I tried this a couple of days ago. One with some green apples and one with blueberries,,,, The apple one got extreemly potent,, the poolish actually rose 4 times its size in 12-13 ours,,,it also had extreemly good gluten development,,, (used 14%protein flour) and the bread turned out just fine,,,, I baked a sourdough bread at the same time too,, just to see the difference,,,, it had a bit better ovenspring,,, but I have no doubt that its possible to tweak things so that yeast water works just as good👍 I have 5 different batches ongoing with yeast water,,, and it seems a bit unstable,,,😂 its wild indeed,,, Love your video,,, cool to see that more ppl spreading more info on stuff like this,,, could not find very much online about this related to baking,,, so Thank you👍 Much love from Norway😉
An ode to Greece (greek flour we use to make Easter challah-tsoureki and many of us to feed our starter as it is considered to be of high protein. We use it in a good percentage when we make sourdough products as well. Greek olive oil-try also olive oil from Crete or Peloponese next time you visit Greece- Greek oregano, Greek olives). Congrats on your focaccia with yeast water!!!!! Greetings from Athens, Greece!!!!!
Hi Niki! Thank you for the message. I envy you for living in the most beautiful country in the world (you may not realize it but it is). I also know the oil and olives from the Peloponnese. Mani area is my favorite place in Greece. But this year I did not reach the Peloponnese. Greetings from the heart of the Greeks. :)
@@BreadbyJoyRideCoffee Just for the record, in our Greek fb group on sourdough products we often refer to your videos and of course to the inspirational masters of it...I'm still waiting for a video on bread with only semola rimacinata :)))
@@nikinikolakaki9346 Okay. I will make one with dedication. I hope it turns out nice, from what I noticed the semolina although it collects a lot of water does not become extensible. It's a challenge. Thank you!
@@BreadbyJoyRideCoffee Exactly!! That's the challenge!! Poor extensibility! I guess, based on my trials, it is not recommended for long proofing in the fridge as we usual do with soft wheat flours...it needs very active starter and not so many folds since it can easily collapse. I guess that the kind of semola Italians use is quite different to the one we use in Greece. But it's a fact that semola makes really tasty bread...Looking forward to yours!! Thanks!!
The video is amazing and inspirational, both for the kitchen and exploring the world. Hopefully we can travel again soon. And the music is so comforting! Thank you!
Genious! I have been looking forward to see your results! :) I have currently a batch of quince (gutuie) in water with 10% honey going, very excited to see how the little yeasts transform it! :D
Another great video, thank you so much ! Yes, 2020 is not the best year for lot of us, but our family is doing ok, and i enjoyed time together with all of us, so we are very fortunate. And best thing happened was finding your video after a friend of mine gave me sourdough starter.. i love making sourdough bread, no mean perfected yet, but it's so fun and soothing. And i love your video so much. I learned a lot from you. Enjoy watching your video... its soothing.. now my mom started in japan, so im passing information i find in your video to her... someday i want go back and see her and bake bread with her once everything is safe to travel again...
Hello from Toronto, Canada! Wow, I really enjoyed watching and learning from this video. When I first started my sourdough bread baking journey approximately four months ago, I created my starter (I named her “Clementine”) using flour, water and freshly sliced apple chunks and after three days, I removed the apples from the starter. I’m curious, would you consider using the fermented pear water in lieu of plain water when feeding your starter?
I really enjoyed this video, thank you for sharing this with us. The result was a pleasant surprise! Besides trying this myself I also want to go to Alonissos!
You are fantastic, I never tire of watching and rewatching your videos. How good I found you here, I am fascinated with the kneading techniques, you make four different ones in a single recipe and the rest times and the love that you put into it produces that beauty in your products. Do you think I can use those same techniques in breads made with poolish or biga? Thanks a lot, from Peru Blanca 😍
Thank you! Peru is so far away. And seems so exotic from here. Sure will work too with poolish, I don't have experience but must be easier too. Just fit some proofing times.
As usual, another insightful, mesmerizing and beautiful video. I should know though if someone would, please remind me the name of the video's accompanying musical piece.
Apa fermentata de fructe, de flori, e minunata ! Chiar am la frigider în baneton o paine cu apă fermentata de prune , maine urmează verdictul. Și focaccia, și filmarea din Grecia sunt grozave !
Nice, I've been watching videos about yeast water for a while now, and it's good to see it working soo well. I'd love to see a bread loaf using this yeast to compare it to a normal sourdough. Do you get any hints of pear flavor in the focaccia? Or do you reckon the fruit used is irrelevant?
I tried this a couple of days ago. One with some green apples and one with blueberries,,,, The apple one got extreemly potent,, the poolish actually rose 4 times its size in 12-13 ours,,,it also had extreemly good gluten development,,, (used 14%protein flour) and the bread turned out just fine,,,, I baked a sourdough bread at the same time too,, just to see the difference,,,, it had a bit better ovenspring,,, but I have no doubt that its possible to tweak things so that yeast water works just as good👍
I have 5 different batches ongoing with yeast water,,, and it seems a bit unstable,,,😂 its wild indeed,,,
Love your video,,, cool to see that more ppl spreading more info on stuff like this,,, could not find very much online about this related to baking,,, so Thank you👍
Much love from Norway😉
Thank you for your thoughts!
An ode to Greece (greek flour we use to make Easter challah-tsoureki and many of us to feed our starter as it is considered to be of high protein. We use it in a good percentage when we make sourdough products as well. Greek olive oil-try also olive oil from Crete or Peloponese next time you visit Greece- Greek oregano, Greek olives). Congrats on your focaccia with yeast water!!!!! Greetings from Athens, Greece!!!!!
