Id like to let you know that i tried your recipe & it turned out great .... Crispy, open crumbs, airy loaf that tasted wonderful 💯 thsnks for the recipe .... One slight note ....the flour i used wasnt that strong so the loaf was a bit flat not bulky so i guess it needed more flour maybe?! Thanx again 👏👏👏
@@littlemoresalt bread came out great. Husband is happy. We are Europeans living in Usa. We miss the real bread. This is good! Thank u. Im glad I tried something new. Fruit water🥰
Lately, I've been making raw milk clabber for probiotic benefits. There's usually a lot of whey left over after the curds drain. But last week, I made raw milk yogurt and used the sour cream yogurt part and whey mixed to ferment a sourdough loaf. It's proofing in my oven and I'll refrigerate it tonight and bake it tomorrow. A total of 4 days to make the dough, 5 days, including tomorrow. I did notice at day 2 and 3 a dusty white mold across the top of the dough, but I dusted flour on it to stop the development. It seems to have worked. Each day , I've been feeding the ferment with flour. It stays flat, but rises nicely. Its very airy and bubbly under the surface. The dough is very sour smelling, which is what I love about sourdough bread. I'll save your video and give you an update. Thank you! I like having more options for natural fermented doughs!
@@littlemoresalt Okay... I've concluded a couple of things about this experiment. It definitely takes a few days to develop a good ferment, that sour taste that I like. It probably needed an extra half cup of flour. It doesn't react like a sourdough starter bread, but the crumb was decent, finally cooked all the way through, unlike my first experiment. It does NOT to be refrigerated! I think the butter fats in the sour cream yogurt and whey stay too cold. I also failed to let it get to room temperature before baking. I did a boiling water steam pan, scored the top in four places, started my temperature at 475°f, reduced it to 300°f after rescoring and letting it go another 10 minutes (30 minutes total @ 475..). Finished baking @ 300 for 30 minutes and left it in the oven after I turned it off. It was open baked. It did rise maybe half again from the cold stage, but it probably would have done better without refrigeration. Of course, I'm going to attempt it again. I have no problem making yeast breads, but sourdough seems to elude me... 😂 Since I love trying different things, I will definitely find the solution. It also tastes really, really good! You can actually taste the sour cream in it. One thing I forgot to add to my previous post, was that I had a rich, buttery sour cream from a previous batch of clabbered raw milk. I used it on my hands to avoid sticking and worked about a quarter cup of it into the dough. Other than the flour and milk products, I added a teaspoon of Celtic salt to the dough. I'm okay with it. Nothing I bake goes to waste. I did have one batch that was so bad after baking, I rehydrated it with water and made dough ball sling shot ammo from it. Other than that, I eat my mistakes!😂😂😂
@@jakiosborn1274 wow what an interesting experience love to hear your story thanks for sharing yeah probably too much fat in that and you need to consider it maybe as a pan sandwich bread works better than it does now experiment my friend that’s the beauty of Homebaking once you taste it never go for commercial store bought bread ✌🏼👍
Hey, I made the second today, all purpose flour 11.7%protein, 20% whole 13% protein, 70% water and it’s an awesome flavor. Next I’ll try the pumpkin, then wine, then fruit and sourdough 😍
I have made bread with the grapes before. I was taught not to rinse the grapes. I was frustrated at not being able to keep it going in the past, now I have a better idea. The bread turns out great!
Ahh im excited to try this. I will start the process today and I will let you know on the outcome. Thank you for the nice recipe. The bread looks amazing
Absolutely thank you the recipe. Today is the 4th day so tomorrow we will have bread. How long will the remaining last in the refrigerator? I will be in touch. Again thank k you.
@@LifesaBanquet amazing thanks for sharing it will last for months more enough to make another loaves i recommend for next breads make the poolish first same amount of flour and yeast water 10 hours prior making the bread like so make sure how strong your yeast is and enhance the flavor ✌🏼
Thank you for the inspiring video. Have never heard of fruit juice before, so tried it with the bottom of the bowl grapes slightly cracked. (I sliced grapes in halves) . Yes. I might have waited one more day where I passed the “noisy” gurgling of the jar ( for me - 4th day)…my water was cloudier and not as fruit juice smell. Diligently following your steps but of course my dough was more shaggy…the rise was marvellous…but at 475F for 50 mins …my new stone was likely not heated through. Oh, my slashing was pathetic also…the lame was probably too old 😢…the bread has a thin crust but lacking in sheen…while the poor parchment disintegrated into charcoal 😅…after 20 mins, I removed the pan of water, top of bread was looking a little graying burnt on random part on top…so I removed the paper and baked for 10 mins more bottom side up…the interior structure was marvellous and chewy…hmm…not yeasty in smell, a light tinge of sourness but not pungent …carries a slight taste of sweetness at the finish…overall, my yeast water was active, slashing was a fail on my part…and sadly I was unable to achieve the sheen or the crustiness…😢…any advice ?
Hi thanks for sharing your story of my making my recipe your are doing amazing don’t worry about it check out this one for oven setup Bake Perfect Bread in your Home Oven ruclips.net/video/VxmwkJ7SMl0/видео.html And your dough is not as smooth as mine cause your hydration for the flour your choosing might be high reduce the hydration the dough after even first set of folds should hold its shape and careful about overproofing check the dough I have video for fermentation too check that one too and keep baking ✌🏼
@@littlemoresalt thank you so much for your kind words and explanation! Yes I am absolutely new to your channel and will check out the other videos of yours as I hope to fall back into artisanal bread baking ! Looking forward to more instructions from you ! Cheers !
@@Mashalalanazi123 litterally in all the fermented products specially yeasty ones there is a certain amount of alcohol and there isn’t any religious issue with that from what I know ✌🏼
Thank you so much for this! I've been wanting a way to make Einkorn bread without having to use the GMO yeast out there that's made from corn starch. I will try it out.
