Seriously this is one of the most underrated RUclips channels with fantastic content. If you want to speed up cutting the grapes you can put them between two plates or flat surfaces and then use your knife to cut them that way.
citing all of your sources especially the foreign language ones is so impressive. Language can be a barrier to learning but being able to go to the Chinese papers and the Japanese papers is so cool.
You are a brilliant! You've saved my life with yeast water on fruits recipes! I've recently started prefer yeast water than classical sourdough with its everyday feeding and discarding. The main pros from yeast water is that the resulting baked bread doesn't have a sour taste which it otherwise sometimes has when we lose a control on a feeding and discarding process.
Yes...i did see that older video and baked a bread out of apple fruit yeast.. the bread came out amazing and above all the taste was fabulous...after which, i have tried it with black grapes, plums and still trying other fruits...I prefer this to sourdough process... Thank you so much Novita...
Great job with this video! As a wine maker I’m super interested in capturing wild yeast to make wine. As of late, I’ve been intrigued by the Asian rice wines made from yeast balls. Traditionally they pound botanicals into rice flour to make it doughy then roll the dough ball into older yeast with older yeast balls innoculated with other micro organisms to break down starches. Do you think it would be possible to mix a fruit yeast water into rice flour and dry it out?
Gracias Novita, nuevamente estoy invirtiendo mi tiempo en tu conocimiento y tiempo. Gracias infinitas 🙏 Mis mejores deseos siempre, cuidate y mantente saludable 💖
Thank you very much Seraphine, 😊once again your clear and illustrative explanations illuminate the path of bread for us. Those of us who live in the tropics are lucky to have many fruits to experiment with.
hello Seraphine@@NovitaListyani thank u for video. Btw yeast fruit water is already, can it be used immediately? or we make starter first and feed it how many times till it can be used to make levain?.. Pls reply this...
Love the no detectable Sour in using FYW. My conventional SD starter is relegated to only making Rye breads where the sour is needed. And yes we have consumed it in it's fizzy phase and deliberately let some go to vinegar. Quite a Swiss Army knife source of yeast.
So happy you did another fruit yeast video! I was having trouble working with the fruit yeast in our very cold Winter - I've found that dividing the poolish into two feeds, instead of just one, I get the good results that I do in our summers. Of course, the poolish and the initial fruit yeast fermentation take quite a bit longer than in tropical climates, but at least I can still make it year round with modifications. I have also had very good results with root vegetables like sweet potatoes and beets in the colder weather. I always keep and use a regular sourdough starter, and I love your tip on adding fruit yeast to the pre ferment. Thanks for all you do!
Thank you very much for your feedback, glad to hear your success with sweet potatoes, we had very good results with carrots before, I am thinking of researching into these areas, glad to get first hand information from you, we really appreciate it.
What's your thoughts about adding 1gm Diastatic Malt per weight, pinch Rye, 50% mature starter and 50% raisin water? The reason I ask is because it's explosive in growth and stiffness. It quadruples in 6 hours.
If you live in the usa it's likely that letting tap water sit out will not remove the chlorine. This is because the majority of utility suppliers no longer use chlorine but use chloramine which doesn't outgas.
Yeah, I forgot to mention that, it's very true. Chloramine is a lot more stable apparently, so it's trickier to get rid of. In that case, I would just use bottled water or filtered water.
Wow it's cool to watch this as I am just making a lot of natural vinegar and wondering how to put them in the bread making 😄 I ever bought a book, titled Natural Yeast by korean baker but had no idea when will I make it, maybe it is about the time What if we are not sure it is organic fruits, can we wash it with salt/baking soda/or natural vinegar?
I started some fruit yeast water out of raisins about 6 weeks ago. After that I started up a poolish using 100 grams each of unbleached all-purpose flour with the fruit yeast water. Since that time, the starter has has matured to a point that I've been using two hundred grams of it as the single leavening for several loaves of bread. Each time, I'd replenish the remaining starter material with another 100 grams each of unbleached all purpose flour with spring water. At some point, I will have to use a new sterilized jar to continue developing and maintaining my starter. Each time I allow the starter/poolish to double in size then refrigerate it until my next bake. Is there a downside of continuing this method.
Also I saw your old video on Pillowy Soft Japanese Sausage Bread Instead of Yudane, I used the Poolish Method The dough did become hard to handle when it came to put the fillings inside the dough Would you also consider to make this recipe again, this time with the Poolish Method?
