You are a real treasure. You explain why some process happens, not just how to (the recipe). If one wants to understand and learn, then "why" is much more important than "how to". Thank you.
Thank you, I enjoyed your video. I’ve been making vinegars for the last month or so now, so I learned even more today watching your video. Thanks a lot.😀🌸
A technique that's been used by moonshiners with access to wild grapes for a very long time. I make a lot of wine with this natural yeast. Yes, commercial yeasts are great and isolated wild yeast, but they also contain fillers; making the fermentation process less pure and harder to filter.
Oh wow, this was excellent! I'm cultivating some myself here and this has already given me good advice for the next batch. New subscriber confirmed! :)
Thank you for this video! I love having all this great information :) I've made my first yeast water with raisins and today I've mixed my first poolish for artisan bread. I have a question-do you use the leftover fruit for anything or do you throw it away?
Sounds great! I throw away the pomace/leftover, it has lots of fiber but a little bit too sour. Only once I used it, from the tomato yeast water, I used the leftover for my soup, it is a sweet sour soup :)
I love all your bread videos! I just started making some loaves with your fruit yeast water and we all love it more than the artisan style sourdoughs I've been making. The flavor, texture and crust are amazing, thanks so much!
Hi, nice video. I wonder how you do if you want to bake everyday and for bigger quantities of bread to keep the yeast. Also how you keep the yeast the days you do not bake. thank you very much.
I usually don't expect much in the way of accurate scientific information in amateur videos. More often than not they get a lot of it wrong and I have to climb into the comments section to fix the misinformation, so your videos have been a nice surprise! Thanks!
What about the lactic acid info @ 6:52? Lactic acid is produced at about 27ºC to 30ºC. If stored in the fridge as she suggests in the video, that can never happen. So what's preventing the yeast from working then?
@Papa Jose If fermentation takes place under refrigeration (< 4ºC), the sourness is due to acetic acid, not lactic acid. Every study I have seen shows lactic acid bacteria produce lactic acid at 20ºC or higher (up to 45ºC). Cheesemaking involves heating up milk; that's where lactic acid is created. I have not encountered any study that shows lactic acid can be created in refrigeration.
@@FranklinPhan @Novita Listyani CMIIW. If I understand this correctly, the yeast water was created outside the fridge. Once it's done fermenting, it was strained to remove the fruit remains from the yeast water, then store the finished yeast water in the fridge to slow further fermentation so it can be kept longer (about 2 weeks according to the video) before it goes bad. I'm guessing the lactic acid you're talking about is produced during the fermentation process, which is done outside the fridge.
Love all your videos, thanks for posting them. Have you ever tried with vegetables that might have high sugar or starch like potatoes or carrots? Or even vegetables that don't like cucumbers, carrots, etc. I can readily get organic vegetables more than fruits.
I used certain leaves and stalks such as lemongrass and pandan leaves as infuse ingredients that enhance the fragrance of the yeast water. I have never tried vegetables yet but I think potatoes are good candidate for yeast water. It is more practical for me to use organic fruits here than organic vegetables. The basic principle is that the leaves/skins have biofilm with microbes and the fruits/vegetable contain enough carbohydrate as the food source for the yeast to take off.
Hi Novita. Loved your video. Thank you so much ! I have made the yeast water out of black raisins and it turned out amazing. I am now making mango and also dried cranberries yeast water. Please let me know if I can use beetroot ? Thanks again 😊
@@NovitaListyani Thank you for your prompt reply. I'll try making with beetroot. Will let you know how it turns out. Just started my sourdough journey ans absolutely loving it. 😃🥰
Hello and thank you for this video! I do have one question - should the fruit be washed before fermenting? I'm not sure if this affects the result. I don't want to wash off the yeast, but I do want to avoid contamination. Thanks in advance!
Thank you for this video. Can oranges or lemons be used? We have those in the backyard. If so, is the skin washed and left on? If using apples, are they peeled first or also just washed and left on? Thank you!
While watching this, I was wondering if Kombucha would work... Just found your channel, and will watch some more. Your one explaining poolish was the best I have seen for explaining the process.
@@NovitaListyani I typed it into the search bar, and came up with a number of videos about it for a sour dough starter.... More things to experiment with...
Well, I tried a poolish with kombucha, 100% hydration. After about 4 days, it did a tiny raise, then sat, so I fed it equal parts water and flour, and 2 days later it raised up a bit higher than before. So, another feeding, and in 12 hours it doubled in size. Talked to my baker friend and he told me to use the sludge at the bottom of the bottle as it had more yeast in it. Haven't tried to make bread from it. It does smell very sour....
Lychee tidak ada masalah tetapi buah import sering kulitnya tidak ada ragi jadi harus dicari yang organik atau yang kulitnya masih ada ragi hidup, atau pakai kulit buah lokal
Excelent video !. I wonder how do you mantain and refresh it ?, I mean is it the same way as regular sourdough ?, refreshment every day and so ?, so I wonder which are the amounts and times to have like 3 kgs of yeasy everyday for baking for example ? which amount of fruit, times of refreshment and so. Thank you very much.
