Yeast Water Examples with Photos TFL Links Only

While I have been busy lately organizing our basement storage area - out with the old toys, in with the new ones - it is clear that you have been organizing at your house too though I think your organization has benefitted a lot more people than mine has or ever will :-)

Thank you for posting it here for us all!

I really like how you organized the material and it is nice to have it all in one specific place! Much easier to refer people to when they are struggling with one aspect or another in the process of starting, using and maintaining YWs of their own.

You and Akiko should write a bread baking book together with all of the work you have done. It is monumental!

Janet

That was nice of you, Janet, and I do hope it helps those interested. I know it has often been frustrating for me - trying to find a comment of my own within the body of a thread. So, it is a bit self serving to be able to find a few things more easily LOL

No book writing for me. while some make money that way, just as many show their "clay toenails" in the process. Besides, postings on TFL are more enjoyable. ;-)

Ron

dear ron,

I didnt get round to thanking for your reply in that post abt banana yeast. And i admit i've yet to follow up on those links you provided. Now i see they're all nicely gathered here :) as janetcook said, thanks from all of us.

You can say i'm deliberately staying away so i wont wade into yet another experiment when i have my hands full! Just started cultivating water keffir, and milk keffir once i get my hands on it. I wont be surprised if you have that in your kitchen somewhere, and have used it for bread. I'm sure they can too...no, not opening that can of beasties ;))

I understand the desirability if not spreading oneself too thinly... Like a balloon, there is always the risk of exploding :-)

Water keffir nearly got me once, but I resisted - Milk keffir I've never been tempted to explore.

Ron

Hello Ron,
It's so kind of you to put all of these links together.
Thank you so much for your effort!
I'd already favorited your WBB post - will favorite this one too, for future reference.
:^) from breadsong

I am pleased that you also favored the WBBs, they appreciated that LOL

I do hope the references will make thing simpler for anyone interested in the Yeast Water bread examples. ;-)

Ron

OMG, I'm sure many people on TFL will appreciate what you have done here. *rubs eyes and cleans specs to prepare for many hrs of browsing and reading* - Judy

But, Judy, I do believe that is the first time I have ever been referred to as a "godsend".. ROFL

Nonetheless, I do thank you for the thought (º¿º)

Ron

Thanks for all that work, Ron. :) When I finally get round to trying this method, I am sure that this post will prove invaluable. Best, Syd

You're welcome, Syd, and when you do get ready to give it a go, let me know if I can help in any way.

Ron

That's a valuable resource.

Karin

Well it helps me find things, as well... LOL

Ron

Thank you Ron for all the work that you do for us. I think anyone interested should be able to find out a great deal from your posts.

Ron,

Thank you for adding for my totamato pretzel :)

Great idea to put the yeast water article together like a cook book :P

Akiko

Thanks, Akiko-

I hope it helps those trying to make sense of something new to them.

Ron

Have started my first batch of AYW And it is doing beautifully. My only issue is I cannot find a definitive method for using my ayw to make a starter. Any help would be amazing.

Add an amount of AYW to your flour in an amount equal to that will yield the water/flour ratio you desire.

In other words, just use AYW instead of water.

Hope that helps.

Ron

Very helpful thank you! Second question, my AYW is extremely active. I can see the bubbles continuously forming in a carbonation type manner. Should I refrigerate, and if I don't how should I go about feeding my AYW? Thanks so much for the help. I'm excited to continue learning how to cultivate all the lovely WBB

I don't think there is any one 'right way'. Consider how you want to use you YW.

1/ If you only want to use it a couple times a month, with YW being so easy to start, you could start a new batch each time.

2/ If you use the YW for ALL of the water used in the loaf, then I would use the currently active YW in the 1st batch for a loaf, and fill additional water requirements with the excess YW that was saved in the fridge.

3/ If you are using your YW often, then you can adjust your feedings and quantity so as to not have a surplus.

You can tailor your YW management to suit yourself. I've even used excess as a drink with a meal.... LOL

Hope that helps, Ron

combo starter. I usually dona 3 stage levain build of progressively larger flour adn water with a bit of SD starer in the beginning. Instead of using water - use YW instead. I just did this for this weeks bake. YW has a way of opening up the crumb oif heavy whole grain breads.

One can use a combination of SD and AYW and it works fine, however, one can also just use the AYW - with no need of SD at all. Indeed, if you use only YW to make the levain, it will transform into a SD levain after 5, or 6 consecutive builds.

it can replace commercial yeast in any recipe and is especially good where sour is not needed or wanted. Babka and cinnamon rolls are my favorite examples. The other great thing is that when used with SD it cuts the sour taste significantly for those that don't want sour bread but still want the many health benefits and keeping qualities that only SD can provide. .