Amazing natural bread!!! so the conclusion is that which creates fermentation can become leaven. correctly? I guess the same thing will happen with potato or pomegranate. Thanks for sharing your tips
So once we get the water yeast can we use it only once or can we add water to it to keep it going? How do we feed it is it only with water or do we keep adding grapes?
This water yeast store in the fridge for months the best would be to make poolish first then use it in the recipe to see how strong it is and you can also make starter feed it normally eventually it will become sourdough starter by the time ✌🏼 if it lost it strength which unlikely to be you can add little bit of sugar to it
Nice video. I wonder how do you do if you want to make bread every day and big quantities. Making first grapes step it would not be workable, so there must be some way too feed grape water or so. Let me know if you know please. thank you very much.
Thanks , first thing first this fizzy yeast water store in the fridge for months and sugar will bring it back . But you can always make starter out of it and feed it normally like sourdough I recommend you to make a poolish before you use in the recipe so you make sure that is strong and active ✌🏼 that will give you an evaluation of timing and how strongly it is rise ✌🏼
Hey thanks glad you like it if you want to fasten up the process you can use more but double would be too much my recommendation to you is make poolish and add then add it to the recipe 20% poolish like starter act the same and you can have 30% in the recipe to fasten up th process ✌🏼
@@littlemoresaltThank you for your quick respond. I just make two little ones. I was thinking the same as you had recommended. Your videos are so educational and you make it very simply many thank for it again.
Hi again, another thing I wonder; the water you use for the dough is all from yeast water. The thing is if I would like to make lets say 20 loaves of 1 each one, i would need huge quantities of yeast water. I wonder if I can make first the main sourdough with your method using yeast water ( lets says 100 grs of sourdough per loave, that would be 2000 grs of sourdough ) and then add it to the recipe as usual sourdough recipe. thank you.
Hi thanks for sharing why not this can be sourdough starter eventually if you make the starter and feeding it regularly and you can make a poolish with it and use just 20% poolish in the recipe ✌🏼that’s even better cause you have an evaluation of how strong it is before adding to the main dough 😉
Great recipe. I'd like to try this for sure. Will this have the same or similar health benefits as sourdough bread? Does it break down the gluten in the dough?
Long fermentation and natural levain always has its own benefit and the yeast has more time to break down the gluten but is it same as sourdough I’m not sure about that need to research but did you know if you treat it as starter and start feeding it regularly eventually it becomes sourdough starter ? ✌🏼
Hi, can i substitute the yeast water and mineral water to make sourdough bread. Like, i mix 120gr yeast water and the rest is just normal water to mix with the flour ?
Yeah why not but you need to watch the fermentation because when uou have both yeast water and sourdough starter it’s gonna be more strong or you can first make a starter then add it to the recipe so you know how much it’s gonna be active and strong.
Yes it has to be bubbly and gassy make sure after shaking daily your jar is close properly and you can crush some of the fruits to speed up the process it’s must be a fizzy water ✌🏼
I saw someone else used raisins in their starter and they said it gave a boost to the starter. My question is: doesn't the water have a sweet fruity flavor to it. Does it make the bread sweeter or do you taste a hint of fruit?
Yes raisin also very good option , and about your question just slight note at the background not sweet at all you can mix up some raisines inside the bread too or little bit of honey if you are looking for abit sweet bread ✌🏼
Hi you are welcome sure with any kind of yeast once you made the dough you can save a small part to make bread later its simply pre fermented dough like pate fermentee or with lower hydration like biga
No can keep the water yeast for months in the fridge you can also make starter with it and starter feeding it normally eventually it will become sourdough ✌🏼
I knew there had to be a way... Cuz not every one uses store bought yeast or sour dough...now I have a clue. Thank you I'm gonna try this next time I make bread. Is there's a bread machine method?
Glad to hear that hope you make a good bread why not let the machine to do the mixing process I mean all the ingredients in (water yeast , salt and flour ) once it comes together let it rest for 30 min then give it 2 set of coil fold to make sure it’s gonna have all of those airs inside and the rest of the process I’ll upload the recipe with machine as soon as possible cause many ask for that 🫡
Good question Yes definitely cover it for proofing overnight but after Preshape no need to cover it after shaping if you want to let it proof on the counter better to put a towel on top ✌🏼
Do I make this yeast water New every time I want to make a loaf? or can I keep it going like sour dough starter? Or does it end up being sour dough if I keep adding flour?
Yeastwater easily store in the fridge for your next use a suggest you to make poolish for your next bread to make sure how active it is little bit of sugar to feed the yeast can make it more active later and yes if you make starter with it eventually it turns to sourdough ✌🏼
Perfect temp should not take more than 6 days to fully activate the yeast or even sooner like 4 days my room temp is about the same maybe 2 3 degrees more
I'm intrigued by this method even though I understand the fermentation process. One thing I did notice is that the dough didn't seem to increase in size by that much. Is there a reason for that?
Indeed the thing is we are not always looking for 70% rise the dough with higher temp we need just about 30 to 40% rise . Another reason is the bowls were too big for these doughs to lift it up during the bulk fermentation it’s actually better to use smaller size bowl so the dough hold its shape better and i didn’t want to let it ferment abit more usually I do this easier to handle for home bakers ✌🏼
@@littlemoresalt Excuse me for this kind of humor. I liked you to send your positive energy to the dough. They say foods taste better when mommies reflects good feelings to the foods while making it.
@@littlemoresalt Thank you for your kindness and showing people that wine making bacteria also makes bread. People should see that its not difficult. They should help their digestive system with long (1-3 days) fermentation to break down gluten alot more i think and increase vitamins & minerals absorption by body more.
