New to yeast water. Need some advice
I made my yeast water using dates and it seems to be going well. It doesn't match pictures online I see of raisin water though... mine has a lot of free floating fibers from the fruit it seems... very cloudy. Is this normal for date water and will it hurt my breads in taste or texture?
All my fruit is floating so I assume it is ready, but now what? How much do I use in a recipe? Do I need to adjust recipes in any special way to use this or can I just... use it like I would the dry variety? Sorry for the complete noob questions, but I am having a heck of a time searching for this info on my own.. been at it a week and I am so frustrated!