It's a bit different from a regular sourdough starter but you can use it to boost the sourdough starter or make a sourdough starter, more like an old dough or poolish. To temporarily extend it, you can add water and a little bit of sugar, for more information on this you may to watch another video of ours on fruit yeast water : ruclips.net/video/M5M7KQp5zYw/видео.html
When is the best time to separate the yeast water from the fruit or vegetables? Should one wait until the activity is slowing down or disappears? Does the number of days the yeast water develops determine the amount of yeast in the yeast water? Approximately about how many grams of natural yeast would be the equivalent of 100 ml of 5 day yeast water? I know, probably hard to say 😎 But maybe there are some rules of thumb?
I used a mixer to crush them all up and added a splash of water so it mixed up correctly and cheese clothed it all will let you all know how it turns out!
How much of the yeast water is used to make a loaf of bread? No one ever says how to actuaklly use it and how many loaves are made with one batch. Is it a matter of one loaf per jar? Do you "feed" it by adding more water and add more fruit, similar to sour dough?
Anggurnya dicuci pakai air saja karena kalau pakai garam nanti ragi alaminya mati Untuk informasi lebih lanjut silahkan tonton video berikut: ruclips.net/video/M5M7KQp5zYw/видео.html
Wonderful video! Do you find any problems with doubling (or even tripling) your batch? I have a half-gallon container, and was thinking of filling the whole thing (I love baking, and yeast is rarer than platinum these days). Thanks so much!
@@NovitaListyani Thank you so much. I just chopped up one batch of limes and one of oranges which were about to go bad. I'll let you know how it comes out!
@@NovitaListyani I made your focaccia recipe today. It came out quite good! I need to get the hang of it, but overall I was quite happy. And the limes went crazy--after four days, it was fizzier than soda. I used the lime yeast water today. Thanks very much for your help!
Hi! i have a question. If we were to make fruit yeast with fruits which have protease, you stated that the fruits need to be treated first. How do we treat them? Thank you in advance. Love your vids! ❤️
One of the approach to denature protease enzyme is by thermal treatment, blanching for example. The temperature is should be above 60 °C; thermal treatment will also kill the yeast, you may want to save a small amount of the peel to preserve the yeast and then introduce back to the "cooked" fruit.
Halo ci Novita, sy mau tanya.. sy sudah coba dan memasuki hr ke 3 menggunakan apple.. dan gasnya sudah cukup banyak dan bunyi mendesis dr tutup botolnya.. apa d hr ke 5 sy sudah bs menggunakannya sebagai starter dg cara polish seperti resep cici? Thank you sebelumnya buat responsenya 😘🙏
Ya, saya sering pakai di hari keempat kalau gas sudah banyak, jangan lupa tutup dibuka sebentar supaya gasnya keluar terus tutup lagi. Ada informasi tambahan di video kedua kami: ruclips.net/video/M5M7KQp5zYw/видео.html
@@NovitaListyani thank you so much buat responsenya ci🙏 sy akan lebi sering ntn video2nya spy lebi mengerti.. maklum masi pemula tp liat video ci2 jd tertarik mencoba😁😘 anyway GBU n family ci🙏 kalo bisa buatin video resep roti tawar labu kuning dengan fruit yeast water 😊
do you have to ferment it to grow the yeast, ive been opening the jar each day to get the ethanol out, I’m on the fence whether it really needs to ferment to grow the yeast, can you please help?
thanks for sharing the recipe! I made the apple one, you said that when the apple floating on top then its ready, but mine already floating on top from the day 1, so that i just guessing it will be ready by the day 6?
After four days, the yeast water will be slightly alcoholic, not much but enough to eliminate most of those harmful microorganisms and leaving us with a substantial amount of yeast for our bread dough, as for the question of if it is safe to drink, I think it depends on your tolerance to yeast and alcohol. Many people do drink it, especially if it's made of grapes but I am sure it tastes way below a properly processed wine.
This technique absolutely rocks. People used to ferment fruits for a drink called a 'shrub', but I have never seen the liquid used this way. I am going to try this. When I add the liquid to my flour & mix, I will then let it rise / punchdown twice for the gluten etc to have sufficient time to break down more for the final product. Can't wait to taste the breads I make from this! I am also going to experiment with some vegetables which are higher in natural sugars. Used to line in Bali, Lombok, Jakarta, Gili islands etc for 10 years & never saw anyone make bread like this, not even any of the specialty bakeries.
Papaya contains Papain, it is not suitable for yeast water that's to be used as leavening agent. Banana also contain Papain like protease enzymes. If you want to make bread, both of them aren't suitable for yeast water. Use other local fruits in season. Dates are good for yeast water.
An original and fascinating video! I think it's helps to be specific about what we like, so you know what you re doing right, so: (a) you use precise measurements---who else would tell us the necessary pH range?!---important info; (b) complete info (sorry to say, other youtubers leave out crucial info;); and (c) cool music at a good volume. I subbed, and look forward to more of your creative vids.
Yes you can just make sure the skin has enough yeast, organic ones are the best. The yeast water with lemons can be very sour, as it takes a lot of yeast water to make a loaf of bread, we rarely use lemons.
Hi Novita, if I use dragon fruit, do I remove the skin or not? Do you have to open the jar everyday to release the gas? After how many days will it be ready to make bread? TQ
No, you clean the fruit but don't remove the skin. I usually open the jar on day 3 or 4, if everything goes well on day 4 or 5 the yeast water is ready for use. Dragon fruit contains protease enzymes, which may cause problem for bread development during fermentation, if you have no experience dealing with that, I suggest you use other type of fruits first
One way to use it is to make a poolish first, and when the poolish mature don't use it for our bread, instead, use most of it as ingredient for non-leavening breads or simply discard it, the rest can be use as a starter for your bread, or another round of poolish. How much to use depends on the type of fruit we use, but roughly below 20% should be alright.