This yeastwater store beautifully for months in the fridge like any fermented juice it might be abit less active little bit of sugar might bring it back Another thing is you can make starter with this same amount of juice and flour and start feeding it like sourdough actually it will become sourdough at the end ✌🏼
For some breads love to use yeast water specially sweet one and yeah interesting haven’t tried before that much actually Start to have its own place in my bakery 😉 the only breads I never get the taste and why people consume are commercial yeasty breads 😅 no taste to me at all even a good poolish bread is totally acceptable to me ✌🏼 thanks for sharing I’ll make a Japanese chocolate recipe soon maybe next time stay tune
Sure why not definitely better to do that I didn’t mention but hygiene is matter specially for home bakers ✌🏼 you can even cut them in half also you can use dry fruits raisin plums etc ✌🏼
@@godschild5587 wash it before you start the process there isn’t any yeast in yet it’s gonna produce after couples of days it’s fermentation process that’s why even better to cut the fruit in half to speed up the process but if you mean sterilize the fruit with chemical no definitely shouldn’t do that
Can keep in the fridge for next use to make sure it’s still active make poolish before baking little bit of sugar or any sweetener might help it to active again You can also make starter with it and keep it in the fridge like sourdough starter feed it normally ✌🏼
Not sure about that but natural fermentation makes it way healthier than commercial breads and this if you treat it as starter eventually become sourdough starter ✌🏼
You mean a mix of starter and water yeast ? Why not definitely to enhance both flavor and strength even the fruits can be crushed and use in the recipe ✌🏼
It’s so simple we don’t want the CO2 to scape one of the thing we want from this yeastwater is the final PH lower than 5 like 4.5 so bacteria can’t growth in it remember fermentation is difficult and simple ✌🏼
My pleasure sir I’m using bread strong flour with 13/6% protein if you are in Asia Japanese bread flour works fine Europe T65 and in USA nothing can beat bobs red mill 👍
@@valarieannaliza8805 sure but you need to make adjust the hydration level accordingly if a mix of high protein with another whole meal flour would be the best it’s even better to make a starter or a poolish first then substitute any sourdough recipe with that would be easier ✌🏼
This is abit science some believes all of then yeasts contains some amounts of alcohol yet there is a belief saying in that oxidative situation yeast growth and reproducing much more efficiency but not produce alcohol I’m not expert in this part 🙏 but can you make alcohol from this definitely yest yeast fermentation and fruits are the base of any alcohol drinks wines and beers ✌🏼
@@Mashalalanazi123 thanks for sharing of course we don’t aware of some of the scientific and religious knowledges act as it should be ✌🏼 have a good one
I hate to say that but I throw this time but you can even crush them and mix those with the yeast and use it in bread if abit more of that tangy winy flavor no bother you ✌🏼
@@IBakeBread sure you can but it’s will lost its activity little bit of sugar might help but the best is make a starter same amount of yeast water with flour let it rise then in to the fridge so when you gonna bake bread feed it couple of times and you have starter ✌🏼
Many believes salt affect the yeast and its true but not gonna kill the yeast it just slow down the fermentation which specially perfect for hot climate and a super active starter I changed my method recently just last year since i needed to make everything in rush for the bakery mix salt with yeast at the same time and the result was about the same I have a video on that check I out : ruclips.net/video/QNYmiiIy8IQ/видео.htmlsi=GfRE4aCZPhrPKE59
I prefer to crush the Grapes before fermentation. When ready- pour off the Juice, squeeze more out from the Must, and optionally, add some of the Must into the Recipe to make "Raisin Bread" ! And those Grapes @ 2:26 ? Eat up !
This is same process I mean most of the amazing things made through fermentation pickles vinegars wines beers breads etc you can wash the jar but and then pour the yeast water I didn’t firstly because it’s not dirt it’s all good needed bacteria secondly I’m not gonna store it for long it’s almost finish make couples of bread keep baking ✌🏼
Thanks 🙏 Spray little bit of water on the surface of the dough before you put it inside the oven and bake at 230 for 20 min with steam then reduce the temp to 215 bake for another 20 min without steam if by this setup you don’t get same color then your oven might not get too hot so bake for another 10 more minutes or after first 20 min you can turn on the fan and bake with fan ✌🏼
Add little bit of sweetener like honey and cut the fruit in half might help you reach to the point faster and make sure you shake it once or twice a day like so you might get the result by the day 3rd or 4th and one last important thing is temp the warmer the better ✌🏼
It’s yeast water ✌🏼 100 years ago commercial yeast doesnt exist this is how traditionally fermentation works not wine but I have wine bread recipe too you can check it out
Yeah, it's totally legit. I first heard about it a couple of months ago watching a Japanese bakery video where the baker makes most of her loaves with fruit water yeast (often putting tea/orange peel etc into the ferment for flavour).
I’m not sure about it I had some followers they told it’s not I’m not expert in that part but any fermented even pickles or kimchi contains at least little amounts of alcohol which I heard no religious problem but again I’m not expert in that part thanks for watching my channel 🙏
Why expensive ? You can make it with any dry fruit you have in the kitchen too or even with few slices of apple think about it this way if we can substitute just the most consumed food in our diet with something way tastier and healthier it worth it plus how much is a local bag of flour gonna cost you ? Not much right but these commercial yeasts are harmful for us and our family . And what if I tell you the bread made naturally gonna make you feel full for longer time true story think about it anyway thanks for sharing your thoughts and watching my channel appreciate it ✌🏼🙏
@littlemoresalt well im not rich enough to the point where there's always fruits in my home, so in my perspective i should buy some first. i usually make my own bread, (in a country where bread is not a staple food) with very little amount of commercial instant yeast that costs me almost nothing. i'll try fruit water yeast someday, but i can only do no more than 2days, otherwise, it can contain a certain amount of alcohol which makes the bread forbidden to eat for religious reasons.
@@31.8mm no problem at all I suggest you to make poolish for more flavor texture and easier digestion you can find the poolish recipe here Sourdough vs Poolish Bread ruclips.net/video/UYsqLrqx4ys/видео.html
@@geoklanong3283 couple of months should be ok but it will lost its strength little bit of sugar might bring it back before make another bread you can make poolish to make sure how active it is ✌🏼
Id like to let you know that i tried your recipe & it turned out great .... Crispy, open crumbs, airy loaf that tasted wonderful 💯 thsnks for the recipe .... One slight note ....the flour i used wasnt that strong so the loaf was a bit flat not bulky so i guess it needed more flour maybe?! Thanx again 👏👏👏
Certainly choose the hydration according the flour watch this one might help you
ruclips.net/video/GLSjBbIcUKo/видео.htmlsi=_5JhOqTMplcJe7Gl
I am going to try
Game changer! I will try tomorrow. Thank you for this option. Appreciated! 😊
You're so welcome!✌🏼
I was searching for a plant based natural yeast, thank u for the recipe
You are most welcome ✌🏼
I just put my grapes into the jar today. Very exited to try. Thank you!
