The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Here's a pandemic dry-yeast substitute

seasidejess's picture
seasidejess

Here's a pandemic dry-yeast substitute

Hi all, I thought this was a good time to revive the topic of yeast water. Yeast water is a wild yeast ferment, just like sourdough, that can be used to leaven your bread. It does not impart a sour flavor, so it is suitable for use where you would normally choose conventional dry yeast. 

I decided to get one going and give it a try. I used RonRay's excellent instructions here: http://www.thefreshloaf.com/node/23441/yeast-water-amp-other-wee-beastie-bubbles-no-math

I am using organic un-coated raisins as the basis for my new ferment. I also used two of RonRay's tips to speed up the ferment: I gave it a teaspoon full of dissolved sourdough water as a 'jump start' and a little bit of brown sugar. It looks a lot like swamp in a jar. 

I hope other folks who are interested in baking sweet and mild bread, but can't get yeast, will join in the experiment and make some yeast water!