Vengo usando agua fermentada desde tus primeros videos, es increíble! En una masa madre cada cuánto recomiendas utilizar el agua fermentada? Es decir, con qué frecuencia usarla en mi masa madre? Puedo usarla cada vez que la alimente o es mejor bajo otra frecuencia? Muchas gracias!
Realmente depende del tipo de frutas que uses. Para nuestras uvas locales, realmente no tengo un calendario fijo. A veces, simplemente lo agrego mientras hago un levain, el prefermento de masa madre.
@@NovitaListyani yo refresco mi masa madre cada semana, puedo agregarle cada semana esta agua de frutas en lugar de agua normal? O debería agregarle agua de fruta fermentada cada dos semanas o una vez al mes?
Creo que primero puedes experimentar usando el descarte de masa madre y convirtiéndolo en levain, para ver si el agua de levadura de frutas le da mejores notas sensoriales. Una vez que obtenga lo que desea, puede programarlo cada mes o cada dos meses, lo que se adapte a su horario de agua con levadura de frutas.
Why fruit yeast water does not contain LAB? is it because most fruits are acidic and they are not a good environment for LAB to grow? if we use dates (above pH 6.0) could it end up having LAB?
I just tried to make yeast water and never got the bubbles that are shown in this video. I also fermented it for a couple more days longer than shown. Is the yeast water still worth keeping/using? Thank you!
@@NovitaListyani There were small bubbles ... just not as much or as big as in the video. But I think that may have to do with the ambient temperature of the location v. my cooler kitchen. The smell is yeasty apple (I used organic apples). Can yeast water be used as a substitute for a sourdough starter? Or is it only used as a water replacement for a poolish?
If you make a poolish using yeast water, you could be said to be creating a type of levain with wild microorganisms, similar to using sourdough. The difference is fruit yeast water is predominantly wild yeast, sourdough is a mix of LABs and wild yeast.
There shouldn't be any problem in using fig for fruit yeast water. The microorganisms (wild yeast mostly) will not survive baking, pretty much like commercial Baker's yeast.
konversi fruit yeast water buat baker percentage gimana ya? dry yeast sama air yg dipake harus diadjust takarannya lagi atau tinggal di ganti aja airnya pake fruit yeast atau gimana? melihat bikin poolish aja 1: 1 dan work well
Biasanya kalau sudah pakai fruit yeast water (ragi alam dari buah) kita tidak pakai instant yeast (ragi komersial hasil rekayasa genetika). Waktu yang dibutuhkan untuk fermentasi dengan ragi alam selalu lebih lama. Video lama kami banyak yang menggunakan fruit yeast water langsung dengan cara membuatnya menjadi poolish, namun ke depan, seperti dijelaskan di video ini, kita akan gunakan fyw dalam kaitan dengan sourdough. Untuk persentase pemakaiannya, pada intinya poolish itu kurang lebih 30-40% baker's percentage ya. Jadi kalau total tepung 300 g, air ragi buah sekitar 45-60 g.
Klo water yeast saya cuma ada bintik kecil dsampingny slama tiga hari apa bole lanjut d fermente ?, max brp hari ya? Dan bole Tau gk Napa bubble saya dikitttttt
It only adds a very subtle grape flavor. We have not yet tried extracting wild yeast out of mushrooms, I have to say, though, it sounds very interesting.
"Experiments in Removing Chlorine and Chloramine From Brewing Water" web.archive.org/web/20131110055501/hbd.org/ajdelange/Brewing_articles/BT_Chlorine.pdf
Seriously this is one of the most underrated RUclips channels with fantastic content. If you want to speed up cutting the grapes you can put them between two plates or flat surfaces and then use your knife to cut them that way.
Thank you so much for the tips, will put it into practice soon 😄
citing all of your sources especially the foreign language ones is so impressive. Language can be a barrier to learning but being able to go to the Chinese papers and the Japanese papers is so cool.
You are a brilliant! You've saved my life with yeast water on fruits recipes! I've recently started prefer yeast water than classical sourdough with its everyday feeding and discarding. The main pros from yeast water is that the resulting baked bread doesn't have a sour taste which it otherwise sometimes has when we lose a control on a feeding and discarding process.
Yes...i did see that older video and baked a bread out of apple fruit yeast.. the bread came out amazing and above all the taste was fabulous...after which, i have tried it with black grapes, plums and still trying other fruits...I prefer this to sourdough process... Thank you so much Novita...
Thanks for the feedback, glad to hear that!