You’re welcome! Let me know how it goes!
@@littlemoresalt patiently waiting for the fruit water
@@littlemoresalt bread came out great. Husband is happy. We are Europeans living in Usa. We miss the real bread. This is good! Thank u. Im glad I tried something new. Fruit water🥰
@ I’m glad to hear you made a good bread and your family are happy 🙏
Yep. Me too. I’m intrigued to say the least.
Lately, I've been making raw milk clabber for probiotic benefits. There's usually a lot of whey left over after the curds drain. But last week, I made raw milk yogurt and used the sour cream yogurt part and whey mixed to ferment a sourdough loaf. It's proofing in my oven and I'll refrigerate it tonight and bake it tomorrow. A total of 4 days to make the dough, 5 days, including tomorrow.
I did notice at day 2 and 3 a dusty white mold across the top of the dough, but I dusted flour on it to stop the development.
It seems to have worked.
Each day , I've been feeding the ferment with flour. It stays flat, but rises nicely. Its very airy and bubbly under the surface. The dough is very sour smelling, which is what I love about sourdough bread.
I'll save your video and give you an update.
Thank you! I like having more options for natural fermented doughs!
Sounds delicious, can't wait to see your update!
@@littlemoresalt
Okay... I've concluded a couple of things about this experiment. It definitely takes a few days to develop a good ferment, that sour taste that I like. It probably needed an extra half cup of flour. It doesn't react like a sourdough starter bread, but the crumb was decent, finally cooked all the way through, unlike my first experiment.
It does NOT to be refrigerated! I think the butter fats in the sour cream yogurt and whey stay too cold. I also failed to let it get to room temperature before baking.
I did a boiling water steam pan, scored the top in four places, started my temperature at 475°f, reduced it to 300°f after rescoring and letting it go another 10 minutes (30 minutes total @ 475..). Finished baking @ 300 for 30 minutes and left it in the oven after I turned it off. It was open baked.
It did rise maybe half again from the cold stage, but it probably would have done better without refrigeration.
Of course, I'm going to attempt it again.
I have no problem making yeast breads, but sourdough seems to elude me... 😂
Since I love trying different things, I will definitely find the solution.
It also tastes really, really good! You can actually taste the sour cream in it.
One thing I forgot to add to my previous post, was that I had a rich, buttery sour cream from a previous batch of clabbered raw milk. I used it on my hands to avoid sticking and worked about a quarter cup of it into the dough.
Other than the flour and milk products, I added a teaspoon of Celtic salt to the dough.
I'm okay with it. Nothing I bake goes to waste.
I did have one batch that was so bad after baking, I rehydrated it with water and made dough ball sling shot ammo from it.
Other than that, I eat my mistakes!😂😂😂
@@jakiosborn1274 wow what an interesting experience love to hear your story thanks for sharing yeah probably too much fat in that and you need to consider it maybe as a pan sandwich bread works better than it does now experiment my friend that’s the beauty of Homebaking once you taste it never go for commercial store bought bread ✌🏼👍
Oh, how I wish I could have tasted your bread. Thank you for showing us how to make it.❤
My pleasure thanks for watching 🙏
I’m going to make this! Thanks for sharing!
@@joselyndc2206 you are welcome ✌🏼 let me know how it turns out
Hey, I made the second today, all purpose flour 11.7%protein, 20% whole 13% protein, 70% water and it’s an awesome flavor. Next I’ll try the pumpkin, then wine, then fruit and sourdough 😍
Glad to know that thanks for sharing keep baking ✌🏼🎃
I have made bread with the grapes before. I was taught not to rinse the grapes. I was frustrated at not being able to keep it going in the past, now I have a better idea. The bread turns out great!
Amazing keep baking ✌🏼
awesome results! thank you for sharing!
You are welcome thank you for watching my video ✌🏼
Delicious bread, thanks
You are welcome
Wow❤
Ingenious!
Great receipt!
Thank you for sharing your talent!
👌🌹🌹🌹🌹
Wow love your comment my pleasure thanks for watching my channel
Thank you so much for your recipe!! I have just baked my first presentable wheat flour loaf😊🎉
You are welcome thanks for watching my channel ✌🏼 keep baking
יפה
@@davidgloss5777 thanks 🙏
Ahh im excited to try this. I will start the process today and I will let you know on the outcome. Thank you for the nice recipe. The bread looks amazing
Great to hear that let me know how it turns out thanks for the comment ✌🏼
Absolutely thank you the recipe. Today is the 4th day so tomorrow we will have bread. How long will the remaining last in the refrigerator? I will be in touch. Again thank k you.
@@LifesaBanquet amazing thanks for sharing it will last for months more enough to make another loaves i recommend for next breads make the poolish first same amount of flour and yeast water 10 hours prior making the bread like so make sure how strong your yeast is and enhance the flavor ✌🏼
Prefect bread ..let i try it❤
Thanks for watching 🙏
😮love it. Thanks for sharing.
You are most welcome
Thank you for the inspiring video. Have never heard of fruit juice before, so tried it with the bottom of the bowl grapes slightly cracked. (I sliced grapes in halves) . Yes. I might have waited one more day where I passed the “noisy” gurgling of the jar ( for me - 4th day)…my water was cloudier and not as fruit juice smell. Diligently following your steps but of course my dough was more shaggy…the rise was marvellous…but at 475F for 50 mins …my new stone was likely not heated through. Oh, my slashing was pathetic also…the lame was probably too old 😢…the bread has a thin crust but lacking in sheen…while the poor parchment disintegrated into charcoal 😅…after 20 mins, I removed the pan of water, top of bread was looking a little graying burnt on random part on top…so I removed the paper and baked for 10 mins more bottom side up…the interior structure was marvellous and chewy…hmm…not yeasty in smell, a light tinge of sourness but not pungent …carries a slight taste of sweetness at the finish…overall, my yeast water was active, slashing was a fail on my part…and sadly I was unable to achieve the sheen or the crustiness…😢…any advice ?
