RonRay's blog

Light Rye, Caraway, and Emulsified Raisin
Yeast Water Loaf

 Updated: 110615-1100 Added Summary Table of the 3 loaves at the very end of this blog

For the initial two loaves,
see these link:s:

Replication Bake of Emulsified Raisin
Yeast Water Loaf

For the initial loaf, see
link:

http://www.thefreshloaf.com/node/23945/emulsified-raisin-yeast-water-loaf

Emulsified Raisin Yeast Water Loaf

Apricot Yeast Water Pullman Loaf

Previously, I posted a short Pullman loaf leavened with Potato Yeast Water (PYW). Link:

http://www.thefreshloaf.com/node/23793/potato-yeast-water-pullman-loaf-shorty

Potato Yeast Water Pullman Loaf

Long before I had every heard the name 'Yeast Water', I actually had made a culture and had maintained it for months. In fact, I used a 1/4 tsp of the Potato Yeast Water (PYW) to jump-start my first Apple Yeast Water (AYW) culture. Link:

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-143857

Apricot Yeast Water Test Loaf  [Update:110530-1000] 

   If you are unfamilar with Yeast Waters, and wild yeast, you may wish to view

Yeast Water & Other Wee Beastie Bubbles (No Math)

http://www.thefreshloaf.com/node/23441/yeast-water-amp-other-wee-beastie-bubbles-no-math

    I really enjoy baking artisan loaves, but I decided that if I wanted test the results of changes in my breads, the artisan loaf was a poor choice. I wanted something where each loaf could be compared with the other test loaves - primarily based upon photo records and detailed method writeups on my part.

 For a while I used Flo Makanai's 123 formulation: 

One Pound Pullman Shorty

A one pound loaf is just right for me. I can comfortably go through two loaves a week, without getting too overweight...