Hi Niki! Thank you for the message. I envy you for living in the most beautiful country in the world (you may not realize it but it is). I also know the oil and olives from the Peloponnese. Mani area is my favorite place in Greece. But this year I did not reach the Peloponnese. Greetings from the heart of the Greeks. :)
@@BreadbyJoyRideCoffee Just for the record, in our Greek fb group on sourdough products we often refer to your videos and of course to the inspirational masters of it...I'm still waiting for a video on bread with only semola rimacinata :)))
@@nikinikolakaki9346 Okay. I will make one with dedication. I hope it turns out nice, from what I noticed the semolina although it collects a lot of water does not become extensible. It's a challenge. Thank you!
@@BreadbyJoyRideCoffee Exactly!! That's the challenge!! Poor extensibility! I guess, based on my trials, it is not recommended for long proofing in the fridge as we usual do with soft wheat flours...it needs very active starter and not so many folds since it can easily collapse. I guess that the kind of semola Italians use is quite different to the one we use in Greece. But it's a fact that semola makes really tasty bread...Looking forward to yours!! Thanks!!
The video is amazing and inspirational, both for the kitchen and exploring the world. Hopefully we can travel again soon. And the music is so comforting! Thank you!
Thank you Renata!
Sei sempre un'ispirazione x me , grazie dei bellissimi video e dei bellisiimi paesaggi!
Grazie!
That’s amazing!
Enjoy your video, beautiful view and nice music and best of skill to make food. Thank you.
You deserve so many more views! This video was awesome. Thank you
Thank you Andrew!
Better than any film on Netflix! Hehe, inspiring. Thank you.
I wish you posted this a day earlier, I just made foccacia yesterday!
I knew you would do something amazing with the pear ferment! I did a focaccia too! Greetings from Bolivia
Thank you Julio!
Genious! I have been looking forward to see your results! :)
I have currently a batch of quince (gutuie) in water with 10% honey going, very excited to see how the little yeasts transform it! :D
Very nice. Thank you. I remember very nice island Alonnisos. I try it.
Another great video, thank you so much ! Yes, 2020 is not the best year for lot of us, but our family is doing ok, and i enjoyed time together with all of us, so we are very fortunate. And best thing happened was finding your video after a friend of mine gave me sourdough starter.. i love making sourdough bread, no mean perfected yet, but it's so fun and soothing. And i love your video so much. I learned a lot from you. Enjoy watching your video... its soothing.. now my mom started in japan, so im passing information i find in your video to her... someday i want go back and see her and bake bread with her once everything is safe to travel again...
Thank you for your very nice words!
Hello Joy ! seus vídeos e suas receitas são maravilhosos!! Emocionam!!
Maravilloso, eres un maestro !!!!!
So yummy
Hello from Toronto, Canada! Wow, I really enjoyed watching and learning from this video. When I first started my sourdough bread baking journey approximately four months ago, I created my starter (I named her “Clementine”) using flour, water and freshly sliced apple chunks and after three days, I removed the apples from the starter. I’m curious, would you consider using the fermented pear water in lieu of plain water when feeding your starter?
I really enjoyed this video, thank you for sharing this with us. The result was a pleasant surprise! Besides trying this myself I also want to go to Alonissos!
Thank you Carla.
You are fantastic, I never tire of watching and rewatching your videos. How good I found you here, I am fascinated with the kneading techniques, you make four different ones in a single recipe and the rest times and the love that you put into it produces that beauty in your products.
Do you think I can use those same techniques in breads made with poolish or biga? Thanks a lot, from Peru
Blanca 😍
Thank you! Peru is so far away. And seems so exotic from here. Sure will work too with poolish, I don't have experience but must be easier too. Just fit some proofing times.
Awesome focaccia! 👍😋😋 Are those at the bottom of the oven lava stones? Tutto meraviglioso!!
The focaccia looks so good!
WOW!!!!
As usual, another insightful, mesmerizing and beautiful video. I should know though if someone would, please remind me the name of the video's accompanying musical piece.
Thank you! The Forgotten Memories, Luella Gren
Your videos are always very inspirational ... I can't stop baking bread now ... thanks :) Anything special in terms of taste you can distinguish ?
more focaccia recipes please!
Apa fermentata de fructe, de flori, e minunata !
Chiar am la frigider în baneton o paine cu apă fermentata de prune , maine urmează verdictul.
Și focaccia, și filmarea din Grecia sunt grozave !
Mersi Lidia, asa e, sunt speciale aluaturile cu apa fermentata. Numai bine :)
Nice, I've been watching videos about yeast water for a while now, and it's good to see it working soo well.
I'd love to see a bread loaf using this yeast to compare it to a normal sourdough.
Do you get any hints of pear flavor in the focaccia? Or do you reckon the fruit used is irrelevant?
It's sweeter than what I usually get. But I can't say it tastes fruity. The shades are very subtle and difficult to identify.
This flour is mostly for sweet breads but I guess you made a perfect focaccia anyway
How long can one store fermented fruit water?
Great video, whats the music/song called that you used?
Thank you! The Forgotten Memories, Luella Gren
I recommend reading Modernist Bread book about yeast water myth. Great video nevertheless!:)
Thanks for the suggestion, I know the book but it hasn't reached my hands yet.
How can you make everything so special
Thank you Anoushka. :)
How does the flavor compare to normal sourdough?
🔝👍😋
Did the pear leave any fruity flavour?
Sweeter than what I usually get. But I can't say it tastes fruity. The shades are very subtle and difficult to identify.
i'm sorry, cappuccino doesn't go along a salty focacia...
thanks. Yes, that's right, a creamy espresso was I think more appropriate.
So what? ... they are both good Italian specialties