The Fresh Loaf

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Szanter5339's picture
Szanter5339

 

510 ml of water (which may be slightly less or more, depending on the kind of flour!)
5 teaspoons of salt (Bartender)
2evőkanál powdered sugar
1000 gr flour BL55
5 tablespoons melted butter or margarine
40 g of yeast
+ Sourdough
 
Making Sourdough, 1-2 days before cooking.
 
sourdough:
250 ml water
80 BL 250 gr flour +2 tablespoons bran
½ teaspoon of salt
15 g of yeast

RonRay's picture
RonRay

Yeast Water Examples with Photos TFL Links Only [Updated: 110605-0720]

This is a follow up on my Yeast Water & Other Wee Beastie Bubbles (No Math) posting at the link below:

http://www.thefreshloaf.com/node/23441/yeast-water-amp-other-wee-beastie-bubbles-no-math

 

I wanted to provide an easy way, for those interested, to find visual examples of what has been done by TFL members using Yeast Water Levain (YWL).

The intent is to list links to any TFL posting that meets two criteria:

1/ The baked item used Yeast Water (YW) as one of the levains, and

2/ The posting shows some photographic material of the baked item.

 

I have searched the TFL index, and have gone through Threads, which I thought might have such postings/comments with in them. There is no intent to exclude any material that meets the two criteria given above. Therefore, if you know of any existing posting not list below, that meets the criteria, please, provide me with the link, and I will attempt to add it to this index. This is not intended to be a continually updated posting, however, for those new postings in the very near future, I will try to get them added, as well – if they are reported to me.

There are 17 categories – 15 Yeast Water type groups, 1 group of mixed &or unclear types, and the first category which is not the baking, but rather the making of YW or YWL.

 

Within each category, I have tried to list them from oldest down to the most recent. I hope no one finds it odd that many of the examples are my own postings, but the world does have those who get upset by nearly everything.

 

01 *** Making YW &or YWL...

http://www.thefreshloaf.com/node/6012/baking-natural-wild-yeast-water-not-sourdough

http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B#comment-142706

http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B#comment-142813

http://www.thefreshloaf.com/node/23719/time-lapse-video-apricot-yw-levain

http://www.thefreshloaf.com/node/23809/how-i-make-and-maintain-raisin-yeast-water

02 *** Apple YW examples...

http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B#comment-143250

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-143857

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145005

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145082

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-146554

http://www.thefreshloaf.com/node/21251/bread-who-grew-horn-or-apple-yeast-gone-wild

03 *** Apricot YW examples...

http://www.thefreshloaf.com/node/23752/apricot-yeast-water-test-loaf

http://www.thefreshloaf.com/node/23816/apricot-yeast-water-pullman-loaf

http://www.thefreshloaf.com/node/23818/survival-fittest-pt-2-raisin-yw-wins

04 *** Blueberry YW examples...

http://www.thefreshloaf.com/node/23676/fruitfed-yeast-adventuremadness#comment-170888

05 *** Cherry YW examples...

http://www.thefreshloaf.com/node/23676/fruitfed-yeast-adventuremadness#comment-170888

http://www.thefreshloaf.com/node/23818/survival-fittest-pt-2-raisin-yw-wins

06 *** Clementine YW examples...

http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B#comment-143000

http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B#comment-143153

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-144440

 07 *** Lemon YW examples...

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-146895

 08 *** Mixed or Type-Unsure YW examples...

http://www.thefreshloaf.com/node/6012/baking-natural-wild-yeast-water-not-sourdough#comment-32470

http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B#comment-143159

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-143785

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145327

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145701

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-146231

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-146950

http://www.thefreshloaf.com/node/21104/my-first-panettone-milanese

http://www.thefreshloaf.com/node/23348/my-japanese-sandwich-loaf

http://www.thefreshloaf.com/node/23379/cuban-bread-japanese-sandwich-starterliquid-yeast

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-169592

http://www.thefreshloaf.com/node/23519/bread-who-grew-horn-or-apple-yeast-gone-wild#comment-170137

http://www.thefreshloaf.com/node/23613/liquid-yeast-sourdough

http://www.thefreshloaf.com/node/23615/strawberry-pocky-my-version-mixed-fruit-yeast-water

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-170489

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-170580

http://www.thefreshloaf.com/node/23694/standard-kiss-loaf-or-keep-it-simple-smiley

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-171399

http://www.thefreshloaf.com/node/23779/survival-fittest-%E2%80%93-which-fruit-yeast-water-keep

http://www.thefreshloaf.com/node/23818/survival-fittest-pt-2-raisin-yw-wins

09 *** Peach YW examples...

http://www.thefreshloaf.com/node/23708/search-offlavor-peachy-boule#comment-171159

10 *** Potato YW examples...

http://www.thefreshloaf.com/node/23793/potato-yeast-water-pullman-loaf-shorty

11 *** Prune YW examples...

 http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145016

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145570

12 *** Raisin YW examples...

http://www.thefreshloaf.com/node/6012/baking-natural-wild-yeast-water-not-sourdough#comment-31414

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-146574

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-146735

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-146880

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-147134

http://www.thefreshloaf.com/node/23593/david039s-miche-raisin-yeast-water

http://www.thefreshloaf.com/node/23726/thank-you-syd

http://www.thefreshloaf.com/node/23818/survival-fittest-pt-2-raisin-yw-wins

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-172317

13 *** Rice YW examples...

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-147023

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-147096

14 *** Strawberry YW examples...