It depends on the fruits you use, usually 2 tbsp to 100 ml. It can speed up the process very fast. You make the yeast water as instructed, reduce the amount of spring water with the amount of pre existing yeast water you add.
Does the process works even mixing the fruits/vegetables used? For example the starter is a chilli YW and the new YW is made with tomato? Ideally yes but I wonder if you ever tryed.
I'm having trouble with my yeast water. I used an organic green apple water n Agave instead of sugar. When I shake the bottle bubbles appears but then when it's still nothing no active bubbles. It smells fruity wonderful really. Today is day 6 help.
You can test the yeast water by giving it a little bit of sugar. We have more information on fruit yeast water: ruclips.net/video/M5M7KQp5zYw/видео.html
thankyou for this!! sy sudah coba pakai pear. setelah hari ke 4 bubbles semakin banyak.. sy cobain apa memang rasanya asam ya?? setelah di coba bikin starter.. 50gram yeast water+50gram flour lalu diamkan overnight... tetapi di starter ada bercak pink dan sy coba rasanya asam. apa itu oke or yeast water sy rusak? thankyouuu :)
Yeast water memang rasanya sedikit asam karena pHnya rendah. Buah tertentu kadang menyebabkan perubahan warna, pear yang anda pakai kalau tidak organik mungkin ada lapisan waxnya. Itu biasanya aman. Kemungkinan lain bisa karena terjadi kontaminasi karena tutup kurang rapat dan kelamaan di luar, ini yang bisa merusak poolishnya.
Thanks for the video. Can I use melon peel with just a bit of the fruit? Does it need to have big chunks of fruit? More skin or more fruit? Thanks in advance.
@@NovitaListyani ohh begitu ya mbak,,nah saya tanya lagi ya...untuk ragi liar ini sebelum di gunakan maksimal berapa hari tahanya...maksdnya expirednya takutnya nnti membusuk... 🙏
Di video kedua ini ada penjelasan ruclips.net/video/M5M7KQp5zYw/видео.html saya sih begitu jadi langsung pakai, kalau untuk disimpan tiap Minggu diberi satu sendok teh gula terus tutupnya pakai yang bisa copot sendiri seperti ditunjukkan di video tersebut
Novita, it's the fourth day of fermentation for my tomato yeast water and I found some white stuff growing on the edges at the surface! I panicked and shook it instead of fishing it out. Was it mold? Should I toss it out and start over?
It is okay, I do that too sometimes. If you shook it, the alcohol in the water might be able to get rid of it. If it is still there, you can take it out with a clean spoon. The yeast water is still good to use.
@@NovitaListyani thanks for replying! I've been told by another baker friend that it could be yeast. I've filtered it and am using 100ml of it in the focaccia poolish now. It smells pleasant and tiny bubbles are forming in the poolish, albeit super slowly... Fingers crossed!
@@NovitaListyani thanks! I let it ferment at room temp for more than 2h and then chucked it inside the fridge. That's ok, right? I remember seraphine said that it can last inside the fridge for up to two days before the poolish is used.
Hello, I'm from Spain. How much liquid yeast and flour do you add? And the recipe for bread doesn't show the quantities. Thank you. Is this yeast suitable for cider, beer and wine?
You can use roselle calyxes that but they are not as effective as other more reliable fruits such as apples, grapes etc. Also you may need to add more sugar.
You mention something about protease enzymes in pineapple and need to be treated beforehand. Can you please explain more regarding this and what other fruits that contain this enzymes? And for apples themselves, the skin actually have wax, is it safe to use?
Besides pineapple, papaya, kiwi, figs etc also contain protease enzymes. As for the wax on the apple, it is supposed to protect the apple from rotting, it is also inhibiting biofilms from developing, so it's not suitable for making yeast water.
Hi Novita, I used organic golden raisins & tsp of honey but there’s no signs of any bubbles at Day 5. The raisins are plump & floating up, any idea what went wrong?
Just a quick heads up. If you live in America the odds are your utility doesn't use chlorine in the tap water. Almost all of them use chloramine now and it doesn't degas out of the water over time. Back in the day (using made up numbers here) a utility had to add 10ppm chlorine to ensure 1ppm at your tap because chlorine degasses out of the water. They switched to chloramine and that problem went away.
Nice video! You explained it really well I really love it! :D Btw I tried to make my own with some orange. I'm on day 4 and it has some bubbles now but not to much, just on the surface. I'm struggling whether to use it now to make bread or leave it for another 1-2 days. I live in indonesia and it's quite warm. How much bubbles to expect when it ready to use? Thanks!
It's hard to tell, different fruit has different characteristics. Some fruits do not show that much bubbles but the yeast water turns out to be very good. I suggest you take 20 ml out and make a poolish and leave it for about 8 hrs to see if the poolish rise.
Yes I wash them. Just the way we treat the fruits that we eat fresh. Washing moderately will not remove the biofilm on the fruits. You can also use a small amount of vinegar if you want.
May I know how you tell if the yeast water is ready? Should I wait for the bubbles to get past the peak stage and start to reduce, or should I keep the yeast water when it is at its most bubbly? I often wait til the bubbles become lessor, but I find that the water can become too sour that way, or not strong enough. Will appreciate very much if you can share your tips and experience. Thanks!
