I have enjoyed the yeast water/raisin yeast water episode but in feeding my beasties, I have trouble tossing the content, so I have been using mine steadily. I made a levain the other day and made too much, so I decided to call it my water yeast sourdough and with the flour added to the liquid yeast, basically that's what it is.........so................
A lot has been said regarding using the liquid wild yeast or water yeast for sourdough and thought I would give you an idea of the results that I have been getting. I use a double feed for my bread and by that I mean that I refresh the yeast water routinely and when I am ready to bake, I take 1 part yeast water and 2 parts flour, or there abouts. I don't really measure to the inth degree just generally use a 1/2 cup measure and fill the container and add that to my yeast water and stir.
Last night I made a starter for cuban bread to bake today as well as the liquid yeast levain for Japanese Sandwich bread.
I expected to see the cuban bread starter way up the sides of the container this morning as it contained 3/4 tsp of regular yeast. I also expected a good result from the liquid fruit yeast after sitting all night on the counter even though our home is very cool.....
Reading all the entries from the members baking the Japanese Sandwich loaf, I became very inspired and promptly set out to make my raisin water. I had only a few raisens so I used dried cranberries and after a few days, I wasn't thrilled with the fermentation process. I added a handful of grapes and wowie.......it took off and within a few days it was bubbling away.
Yesterday I decided that it was time for my adventure into yeast water. So with jar in hand, set out to make the levain to proof.
One of our favorite sandwich loafs is a Honey Whole Wheat that my friend Annie passed along to me and has become the regular go to bread in this household. However I am always looking for a new loaf and wanted to try the Whole Wheat Sandwich Loaf mentioned in this thread and compare it with my regular loaf only because I love trying new recipes and have a goal of trying as many different varities as I can.
