When is YW the strongest?
Since our present Community Bake is utilizing an Raisin Yeast Water, many are in the process of getting theirs ready. In the process of starting mine I noticed that this particular YW was strongest after the first 3 or 4 days. Keep in mind, it was kept @ 80F. Here is a post detailing the initial ferment.
After 2 1/2 days the YW was active. The raisins were replaced and some additional water was added. But after 1 more day the YW lost about half of it’s vigor. I feel sure it would raise bread, but I would like to use the YW when it is at it’s most active state.
Looking for more information.
Questions
- When, at what stage (initially, after a month, a year?) is a YW most active. SD starters take time to fully mature.
- Can a YW be as active a year old as one that was just originally fermented
- What is the ideal (warm) temperature for cultivating YW
Since YW are so easy and quick to make, I am willing to make a new one for each new bake, if that results is a more active culture.
Like everything bread, opinions and experiences abound. Don’t want to stir up controversy, but am seriously interested in learning the truth. Looking forward to learning.
Dan
When it comes into maturity and will remain as strong if maintained correctly. Once all the yeasts are alive and kicking it's done.
Back when I was in my "try everything" phase of bread baking, I maintained a yeast water culture that I had initiated with crabapples harvested from tree prunings. My first TFL blog post described a basmati rice - semolina loaf raised with it. I maintained it for a year or so, by once/week pouring off all but ~a tablespoon, adding back water and a generous squirt of honey. Shake and put back on the shelf (room temp). It was a powerful levain. As I said in that blog post, "This juice could raise the dead!". It plateau'd quickly and maintained more or less the same bread raising performance throughout its lifetime.
Regarding aeration of YW cultures, Akiko (aka teketeke), TFL's original Yeast Water influencer, was all about vigorous shaking. See his unfortunately now image-less posting here. I followed his lead and shook mine a plenty.
Finally, I'm not sure anyone in the current round of TFL yeast water interest that you've ignited has acknowledged or tried to use Black Tea as a source of yeast water bugs. It works. Jarkko Laine had a nice post about his, referencing a typically novel and splendid yeast water bake by Ian (isand66), complete with Dahlias. Obviously you have to add some carbs to begin with (e.g., honey) since tea lacks the sugars of the fruits people here are using. But apparently Camellia sinensis is covered with the right bugs to initiate a yeast water culture.
Tom