Yes you can do that but its effectiveness decreases after a few weeks, our second video on fruit yeast water has information on how to store it: ruclips.net/video/M5M7KQp5zYw/видео.html
Can we use pineapple core for the YW? I read somewhere pineapple has an enzyme called actinidain which destroys protein and inhibits gluten development.
Hi, I bought some organic apples from the store. There was a lil fuzz in the center by the stems so I rinsed them a lil' with white vinegar and then immediately rinsed them off with water. Can I still use these apples to make fruit yeast? Or did I just kill the yeast on the skin by cleaning it with vinegar? :( Do you clean the fruit at all before putting them in the jar to make yeast? If so how do you clean it without killing the yeast. Love the video btw. x
Using a certain amount of vinegar won't kill the yeast, actually sometimes on certain fruits I add a little bit of lime juice to speed up fermentation.
Update: Day 2. I checked on my jar and there were bubbles all over the apples! :) Question: Your video says to not open the jar unnecessarily once fermentation starts. Does this mean to never open the jar or just not too much? Other people have said to open the jar once a day to supply oxygen and then shake it twice a day to prevent mold. Can you clarify your process please? x
In the first few days of fermentation, our friend, saccharomyces cerevisiae yeast, are not the dominant microbes yet, as clean as we may try, there are other microbes too, some are unwanted. As the food for these microbes depleted, and the level of alcohol rises, other microbes start to succumb to the harsh environment, that is when saccharomyces cerevisiae thrive. To open the jar in the first few days of fermentation most likely will disrupt this process, and not to mention you may introduce mold or other unwanted microbes in. There's enough oxygen for the yeast in the jar. So there is no need to introduce any more than what the yeast need, and it's a zero sum game in there, we want our yeast to survive but don't want other microbes to develop, that leave to the other two reasons why we need to open the jar, the pressure is too high or there are signs of mold developing. In the case of small amount of mold developing, I usually just shake the jar a little bit. If it's too serius, you have to open it and use a clean spoon to take them out. There are cases of very active yeast from certain fruits (durian etc), the pressure can be very strong, that's when I open the jar sometimes so that I can manage to open the lid at the end of the process.
You don't change hydration, when using poolish, 100 ml of fruit yeast water is roughly equal to 1/4 tsp of yeast + 100 ml of water, watch our latest video on burger buns for more information
@@NovitaListyani Hello Again. I did try it and on the third day, I found that there was Kahm yeast appeared on the surface of the water and I have no ideas what it was until I googled about it. Do you have any recommendations about this case? I did try twice and Kahm yeast appeared both. :(
Kahm yeast is an aerobic yeast, it needs air to develop. The appearance of Kahm yeast indicates there is enough air for it to develop and the pH has dropped to the level that the lactic acid bacteria can develop, and the sugar is practically gone. First of all, this could mean your jar is not air tight enough. If you follow the suggestion of the video, 100 g fruits, 300 g of water, sugar and in a container that is about 500 ml, there is not much air for this kind of yeast to develop, in such a set up, it is also preferable that the fruits should all be submerged below water level, at least in the beginning of the process. The second thing you should consider is that the fruits you use, do they have enough sugar for the yeast, or alternatively you can add more sugar. Third, you need to clean your jar thoroughly before you use it.
Yes you can, but once ready, the yeast water is already a leavening agent that you can use for the dough. Cut the fruit into small pieces, measure them to the weight of 100 grams (about 3.5 oz). For more information on how to use this yeast water check out this playlist: ruclips.net/p/PLQdY9ZDG7tFb_EwSiIEkS8m4Ri47J3SVl
Ci, mau tanya nih.. kalo di hari ke 5 ph makin turun ke 3.8 gmn tuh ci? Biasanya kan hr ke 5 ph nya 4.5 ya.. masi bs kepake kah yeast waternya? Atau musti di diemin lagi beberapa hr?
pH 3.8 itu sih tidak ada masalah selama yeast masih super aktif, malah aman, selama yeast masih aktif ya pakai saja. Untuk amannya coba diberi gula sedikit.
@@NovitaListyani tp ga mempengaruhi rasa kan ya ci? Krn takut asam ya.. yeastnya sy buat 2 btl.. 1 masi berbubble 1 lagi da ga berbubble.. Krn di keterangan yg QnA, katanya musti ph nya ga bole less than 4.5.. jd sy ragu, takut blm bs d pake yeast water yg 3.8
Asem berlebihan terjadi biasanya karena adanya lactobacillus selain ragi atau karena pakai buah yang sangat kecut. Lactobacillus bisa masuk karena tutup kurang rapat. Kalau tutupnya benar ragi buah tidak akan menjadi lebih asam.
When certain favorite fruits in season, I usually made a big batch, and keep them in the fridge, they last for a few months. For more information on fruit yeast water you may want to watch this: ruclips.net/video/M5M7KQp5zYw/видео.html
I usually strain it on the fourth day, and then leave it on the table for up to a week, use it daily, if I couldn't use it up within a week, I store the rest in the fridge
Hi there, I tried making fruit yeast water using cucumber. After 6 days, there's no more bubbles, no more gas whenever I shake the jar. I tried using it after 8 days to make poolish and nothing happened. Any insights on where I might have gone wrong? My yeast water had never shown much bubbles like yours, nor have I ever had any trouble opening the jar like you did. I'm a bit confused at this point. Thanks a lot, Cheers!
