Playing with home-made yeast and dough. YEAST FREE BREAD BAKING.
I'M ENJOYING BAKING WITH NO COMMERCIAL YEAST.
Cultivating natural yeast from fresh fruits, dried fruits and etc.
Hi, do you mind share how you make brown rice yeast water? Do we have to wash the brown rice, quantity etc. Thanks.Regards,Eileen
Hi Wao,I wonder if you can read Chinese coz I want to show you the enzyme we've made. It is very similar to yeast but we alernative the fruits with sugar + lemon. No water is needed. We drink this enzyme for health purpose too. I would like to find out more abt yeast making. This is the enzyme I am talking abt :-http://cforum2.cari.com.my/viewthread.php?tid=672078&extra=page%3D1&page=1Do let me know what you think. Thanks.Regards,Eileen
hi Eileen.I studied Chinese so I can read chinese.(my hubby is a Chinese/English/Japanese speaker ^^;)Since you write "等待发酵" in the recepi, it is the same thing as what I make. Natural ingredients such as fruits and vegetables usually do "发酵" when it is mixed with sugar and liquid.In your recepi, the liquid is the juice of lemon and aloe.In Japan, people drink this kind of thing and call it "syrup" (like "lemon syrup" or "plum syrup"). If you want to bake bread with your suryp, probably you need to replace the rock sugar with easy-to-dissolve sugar (regualr, brown or honey) so you can make the yeast (bubbly) water 发酵水 sooner (maybe in 5days at warm temperature)------you don't need to wait until the rock sugar get fully dissolved.Is my answer enough?
Hi Wao, thanks for your reply! :)Oh great that you understand the site.. hahaha..I think my enzyme is not yeast water but close to "wine" kinnda thing.My mother makes white rice wine using similar method too ..she put in this "wine yeast biscuit" thing into her glutinous rice :PI wonder if that water is close enough to be yeast water in the first few days that the rice ferment to be wine?Is it convenient for you to share your recipe on the brown rice yeast water? My email is firstname.lastname@example.org.Thanks again. Regards,Eileen
Also, if I've made a large batch of pre-fermented dough and cannot finish it in the first bake, can I still keep the pre-fermented dough in the fridge? I read somewhere that we also need to feed the dough? http://hotchick.pixnet.net/blog/post/22319286Thanks.Regards,Eileen
Hi.I am moving now and having very busy days....I'll answer your question later in next week.Sorry about this...Have a great Sunday~~
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ENJOY BAKING ! PLEASE BAKE AT YOUR OWN RISK