Today is the 4th day on the fruit water. It looks just like yours. Tomorrow we will have bread. How long does the remaining water last in the refrigerator?
For months enough to make another loaves but for your second and third breads I recommend you to make poolish first to make sure it’s strong enough and enhance the flavor ✌🏼
Those are 2 beautiful loafs of bread. While I appreciate what sourdough brings to the table, with pre-digesting the starch in flour, we do not like a very sour forward profile and the FYW gives us the flavor we like. Very little sour notes and only a very little flavor of the source fruit carries through into the final bread. I have yet to produce as fine a looking loaf as you created, but I'm not about to stop trying. I will be trying your recipe/method as soon as I finish up 2 loafs of SD Deli Rye bread.
@@littlemoresalt WINNER! Made the SD version. At every step of the way it seemed to perform as in your video. When taking it out of the fridge, very little rise but it was one of the best Oven Springs I've achieved. I keep my SD starter at 60/40 flour/water to minimize sour and it worked great.
@@mikewurlitzer5217 good to hear that yeah it might rise abit less than expected due to the dough temp and as you mentioned the starter which feeded differently going to give you different reaction like in my case I feed my starter 1-3-3 sometimes 1-5-5 and never let it over rise to keep it healthy and less acidic so sometimes it won’t get me a double or triple rise although it might achievable with longer proofing time anyway what matters is the result ✌🏼 keep it up
Why not mix everything and corporate the dough for 5 to 7 min then same thing happen you can develop more air in the dough by few coil folds and let it finish bulk fermentation shape it The whole developing and bulk fermentation at 25 to 27c takes around 5 hours if cooler takes more if hotter takes less 👍
Indeed interesting! Thanks! Here in California a lot of people know sourdough as being especially sour. There are many different ways to achieve just that. One way is with just a tiny bit of levain, at first fermented at between 72F-78F to almost double, and then cold retarded for anywhere from 12-36 hours, then brought to room temperature to make sourdough. When you feed your starter it is the same way. Stir it up between warm proofing and cold proofing too. This builds both yeast and bacteria.
Thanks for sharing yeah exactly and in the Europe is opposite they try to make it less sour as in Italy they work so hard to make sweet levains pasta madre to achieve less sour bread personally speaking I love something between slightly sour ✌🏼
Some places in California (Boudin bakery cost $ 59.95 !!!) ,sour dough bread in the morning(when cold) smelled and tasted like vinegar. Can't fool my stomach,instant indigestion. Very expensive for vinegar bread😂
@@bobb2251 😂 so true it’s abit tricky with do all respect to the amazing bakers out there most of the times nothing can beat a good homemade bread I mean artisan kind of bread cause even you are an expert they might make a mix of yeast and sourdough and that vinegar note you had in that bread is bread improver to last longer and become softer already ruin the Beaty of three ingredients bread ✌🏼 keep baking
Besides excellent educational presentation ,what i like most is portion . Just enough to eat fresh and not to waste!
Thank you !
@@bobb2251 you are most welcome
What beautiful loaves! 🎉 Thank you for doing this side by side comparison! 🙏 Does the fruit yeast water bread have a hint our sourness?
You are welcome I didn’t catch any sour taste with the fruit yeast water tasted like a poolish bread with a little fruity note ✌🏼
That makes sense. Thank you for responding! 🙏
If i take fruit yeast water istead of clear water and add it to the sourdough starter to make a levain. What you think, will it work?
Definitely I’m experimenting soon actually it might help strengthen the weak sourdough starter give it a try let me know too ✌🏼
I think you might open some sort of portal to another dimension…be careful.
@@shawnkay5462 sure
Today is the 4th day on the fruit water. It looks just like yours. Tomorrow we will have bread. How long does the remaining water last in the refrigerator?
For months enough to make another loaves but for your second and third breads I recommend you to make poolish first to make sure it’s strong enough and enhance the flavor ✌🏼
Those are 2 beautiful loafs of bread. While I appreciate what sourdough brings to the table, with pre-digesting the starch in flour, we do not like a very sour forward profile and the FYW gives us the flavor we like. Very little sour notes and only a very little flavor of the source fruit carries through into the final bread. I have yet to produce as fine a looking loaf as you created, but I'm not about to stop trying. I will be trying your recipe/method as soon as I finish up 2 loafs of SD Deli Rye bread.
Sounds great! Keep baking thanks for the comment ✌🏼
@@littlemoresalt WINNER! Made the SD version. At every step of the way it seemed to perform as in your video. When taking it out of the fridge, very little rise but it was one of the best Oven Springs I've achieved. I keep my SD starter at 60/40 flour/water to minimize sour and it worked great.
@@mikewurlitzer5217 good to hear that yeah it might rise abit less than expected due to the dough temp and as you mentioned the starter which feeded differently going to give you different reaction like in my case I feed my starter 1-3-3 sometimes 1-5-5 and never let it over rise to keep it healthy and less acidic so sometimes it won’t get me a double or triple rise although it might achievable with longer proofing time anyway what matters is the result ✌🏼 keep it up
Can I make this in a bread machine? How would I adjust it?
Why not mix everything and corporate the dough for 5 to 7 min then same thing happen you can develop more air in the dough by few coil folds and let it finish bulk fermentation shape it
The whole developing and bulk fermentation at 25 to 27c takes around 5 hours if cooler takes more if hotter takes less 👍
Indeed interesting! Thanks! Here in California a lot of people know sourdough as being especially sour. There are many different ways to achieve just that. One way is with just a tiny bit of levain, at first fermented at between 72F-78F to almost double, and then cold retarded for anywhere from 12-36 hours, then brought to room temperature to make sourdough. When you feed your starter it is the same way. Stir it up between warm proofing and cold proofing too. This builds both yeast and bacteria.
Thanks for sharing yeah exactly and in the Europe is opposite they try to make it less sour as in Italy they work so hard to make sweet levains pasta madre to achieve less sour bread personally speaking I love something between slightly sour ✌🏼
@@littlemoresaltagreed!
Some places in California (Boudin bakery cost $ 59.95 !!!) ,sour dough bread in the morning(when cold) smelled and tasted like vinegar.
Can't fool my stomach,instant indigestion.
Very expensive for vinegar bread😂
@@bobb2251 😂 so true it’s abit tricky with do all respect to the amazing bakers out there most of the times nothing can beat a good homemade bread I mean artisan kind of bread cause even you are an expert they might make a mix of yeast and sourdough and that vinegar note you had in that bread is bread improver to last longer and become softer already ruin the Beaty of three ingredients bread ✌🏼 keep baking
Thanks for the experiment!
Whats the % of protein in your bread flour?
You are welcome It’s about 13.6
Recipe? :o
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And
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