May 13, 2015 - 1:31pm
Yeast water finally and YW pulla!!!
Well this old skibum is a very happy baker, having both a natural levain and now a working yeast water culture. I used 50g of sweet levain and 50g of YW levain, both at 100% hydration in a mix with about 450g total flour.
I am AMAZED by the oven spring the YW adds to the bake. I bake pulla often, but have been stuck baking the commercial yeasted versions. The natural leavening simply produces superior crust, crumb and flavour!
With all of this fresh starter, I am back to baking something every day and my neighbours and I are loving the results!
Happy baking folks! Ski
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I keep YW around just to help SD raise heavy whole grain breads with lots of add ins and to use in bread where sour isn't wanted like cinnamon rolls. YW can have explosive lift all on its own and sometimes even Lucy is amazed. This Pulla is one fine looking bread ski and it has to taste great. Well done and Happy baking .
Yes I would also describe the YW as explosive lift. Funny the levain did double sometime overnight @ 12+ hours but didn't look that active. I got normal rise in the bulk and proof and then hit the oven and boom! I am into day 9 of my YW build and did a second feed yesterday. Things are fizzing along. I used your instructions to a T including keeping the ambient temperature near 80F. LOVING the results! Thanks again dab and happy baking! Ski
Moose Ribs! I want some!
. . . likely wouldn't fit into my smoker, like Fred Flintstone Brontosaurus ribs. Hey I haven't smoked pork ribs for a few months and it is time! Happy baking and happy smoking and grilling! Ski