There are many possibilities, it could be that there was no yeast on the skin of the cucumber you used, the water contains clorine, not enough sugar added etc. If this is your first time trying I suggest you start with grapes, salaks or apples, these fruit have shown very consistent results.
@@NovitaListyani thank you for your reply! This is my very first time making fruit yeast water. Can I use dates? I just happen to have them ready at home instead of grapes, salaks or apples :D. But I might hunt down some apples tomorrow. Another question. Do you have to open the jar daily after you shake them? Or just leave them closed? Thanks again, Cheers!
Yes, you can use dates, but if you use dried dates, again, you need to make sure there's enough yeast there, the way dried dates are made varies from place to place. As for opening, I don't open the jar for the first 3 days unless there is mold or the gas is too much, but I do shake the jar occasionally. Making fruit yeast water is a very natural process, if you have all the right ingredients, it just happens.
@@NovitaListyani thank you for your reply. I will definitely try making yeast water again. Because I don’t want to waste discarding lot of flour to maintain my starter. I hope my next try will be successful so I can bake bread using yeast water. Thanks a lot for your video and sharing your knowledge with us! Cheers, Veronica
Hi there, Just want to tell you that I've tried making the fruit yeast water again and this time, I was successful!! I even tried your milk loaf recipe and baked it yesterday! Thanks again for sharing your knowledge with us. Cheers, Veronica
Seraphine, When I can't get the lid off a jar, I invert it and run hot water along the joint between jar and lid. A minute of that and the lid will screw off with no effort. It works 99.999% of the time. Your breads looked delicious. I really enjoy the videos that both of you do, especially the hot spring visits. It's winter here so it can be difficult to get to the soaks.
I use a different technique. I invert the jar, set it on a table. Insert the point of a small knife into the gap between the jar and cover, then smack the butt of the small knife with the flat blade of a chopping knife. Unscrew jar. Works all the time.
@@NovitaListyani I use raisin instead, It usually takes 2 days for the process once I got my first batch of yeastwater. What do you look for the sign when it's ready other than it floats, because it usually floats after 1.5 days for me but it still has the heavy raisin sweetness, but after 2-3 day it starts to taste beer-ish and slight bitterness. I wonder which is best to kept at, because sometimes the water can be really bitter when I want to use it from fridge and the poolish can fail. I'm also keeping the raisin in when I put the yeast water in the fridge. What change would you do in-order to help me rectify this problem? I'm testing discarding the raisin for this batch.
Hi. Do you mean this yeast water act as dry yeast in the bread recipe? Is it that adding this yeast water, so don't need dry yeast anymore? Can I drink the yeast water just as itself?
One of the main purposes of making yeast water is to be used as leavening agent in bread making, as explained in the video. As for drinking, yeast water has low level of fermented alcohol, and also overtime it can be too sour for direct consumption
Sebaiknya dibuka sehari sekali, kalau terlalu banyak gas di dalam botol, selain akan mempersulit pembukaan penutupnya bisa saja botolnya pecah karena tekanan gas
Hi Novita, I made yeast water for the 1st time. I starter last night. I used white nectarines. I wanted yeast water with a thick white nectarine aroma so I did not add any water. This morning I shook the bottle, many of the nectarine stick on the upper part of the bottle. I think the mixture is too thick. Can you please advice, can I make yeast water using nectarine without adding any water? Can I add some water in my 1 night water yeast, if can, how much water should I add in ? TIA
Hi Mei Ping, water is necessary in the process. The ratio I usually use is 1:3, one part fruits and three parts water, in weight. Add a little bit of sugar to speed up the process. Also the yeasts come from the skin of the fruits, so you need that too.
Novita Listyani, thank you so much for your fast response. If I had to add 3 part of water, my container is not big enough 😆. Last night I used 400g of nectarine and 1 teaspoon of sugar. I hope I still can save it, any suggestions what can I try to do ? TIA
Hi Novita, me again 😊. I think my water yeast is successful. I started it at 9pm on 27 Sept. Tomorrow is the 4th day. Can I filter it out tomorrow morning or better to do it in the evening since I started it 9pm ?
Artisan bread, by definition, means bread made by hand using high quality ingredients. Sourdough bread is bread made with sourdough starter, just like bread made with fruit yeast water, mostly made by hand
The yeast is still active up to two weeks (some might not survive that long), after two weeks, usually you can't use it anymore. Some people add sugar to prolong the life span of the yeast. I don't do that, as the yeast water is getting sour and turns into vinegar like liquid.
A trick that often helps open tight jar lids is to tap the top of the cover with the handle of a heavy knife, I usually use the handle of a butter knife. It's best to use the flat side of the handle so it doesn't break the rim of the jar. I don't know the science of why it works but it usually does.
Check out this playlist for a variety of recipes using fruit yeast water:
ruclips.net/p/PLQdY9ZDG7tFb_EwSiIEkS8m4Ri47J3SVl
You are a real treasure. You explain why some process happens, not just how to (the recipe). If one wants to understand and learn, then "why" is much more important than "how to". Thank you.
