I'very been using yeast water on and off since spring but have just noticed something the last two times, the water has become more viscous like a light syrup. Is this normal or is it becoming a new interesting experiment? Usually I use it, feed it, let it build bubbles then refrigerate for a week or two.
Thanks in advance,
Stu
That yw doesn't last indefinitely like a sourdough starter. And, like so many times in bread baking, others say it can as long as the maintenance is kept up.
When I used to bake with yw more often I found that a simple top up with water and replacing some of the fruit was fine and it would be ready in 12-24 hours for the next batch or can then be refrigerated for a week or so before it should be used or refreshed. Every few weeks I did a big refreshment where I replaced all but a tablespoon or two of the water and all of the fruit. This kept it healthy for a long time but I haven't kept it up for years like a sourdough starter to be able to say it lasts as long.
Most importantly of all is does your YW make bread OK?
It makes bread OK I think but its not used as the only leaven usually a combination of sourdough starter and YW is. A build of starter is done right from the fridge using regular water then the YW is used for the moisture in the rest of the dough. I was just wondering if anyone has noticed this happening in long term YW.
make it fresh. So I have to plan like a week ahead, lol. Just what works for me. Then it has great rising power and I don't need anything else. ymmv.
hester
I thought of doing that also since it is so easy to make but like the option of pulling it out of the fridge letting it warm and strengthen then using. Most of the time I don't plan far enough ahead. I like it's leavening power also but use it in combination because the little twang from the sourdough is pleasant as long as its not too strong.
liie NMNF rye SD starter - it goes un-maintained in the fridge for 20 weeks no worries. It does get thicker as it sits but, as soon as you use it and refresh, it then is back to normal and ready for another 20 week sleep!
I thought it was probably normal but also kinda hoped the YW was breaking new ground.
My grandmother's sister was preparing kind of a beverage from elder when it was flowering. It was made like YW - it fermented in few days as we added elder, lemon, sugar and some citric acid in a lot of water (probably 10 liters). We also added just a bit of yeast in order to boost the fermentation. There were occasions when the product became viscous and now I can't recall if we were drinking that or not. I assume that this happened as a byproduct of fermentation.
Thanks for your insight. It is interesting what people used to and still ferment. Makes you realize how much knowledge has been set aside in the industrialized food systems in so called developed countries.