Well, Rosie (my raspberry yeast water) is a week old and yesterday mid afternoon I took 40 g yw and mixed it with 40 g higrade flour. there were bubbles there last night and it had risen. Here is a photo this morning.
just for interest I did a float test and it passed! yeah!!
So now I can try and make a bread? my question is how do I actually use the YW? Do I use a yeast bread recipe, make a poolish before going to bed then mix the dough in the morning? It will be slower than yeasted bread but quicker than SD?? or do I just substitute YW for 100% hydration starter.
I thought I might try a 50:50 mix of white and rye/wholewheat flours.
Any tips would be greatly appreciated, I plan to have a go sometime this week.
Leslie
Biga, poolish, mixed with levain it all works. I shoot for about 15% to 20% prefermented flour with YW. Sweet and moist with the most irregular crumb is the result. Here are some examples
http://www.thefreshloaf.com/node/35473/yw-primer
Nice job