April 21, 2015 - 4:53am
Yeast Water as a replacement for Osmotolerant commercial yeast?
Reading through the immense volume of wisdom-packed forum threads on yeast waters - this site has to be best baking resource anywhere - it occurred to me that as yeast waters are cultivated with fruit, their yeast varieties are likely to be osmotolerant (that is, where the sugar content is above 5%).
If so, does that mean I can chuck away the expensive commercial osmotolerant yeasts I use in enriched doughs? Well, maybe not chuck away but, at least, replace. Yeast water pannetone anyone?