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Friday, October 23, 2009

sandwich loaf :mix fruits yeast

7 comments:

Casey said...

this looks fantastic!

i just found your blog on my quest to bake wild yeast breads. wonderful idea! i never thought of making yeast water vs sourdough starter

wao said...

Hi, Casey.

Thank you for the commnet.

It is very interesting to bake with yeast water and ferment.

I hope you will enjoy baking this way.

good luck!

Casey said...

hey this is Casey again.

I've been trying your method but keep getting mold growing at the top. Have you encountered this and have a way you solve it?

I'm thinking if i put some vinegar in. possibly some unpasteurized vinegar.

Maybe its just to moldy in Louisiana...

wao said...

Hi.

Hmmm...

I've got the experience to get moldy yeast water when I used fresh peach skin.

If you are using clean jar and water, it should be easy to maintain mold free yeast water.

Please make sure NOT using any kinds of tools such as spoon, stick or finger to stir the water while making the water.
If you don't know if the jar is clean or not, you can use a brand new large disposable plastic cup.
Put some water and raisins in it and seal with plastic wrap and a rubber band at the top opening.


I've never tried the vinegar solution so I'm not sure if you could get good result with it. But I personally do not recommend that method because as the vinegar kills mold, yeast might get killed as well...?


hope this comment helps you.

Casey said...

I believe I was keeping everything very clean... though you can never be 100% sure. I know theres a bit of mold in the air here since i can barely keep bread from molding before i finish it. It wont even last a week unless i put it in the refrigerator.

I'll try it again and try to make sure to boil the jars and such to sanitize them first and try the new plastic cup idea.

I was thinking vinegar because i know its made in a similar way to yeast water. just the difference is you're feeding the organisms alcohol instead of sugar. Thus they eat the alcohol and produce an acid. So by controlling the PH of the water you can control which organisms would live in it.

I made a kombucha starter at the same time as I made the yeast water and so far it hasn't molded. I used to large containers and put vinegar in one but not the other. So far both look and smell the same.

I'll do some experimenting and let you know how it turns out.

aliendna51 said...

Hi! Making your own yeast like that is incredible!
I'd like your opinion on some recipes I'd like to try..
I'd like to try using yeast water on a no-knead recipe (google for Jim Lahey's recipe and its variations). How much yeast water you think I should use? The main purpose is to use 100% whole wheat flour, so I'd have to use more yeast anyway, but I have no idea for the analogies using yeast water..
How about using yeast water with a bread machine? What would be proper analogy there?
Thanks in advance!

wao said...

Hi!

"how much yeast water should be used..." this is a very difficult but easy question.

The extreme answer is "as much as you like"!(cannot be only tiny bit, though..)

You can replace all of the liquid in the recepi with yeast water to get faster rise and replace 50% of liquid amound with yeast water to get slow rise.

If you think the yeast water has lots of energy, you can use smaller amount of yeast water but if you think the water is not so energetic, you should use more yeast water.

(If you have not so strong yeast water,I strongly recommend to make preferment with it before started kneading dough)

I recomment to replace 100% for the 1st attempt.It's easier to get good result.

I do not know how much water you usually add to the dough when u make all-whole-wheat bread, my guess is about 63-65%?, please use less yeast water than usual.
(you can always add water later)

The yeast water baking's dough sometimes gets softer that regular dough. Also, no knead bread's dough tends to be soft as well.

Have a happy baking!

== Boulangerie tour in Japan==

== Boulangerie tour in Japan==
I went to my favorite boulangeries.