HOW TO MAKE YEAST WATER WITH FRUIT

How to Make Yeast Water with Fruit - Drive Me Hungry

INGREDIENTS (try halving)

250 g filtered water 

100 g raisins 

4 g white sugar

INSTRUCTIONS

Weigh all your ingredients with a kitchen scale. Check the label on your raisins to make sure they're free of sulfur dioxide (a preservative) and any type of oil coating. These can inhibit yeast growth. If possible, use organic raisins.

Add all the ingredients to a clear jar with an airtight lid. Shake it until the sugar dissolves and place it in a warm place out of direct sunlight. The raisins should lay at the bottom of the container.

Vigorously shake the mixture for 3 seconds morning and evening for the next 3 to 8 days or until you start to see the raisins float in the water. The length of time will depend on yeast activity and temperature.

It's very important to open and close the lid before AND after every shake. This ensures you don't have excessive gas build up in your container which can cause the lid to pop off! Keep the lid sealed at all other times.

After a few days, you should start to notice signs of fermentation in the yeast water. The water should be cloudy and there should be tiny bubbles around the raisins and along the sides of the container. The raisins will be suspended in the water instead of laying at the bottom of the container.

The yeast water is ready to use once the raisins float to the top.

(Note: Yeast consumes sugar as food and then produces carbon dioxide as a byproduct. When the raisins float, it's a sign that there's enough yeast activity to generate gas build up. This means it's ready to strain and use in a wild yeast starter.)

Strain the raisins in a mesh strainer and gently press out any remaining liquid. You can either discard the raisins or use them for baking.

Store the yeast water in an airtight container and keep it in the fridge for up to two months. You can use this liquid to create a natural yeast starter or add it to bread recipes. Be sure to mix it well before adding it to any recipe as there will be settlement.

HOW TO MAKE YEAST WATER WITH FRUIT

Raisins - if possible, use organic raisins that have not been coated with any type of oil. Preservatives such as sulfur dioxide and oil coatings are found in some brands of raisins. If you're using raisins that aren't organic or have some type of coating, soak them in hot water for 15 minutes before starting. Dried figs or dried dates can be used as well.

Water - if possible, use filtered water. If you're using tap water, leave it in an open container for 24 hours to dechlorinate the water.

Sugar - this will be food for the wild yeast and will help it colonize your water. The byproduct of consuming sugar is carbon dioxide which creates an effervescent effect.

Clear jar with a lid - make sure your lid creates an airtight seal because you'll be shaking this mixture twice a day.

Sourdough Starter 2 Ways - Traditional and No-discard method - Drive Me Hungry

No-discard Yeast Water Method

100 g yeast water

100 g Bread flour

2 g sea salt - - (optional) See Note 2

No-discard Yeast Water Method (100% hydration)

Mix all the yeast water, bread flour, and sea salt in a clear bowl or jar and cover it with plastic wrap. Set it in a warm place for 12 to 14 hours or until it doubles in volume.

If you choose not to add the sea salt, it will be ready in less time (around 6 to 8 hours) so keep an eye on it. See Note 2 about adding salt.

Once it doubles in volume, the starter is ready to use. This makes 200g of starter which is sufficient for most recipes. If you'd like a little leftover to keep in the fridge, increase the amount accordingly.

Store any leftovers in the fridge and feed it like you would a regular starter. It will start to develop a sour flavor over time.

RECIPE NOTES

Whole rye flour - based on my experience, starters that began with rye flour become active much faster due to the high nutrients found in rye flour. If you don't have rye flour, you can substitute with whole wheat flour. Avoid using bleached flour when making starters.

Salt in the no-discard yeast water starter - the reason for adding salt to this method is because the yeast water already has a high population of yeast. So, we're able to add salt to delay the fermentation and add more flavor without harming the yeast.