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
16 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.
Hi Wao, what a brilliant site, I have never heard of baking with fruit yeasts. Does the bread taste of the fruit that you make the yeast water with? I shall start making some yeast water today.
I am a new home made bread enthusiast, enjoying bread making with a bread maker, using dried yeast, extra gluten and flour improver - all very un-natural and non macrobiotic - but the bread does taste lovely.
To speed things up, can I use some dough made with commercial yeast as the first lot of pre-fermented dough?
Cheers
V
hi, vee.
The bread sometimes smells like the fruit (or herb, or tea) when I take the loaf out from the oven.
You can use commercial yeast and the natural yeast water together but in that case, probably the commercial yeast mainly rises the dough.
Hi, I have some gardenias and some oranges sitting out on the counter right now. Is there anyway that I could use 1 or 2 of these to make yeast water
Hi,ｊrud
Of course you can make some yeast water with oranges.
Just rinse an orange, slice it and soak in a jar of water.
Pour water till 1 inch above the head of orange in a jar.(orange need to be almost completely covered by water)
You need more than 2-inch air space above water surface.
You can only use orange skin as well. Add some sugar or honey in that case.
What about gardenia? Do you think I could at least get some nice flavor from that?
Hi
I am not sure if you are talking about gardenia flour or gardenia fruit but I am sure that you can get yeast from them.
Please just make sure you add some sugar in water.
Hi, I love your website! Such interesting ideas! I had no idea you could harvest yeast from fruit peels. I tried doing this with some grapefruit. Its cold here in Boston. After 3 days, no bubbles even though I added raisins. Instead there is a thin cloudy layer on top. Do you think its safe to try to make bread with this?
Thank you for your posts!
I saw your entry on the Fresh Loaf and came to the site.
Your instructions are great and I tried the recipe. The flavour was great, I got impatient and didn't wait for it to finish the 2nd rise, but it was still awesome!
Thanks again - great bread.
I have done the prefermented dough. but how do i know the amount of prefermented dough to be used since this the first time i use it. Your advise would be appreciated.
how does measurements of dry yeast compare to measurements of yeast water?
For example: is 1 Cup of liquid with dissolved yeast equivilant to 1 Cup of yeast water?
LOVE YOUR BLOG!!
I might sound silly, but I don't understand what is the difference between the yeast water+ flour, which makes the prefermented dough and between an old sourdough starter .
I started my starter years ago that way and ever since I've been feeding it. I've been baking bread for a long time and came across the yeast water only a while ago. Can yeast water be used as part of the water in the bread dough?
Thank you in advance,
Hannah
After you have your yeast water, can you go start to using it? Also, is there any dry yeast conversion to the yeast water? I just want to make some hotteok (Korean pancake) without having to use any dry yeast.
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