It's like they read my mind haha, they answered all the questions I had :))
I made Baggutte with natural yeast water today. lt really works!!! crispy and crunchy outside,large bubbles inside. Amazing recipe 😋👍👍👍
This is the best presentation on the topic I've ever seen! Thank You So Much!! 👏🍞💖
Thank you, I enjoyed your video. I’ve been making vinegars for the last month or so now, so I learned even more today watching your video. Thanks a lot.😀🌸
Watched the video three times and took screen shot of each instruction and guide lines. Thank you very very much for the vedio.
Thanks
A technique that's been used by moonshiners with access to wild grapes for a very long time. I make a lot of wine with this natural yeast. Yes, commercial yeasts are great and isolated wild yeast, but they also contain fillers; making the fermentation process less pure and harder to filter.
Congratulations from Brazil for your great experience and for sharing with us your magnificent know-how!
Oh wow, this was excellent! I'm cultivating some myself here and this has already given me good advice for the next batch. New subscriber confirmed! :)
Thanks for subscribing!
Loved video's trumpet music. Grabbing a few passion fruits from my backyard to prepare the liquid.
This is a complete guide and best yeast video I'v ever seen on youtube
You are really awesome, Thank you
Wow, thanks!
Thank you for this video! I love having all this great information :) I've made my first yeast water with raisins and today I've mixed my first poolish for artisan bread. I have a question-do you use the leftover fruit for anything or do you throw it away?
Sounds great! I throw away the pomace/leftover, it has lots of fiber but a little bit too sour. Only once I used it, from the tomato yeast water, I used the leftover for my soup, it is a sweet sour soup :)
@@NovitaListyani ok thank you. The sweet sour soup sounds delicious!
You can use the left over fruit as a fertilizer for your garden plants
The sound of the knife cutting the finished loaf won me over!!!!
Wow. Interesting. I will try and make it, and have to try baking with gluten free flour....( I am gluten sensitive). Thanks
Hi Novita, can we use mix of different fruits in same jar to create yeast water?
Thank you.
Your contain is a treasure.
Yes, you can
I love all your bread videos! I just started making some loaves with your fruit yeast water and we all love it more than the artisan style sourdoughs I've been making. The flavor, texture and crust are amazing, thanks so much!
So glad you like the recipes, thank you for watching!
Soooo excited to try!!
Hi, nice video. I wonder how you do if you want to bake everyday and for bigger quantities of bread to keep the yeast. Also how you keep the yeast the days you do not bake. thank you very much.
I usually don't expect much in the way of accurate scientific information in amateur videos. More often than not they get a lot of it wrong and I have to climb into the comments section to fix the misinformation, so your videos have been a nice surprise! Thanks!
Wow, thanks!
What about the lactic acid info @ 6:52? Lactic acid is produced at about 27ºC to 30ºC. If stored in the fridge as she suggests in the video, that can never happen. So what's preventing the yeast from working then?
@Papa Jose If fermentation takes place under refrigeration (< 4ºC), the sourness is due to acetic acid, not lactic acid. Every study I have seen shows lactic acid bacteria produce lactic acid at 20ºC or higher (up to 45ºC). Cheesemaking involves heating up milk; that's where lactic acid is created. I have not encountered any study that shows lactic acid can be created in refrigeration.
@@FranklinPhan @Novita Listyani CMIIW. If I understand this correctly, the yeast water was created outside the fridge. Once it's done fermenting, it was strained to remove the fruit remains from the yeast water, then store the finished yeast water in the fridge to slow further fermentation so it can be kept longer (about 2 weeks according to the video) before it goes bad. I'm guessing the lactic acid you're talking about is produced during the fermentation process, which is done outside the fridge.
Just discovered this channel and it’s awesome! Do you use different fruit for different breads or can I just stick to one fruit for everything. Thanks
Yes you can! Usually I am just using whatever fruits that are in season :)
Thank You!
Love all your videos, thanks for posting them. Have you ever tried with vegetables that might have high sugar or starch like potatoes or carrots? Or even vegetables that don't like cucumbers, carrots, etc. I can readily get organic vegetables more than fruits.
I used certain leaves and stalks such as lemongrass and pandan leaves as infuse ingredients that enhance the fragrance of the yeast water. I have never tried vegetables yet but I think potatoes are good candidate for yeast water. It is more practical for me to use organic fruits here than organic vegetables. The basic principle is that the leaves/skins have biofilm with microbes and the fruits/vegetable contain enough carbohydrate as the food source for the yeast to take off.
Hi Novita. Loved your video. Thank you so much !
I have made the yeast water out of black raisins and it turned out amazing. I am now making mango and also dried cranberries yeast water.
Please let me know if I can use beetroot ?
Thanks again 😊
Glad to hear that. Thank you too! Beetroot will do but sometimes the skin lacks the bioflim which results in slower fermentation.
@@NovitaListyani Thank you for your prompt reply. I'll try making with beetroot. Will let you know how it turns out. Just started my sourdough journey ans absolutely loving it. 😃🥰
Hello and thank you for this video!
I do have one question - should the fruit be washed before fermenting? I'm not sure if this affects the result. I don't want to wash off the yeast, but I do want to avoid contamination. Thanks in advance!
Sanitize but not sterilize the fruits, so, it's okay to clean the dirt etc., but do not use any chemicals to sterilize the fruits.
@@NovitaListyani Great, thank you. And thanks for the fast replies, You sent me 2 responses in just a couple of days. You're the best!
