The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spontaneous fermentation and yeast water

SusanMcKennaGrant's picture
SusanMcKennaGrant

Spontaneous fermentation and yeast water

Experimenting with yeast water. A marriage of my passions....wildcrafting, fermenting and 🥖 .direct mix. 80% hydration with wild elderberry fermented water biga. 

 

6 hour bulk,  4 stretch and folds, 6 hour proof  

 

I also made focaccia with the same technique. I discovered this method in a book by the brilliant Italian bakers Carlo di Cristo, Ezio Marinato, Cristian Zaghini and Pierluigi Sapiente

 

"Le Fermentazioni Spontanee nei prodotti da forno"

 

There is also a facebook group all about fermented waters, but I am not on facebook.

 

 

 the crumb shot

 

 

Elderberry water focaccia 

Comments

ciabatta's picture
ciabatta

So it’s just elderberry water and not the berries themselves?

What’s the taste like? Probably not something easy for most to replicate. 

SusanMcKennaGrant's picture
SusanMcKennaGrant

I fermented some elderberries in a sugar water for 3 days and then made a biga with that water (no yeast added)....super easy

 

Benito's picture
Benito

That is spectacular, love the colour, the oven spring and ear.  Great bake.

Benny

SusanMcKennaGrant's picture
SusanMcKennaGrant

thank you Benny

Breadifornia's picture
Breadifornia

Beautiful color and gorgeous pictures! Bellisimo!