Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Breads & Baking / Baking With Yeast Water
    Lost? Site Map

    Baking With Yeast Water

    Donna M.
    Sat Mar 09, 2013 3:19 pm
    Forum Host
    Yeast water is my latest adventure in bread baking. I actually know very little about it and am using the internet and You Tube as my sources of information. It is a form of wild yeast but it doesn't have the sour flavor of a sourdough. Have any of you ever made and used yeast water?

    Making the yeast water is pretty simple. You simply put some organic fruit in a jar and cover it to twice its height with spring water. Put the lid on, give it a swish around a few times a day and open it daily to let some oxygen in. In a few days the fruit will float and you will see tiny bubbles in the liquid. After about 7 days the mixture will ferment enough to go "psssst" when you open the lid. The bubbles and the pressure signal success in creating the yeast water.

    I just started mine yesterday so I need to do some more research to find out more about feeding, maintaining, and baking with it. I used organic raisins for my fruit. I'll keep you posted.
    Red Apple Guy
    Sat Mar 09, 2013 9:01 pm
    Forum Host
    Very interesting, Donna. Let us know about the flavor and the rising times. I assume it's a slow process like sourdough?

    Red
    Donna M.
    Tue Mar 12, 2013 1:32 am
    Forum Host
    So today was the end of day 3 for my yeast water. It didn't appear to be getting any bubbles yet. Mostly what I have read online, they said that you should start to see bubbles and the fruit should float by day 2. My fruit had started to float (about half of it) yesterday, but today it all sank to the bottom and I didn't see any bubbly activity. Disappointed, I attributed my failure to a couple of errors I made. I used boiled and cooled tap water because I didn't have spring water. My raisins left an oily film on top of the water and I have since found out that sometimes raisins are lightly coated with oil. I also since found out that you shouldn't use oiled raisins. I used dark raisins but now I read that golden are preferred (have no idea why).

    I was bummed but determined to make it work, so I went shopping for different raisins and spring water. I found the right stuff, came home and started a new batch. I also added a spoonful of agave syrup and squeezed the juice out of a couple of orange sections into it.

    About an hour later I walked past the counter where the original jar was and I noticed that all the raisins were floating now. I looked closer and saw many tiny bubbles, like soda pop, rising to the surface. Now, a couple of hours later, there is definitely an increase in the number of bubbles. I think it is working! The yeast fairies have arrived!!
    Red Apple Guy
    Tue Mar 12, 2013 4:55 pm
    Forum Host
    I assume it was the original jar that came alive and not the new one?

    Red
    Donna M.
    Tue Mar 12, 2013 9:32 pm
    Forum Host
    Yes, it's the first jar. I think the bubbles are just fermentation gases and probably not yeast yet. It most likely works on the same principle as starting wild yeast from grains. We'll see......
    duonyte
    Tue Mar 12, 2013 10:21 pm
    Forum Host
    Well, this is very interesting. It reminds me of that California baker, I'll think of her name, who made sourdough starter from fresh grapes.
    Donna M.
    Wed Mar 13, 2013 2:32 am
    Forum Host
    Yes, but the main difference here is that this starter is fed with fruit and not flour, even after the initial stages. They say that it also has no sour flavor at all and that it has a lot of "lift power". I'm pretty anxious to get it up and going to try some bread with it.
    Red Apple Guy
    Thu Mar 14, 2013 10:19 am
    Forum Host
    How do you refresh it? More water and more raisins?

    Red
    Donna M.
    Thu Mar 14, 2013 2:34 pm
    Forum Host
    Yep, more water and more fruit--any kind (except fresh pineapple, papaya, and a few others that react). You can also feed it with honey or agave nectar, or even sugar but not refined sugar.

    To bake with it you take some of the water (like a couple Tbsp.) and make your starter by adding water and flour to that, like a preferment. I haven't got to that point yet.
    Bonnie G #2
    Fri Mar 15, 2013 8:12 am
    Food.com Groupie
    This is really interesting, wonder if it gives a sweet taste to the bread? I'll be anxious to hear how it works, now am I understanding right - you made TWO batches after a problem with the first one and later the first one worked anyways??? icon_confused.gif
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites