The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Skibum's yeast water experiment

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Skibum's picture
Skibum

Skibum's yeast water experiment

I would like to make a big shout out to dabrownman for pm'ing his detailed for producing and maintaining a YW starter. I have tried and failed twice and this time I was anal: boiled the glass jar, boiled the Brita filtered tap water and sat in the sun in a glass jar for the day to fully eliminate the chlorine. Next as per dman, 1/2 un-washed organic apple cored and minced and half crushed, ditto 20 organic raisins ditto. I am going to follow the dman's instructions to the tee and post daily photos. Another new fun project.

Thanks again dab, you are DMAN!

Regards, Brian

Comments

dabrownman's picture
dabrownman

ever failed to get a YW culture going strong using those instructions .....so don't be the first to fail:-)  No worries all looks good so far!

Skibum's picture
Skibum

. . . in cold Canada was how to keep the YW @ 75 - 80F. My solution was to use a small cooler with a container of hot water and my Maverick digital thermometer probe to measure and voila -- 70F steady. Hey I certainly wouldn't want to be the first one to fail at yeast water! It looks and smells great and I feel good about my chances this go around!

Cheers! Brian

dabrownman's picture
dabrownman

set on medium heat with kitchen towels between it and the YW to regulate the heat as exact as I can by adjusting the towel layers to hit 78 F.  Then cover the YW with a towel.   I do the same thing for dough; levain and starters  in the dead of winter too  - when the temperature at night goes into the high 30's and is only 65 F during the day and same in the kitchen since I'm not heating the house after cooling it for 6 months!.

golgi70's picture
golgi70

I followed the same guideline and a week later its up and running.  Not sure if its full strength but its alive and actually smells delicious.  Like a hard cider.  I re fed today and am making my first loaf with it.  I am doing a hybrid with White Sour Starter and the YW levain smelt sweet and appley after four hours and got even sweeter at 8 hours.  Excited to see it in the oven as I've been told its explosive.