You can also make an apple starter using 100 grams of pure apple juice(pulp removed) in a sealed jar with a small gap for air, leave for about a day and a half or until it looks active, then feed 100 grams flour (dont add water yet) after rising and or falling add 100 grams water 100 grams water and feed like that from then on
Hello, thanks for the explanation, a question to continue with the process that is done with the old raisins, are they left inside the jar? Or do they take them out and put in new ones, or do they leave that same cement there and little by little it is consumed when the liquid is removed from the raisins again? If I leave the raisins in the refrigerator, will the stop be active slower? Or does it always have to be at room temperature? This natural yeast is for sweet doughs, or what type of yeast do you recommend it for, thank you
My first couple attempt at this it came out great. And it definitely makes the best bread! My last attempt, it smelled rotten. I'm not sure what I did wrong.
There are hundreds if not thousands of different strains of indigenous or wild yeast that attach themselves to fruit and when we try to grow a culture -which is what you are doing with "yeast water" you have no control over which strains will dominate and overwhelm competing strains. Some strains of yeast we delight in the flavors and aromas they produce as the ferment sugars into CO2 and ethanol and some strains we find the flavors and aromas they produce unpleasant. This is why, commercial wine makers tend to use lab cultured yeasts - with predictable outcomes. As a home wine maker who enjoys growing and using wild yeast cultures I assume I need to toss out about 3 out of 4 attempts.
Hello. Thanks for the content. I have a question. When making raisin yeast water, some people do not close the lid of the container to let air in, and there are cases like you who close the lid tightly to prevent air in. May I ask what is the difference between the two?
Let some air in or just wrap the opeing with a cling wrap and poke holes in it then cover that with a clean cloth, if you lock it with a lid it might explode if you forget about it making a huge mess
Hello I tried sun drying but it was not good. Thank you again! By the way I have a question. Why do you need to feed the starter twice? Cant I just use the first 100g flour and 100g water right away when it has doubled in size? Thank you
This is awesome! I do have a question though…if you’re not using all of the raisin water when creating a starter, do you continue to “feed” the raisins? Like with a traditional starter you it feed it before using, would I add more water to the raisins, to keep it going?
You can keep the raisin water in the fridge for about 2 months without feeding. When you wanna use it, add some raisins and leave it at room temperature to increase the activity.
I put in a fridge after 2nd time rising to double volume. If I want to use them, I have to discard most of them right away after the fridge and feeding wait until the double size again or 8hrs?
Hi Lucy, it’s normal that the raisins soaked up the water. It’s better not to add additional water now but if you want to, you can try. You don’t actually need a lot of the raisin water to create a starter.
Hi, I’ve not tried it but probably you can dry the starter and freeze it for later use like what you do for a sourdough starter. Please let me know after you try it. Thanks!
no need sugar for raisin or any dry fruits, because they are concentrated and have sugar in it, if you use fresh fruits then should add sugar, hope this help
Hello, I would like to ask some questions since I am curious about your video. what is the purpose of starter? how will I know if it is ready to use and if I am going to use it to bake, how many measurement do I need? Thank you in advance!
Hi, Mary! Starter is used as the leavening agent in bread making without the aid of commercial yeast. When the starter doubles in volume, it’s ready to be used as shown in my video. You can watch my video on how to bake Japanese Pullman bread using natural yeast. Happy baking!
Hello may I ask again if How will I know if the starter is expired when it is refrigerated and could u please enlighten me what should I do next when I'm going to use the starter from the fridge? And if I'm going to use it, should I feed it first before using it?
@@fuechankitchen6585 same ratio? so take out 100g of starter+100g of flour+100g of water? Then the discard for use? how many grams of discard I can use from this one?
How can we mentaince the yeasted water please Since i have my own sourdough and i only want a yeasted water to use with bread dough? Note: i replaced raisin with dates
After your yeast water is fully active, you can strain the dates out of it, keep the liquid and store it in the refrigerator. Once you’d like to use your yeast water again you can top it off with raisin or dates and keep it at room temperature before use to increase activity. Ensure your yeast water is safe to consume by testing its pH level. This can be done easily using pH test strips, your yeast water should register at a pH of 4 or lower before you can use it.
Thanks for your kind reply. I found a tiny spot/mold - managed to get rid of it using a chopstick. It’s still good/safe to use or I should start all over again?