Wow this is over my head. Glad you know all this stuff. I just want to learn how to do this so it works to make a levain for sourdough starter
Great job with this video! As a wine maker I’m super interested in capturing wild yeast to make wine. As of late, I’ve been intrigued by the Asian rice wines made from yeast balls. Traditionally they pound botanicals into rice flour to make it doughy then roll the dough ball into older yeast with older yeast balls innoculated with other micro organisms to break down starches. Do you think it would be possible to mix a fruit yeast water into rice flour and dry it out?
I got addicted to fermenting things and sourdough baking about 10 years ago. I never thought to do this. I love your channel.
Thanks!
Gracias Novita, nuevamente estoy invirtiendo mi tiempo en tu conocimiento y tiempo. Gracias infinitas 🙏 Mis mejores deseos siempre, cuidate y mantente saludable 💖
Starting one with cacao pod today! Thank you for the inspiration and all your insight!
Great to hear that! Cocoa pod fruit yeast water, wow😲
Thank you very much Seraphine, 😊once again your clear and illustrative explanations illuminate the path of bread for us. Those of us who live in the tropics are lucky to have many fruits to experiment with.
Glad it was helpful! Indeed, love the tropical fruits, we're indeed very lucky 😁
hello Seraphine@@NovitaListyani thank u for video. Btw yeast fruit water is already, can it be used immediately? or we make starter first and feed it how many times till it can be used to make levain?.. Pls reply this...
Thank you so much, much love❤
You are awesome ..i replaced netflix wirh your channel..lol
Just Netflix? Lolol, jk! 😆
Love the no detectable Sour in using FYW. My conventional SD starter is relegated to only making Rye breads where the sour is needed. And yes we have consumed it in it's fizzy phase and deliberately let some go to vinegar. Quite a Swiss Army knife source of yeast.
We love the subtle fruity taste of certain fruits here, they are unreplaceable :)
So happy you did another fruit yeast video! I was having trouble working with the fruit yeast in our very cold Winter - I've found that dividing the poolish into two feeds, instead of just one, I get the good results that I do in our summers. Of course, the poolish and the initial fruit yeast fermentation take quite a bit longer than in tropical climates, but at least I can still make it year round with modifications. I have also had very good results with root vegetables like sweet potatoes and beets in the colder weather. I always keep and use a regular sourdough starter, and I love your tip on adding fruit yeast to the pre ferment. Thanks for all you do!
Thank you very much for your feedback, glad to hear your success with sweet potatoes, we had very good results with carrots before, I am thinking of researching into these areas, glad to get first hand information from you, we really appreciate it.
The beets made the prettiest pink poolish!
@@NovitaListyani
What's your thoughts about adding 1gm Diastatic Malt per weight, pinch Rye, 50% mature starter and 50% raisin water? The reason I ask is because it's explosive in growth and stiffness. It quadruples in 6 hours.
Hello!
Would you please also consider making croissants or cruffins using Yudane or Poolish Method soon?
We're not currently looking into croissants yet, thanks for the suggestion 😊
If you live in the usa it's likely that letting tap water sit out will not remove the chlorine. This is because the majority of utility suppliers no longer use chlorine but use chloramine which doesn't outgas.
Yeah, I forgot to mention that, it's very true. Chloramine is a lot more stable apparently, so it's trickier to get rid of. In that case, I would just use bottled water or filtered water.
Wow it's cool to watch this as I am just making a lot of natural vinegar and wondering how to put them in the bread making 😄
I ever bought a book, titled Natural Yeast by korean baker but had no idea when will I make it, maybe it is about the time
What if we are not sure it is organic fruits, can we wash it with salt/baking soda/or natural vinegar?
I think you should go with natural vinegar
I started some fruit yeast water out of raisins about 6 weeks ago. After that I started up a poolish using 100 grams each of unbleached all-purpose flour with the fruit yeast water. Since that time, the starter has has matured to a point that I've been using two hundred grams of it as the single leavening for several loaves of bread. Each time, I'd replenish the remaining starter
material with another 100 grams each of unbleached all purpose flour with spring water. At some point, I will have to use a new sterilized jar to continue developing and maintaining my starter.
Each time I allow the starter/poolish to double in size then refrigerate it until my next bake. Is there a downside of continuing this method.
YOU SHOULD TRY PUTTING YEAST EXTRACT(MAR/VEGE MITE) IN YOUR BREAD DOUGH
Also I saw your old video on Pillowy Soft Japanese Sausage Bread
Instead of Yudane, I used the Poolish Method
The dough did become hard to handle when it came to put the fillings inside the dough
Would you also consider to make this recipe again, this time with the Poolish Method?