Hi thanks for sharing your story of my making my recipe your are doing amazing don’t worry about it check out this one for oven setup
Bake Perfect Bread in your Home Oven
ruclips.net/video/VxmwkJ7SMl0/видео.html
And your dough is not as smooth as mine cause your hydration for the flour your choosing might be high reduce the hydration the dough after even first set of folds should hold its shape and careful about overproofing check the dough I have video for fermentation too check that one too and keep baking ✌🏼
@@littlemoresalt thank you so much for your kind words and explanation! Yes I am absolutely new to your channel and will check out the other videos of yours as I hope to fall back into artisanal bread baking ! Looking forward to more instructions from you ! Cheers !
@@bettypang4971 you are most welcome hope my channel help you bake amazing breads ✌🏼
PERFECT!! Makes it easy to make natural yeast from grapes!!
Yesss indeed with Apple also I got the good result ✌🏼
I'm going try this😊
Hope you like it!
Thank you for the great method 👍🏻😄
You are welcome ✌🏼
The result is beautiful, thanks for sharing. I’m looking for this recipe for a while.
You’re welcome thanks for the comment feel free to ask any question you had happy to have with us ✌🏼
i really injoy watching your creative chanel exited for next.
Glad you found my contents creative I’ll keep it up ✌🏼
It's interesting to me 😮 i'll try it
Thanks let me know how it turns out ✌🏼
@@Mashalalanazi123 litterally in all the fermented products specially yeasty ones there is a certain amount of alcohol and there isn’t any religious issue with that from what I know ✌🏼
I'm definitely going to try this! Thank you!!
You are welcome
Thank you so much for this! I've been wanting a way to make Einkorn bread without having to use the GMO yeast out there that's made from corn starch. I will try it out.
Glad to hear that keep baking 🙏
Beautiful 😍 sound, that izzzzz 😊 God bless you ❣️🙏
@@PrincessMargaretJoacquim1111 🙏❤️
@@littlemoresalt I am from Goa, n Goa makes lovely bread. Nobody can make like them. So researching on breads
@@PrincessMargaretJoacquim1111 sure katre pav , poie many goods thanks for sharing ✌🏼
@@littlemoresalt can you come with those recipes please 😍🙏
@@PrincessMargaretJoacquim1111 maybe in future why not I would love to 🙏 stay tune
After the dough taken out from the fridge and scored, should I wait the dough to be room temperature first before baking it?
Not at all bake right out of the fridge ✌🏼don’t forget to preheat the oven
Amazing natural bread!!!
so the conclusion is that which creates fermentation can become leaven. correctly? I guess the same thing will happen with potato or pomegranate. Thanks for sharing your tips
Thanks exactly except the one with protease enzymes like pineapple might destroy gluten ✌🏼
So once we get the water yeast can we use it only once or can we add water to it to keep it going? How do we feed it is it only with water or do we keep adding grapes?
This water yeast store in the fridge for months the best would be to make poolish first then use it in the recipe to see how strong it is and you can also make starter feed it normally eventually it will become sourdough starter by the time ✌🏼 if it lost it strength which unlikely to be you can add little bit of sugar to it
Delicious.
Thanks ✌🏼
@@littlemoresaltcan I cut the fresh grapes into small pieces or blend them in the blender with water before fermenting process?
will this work with kombucha?
will this work with spelt flour?
Would work with spelt flour about kambucha I’m not really sure how it works but the process is kinda the same✌🏼
NICE!
Thank you! Cheers!
Nice video. I wonder how do you do if you want to make bread every day and big quantities. Making first grapes step it would not be workable, so there must be some way too feed grape water or so. Let me know if you know please. thank you very much.
Thanks , first thing first this fizzy yeast water store in the fridge for months and sugar will bring it back . But you can always make starter out of it and feed it normally like sourdough I recommend you to make a poolish before you use in the recipe so you make sure that is strong and active ✌🏼 that will give you an evaluation of timing and how strongly it is rise ✌🏼
Hello,
Love ,love your video. Would you think it can be doubled? If yes, how would it affect the baking time?
Many thanks for your video.
Hey thanks glad you like it if you want to fasten up the process you can use more but double would be too much my recommendation to you is make poolish and add then add it to the recipe 20% poolish like starter act the same and you can have 30% in the recipe to fasten up th process ✌🏼
@@littlemoresaltThank you for your quick respond. I just make two little ones. I was thinking the same as you had recommended. Your videos are so educational and you make it very simply many thank for it again.
@@ChrisYoung-zo4md ✌🏼 thanks for watching my channel keep baking
Hi again, another thing I wonder; the water you use for the dough is all from yeast water. The thing is if I would like to make lets say 20 loaves of 1 each one, i would need huge quantities of yeast water. I wonder if I can make first the main sourdough with your method using yeast water ( lets says 100 grs of sourdough per loave, that would be 2000 grs of sourdough ) and then add it to the recipe as usual sourdough recipe. thank you.
Hi thanks for sharing why not this can be sourdough starter eventually if you make the starter and feeding it regularly and you can make a poolish with it and use just 20% poolish in the recipe ✌🏼that’s even better cause you have an evaluation of how strong it is before adding to the main dough 😉
Great recipe. I'd like to try this for sure. Will this have the same or similar health benefits as sourdough bread? Does it break down the gluten in the dough?
Long fermentation and natural levain always has its own benefit and the yeast has more time to break down the gluten but is it same as sourdough I’m not sure about that need to research but did you know if you treat it as starter and start feeding it regularly eventually it becomes sourdough starter ? ✌🏼
Hi, can i substitute the yeast water and mineral water to make sourdough bread. Like, i mix 120gr yeast water and the rest is just normal water to mix with the flour ?