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-169026

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-169740

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-170434

http://www.thefreshloaf.com/node/23676/fruitfed-yeast-adventuremadness#comment-170888

 15 *** Tea YW examples...

http://www.thefreshloaf.com/node/6012/baking-natural-wild-yeast-water-not-sourdough#comment-31954

16 *** Tomato YW examples...

http://www.thefreshloaf.com/node/23680/tomato-pretzel-yeast-water-raisin-yeast-water-used#comment-170927

17 *** Yogurt YW examples...

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145564

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145610

 

Ron

Blue Skies's picture

People asked, so here goes...

June 6, 2010 - 3:48pm -- Blue Skies

I posted over in the Artisan Bread discussion, and people asked that I post photos.  This seems to be the place for that.


These are photos of breads that I've made as well as a couple of photos of the results of a course I took from Carl Shavitz (namely Grissini and Bagels).  Enjoy (I certainly enjoyed eating them)...


3 Challah Buns


3 Challah Buns

Erzsebet Gilbert's picture

My bread is bigger than me!

October 17, 2009 - 11:23pm -- Erzsebet Gilbert

O no!  Playing in the garden, I learned from the music across the courtyard it was my neighbor Istvan's birthday!  What to do to wish him the best...?  Bread, because I can't make much else!  But something special, so it wouldn't be just another loaf - a secret ingredient absolutely nobody could guess but everybody seemed to like...


Vanilla! Since I love the couronne shape and Istvan's got a lot of mouths to share with, I tried a big loaf and kneaded up this:

Mini Oven's picture
Mini Oven

 pitted and stuffed with a sugar cube before wrapping tightly with potato dough, a true Austrian delight!

Apricot dumplings: A true Austrian delight!  Just in time for Apricot season (northern hemisphere)

A few things to remember before getting started: The dough is 2/3 cooked potatoes combined with 1/3 other ingredients by weight. Potatoes should be the flaky type or bake type potatoes and boil one or two extra to make sure there are enough. Apricots can be fresh, frozen and even slightly on the firm side. One can carefully remove the pits and place a sugar cube inside larger fruits, this works esp. well for freezing. Apricots, peaches or cherries are all posible. Crumbs may include grated nuts as well.

You will need:

potatoes 700g, AP flour, one egg, salt, butter, a large fry pan, a large pot for boiling, work surface, & about 750g fruit or 12 apricots, a slotted spoon, sugar.

APRICOT DUMPLINGS      makes 12

Potato Dough:

  • 500g potato; boiled, hot or one day old, peeled and put through ricer, grated or fork mashed very fine.
  • 165g flour
  • 5g salt
  • 1 egg
  • 15g unsalted butter

Crumbs:

  • 100g unsalted butter
  • 70g bread crumbs

 

Grate fine or put potatoes thru a ricer. Combine loosely and evenly with flour and salt and make a hole in the middle. Add egg and bits of butter. Now pinch and quickly knead into a nice firm dough, no added flour, remove or squish any lumps. Roll out into a log and divide into 60g lumps for apricots and 40g for cherries.

Set a large pot of salt water to boil, you will want to cover the dumplings and they should just swim and not touch the bottom, about 1/3 to 1/2 full of water with about a teaspoon of salt.

Roll each lump into a ball and then into a disk with the middle slightly thinner than edges. Now you can use just a little flour in the palm of one hand to help shape lump and keep it from sticking while you place each fruit into dough. Press & stretch the dough tightly around each fruit trying to prevent any air pockets. Seal opening and roll slightly in hands to make round. Set aside and repeat for next fruit until all are prepared. (They can be frozen or refrigerated at this point. If using frozen fruit, it is recommended to boil right away to retain shape.)

When water is boiling, give it a good stir so it is moving and slip dumplings in on a wet spoon. Set timer for 15 minutes. Turn or jar pot often to prevent sticking. After water has returned to boiling reduce heat to softly roll the dumplings as they boil. Meanwhile, heat up a large fry pan and brown crumbs in melting butter. The trick here is not to let them burn so stir often and turn off heat before they're done, the heat in the pan will continue to brown them. Set the pan aside or nearby.

When the dumplings have boiled 15 min, gently transfer with a slotted spoon into the crumbly pan. Pick up the pan and with a rotating motion rolling the balls into the crumbs coating them as you play. Remove onto a serving plate or smaller plates and serve warm with fine sugar. Variations may include serving with Vanilla sauce or Vanilla ice cream. Three make a meal, one a dessert. I made 8 Apricot and 8 cherry.

 

 it's antique but works great!

Put potatoes thru a ricer... or whatever and fluff in flour & salt

 potato is all crumbly like

Add egg and butter...and start squishing and kneading

 really a nice dough to work with

knead: ..and take a picture at the same time ...until uniform  

 thinner in the middle

Shape a disk

 yes, it's frozen

shape and fill

 until it's wrapped around evenly

...and press around until closed up and sealed

boil and brown

boil and brown at the same time

 throw 'em in wet and naked!

rock and roll until coated ... then serve up piping hot!

Apricots and Cherries!

Apricots and Cherries! Yum yum!

 

Enjoy!

 

Jan D.'s picture

My First Sourdough Loaf, or Thanks, Floyd!

May 18, 2008 - 3:04pm -- Jan D.

I wanted to share my first loaf of real sourdough with the people who inspired it. I've been baking a long time, off and on, but we retired a while ago and moved to very rural Tennessee, and I really miss the variety of bread it was easy to find in Southern California. This is all the more reason to bake my own.

 

Trishinomaha's picture

Photos on comments

January 13, 2008 - 6:10am -- Trishinomaha
Forums: 

Floyd - Love the new feature showing everyone's photo! It's fun to see the pictures since we all have a tendency to form a picture in our minds of what people look like. This bog just gets better and better. Thanks for all your hard work!

Trish in Omaha

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