A really fascinating exercise: wild yeast water. Not sourdough, as I used the water straight up without making a flour-based pre-ferment. I've subsequently read about different applications of the water, basically to strengthen the sour starter, but I was ecstatic to see that it actually leavened the bread on its own. That's magic.
I used dried figs for this loaf but have since repeated the trick with apricots, strawberries and pinhead oats. The water takes about a week to ferment, depending on the weather, and then apply your favourite technique to it - mine was loosely interpreted Tartine. Here's the full recipe: wild yeast water bread.
It is good bread - not the top dog in flavour and crumb but I was so excited by the process that it tasted heavenly...
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For some reason, I have not had any success with yeast water so I am doubly impressed at your loaf. Well done!