Thansk for your kind guidance, I’ve restarted a new one and it seems to work 👍🏻 (changed location to nearer to living room). Can I also check if you started to bake on day 7/8 or do u advise to continue feed the starter so it is more mature/ready to bake? P/S: if we continue feed beyond day 8, do u use discard method? 🙏
You can use the starter for baking on the 7th day after the starter doubles in volume. I’ve not tried it personally, but I think you should be able to continue to feed it with the discard method like what you will do for a sourdough discard.
You can also make an apple starter using 100 grams of pure apple juice(pulp removed) in a sealed jar with a small gap for air, leave for about a day and a half or until it looks active, then feed 100 grams flour (dont add water yet) after rising and or falling add 100 grams water 100 grams water and feed like that from then on
Hi Alexis, thanks for your suggestion! Yes, you can make yeast water and starter from any fruits.
@@fuechankitchen6585 never seen it done with raisins before though super cool! thank you for this video my raisin starter is going great😊👐
I’m glad to hear that .. thanks! 😊
His guide is very workable for me in making starter. Thank you very much.
Thank you for sharing this recipe and I just subscribed. ❣️
Very nice
Thank you. My first try went bad with mold. I added some sugar that was advised in other recipe.
Hello, thanks for the explanation, a question to continue with the process that is done with the old raisins, are they left inside the jar? Or do they take them out and put in new ones, or do they leave that same cement there and little by little it is consumed when the liquid is removed from the raisins again? If I leave the raisins in the refrigerator, will the stop be active slower? Or does it always have to be at room temperature? This natural yeast is for sweet doughs, or what type of yeast do you recommend it for, thank you
Thanks for sharing
Beautiful video!
Wow thank you!
My first couple attempt at this it came out great. And it definitely makes the best bread! My last attempt, it smelled rotten. I'm not sure what I did wrong.
If it smelled really bad , it’s better not to use it on the safe side. Please sterilize the jar before using it.
There are hundreds if not thousands of different strains of indigenous or wild yeast that attach themselves to fruit and when we try to grow a culture -which is what you are doing with "yeast water" you have no control over which strains will dominate and overwhelm competing strains. Some strains of yeast we delight in the flavors and aromas they produce as the ferment sugars into CO2 and ethanol and some strains we find the flavors and aromas they produce unpleasant. This is why, commercial wine makers tend to use lab cultured yeasts - with predictable outcomes. As a home wine maker who enjoys growing and using wild yeast cultures I assume I need to toss out about 3 out of 4 attempts.
How did you implement the yeast when cooking
Hello. Thanks for the content. I have a question. When making raisin yeast water, some people do not close the lid of the container to let air in, and there are cases like you who close the lid tightly to prevent air in. May I ask what is the difference between the two?
Let some air in or just wrap the opeing with a cling wrap and poke holes in it then cover that with a clean cloth, if you lock it with a lid it might explode if you forget about it making a huge mess
Hello, this yeast is good to ferment alcohol?
Apart from bread, what other uses are there for this natural yeast?
I need yeast for wine can i use this yeast in making wine?
Yes you can. I’ve used ginger bug to start my wine. Yeast is yeast.
Hello I tried sun drying but it was not good. Thank you again!
By the way I have a question. Why do you need to feed the starter twice? Cant I just use the first 100g flour and 100g water right away when it has doubled in size? Thank you
This is awesome! I do have a question though…if you’re not using all of the raisin water when creating a starter, do you continue to “feed” the raisins? Like with a traditional starter you it feed it before using, would I add more water to the raisins, to keep it going?
You can keep the raisin water in the fridge for about 2 months without feeding. When you wanna use it, add some raisins and leave it at room temperature to increase the activity.
@@fuechankitchen6585 OK great. Thank you!
Oooo how to obtain those wooden measuring cups?
Hi Teresa, it’s not exactly a measuring cup. I bought it in Tokyo, not too sure if you can find it online. Thanks for watching !
Hi, to maintain the yeast water, can I add water again if I want to use it?
I put in a fridge after 2nd time rising to double volume.
If I want to use them, I have to discard most of them right away after the fridge and feeding wait until the double size again or 8hrs?
