Author Topic: How One Seattle Baker Uses Infused 'Yeast Water' To Leaven Bread  (Read 3015 times)

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Offline norma427

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Re: How One Seattle Baker Uses Infused 'Yeast Water' To Leaven Bread
« Reply #160 on: February 23, 2015, 09:01:39 PM »
Aloha Norma,

I don't know if it makes any difference, but I have kept all the infusions on a window sill where they have sunlight at least part of the day.

Tom

Tom,

Thanks, I will try in the sunlight at least for a part of the day. At least it can't hurt since you have been doing it.

Norma
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Offline TXCraig1

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Re: How One Seattle Baker Uses Infused 'Yeast Water' To Leaven Bread
« Reply #161 on: February 23, 2015, 09:36:02 PM »
We know that yeast like to be warm - up to a certain point anyway.
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Offline steelplayer

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Re: How One Seattle Baker Uses Infused 'Yeast Water' To Leaven Bread
« Reply #162 on: February 23, 2015, 09:49:20 PM »
We know that yeast like to be warm - up to a certain point anyway.

Good point... Although it is winter here in Hawai'i, temps rarely fall below 60 F. While having the infusion in the sun may or may  not help my version, it may make a big difference for Norma.

Tom
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Offline TXCraig1

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Re: How One Seattle Baker Uses Infused 'Yeast Water' To Leaven Bread
« Reply #163 on: February 23, 2015, 10:00:17 PM »
The closer it is to 80F or thereabouts, the better it should do, I would think.
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Offline norma427

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Re: How One Seattle Baker Uses Infused 'Yeast Water' To Leaven Bread
« Reply #164 on: February 24, 2015, 06:46:07 AM »
We know that yeast like to be warm - up to a certain point anyway.


Good point... Although it is winter here in Hawai'i, temps rarely fall below 60 F. While having the infusion in the sun may or may  not help my version, it may make a big difference for Norma.

Tom

The closer it is to 80F or thereabouts, the better it should do, I would think.

Thanks for your thoughts Craig and Tom!  It is about 70 degrees F where the grape infusion was.  I think the sunlight will help raise the temperature of the infusion the next time.

Norma
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Offline steelplayer

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Well so here I am... I made a dough that would have normally be 2 day, but using the pear infusion as all of the water called for and no added yeast. It took 4 days in the refer for the dough to fill my normal containment vessel.  It handled well.  Sauced with a  vegan "bleu cheese" dressing,  I topped it with Japanese pear slices that had been sauteed in vegan butter and balsamic vinegar. The "cheese" was crumbled tofu mixed with salt and miso. I liked it, there was rather a large gum line, but I didn't seem to mind.  And since I went with Japanese pears, it screamed out for sake. :D

The crust had good flavor. but not really a discernible peary flavor.

I would make this pizza again, not so sure I would go to the trouble of the infusion though. I am satisfied that the original premise of can one make bread or pizza from an infused water with no added yeast has been proven.  Yet, I still have to think that the amount of work for little gain means it is more gimmick than good method.

Tom
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