July 7, 2017 - 12:58pm
A raisin water question
ive been fermenting raisins over past 4 days and they're looking pretty active; have all floated to top of jar, lots of bubbles and a wonderful smell. So I reckon I'm good to make hamelmans Swiss farmhouse bread. My problem is I can't start the build for another 36 hours (I thought the raisins would take longer to ferment but weather had been warmer and more humid lately). My question is how long will the water lady before losing its leavening properties? Anyone any idea?
thanks
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And it'll last a few days. And if you're not sure of it's potency you can refresh and it'll be ready to go in 24 hours.
There are a few ways to use yeast water. I like to make a Pre-Ferment by mixing flour with yeast water and allowing that to mature before using but I believe you may just swap the water in a recipe with yeast water.
To inoculate a new batch all you need is a little yeast water from the previous batch. Add in fresh water and raisins. If you wish, but not necessary, some honey or sugar. Leave for 12-24 hours and like refreshing a sourdough starter it'll mature.
Oh great Ive just checked it and it's bubbling like crazy so was going to go to do 1st build tomorrow afternoon (in about 14 hours) and second build tomorrow night and then make bread on Sunday- should I refrigerate now or just leave it bubble away until 1st build?
and one other thing is there an equivalent of the float test for yeast water?
Sounds like it's ready to go. If it's just recently matured and you're going onto the Levain build tomorrow then I don't see why it can't remain at room temperature. However refrigerating can't harm it either. I'm more at home with Sourdough even though I've done yeast water before. I'd say play it safe and refrigerate, erring on the side of caution. I also believe that two builds aren't necessary. Inoculate some flour and the Levain is done when mature. Yeast water needs more warmth than sourdough and the levain build may take a little longer. Don't expect it to look exactly the same as a sourdough starter as even at the same hydration a yeast water levain seems wetter then a sourdough one. Not sure why. And same goes with the dough. But the oven spring is immense.
just up - was reading another post on TFL about yeastwater and it said that you need to open lid towards end of fermentation ad lack of oxygen makes it alcoholic so I did that - going to follow hamelmans instructions for Swiss farmhouse bread aftmet lunch and see how we go....if water doesn't work I shall start again :) thanks for the help