The Fresh Loaf

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20110310 Re-visiting Wild Fruit Yeasts

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Yippee's picture
Yippee

20110310 Re-visiting Wild Fruit Yeasts

I first experienced the magic of wild fruit yeasts when developing my three sourdough starters two years ago. All three of them were built from wild yeasts in raisins. Today, my second jar of wild fruit yeasts are brought to life. Through the glass, I can feel the energy of these invisible microorganisms, see cycles of new lives, and almost picture my new breads! My heart is filled with joy. I’m looking forward to the many fun and exciting experiments to come!


 


 


Here are some pictures of my wild fruit yeasts:


http://www.flickr.com/photos/58821372@N05/sets/72157626212711287/show/


 


My first loaf using wild fruit yeasts as an exclusive leaven - Japanese white sandwich bread:


http://www.thefreshloaf.com/node/22851/20110320-akik%E2%80%99s-japanese-white-bread 


 


 


Submitted to Susan's Yeastspotting!


 

Comments

nicodvb's picture
nicodvb

Hi Yippee,


can you tell me how active your starters are and how they compare to sourdough starters?


Thanks.

Yippee's picture
Yippee

To give you a quantitative measure, the dough doubled at bulk in 3 hours under 83F, with 33% of the flour pre-fermented by fruit leavens in a previous 12-hour period.

Yippee

Daisy_A's picture
Daisy_A

Hi Yippee,


The photos of the fruit yeasts look beautiful! Thanks for sharing and wishing you good baking adventures! Daisy_A

Yippee's picture
Yippee

Now that we share a common pet, we can exchange ideas!

Yippee

Daisy_A's picture
Daisy_A

Hi Yippee,


If you were developing wild yeasts two years ago - you were in the vanguard! I've only been working with Raisin Water Yeast since last November but love it!


It is great to hear how you are using this type of yeast.


It will be good to share ideas. For now I can say that I use RWY most as the water in my normal starter/leaven, which is out on the bench all the time. I have also used it to replace all the water in a formula, as Ron and Akiko have at times.


I've not yet been as adventurous with different fruits and veg. as Ron and Akiko because I'm getting such good results with the RWY. However I hope to use fruit and veg. in season, when the new stuff appears in the UK. That is one of the things that appealed to me about the Asian tradition - the bakers seemed to use fruit in season. 


For me the RWY has worked best in two ways. Firstly, it is great for enriched doughs, because the yeasts that prevail in fruit water seem to be sugar tolerant. Using RWY in both the leaven and part of the final formula for panettone cut the rising time down from 9 to around 4 hours, which was great. 


I also find that if I use the RWY to build the starter in my Tartine adaptation I can get a very open, tracery like crumb and a very crisp, thin crust. Talking to Ron, he thought that the sugars would aid crust development. Here is one of the best examples of this - posed like a diva! LOL.



Wishing you more happy baking with fruit yeasts. Look forward to sharing more tips! Daisy_A


 

Yippee's picture
Yippee

Thanks for the info, Daisy.

Yippee

teketeke's picture
teketeke

I almost missed your great looking pet! :)


Your raisin yeast water looks very active and healthy!!!   It is really fun, isn't?


Akiko