April 30, 2016 - 12:27am
Apple yeast water loaf
Hi guys here is the first loaf I have made using my Apple yeast water as the sole raising agent. I started it off yesterday as per the recipe which I think I got here, retarded it over night and baked it today.
It was a very wet but lively dough which took some time to prove. I added some garlic and basil to the final mix which I can taste but not see in the crumb. I fully expected it to flop in the oven but low and behold it did rise, not hugely but some. The crust tastes slightly sweet ( might be my imagination ) and the loaf is quite light weight wise.
i have a nasty feeling though that I forgot to add salt....hmm I haven't any in my copy of the recipe. I guess about 8gms should be enough.
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Yeast water is an interesting alternative or addition to sourdough especially for those of us that don't like overly sour bread. Just started to work with it myself, as a matter of fact got a loaf proofing now. Wish you luck in the exploration.
Stu
Thanks Stu on the Perfect Sourdough web site there are lots of versions using banana skins, dried persimmons,rose petals etc Some seem a bit weird to me but if it works....
I thought it would be interesting to see the variations but when the perfect sourdough was Googled it didn't come up. Is there maybe something else to try?
Really?? That's weird. Try going in via Facebook instead. I think it's perfect sourdough without the 'the'. There's a chap in TW who is using limes though I'm not clear exactly how he's doing it as he said, in answer to another's question, that he had them in brine. I would have thought that the salt would just have pickled the fruit not produced a yeasty mix?