October 30, 2015 - 8:54am
YEAST WATER
I AM INTERESTED IT TRYING THE YEAST WATER PROCESS AND I UNDERSTAND HOW TO GET STARTED -- I STARTED A RAISIN ANS APRICOT BATCH YESTERDAY --- WHAT I NEED TO KNOW IS HOW TO MAINTAIN THIS LEVAIN OVER TIME --- DO I ADD MORE WATER AND FRUIT OR HOW ELSE? --- THANKS FOR THE HELP AND THIS GREAT SITE ---
SLOAN K.
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http://www.thefreshloaf.com/node/23809/how-i-make-and-maintain-raisin-yeast-water
And you don't have to shout. We can hear you. ;-)
Thanks for the yw info --- i think it will be interested in making and will be trying it. i do not pretend to be shouting -- i have always used caps as my font and i like it and at least for me it is easier to read . Please do not take offense as none was intended.
SLKIRK
slkirk
which the winking smiley was intended to indicate.
But typing in all caps has been considered as 'shouting' since the very early days of the Internet and bulletin board systems.
The oven spring is so good.
Really easy to make one and maintain it. Look up dabrownman's "yw primer". I'll find you a link.
Your yeast water should be ready in a few days. It will bubble and when you put your ear to it it'll make a snap crackle pop sound.
Easy to use... 12 hours before baking make your yeast water starter by taking 20% of the total flour from the recipe and mix it with equal amount of yeast water by weight. Leave that to bubble up (about 12 hours) and you'll have your starter to go into your dough. Mix up the dough and leave that to double (again up to 12 hours) then shape and final proof. Very much like a sourdough but you make the starter with yeast water. So your yeast water isn't the starter rather you use it to make a starter. Will take a bit longer then sourdough and favours warmer temperatures.
Simply top up your yeast water with fresh water, take out some of the old fruit and replace with fresh then add a teaspoon of honey. After a day or so it'll be ready again. If you don't bake often then keep in the fridge like a sourdough starter. Every so often I like to do a huge refresh of my yeast water where I keep a tablespoon or two of the original, replace all the rest of the water and fruit then use the bit I kept behind to inoculate it and add some honey. Within 24 hours its bubbling away.
http://www.thefreshloaf.com/node/35473/yw-primer