Yeah why not but you need to watch the fermentation because when uou have both yeast water and sourdough starter it’s gonna be more strong or you can first make a starter then add it to the recipe so you know how much it’s gonna be active and strong.
Is the goal before using that amount of bubbles? I’m trying to figure out if mine is ready or not. I’m on day 5 not too many bubbles
Yes it has to be bubbly and gassy make sure after shaking daily your jar is close properly and you can crush some of the fruits to speed up the process it’s must be a fizzy water ✌🏼
You certainly have a lot of time on your hands!
😄 trust me bakers are the busiest this is just a method of baking from the past to share with the one who interested ✌🏼
I saw someone else used raisins in their starter and they said it gave a boost to the starter.
My question is: doesn't the water have a sweet fruity flavor to it. Does it make the bread sweeter or do you taste a hint of fruit?
Yes raisin also very good option , and about your question just slight note at the background not sweet at all you can mix up some raisines inside the bread too or little bit of honey if you are looking for abit sweet bread ✌🏼
Hi!
Thank you for your videos
Can I save a part of the dough as a yeast to make bread in the following days?
Hi you are welcome sure with any kind of yeast once you made the dough you can save a small part to make bread later its simply pre fermented dough like pate fermentee or with lower hydration like biga
So, is the fruit yeast water a one time use?
No can keep the water yeast for months in the fridge you can also make starter with it and starter feeding it normally eventually it will become sourdough ✌🏼
Raisins work too!
Sure
I knew there had to be a way... Cuz not every one uses store bought yeast or sour dough...now I have a clue. Thank you I'm gonna try this next time I make bread. Is there's a bread machine method?
Glad to hear that hope you make a good bread why not let the machine to do the mixing process I mean all the ingredients in (water yeast , salt and flour ) once it comes together let it rest for 30 min then give it 2 set of coil fold to make sure it’s gonna have all of those airs inside and the rest of the process I’ll upload the recipe with machine as soon as possible cause many ask for that 🫡
@@littlemoresalt thank you!
Is the bread ever covered when it is out on the counter or when it is proofing overnight in the refrigerator?
Good question Yes definitely cover it for proofing overnight but after Preshape no need to cover it after shaping if you want to let it proof on the counter better to put a towel on top ✌🏼
Do I make this yeast water New every time I want to make a loaf?
or can I keep it going like sour dough starter? Or does it end up being sour dough if I keep adding flour?
Yeastwater easily store in the fridge for your next use a suggest you to make poolish for your next bread to make sure how active it is little bit of sugar to feed the yeast can make it more active later and yes if you make starter with it eventually it turns to sourdough ✌🏼
@@littlemoresalt That's good! I like the tang of sourdough.
WoOoW 😮 it would be great making sourdough bread with this recipe.... God .... I just hate to throw away discards😅
Don’t worry about discard you can also crush the fruits and use it in the recipe ✌🏼 the taste would be slightly stronger
@@littlemoresalt I will try that too ....thanks & hugs
Around what temperature can I do this. I live in the desert so my kitchen is around 78 Fahrenheit usually
Perfect temp should not take more than 6 days to fully activate the yeast or even sooner like 4 days my room temp is about the same maybe 2 3 degrees more
Hello,
When you are adding your fruit yeast water, what is the temperature of that?
Many thanks
To ferment best is somewhere with 27 to 30c but to use no matter because you can even use it from the fridge and make poolish ✌🏼
@@littlemoresalt thank you so much for your respond.
@@ChrisYoung-zo4md you are welcome
Grazie sei bravissimo ci proverò anche se non parlo inglese perché non ci sono i sottotitoli in italiano? Grazie 👏🤗
My pleasure I’ll work on subtitles soon thanks for watching my channel 🙏
I'm intrigued by this method even though I understand the fermentation process. One thing I did notice is that the dough didn't seem to increase in size by that much. Is there a reason for that?
Indeed the thing is we are not always looking for 70% rise the dough with higher temp we need just about 30 to 40% rise . Another reason is the bowls were too big for these doughs to lift it up during the bulk fermentation it’s actually better to use smaller size bowl so the dough hold its shape better and i didn’t want to let it ferment abit more usually I do this easier to handle for home bakers ✌🏼
@@littlemoresalt - Ty for that info 🙂
Why do you only want a small percentage of increased dough?
@@22Purplemist as I said temp matter warmer doughs need lower percentage rise ✌🏼
HOLA PODRIA PONER SUBTITULOS EN ESPAÑOL?
GRACIAS
I would love to working on it thanks for watching my channel ✌🏼
Can i use this yeast for whole wheat bread?
100% you can substitute any yeast recipe with this instead water use this yeast water ✌🏼
❤❤❤❤❤❤
🙏❤️
This was made popular by Nancy Silverton and the La Brea Bakery cookbook
Thanks for sharing
He may be dough fetişist. 😊
Bravo creative man.
😆 somehow thanks a lot
@@littlemoresalt Excuse me for this kind of humor. I liked you to send your positive energy to the dough. They say foods taste better when mommies reflects good feelings to the foods while making it.
@@nebihnebih1 totally understand your kindness thanks for choosing my channel to watch 🙏
@@littlemoresalt Thank you for your kindness and showing people that wine making bacteria also makes bread. People should see that its not difficult. They should help their digestive system with long (1-3 days) fermentation to break down gluten alot more i think and increase vitamins & minerals absorption by body more.
@ exactly 👍 let’s help them understand baking science
Wow. I have too many questions like, i have to make this juice everytime or i can keep somehow or something
This yeastwater store beautifully for months in the fridge like any fermented juice it might be abit less active little bit of sugar might bring it back
Another thing is you can make starter with this same amount of juice and flour and start feeding it like sourdough actually it will become sourdough at the end ✌🏼
@@littlemoresalt amazing. I'll follow you master 😄
@@NarimanNaghiyev my pleasure 🙏
I wonder if I can make a pizza with this dough ? With thanks
@@zarabees2123 why not any for any recipe substitute yeast and water with this it’s literally yeastWater ✌🏼
Excellent but the miga doesn't have enouhg fermentation ..Thanks the fruit yeast is great
Thanks for the comment ✌🏼
This method so famous at Japanese bakery, called with natural yeast ✨ How about you, you love sourdough bread or bread with the grapes yeast?
