October 13, 2012 - 1:14pm
Stupid Question???
This might qualify as a stupid question.... I am making (I hope) yeast water, started with raisins and water... it is fermenting nicely on my counter... here is the question.... When do I throw out the raisins?
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Whenever you want to, unless you're planning on adding some yeast and sugar to make wine of homemade brandy or some other spirits.
I am only planning to make bread, so I will get rid of those potent raisins... and chill the water. Thank you so much.
don't throw out the raisins. When you need to feed it, in a new lidded container (I use and old peanut better plastic jar), add new raisins, water (3/4 full) and 1 T honey and a pinch of sugar, put about 6 of the old raisins in the new feeding with about 1 T of the old YW. Take lid off to let in oxygen put lid back on, then shake up well. Do this for 3-4 hours every hour then refrigerate it. It will be ready to rise bread in 3 days. You don't have to add water as you use it. When it gets low just feed it again. Feed it every two weeks if you don't use it up.
Freeze the rest of the old raisins and put them in your next raisin bread, on ice cream.... etc.
Thank you dab, I will save the old raisins... and use about six like you said for feeding... thank you!
Ok....I guess it is MY turn for a stupid question....YEAST WATER???? Someone please have pity on me and explain this thing to me. I know you can ferment fruit to wines etc....but for raising bread? I guess my ignorance is hanging out again!!
Jann
In ancient times, they would skim off the foamy watery top from beer and wine making and us that yeast t make bread. Yeast water would be the one from wine - grapes - and you can make your own yeast water from many fruits today. Raisins, apples, oranges, tea, grapes, strawberries, etc. Mine is minneola / apple / cherry. Unlike sourdough, yeast from beer making or grains, yeast water never makes a sour bread. So for those that don't like sour or don't want it to come though, yeast water is a great replacement for commercial yeast. I often combine SD and YW in the same bread to get the best of both worlds bread recipes have a commercial yeast component.
It is also fun too.
Jann,
A couple of years ago several people did extensive baking and experimenting with yeast waters. You might like to check out one of the links HERE. Answers many a question you might have and will lead you to other blogs they worked on.
Have fun :-)
Janet
The yeast is in the water that you use to inoculate the next jar, fresh raisins provide sugars and minerals. Once chewed on, the food is depleted and they can be discarded or thrown into the bread.