Vengo usando agua fermentada desde tus primeros videos, es increíble! En una masa madre cada cuánto recomiendas utilizar el agua fermentada? Es decir, con qué frecuencia usarla en mi masa madre? Puedo usarla cada vez que la alimente o es mejor bajo otra frecuencia? Muchas gracias!
Realmente depende del tipo de frutas que uses. Para nuestras uvas locales, realmente no tengo un calendario fijo. A veces, simplemente lo agrego mientras hago un levain, el prefermento de masa madre.
@@NovitaListyani yo refresco mi masa madre cada semana, puedo agregarle cada semana esta agua de frutas en lugar de agua normal? O debería agregarle agua de fruta fermentada cada dos semanas o una vez al mes?
Creo que primero puedes experimentar usando el descarte de masa madre y convirtiéndolo en levain, para ver si el agua de levadura de frutas le da mejores notas sensoriales. Una vez que obtenga lo que desea, puede programarlo cada mes o cada dos meses, lo que se adapte a su horario de agua con levadura de frutas.
@@NovitaListyani muchas gracias, voy a probar!
Why fruit yeast water does not contain LAB? is it because most fruits are acidic and they are not a good environment for LAB to grow? if we use dates (above pH 6.0) could it end up having LAB?
I just tried to make yeast water and never got the bubbles that are shown in this video. I also fermented it for a couple more days longer than shown. Is the yeast water still worth keeping/using? Thank you!
Hmm, without bubbles most likely the yeast water is not that useful as a leavening agent.
@@NovitaListyani There were small bubbles ... just not as much or as big as in the video. But I think that may have to do with the ambient temperature of the location v. my cooler kitchen.
The smell is yeasty apple (I used organic apples).
Can yeast water be used as a substitute for a sourdough starter? Or is it only used as a water replacement for a poolish?
If you make a poolish using yeast water, you could be said to be creating a type of levain with wild microorganisms, similar to using sourdough. The difference is fruit yeast water is predominantly wild yeast, sourdough is a mix of LABs and wild yeast.
@@NovitaListyani Thank you so much for the prompt response!
Can i use mangosteen to use for yeast water?
Have you tried making fruit yeast water with figs? Do the microorganisms survive baking or are their benefits evident even after baking?
There shouldn't be any problem in using fig for fruit yeast water. The microorganisms (wild yeast mostly) will not survive baking, pretty much like commercial Baker's yeast.
konversi fruit yeast water buat baker percentage gimana ya?
dry yeast sama air yg dipake harus diadjust takarannya lagi atau tinggal di ganti aja airnya pake fruit yeast atau gimana?
melihat bikin poolish aja 1: 1 dan work well
Biasanya kalau sudah pakai fruit yeast water (ragi alam dari buah) kita tidak pakai instant yeast (ragi komersial hasil rekayasa genetika). Waktu yang dibutuhkan untuk fermentasi dengan ragi alam selalu lebih lama. Video lama kami banyak yang menggunakan fruit yeast water langsung dengan cara membuatnya menjadi poolish, namun ke depan, seperti dijelaskan di video ini, kita akan gunakan fyw dalam kaitan dengan sourdough. Untuk persentase pemakaiannya, pada intinya poolish itu kurang lebih 30-40% baker's percentage ya. Jadi kalau total tepung 300 g, air ragi buah sekitar 45-60 g.
Klo water yeast saya cuma ada bintik kecil dsampingny slama tiga hari apa bole lanjut d fermente ?, max brp hari ya? Dan bole Tau gk Napa bubble saya dikitttttt
Does this add any actual grape flavor to the bread or any different type flavor?
Can this be done with mushrooms?
It only adds a very subtle grape flavor. We have not yet tried extracting wild yeast out of mushrooms, I have to say, though, it sounds very interesting.
Do you have any knowledge of using this to make gluten free bread?
How many sugar put in fruit yeast water?
Kak asal mana?whre you from country?
可以用木瓜做酵种嗎？
木瓜含有木瓜蛋白酶，有分解蛋白质的性能，用木瓜制作的水果酵母水不适合做面包。
明白。谢谢😊
I'm not familiar with the term back swapping and a google search didn't shed any light 🤔
Backslopping
Boiling water does not make chlorine evaporate.
"Experiments in Removing Chlorine and Chloramine From Brewing Water"
web.archive.org/web/20131110055501/hbd.org/ajdelange/Brewing_articles/BT_Chlorine.pdf
Can you explain all this, but as if you were explaining to a kid please.
😍😍😍👍🏻🙏😘🇺🇦