Finally, my grape starter developed sufficient life to inspire enough confidence to bake with it. So I baked the Biga Acida loaves that I found on BakingMad.com. Success and lots of flavour!
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Grapes alive - Biga Acida Loaves
Your loaves look awesome! Good for you to getting the confidence to use yeast water! Well done!
and methods. Sadly an acidic preferment (Biga Acida) is the opposite of yeast water which has no sour or acid component, so I need to go see what is meant by this title on BakingMad.com.
They sure look good enough to eat - quickly! Well done and happy baking.
Can't seem to get to the recipe without joining the site. They say it is what the Italians call sourdough but Biga Acida isn't really what they call sourdough in Italy. Oh well......
It is actually just a starter made with flour, water and grape juice and/or smashed grapes in a cheesecloth. I got the original recipe here: https://www.bakingmad.com/biga-acida-bread-recipe/
The starter originally had a lot of life, so I took out the grapes. But I must have been a bit hasty, because it took the rest of the week to come back to life. Once I mixed the dough though, it was very good and gave a good rise.
I thought the loaves had a different flavour to the loaves I make with my rye or my quick cheat yogurt starters. I also baked it with steam and it had a very good crust.
I thought it was yeast water.