Hi Fuechan tks for the tutorial. I made it yesterday & this morning I found the raisins soak up most of the water. Can I add in more water? TIA
Hi Lucy, it’s normal that the raisins soaked up the water. It’s better not to add additional water now but if you want to, you can try. You don’t actually need a lot of the raisin water to create a starter.
Tq Fuechan for your prompt reply. Then I won’t add
How is yeast water?
same 100 water +100 flour for everyday feeding?
To reduce wastage , you can feed your starter with 10g starter, 20g flour, 20g water.
@@fuechankitchen6585 thanks🙏
But how much starter should you use for each bread loaf or 6 buns ?
Normally 20% starter is about normal for a recipe.
Can the same thing be done with dates? What about other dried fruit? Thx!
You can use it with dates or any dried fruits
What do you do with the raisins after the yeast is extracted? Can you mix it in the bread? Or is it not advised?
Hi! You can use it in the bread.
Can you sun dry this so it will be usable later? Thank you!
Hi, I’ve not tried it but probably you can dry the starter and freeze it for later use like what you do for a sourdough starter. Please let me know after you try it. Thanks!
@@fuechankitchen6585 Thank you do much ok!
Isn't it better to add 1 tablespoon of sugar when making fruit yeast water?
Hi Marlon, it works for me without adding sugar when making raisin yeast water.
no need sugar for raisin or any dry fruits, because they are concentrated and have sugar in it, if you use fresh fruits then should add sugar, hope this help
Hello, I would like to ask some questions since I am curious about your video. what is the purpose of starter? how will I know if it is ready to use and if I am going to use it to bake, how many measurement do I need? Thank you in advance!
Hi, Mary! Starter is used as the leavening agent in bread making without the aid of commercial yeast. When the starter doubles in volume, it’s ready to be used as shown in my video. You can watch my video on how to bake Japanese Pullman bread using natural yeast. Happy baking!
Hello may I ask again if How will I know if the starter is expired when it is refrigerated and could u please enlighten me what should I do next when I'm going to use the starter from the fridge? And if I'm going to use it, should I feed it first before using it?
Yes, you should feed the starter again before using it for baking.
@@fuechankitchen6585 same ratio? so take out 100g of starter+100g of flour+100g of water? Then the discard for use? how many grams of discard I can use from this one?
How can we mentaince the yeasted water please
Since i have my own sourdough and i only want a yeasted water to use with bread dough?
Note: i replaced raisin with dates
After your yeast water is fully active, you can strain the dates out of it, keep the liquid and store it in the refrigerator. Once you’d like to use your yeast water again you can top it off with raisin or dates and keep it at room temperature before use to increase activity.
Ensure your yeast water is safe to consume by testing its pH level. This can be done easily using pH test strips, your yeast water should register at a pH of 4 or lower before you can use it.
@@fuechankitchen6585 thank you very much
How to use
Hi! You can check out my video on Japanese Pullman bread using natural yeast.
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
Hi, my raisin starter have a layer of mold :(( do you know what’s the reason ? And how to fix it . Thanks
Hi Debbie, I’m afraid you have to dispose it and start over again. Make sure your jar and utensils are clean , sterilize them before using it.
Which song is the background music?
Hi Plue, the title is mixkit beautiful dream from TH-cam music.
@@fuechankitchen6585 thanks for replying!
How long it take foe expired
If you leave it in the fridge and feed it regularly,it will not expire. Before baking , I’ll feed it 3 times before using it.
请问，在第五天葡萄干液体过滤出来后，需要加的水和粉都是100g是吧？
100g 的 葡萄干液体 和 100个的面包粉，不需要水。
Do you sieve the rest of the raisin water and refrigerate it?
Yes, you can keep it in the refrigerator.
Thanks for your kind reply.
I found a tiny spot/mold - managed to get rid of it using a chopstick. It’s still good/safe to use or I should start all over again?
You should dispose it and start a new one. It’s not safe to use it for consumption .
Thansk for your kind guidance, I’ve restarted a new one and it seems to work 👍🏻 (changed location to nearer to living room). Can I also check if you started to bake on day 7/8 or do u advise to continue feed the starter so it is more mature/ready to bake?
P/S: if we continue feed beyond day 8, do u use discard method? 🙏
You can use the starter for baking on the 7th day after the starter doubles in volume.
I’ve not tried it personally, but I think you should be able to continue to feed it with the discard method like what you will do for a sourdough discard.