September 2, 2016 - 5:09am
fruit water yeast science question
Hi,
I would like to know if the starter from fruit water, and specifically grapes is as healthy as a sourdough starter. Is it just a natural yeast, or does it also contain healthful bacteria? Does anyone know the science of it?
Thank you in advance,
Rohini
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It's just another type of yeast. Not as complex as a sourdough and i'm not sure if it has the same health benefits. However it is tasty and gives great oven spring.
Our world-and us for a matter of fact- are covered with all manner of yeast and bacteria. Starter of ANY derviation-fruit,flour,potatoes,peppers,grain,buckwheat, etc,etc is a mix of yeasts and bacteria that feed on something in the mix. Some feed on the sugars, some feed on each other. A good mix for rising bread is one that doesn't eat the structure (gluten) or produce protein-eating enzymes but eats the complex carbohydrates and sugars and produces carbon dioxide gas to be trapped and raise the bread.
If you mix just flour and water and let it sit at about 80F, it will leaven itself from the yeast and bacteria inherently present on the grain when it was ground to flour. Making a starter just concentrates the yeast to increase the population so that the loaf is fluffier. It doesn't matter if it is from fruit or flour. Both kinds of yeast eat flour.
Thank you!
no sour component to make the dough acidic. The dough stays sweet and is is very moist. Perfect for those who don't like SD but don't want to buy commercial yeast, YW bread also stays fresh a bit longer than commercial yeast bread too. It is also is a bit slower than SD so you get better flavor from the bread than you would from commercial yeast.
Debra Wink did an article in Bread Lines for BBGA a few years ago - if you are am member and can access the info the rest of us, who are not members, can't get to.
YW can also have explosive bloom and spring so it is a great addition to SD breads that are heavy and tend to have a closed crumb.
\Happy YW baking
Thank you for your reply! So, when you say it does not have a sour component, does that mean it does not have lactic acid?
with YW but it tastes way better than commercial yeast bread.