Now you have your own yeast water.
It is time to bake your bread.
What kind of bread do you want to bake?
Savory bread ? Sweet bread? or Bagels?
You can bake any kinds of bread with your yeast but let's bake simple petite rolls first.
I use the method to make pre-fermetnted dough first.
Then use the pre-fermented dough to make dough to bake.
♪What you need to make pre-fermented dough♪
' a container with lid (zip-lock container, topperware ...)
' yeast water (bring it to room temperature if you kept it in the refrigerator)
' whole wheat flour
1. pour 80g (3 oz) yeast water in the container (soaked raisins can go into the dough if you prefer)
2. mix in 100g (3.5oz) of whole wheat flour
knead it with spoon or folk for about 3-5minutes.
When it is hot (room temperature80 °F and above), add a tiny bit of salt to avoid over fermentation.
Over fermentation makes your dough very sour.
Cover and let it sit over night. It will doubles-triple in bulk. (see picture here)
It is time to bake your bread.
What kind of bread do you want to bake?
Savory bread ? Sweet bread? or Bagels?
You can bake any kinds of bread with your yeast but let's bake simple petite rolls first.
I use the method to make pre-fermetnted dough first.
Then use the pre-fermented dough to make dough to bake.
♪What you need to make pre-fermented dough♪
' a container with lid (zip-lock container, topperware ...)
' yeast water (bring it to room temperature if you kept it in the refrigerator)
' whole wheat flour
1. pour 80g (3 oz) yeast water in the container (soaked raisins can go into the dough if you prefer)
2. mix in 100g (3.5oz) of whole wheat flour
knead it with spoon or folk for about 3-5minutes.
When it is hot (room temperature80 °F and above), add a tiny bit of salt to avoid over fermentation.
Over fermentation makes your dough very sour.
Cover and let it sit over night. It will doubles-triple in bulk. (see picture here)
It's amazing to see how it grows !!
FYI: 2/16/08, this mixture tripled in 10 hours at room temperature. (77 degreesF)
If you don't see any changes in your dough, unfortunatelly your yeast water was not good.
Start over from making new yeast water...
**If you want to bake white bread, you can do this process with AP flour or bread flour but I think using whole wheat flour makes the dough more energized.
♪Enjoy baking at your own risk
♪Enjoy baking at your own risk
4 comments:
hi,
your recipes are so interesting! They remind me of my grandmother's dough rising method-saving an old dough and use as starter next time. However, she'd always mixed baking soda into the dough to neutralize the sourness of the old dough. All the sour dough recipes I've seen also call for baking soda. Your natural yeast recipes don't use baking soda. How do you prevent the bread dough from going too sour? Another thing, even though I've seen my grandmother doing it over and over, I never understand the purpose of using an old fermented dough. Is it supposed to make the bread better? How?
Ling
Hi, Lisa. I just realized that you left me a message. Sorry for the late response.
I do not use baking soda (actually I have never heard of adding baking soda method..)
If you keep your fermented dough in a refrigerator and keep taking care of it, it would not go too sour. I recommend that you make preferment dough in a small batch and use it in 1 week.
If you keep making the fermented dough with some of the old dough, it tends to become sour.
It is not easy to keep the fermented dough non-sour when it is very hot. In that situation, you can add a little bit of salt to make the dough less active.
Using old dough makes the dough active. Also, in old dough, water is well soaked in flour and has good gluten already. By adding this dough, the bread dough's kneading time will be shortened.
Once the yeast water is made (I'm using raisins) can flour be added and mixed to the consistency of batter, and let it further ferment as for a sourdough starter?
Hi
You can mix yeast water and flour to make preferment but it is not going to be sourdough starter.
By using this method, you can get preferment that is not sour (could be slightly sour).
If you want to make sour dough, you can make sour dough starter from just water and flour.
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