{"id":165271,"date":"2025-03-31T00:11:02","date_gmt":"2025-03-31T00:11:02","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/bread-baking-babes-try-the-yeast-water-bread-technique\/"},"modified":"2025-03-31T00:11:02","modified_gmt":"2025-03-31T00:11:02","slug":"bread-baking-babes-try-the-yeast-water-bread-technique","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=165271","title":{"rendered":"Bread Baking Babes Try the Yeast Water Bread Technique"},"content":{"rendered":"


\n<\/p>\n

\n

\u00a0<\/p>\n

Even though I love sourdough, I do have a few issues with
\nit.\u00a0 <\/span>First, it\u2019s unpredictability (for
\nme).\u00a0 <\/span>I never know if it\u2019s going to
\nactually work and result in a decent loaf.\u00a0
\n<\/span>Second, the maintenance.\u00a0 <\/span>Since I\u2019ve
\ndrastically cut back on baking (carb reduction), it feels wasteful to me to
\nfeed and discard starter everyday, so I mostly rely on yeasted breads.<\/span><\/span><\/p>\n

However, I recently read about a technique that was
\nunfamiliar to me:\u00a0 <\/span>yeast water.\u00a0 <\/span>This is a different method of producing
\nsourdough breads without the waste, so I decided to give this a try.\u00a0 <\/span>Be warned!\u00a0 <\/span>It does take some time and patience.<\/b>\u00a0 <\/span>But the end result is a lovely, not-too-sour sourdough
\nbread.\u00a0 <\/span>I decided to share this technique
\nfor the October challenge, and I\u2019m looking forward to reading about everyone\u2019s
\nresults.<\/span><\/span><\/p>\n

The method I used can be found on the King Arthur Baking
\nwebsite, but I will describe it below, along with my experience and photos.<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Basically, a mixture of fruit and water (with a bit of
\nsugar and salt) is left to ferment for about a week.\u00a0 <\/span>Once it is made, it can be stored in the
\nrefrigerator.\u00a0 <\/span>It doesn\u2019t require any
\ndaily feeding; there is no discard (a possible negative for some) and no wasted
\nflour.\u00a0 <\/span>When you want to make bread, you
\njust mix the yeast water with some flour and let it sit overnight.<\/span><\/span><\/p>\n

King Arthur\u2019s recipe is based on a process by Pablo Giet, a
\nGerman baker in San Rafael, California.\u00a0
\n<\/span>If you\u2019re interested in his method, he does have a video explaining
\neverything, \u201cPablos
\nultimate yeastwater<\/a>.\u201d <\/span><\/span><\/p>\n

Step one:<\/span><\/span><\/p>\n

Start
\nby finding a jar or bottle that will hold at least 32 ounces, preferably more
\nlike 34 ounces (though 32 ounces will do in a pinch). I ended up using a glass
\njar that had held vinegar.\u00a0<\/span><\/span><\/p>\n

Use
\na funnel to put 500g (2 1\/4 cups) of tap water, 50g (1\/4 cup) of granulated
\nsugar, and two dried dates (pitted or whole) into the jar.<\/span><\/span><\/p>\n

Step
\ntwo:<\/span><\/span><\/p>\n

Screw
\nthe cap on the jar and shake vigorously to dissolve the sugar. Loosen the cap a
\nhalf-turn and put the bottle somewhere warm; 78.8\u00b0F is optimal. I ended up
\nputting it my turned-off oven with the light on.<\/span><\/span><\/p>\n

Step
\nthree:<\/span><\/span><\/p>\n

For the next 4 days you\u2019re going to shake the bottle twice a day<\/span><\/u>.
\nUnscrew the cap to let out any pressure buildup, screw it back on, then shake
\nit well.<\/span><\/span><\/span><\/p>\n

After 24 hours you should already be seeing some bubbles.<\/span><\/span><\/p>\n

By the end of 4 days, the water should be frothy on top, and
\nyou\u2019ll definitely be able to smell the fruit fermenting: think a combination of
\norchard and barroom.<\/span><\/span><\/p>\n

Step four: <\/span><\/span><\/p>\n

On
\nday 5<\/u>, add the following to the bottle:<\/span><\/span><\/p>\n