First success with yeast water

 Last week I made a yeast water brick probably due to trying too much for a first loaf by using a yeast water preferment and incorporating a steel cut oat porridge plus misreading the gluten development and the final proof, it just wasn't my day.

This bake, apple fed yeast water was used for the majority of the liquid plus my starter which had just gone through repeated room temperature feedings ( it normally lives in the fridge during the week and I thought it had become too acid). The flour was 50% WW with half of that being Red Fife and the other white wheat and 50% AP. Some olive oil, a bit of honey and salt was added.

It's true we eat with our eyes and thought it was another failure because it wasn't pretty, I didn't taste until the whole loaf was sliced. When tasted this was one of the best wheat only loaves I have made. The true wheat flavor bursts through with a nice lingering aftertaste and little of the sour notes that I think mask flavor.

Next 100% whole grain with maybe some sprouted flour using the same technique. 

Stu