • In the microwave with the door ajar and the light on
  • Next to the radiator - Not directly on it!

2. 💧 Water - quality matters

Water type Recommendation Observations
Chlorine faucet ❌ Avoid Leave it in the carafe for 24 hours to allow the chlorine to evaporate.
Chlorine-free faucet ✅ Perfect Most of the waters in Romania
bottling ✅ Very good Safe for all occasions
Fountain/spring ✅ Excellent If it's drinkable

3. 🌾 Flour - simplicity is key

For activation and feeding, use ONLY type 650 flour until the yeast is fully active.

⚠️ Do not experiment with other types of flour during the activation period! Your yeast is used to this simple diet.

After activation you can experiment with:

  • Rye flour (more vigorous yeast)
  • Wholemeal flour (more complex flavors)
  • Custom blends

4. 🥄 The ideal consistency

Your mayo should be like warm peanut butter - thick, but not hard.

Too liquid? → Add flour
Too strong? → Add a little water

5. 🏠 The right house

✅ IDEAL JARS:
  • Bottle with a wide lid (not narrow!)
  • Lid that does not close tightly
  • Minimum volume 800ml
❌ AVOID:
  • Aluminum or tin containers
  • Narrow-mouth jars
  • Hermetically sealed lids (risk of breakage!)

🔄 Long-term maintenance

📍 On the counter (bake often - 2-3 times a week)

Action Frequency amounts
Feed with 1:2:2 Up to 24 hours Keep 40g, add 80g flour + 80ml water
Temperature Constant 21-25°C
Time until it's ready After feeding 4-8 hours (when doubled)

❄️ In the refrigerator (rarely bake - once a week or less)

Step 1

Remove from refrigerator - Let stand at room temperature for 3-4 hours

Step 2

Feed 1:2:2 - Keep 40g, add 80g flour + 80ml water

Step 3

Wait for activation - When it doubles (4-8 hours), it is ready to use

Step 4

Back to the fridge - After use, the rest goes back to the fridge

💡 "No Feeding" Method: If the yeast is mature and healthy, it can stay in the refrigerator for up to 2 weeks without feeding. Just take it out, let it warm up, and feed it 1:2:2.

🚨 Common problems and solutions

🤔 "Nothing happens after activation"

Possible causes:

  • Temperature too low (below 20°C)
  • Water with too much chlorine
  • You did not exactly respect the 12 hours of activation

Solutions:

  • Move it to a warmer place
  • Change the water source
  • Follow the exact timeline: 12h activation, then feeding for a maximum of 24h

👃 "It smells strange - like acetone or vinegar"

Diagnosis: Maia is hungry or stressed, but NOT spoiled!

The solution:

  • Feed her more often, but not more than once every 24 hours.
  • Respect the 1:2:2 ratio
  • The smell will normalize within 1-2 feedings.

🌈 "It has a strange color - reddish, bluish or green"

Diagnosis: Mold - the yeast is contaminated

The solution:

  • Unfortunately, it must be thrown away completely
  • Cleans all containers very well
  • Start again with fresh dry yeast
  • Check the cleanliness of the utensils and the quality of the flour

💧 "Separates - water on top"

Diagnosis: "Hooch" - starvation fluid (normal!)

The solution:

  • You can mix the liquid back in or pour it out.
  • Feed the yeast with a ratio of 1:2:2
  • Respect the maximum 24-hour interval between feedings.

🐌 "Grows very slowly or not at all"

Possible causes:

  • Low temperature
  • You did not follow the activation process (12h)
  • Wrong feeding ratio

Solutions:

  • Move it to a warmer place (25-28°C)
  • Make sure you use exactly 1:2:2 for feeding
  • Be patient - Maya matures with time.

❓ Frequently asked questions

🕐 How long does it take until I can bake my first bread?

Activation lasts 12 hours, then 3-5 more feedings are necessary (at a maximum of 24 hours interval) until the yeast doubles in 4-6 hours after feeding.

🔄 Why don't I add flour to the activation, only to the feeding?

Activation (1:1 yeast:water) awakens dormant microorganisms. Feeding (1:2:2) provides them with the necessary nutrients for multiplication and development.

⏰ What happens if I go more than 24 hours between feedings?

The yeast will loosen and may develop unpleasant odors. During activation periods it is CRUCIAL not to exceed 24 hours!

🥖 Can I change his diet after activation?

Yes! Once she is fully active, you can experiment with rye flour, whole wheat flour, or other types. Make the change gradually, over 4-5 feedings.

✈️ Can I travel with the Mayan?

Yes! For short trips (2-3 days), keep it in the refrigerator. For long trips, dry it again (spread it thinly on baking paper and leave it in the air for 2-3 days).

🎁 Can I give my shirt to friends?

Absolutely! It's the most beautiful tradition. Take some of the ripe yeast, put it in a clean jar and offer it with instructions for storage. holding.

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