For some breads love to use yeast water specially sweet one and yeah interesting haven’t tried before that much actually Start to have its own place in my bakery 😉 the only breads I never get the taste and why people consume are commercial yeasty breads 😅 no taste to me at all even a good poolish bread is totally acceptable to me ✌🏼 thanks for sharing I’ll make a Japanese chocolate recipe soon maybe next time stay tune
Long does the water last in the fridge?
For months ✌🏼
is it okay we wash the grapes first? Will it remove the yeast on the surface? Cos i wanna be safe and make it clean from any other debris / bacteria.😢
Sure why not definitely better to do that I didn’t mention but hygiene is matter specially for home bakers ✌🏼 you can even cut them in half also you can use dry fruits raisin plums etc ✌🏼
@@littlemoresaltthank u so much!
If you wash then you willl remove the yeast on surface, I don't know why he said it's ok to wash 🤔
@@godschild5587 wash it before you start the process there isn’t any yeast in yet it’s gonna produce after couples of days it’s fermentation process that’s why even better to cut the fruit in half to speed up the process but if you mean sterilize the fruit with chemical no definitely shouldn’t do that
Yo quiero aprender a hacer pan!!
Why not start with this one easy to make
Can you do this with shriveled up blueberries?
If it’s about to spoil better not to but yes any fruits works if you wanted to fasten up the process add little bit of sugar ✌🏼
My sourdough starter of 20 years began in a jar with water and grapes.
Amazing thanks for sharing ✌🏼
Could I use organic (oilless) raisins instead
Why not certainly ✌🏼
So do u make one each time or u have to feed it?
Can keep in the fridge for next use to make sure it’s still active make poolish before baking little bit of sugar or any sweetener might help it to active again You can also make starter with it and keep it in the fridge like sourdough starter feed it normally ✌🏼
I wanna try this. Do you know does it have the same beneficial bacteria that sour dough has?
Not sure about that but natural fermentation makes it way healthier than commercial breads and this if you treat it as starter eventually become sourdough starter ✌🏼
@@littlemoresalt thank you 😊
❤❤❤❤🎉
🙏❤️
Can l put some discard with flour in my ingredients when l made my loaf by strong starter ….؟
You mean a mix of starter and water yeast ? Why not definitely to enhance both flavor and strength even the fruits can be crushed and use in the recipe ✌🏼
Anyone know why he uses a lid and not just a cloth or coffee filter? It ferments faster that way but maybe someone can explain to me why? Thanks!
It’s so simple we don’t want the CO2 to scape one of the thing we want from this yeastwater is the final PH lower than 5 like 4.5 so bacteria can’t growth in it remember fermentation is difficult and simple ✌🏼
Would fresh olives picked from the tree work?
That’s very tricky not sure about it but the fruits contains sugar would work faster and better
Can I use Apple instead of grapes ? With thanks
100% Apple also give you a very good result ✌🏼
@@littlemoresalt Thank you , will definitely try it .
Tastes even better if you mix some dry grapes in the dough!😊
Yeah my bad I made my next bread with crushed fruits and flavor was enriched thanks for comment 🙏
I have been baking for decades and I really like your page. Please tell me what flour you use for white yeast bread
thanks
My pleasure sir I’m using bread strong flour with 13/6% protein if you are in Asia Japanese bread flour works fine Europe T65 and in USA nothing can beat bobs red mill 👍
@@littlemoresaltcan this be adapted to fresh milled flour? Red or white with kamut?
@@valarieannaliza8805 sure but you need to make adjust the hydration level accordingly if a mix of high protein with another whole meal flour would be the best it’s even better to make a starter or a poolish first then substitute any sourdough recipe with that would be easier ✌🏼
Incredible! Can you do it with kombucha or water kefir 🧐
Yes with kombucha you would get the same result kefir was interesting I haven’t tried yet let me know if you did 😉👍
@@littlemoresalt I’m on it! Thank you chef
Can apples be used instead of grapes?
Certainly ✌🏼
Hey. Mine in 3rd day has a lot of bubbles but the grapes are still on the bottom. Do I need to wait the grapes to float?
Yes better to float wait little bit more and you can crush the grapes little bit and don’t forget to open it and shake it few times a day
@@littlemoresalt awesome. Thank you. And how do I reuse it? I keep a little bit of the water and add more water or add more fruit?
@@wagnercruise4767 you can keep both fruit and water you can even crush the fruits and use in the recipe it’s all naturally fermented depends on you
@@littlemoresalt awesome. Mine got ready in 3 days in a 76F temperature inside the pantry. Amazing. I’m making the bread now. Let’s hope
I kinda like this. Could you tell me about the possible alchohol content in the final grape water?
This is abit science some believes all of then yeasts contains some amounts of alcohol yet there is a belief saying in that oxidative situation yeast growth and reproducing much more efficiency but not produce alcohol I’m not expert in this part 🙏 but can you make alcohol from this definitely yest yeast fermentation and fruits are the base of any alcohol drinks wines and beers ✌🏼
@@Mashalalanazi123 thanks for sharing of course we don’t aware of some of the scientific and religious knowledges act as it should be ✌🏼 have a good one
Is this a healthy option for yeast?
Yes this is a naturally made yeast no chemical plus long fermentation bring lots of flavors ✌🏼
And what do you do with the whole "leftover" grapes?
I hate to say that but I throw this time but you can even crush them and mix those with the yeast and use it in bread if abit more of that tangy winy flavor no bother you ✌🏼
Вау! Вы настоящий волшебник. Очень хочется попробовать такой хлеб.