You've got a new SUBBIE!!! Awesome video, very informative and useful in this day and age. Thanks for sharing your knowledge.
Thanks!
Thank you for this video.
Can oranges or lemons be used? We have those in the backyard. If so, is the skin washed and left on?
If using apples, are they peeled first or also just washed and left on?
Thank you!
While watching this, I was wondering if Kombucha would work... Just found your channel, and will watch some more. Your one explaining poolish was the best I have seen for explaining the process.
I have yet to try that, but I think it may work. Thank you for your kind comments
@@NovitaListyani I typed it into the search bar, and came up with a number of videos about it for a sour dough starter.... More things to experiment with...
Well, I tried a poolish with kombucha, 100% hydration. After about 4 days, it did a tiny raise, then sat, so I fed it equal parts water and flour, and 2 days later it raised up a bit higher than before. So, another feeding, and in 12 hours it doubled in size. Talked to my baker friend and he told me to use the sludge at the bottom of the bottle as it had more yeast in it. Haven't tried to make bread from it. It does smell very sour....
Thank you very much i used grapes and blue berries and bubbles came after 3 days
Hai Novita, kalau saya gunakan Lychee, apakah termasuk buah yg hrs diperlakukan khusus?
Lychee tidak ada masalah tetapi buah import sering kulitnya tidak ada ragi jadi harus dicari yang organik atau yang kulitnya masih ada ragi hidup, atau pakai kulit buah lokal
Finally i can make it ,, and my bread is owesome ,, thank you Novita ❤️
Glad to hear that, welcome to the world of baking with fruit yeast water 🤗
Excelent video !. I wonder how do you mantain and refresh it ?, I mean is it the same way as regular sourdough ?, refreshment every day and so ?, so I wonder which are the amounts and times to have like 3 kgs of yeasy everyday for baking for example ? which amount of fruit, times of refreshment and so. Thank you very much.
It's a bit different from a regular sourdough starter but you can use it to boost the sourdough starter or make a sourdough starter, more like an old dough or poolish. To temporarily extend it, you can add water and a little bit of sugar, for more information on this you may to watch another video of ours on fruit yeast water : ruclips.net/video/M5M7KQp5zYw/видео.html
When is the best time to separate the yeast water from the fruit or vegetables? Should one wait until the activity is slowing down or disappears? Does the number of days the yeast water develops determine the amount of yeast in the yeast water? Approximately about how many grams of natural yeast would be the equivalent of 100 ml of 5 day yeast water? I know, probably hard to say 😎 But maybe there are some rules of thumb?
I used a mixer to crush them all up and added a splash of water so it mixed up correctly and cheese clothed it all will let you all know how it turns out!
How much of the yeast water is used to make a loaf of bread? No one ever says how to actuaklly use it and how many loaves are made with one batch. Is it a matter of one loaf per jar? Do you "feed" it by adding more water and add more fruit, similar to sour dough?
Hi kak . Anggurnya dicuci dengan air saja atau perlu dibersihkan direndam dengan air garam untuk kulit luarnya agar aman dipakai ..?terima kasih
Anggurnya dicuci pakai air saja karena kalau pakai garam nanti ragi alaminya mati Untuk informasi lebih lanjut silahkan tonton video berikut: ruclips.net/video/M5M7KQp5zYw/видео.html
Wonderful video! Do you find any problems with doubling (or even tripling) your batch? I have a half-gallon container, and was thinking of filling the whole thing (I love baking, and yeast is rarer than platinum these days). Thanks so much!
Only those fruits with protese enzymes cause issue, other than that we have never had any problem
@@NovitaListyani Thank you so much. I just chopped up one batch of limes and one of oranges which were about to go bad. I'll let you know how it comes out!
I usually use a little bit of Lime to speed up fermentation, never use it as the main ingredient. Looking forward to hear from you.
@@NovitaListyani I made your focaccia recipe today. It came out quite good! I need to get the hang of it, but overall I was quite happy. And the limes went crazy--after four days, it was fizzier than soda. I used the lime yeast water today. Thanks very much for your help!
Glad to hear that! Great information on the lime. I should try it.
Hi! i have a question. If we were to make fruit yeast with fruits which have protease, you stated that the fruits need to be treated first. How do we treat them?
Thank you in advance. Love your vids! ❤️
One of the approach to denature protease enzyme is by thermal treatment, blanching for example. The temperature is should be above 60 °C; thermal treatment will also kill the yeast, you may want to save a small amount of the peel to preserve the yeast and then introduce back to the "cooked" fruit.
Halo ci Novita, sy mau tanya.. sy sudah coba dan memasuki hr ke 3 menggunakan apple.. dan gasnya sudah cukup banyak dan bunyi mendesis dr tutup botolnya.. apa d hr ke 5 sy sudah bs menggunakannya sebagai starter dg cara polish seperti resep cici? Thank you sebelumnya buat responsenya 😘🙏
Ya, saya sering pakai di hari keempat kalau gas sudah banyak, jangan lupa tutup dibuka sebentar supaya gasnya keluar terus tutup lagi. Ada informasi tambahan di video kedua kami: ruclips.net/video/M5M7KQp5zYw/видео.html
@@NovitaListyani thank you so much buat responsenya ci🙏 sy akan lebi sering ntn video2nya spy lebi mengerti.. maklum masi pemula tp liat video ci2 jd tertarik mencoba😁😘 anyway GBU n family ci🙏 kalo bisa buatin video resep roti tawar labu kuning dengan fruit yeast water 😊
When using it out of the fridge which temperature do I need for making the dough?
