Hi all, I thought this was a good time to revive the topic of yeast water. Yeast water is a wild yeast ferment, just like sourdough, that can be used to leaven your bread. It does not impart a sour flavor, so it is suitable for use where you would normally choose conventional dry yeast.
I decided to get one going and give it a try. I used RonRay's excellent instructions here: http://weightloss-slim.fit/node/23441/yeast-water-amp-other-wee-beastie-bubbles-no-math%3C/a%3E%3C/p%3E%3Cp%3EI am using organic un-coated raisins as the basis for my new ferment. I also used two of RonRay's tips to speed up the ferment: I gave it a teaspoon full of dissolved sourdough water as a 'jump start' and a little bit of brown sugar. It looks a lot like swamp in a jar.