@@littlemoresalt can i keep this luquid in the fridge to make anothet bread next week? And how long it can be preserved in the fridge? THANK YOU
@@IBakeBread sure you can but it’s will lost its activity little bit of sugar might help but the best is make a starter same amount of yeast water with flour let it rise then in to the fridge so when you gonna bake bread feed it couple of times and you have starter ✌🏼
@@littlemoresalt great! Thank you
What about salt? Does that affect anything?
Many believes salt affect the yeast and its true but not gonna kill the yeast it just slow down the fermentation which specially perfect for hot climate and a super active starter I changed my method recently just last year since i needed to make everything in rush for the bakery mix salt with yeast at the same time and the result was about the same I have a video on that check I out :
ruclips.net/video/QNYmiiIy8IQ/видео.htmlsi=GfRE4aCZPhrPKE59
🙋♀️🌿🍀
🙏
I prefer to crush the Grapes before fermentation. When ready- pour off the Juice, squeeze more out from the Must, and optionally, add some of the Must into the Recipe to make "Raisin Bread" ! And those Grapes @ 2:26 ? Eat up !
💯 that’s the winner thanks for sharing certainly crush the fruit going to enhance the flavor and speed up the process and raisin bread is amazing
I made raisin yeast starter can i use that?
Why not works the same sometimes even better 😉
will pears work too?
I think so never tried actually but check if doesn’t have protease enzymes you are good to go as pineapple or kiwi won’t give you the good result
I feel like you frame Ted the grapes into an almost vinegar? Ha! Did you wash the trees first or throw them in unwashed?
This is same process I mean most of the amazing things made through fermentation pickles vinegars wines beers breads etc you can wash the jar but and then pour the yeast water I didn’t firstly because it’s not dirt it’s all good needed bacteria secondly I’m not gonna store it for long it’s almost finish make couples of bread keep baking ✌🏼
thats interesting that it doesnt have any fruit flavor. is the flavor completely different than sourdough/preferments?
Kinda it’s more like poolish bread with a slight note of the wine or grape not sour at all but it’s flavorful
Beautiful 😍,,, but why my bread doesn’t have brownish top? Stays white
Thanks 🙏 Spray little bit of water on the surface of the dough before you put it inside the oven and bake at 230 for 20 min with steam then reduce the temp to 215 bake for another 20 min without steam if by this setup you don’t get same color then your oven might not get too hot so bake for another 10 more minutes or after first 20 min you can turn on the fan and bake with fan ✌🏼
@@littlemoresalt thank you
@@rubinaohanyan you can also put an ice cube on your stone or inside your Dutch oven for a steam
Can I use apples?
Definitely even dry fruit works fine
Okay thanks
👏👏👏🙏
🙏❤️
I tried yeast fruit bread but always failed. Can’t wait to try again.
Add little bit of sweetener like honey and cut the fruit in half might help you reach to the point faster and make sure you shake it once or twice a day like so you might get the result by the day 3rd or 4th and one last important thing is temp the warmer the better ✌🏼
Ah yeah it's a wine yeast,
Kinda wine-sourdough combination
It’s yeast water ✌🏼 100 years ago commercial yeast doesnt exist this is how traditionally fermentation works not wine but I have wine bread recipe too you can check it out
@@littlemoresalt sure, thats great 🔥🔥
Thanks for the comment and watching my channel ✌🏼
best Yeast ever😊
💯
You're for real? Seriously? No kidding at all?
100% , even with dry fruit possible to get the same result 👍 thanks for watching my channel
@@littlemoresalt I've made it with raisin water
@@spiketaylor4753 yeah that also works beautifully ✌🏼
@@spiketaylor4753 So that's soaking the raisins same way for couple days, on the kitchen shelf?
Yeah, it's totally legit. I first heard about it a couple of months ago watching a Japanese bakery video where the baker makes most of her loaves with fruit water yeast (often putting tea/orange peel etc into the ferment for flavour).
did you know you can make a good yeast culture by back slopping this small peice of dough before baking
Yeah definitely it’s all pre fermented dough and even if treat this yeast water as a starter eventually becomes sourdough starter ✌🏼
is it halal ?
I’m not sure about it I had some followers they told it’s not I’m not expert in that part but any fermented even pickles or kimchi contains at least little amounts of alcohol which I heard no religious problem but again I’m not expert in that part thanks for watching my channel 🙏
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idk man, it's just to me it's expensive.
i mean i could eat those delicious fruits, and then eat bread made with yeast.
Why expensive ? You can make it with any dry fruit you have in the kitchen too or even with few slices of apple think about it this way if we can substitute just the most consumed food in our diet with something way tastier and healthier it worth it plus how much is a local bag of flour gonna cost you ? Not much right but these commercial yeasts are harmful for us and our family . And what if I tell you the bread made naturally gonna make you feel full for longer time true story think about it anyway thanks for sharing your thoughts and watching my channel appreciate it ✌🏼🙏
@littlemoresalt well im not rich enough to the point where there's always fruits in my home, so in my perspective i should buy some first. i usually make my own bread, (in a country where bread is not a staple food) with very little amount of commercial instant yeast that costs me almost nothing.
i'll try fruit water yeast someday, but i can only do no more than 2days, otherwise, it can contain a certain amount of alcohol which makes the bread forbidden to eat for religious reasons.
@@31.8mm no problem at all I suggest you to make poolish for more flavor texture and easier digestion you can find the poolish recipe here
Sourdough vs Poolish Bread
ruclips.net/video/UYsqLrqx4ys/видео.html
@@littlemoresalt thank u 🫡
Must I use organic fruits ?
Not necessarily Any dry fruits also works raisin doing very well for example ✌🏼
@@littlemoresalttq
How long can I keep the yeast water in the fridge ?
@@geoklanong3283 couple of months should be ok but it will lost its strength little bit of sugar might bring it back before make another bread you can make poolish to make sure how active it is ✌🏼
@@littlemoresaltthank you for sharing.
Really? I will faint!
Sure stay tune for more videos ✌🏼