The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SF Country Sourdough with AYW

Portus's picture
Portus

SF Country Sourdough with AYW

 

I have recently been using AYW in a variety of bakes, and today tested Glenn Snyder’s SF Country SD by substituting 50% of the usual hydration with AYW and added my usual 5g Barley Malt Syrup.  The result was its characteristic dark crust but with a greatly improved rise; I now wait for the morning to see what its crumb reveals.

AYW is proving to be a rather useful and pleasing variant to my normal weekly bakes!

 

Lechem's picture
Lechem (not verified)

Looking forward to the crumb shot and taste report. 

Bread1965's picture
Bread1965

Portus - what's the A for in AWY?  ____ yeast water? Nice looking rise!

Portus's picture
Portus

... http://www.thefreshloaf.com/node/25012/apple-yeast-water-bread.  The rise from my initial bake was astonishing, as my post reveals.

Danni3ll3's picture
Danni3ll3

I think it might be Apple yeast water. 

Portus's picture
Portus

... quite satisfactory, and tasty!

Bread1965's picture
Bread1965

Thanks for the link! The rise is truly great! Well done!

 

Portus's picture
Portus

It seems to me that AYW is one of those weapons to keep in your arsenal for regular use, or for use when your bread needs a boost, or to use just because its there!