My pleasure sir I’m using bread strong flour with 13/6% protein if you are in Asia Japanese bread flour works fine Europe T65 and in USA nothing can beat bobs red mill 👍
@@valarieannaliza8805 sure but you need to make adjust the hydration level accordingly if a mix of high protein with another whole meal flour would be the best it’s even better to make a starter or a poolish first then substitute any sourdough recipe with that would be easier ✌🏼
This is abit science some believes all of then yeasts contains some amounts of alcohol yet there is a belief saying in that oxidative situation yeast growth and reproducing much more efficiency but not produce alcohol I’m not expert in this part 🙏 but can you make alcohol from this definitely yest yeast fermentation and fruits are the base of any alcohol drinks wines and beers ✌🏼
Can keep in the fridge for next use to make sure it’s still active make poolish before baking little bit of sugar or any sweetener might help it to active again You can also make starter with it and keep it in the fridge like sourdough starter feed it normally ✌🏼
You mean a mix of starter and water yeast ? Why not definitely to enhance both flavor and strength even the fruits can be crushed and use in the recipe ✌🏼
I hate to say that but I throw this time but you can even crush them and mix those with the yeast and use it in bread if abit more of that tangy winy flavor no bother you ✌🏼
@@IBakeBread sure you can but it’s will lost its activity little bit of sugar might help but the best is make a starter same amount of yeast water with flour let it rise then in to the fridge so when you gonna bake bread feed it couple of times and you have starter ✌🏼
Yeah, it's totally legit. I first heard about it a couple of months ago watching a Japanese bakery video where the baker makes most of her loaves with fruit water yeast (often putting tea/orange peel etc into the ferment for flavour).
i really injoy watching your creative chanel exited for next.
Glad you found my contents creative I’ll keep it up ✌🏼
I’m going to make this! Thanks for sharing!
@@joselyndc2206 you are welcome ✌🏼 let me know how it turns out
Grazie sei bravissimo ci proverò anche se non parlo inglese perché non ci sono i sottotitoli in italiano? Grazie 👏🤗
My pleasure I’ll work on subtitles soon thanks for watching my channel 🙏
Incredible! Can you do it with kombucha or water kefir 🧐
Yes with kombucha you would get the same result kefir was interesting I haven’t tried yet let me know if you did 😉👍
@@littlemoresalt I’m on it! Thank you chef
I have been baking for decades and I really like your page. Please tell me what flour you use for white yeast bread
thanks
My pleasure sir I’m using bread strong flour with 13/6% protein if you are in Asia Japanese bread flour works fine Europe T65 and in USA nothing can beat bobs red mill 👍
@@littlemoresaltcan this be adapted to fresh milled flour? Red or white with kamut?
@@valarieannaliza8805 sure but you need to make adjust the hydration level accordingly if a mix of high protein with another whole meal flour would be the best it’s even better to make a starter or a poolish first then substitute any sourdough recipe with that would be easier ✌🏼
I kinda like this. Could you tell me about the possible alchohol content in the final grape water?
This is abit science some believes all of then yeasts contains some amounts of alcohol yet there is a belief saying in that oxidative situation yeast growth and reproducing much more efficiency but not produce alcohol I’m not expert in this part 🙏 but can you make alcohol from this definitely yest yeast fermentation and fruits are the base of any alcohol drinks wines and beers ✌🏼
So do u make one each time or u have to feed it?
Can keep in the fridge for next use to make sure it’s still active make poolish before baking little bit of sugar or any sweetener might help it to active again You can also make starter with it and keep it in the fridge like sourdough starter feed it normally ✌🏼
Can l put some discard with flour in my ingredients when l made my loaf by strong starter ….؟
You mean a mix of starter and water yeast ? Why not definitely to enhance both flavor and strength even the fruits can be crushed and use in the recipe ✌🏼
And what do you do with the whole "leftover" grapes?
I hate to say that but I throw this time but you can even crush them and mix those with the yeast and use it in bread if abit more of that tangy winy flavor no bother you ✌🏼
Вау! Вы настоящий волшебник. Очень хочется попробовать такой хлеб.
@@littlemoresalt can i keep this luquid in the fridge to make anothet bread next week? And how long it can be preserved in the fridge? THANK YOU
@@IBakeBread sure you can but it’s will lost its activity little bit of sugar might help but the best is make a starter same amount of yeast water with flour let it rise then in to the fridge so when you gonna bake bread feed it couple of times and you have starter ✌🏼
You're for real? Seriously? No kidding at all?
100% , even with dry fruit possible to get the same result 👍 thanks for watching my channel
@@littlemoresalt I've made it with raisin water
@@spiketaylor4753 yeah that also works beautifully ✌🏼
@@spiketaylor4753 So that's soaking the raisins same way for couple days, on the kitchen shelf?
Yeah, it's totally legit. I first heard about it a couple of months ago watching a Japanese bakery video where the baker makes most of her loaves with fruit water yeast (often putting tea/orange peel etc into the ferment for flavour).