Room temperature around 27°C is perfect for yeast water.
do you have to ferment it to grow the yeast, ive been opening the jar each day to get the ethanol out, I’m on the fence whether it really needs to ferment to grow the yeast, can you please help?
thanks for sharing the recipe! I made the apple one, you said that when the apple floating on top then its ready, but mine already floating on top from the day 1, so that i just guessing it will be ready by the day 6?
You need to let it ferment for at least 4 days, yes some fruits may float before that
Hey. After I store the yeast water how do I make more? Do the entire process again for 5 more days?
Glad I found this channel...subscribed immediately.
Thanks!
This channel is pure gold!! New subscriber. One question: is this water also good for drinking? Thanks
After four days, the yeast water will be slightly alcoholic, not much but enough to eliminate most of those harmful microorganisms and leaving us with a substantial amount of yeast for our bread dough, as for the question of if it is safe to drink, I think it depends on your tolerance to yeast and alcohol. Many people do drink it, especially if it's made of grapes but I am sure it tastes way below a properly processed wine.
This technique absolutely rocks. People used to ferment fruits for a drink called a 'shrub', but I have never seen the liquid used this way.
I am going to try this. When I add the liquid to my flour & mix, I will then let it rise / punchdown twice for the gluten etc to have sufficient time to break down more for the final product. Can't wait to taste the breads I make from this!
I am also going to experiment with some vegetables which are higher in natural sugars.
Used to line in Bali, Lombok, Jakarta, Gili islands etc for 10 years & never saw anyone make bread like this, not even any of the specialty bakeries.
At least now you know that there are at least two people in Bali who make breads like that 😂
Hi.. from India.. shall I use Papaya, banana, dates for making yeast water..
Papaya contains Papain, it is not suitable for yeast water that's to be used as leavening agent. Banana also contain Papain like protease enzymes. If you want to make bread, both of them aren't suitable for yeast water. Use other local fruits in season. Dates are good for yeast water.
An original and fascinating video! I think it's helps to be specific about what we like, so you know what you re doing right, so: (a) you use precise measurements---who else would tell us the necessary pH range?!---important info; (b) complete info (sorry to say, other youtubers leave out crucial info;); and (c) cool music at a good volume. I subbed, and look forward to more of your creative vids.
Glad you enjoyed it!
Can you use citrus like lemons? Also would veg like carrots also work?
Yes you can just make sure the skin has enough yeast, organic ones are the best. The yeast water with lemons can be very sour, as it takes a lot of yeast water to make a loaf of bread, we rarely use lemons.
@@NovitaListyani ah thank you for the advice!
Hi Novita, if I use dragon fruit, do I remove the skin or not? Do you have to open the jar everyday to release the gas? After how many days will it be ready to make bread? TQ
No, you clean the fruit but don't remove the skin. I usually open the jar on day 3 or 4, if everything goes well on day 4 or 5 the yeast water is ready for use. Dragon fruit contains protease enzymes, which may cause problem for bread development during fermentation, if you have no experience dealing with that, I suggest you use other type of fruits first
how do you treat the fruit with protease enzymes?
One way to use it is to make a poolish first, and when the poolish mature don't use it for our bread, instead, use most of it as ingredient for non-leavening breads or simply discard it, the rest can be use as a starter for your bread, or another round of poolish. How much to use depends on the type of fruit we use, but roughly below 20% should be alright.
Hey Novita, how about a recipe on making pizza dough with this yeast water?
Will do, Rachel :)
Hello Seraphine. Can I use leftover scraps from juicing to make the yeast water or are cut fresh fruits more ideal?
We love to do that, especially grapes, for other fruits I usually add a little bit more sugar
@@NovitaListyani thank you for your your reply! Can't wait to make this!
How and what are the proportion in making a yeast water from your pre existing yeat water?
It depends on the fruits you use, usually 2 tbsp to 100 ml. It can speed up the process very fast. You make the yeast water as instructed, reduce the amount of spring water with the amount of pre existing yeast water you add.
Does the process works even mixing the fruits/vegetables used? For example the starter is a chilli YW and the new YW is made with tomato? Ideally yes but I wonder if you ever tryed.
I'm having trouble with my yeast water. I used an organic green apple water n Agave instead of sugar. When I shake the bottle bubbles appears but then when it's still nothing no active bubbles. It smells fruity wonderful really. Today is day 6 help.
You can test the yeast water by giving it a little bit of sugar. We have more information on fruit yeast water: ruclips.net/video/M5M7KQp5zYw/видео.html
Hi Novita, can I leave the polish over the counter for 2 days? Thank you!
That's not a good idea. Poolish should be used immediately when it's ready
@@NovitaListyani thank you.
thankyou for this!! sy sudah coba pakai pear. setelah hari ke 4 bubbles semakin banyak.. sy cobain apa memang rasanya asam ya?? setelah di coba bikin starter.. 50gram yeast water+50gram flour lalu diamkan overnight... tetapi di starter ada bercak pink dan sy coba rasanya asam. apa itu oke or yeast water sy rusak? thankyouuu :)
Yeast water memang rasanya sedikit asam karena pHnya rendah. Buah tertentu kadang menyebabkan perubahan warna, pear yang anda pakai kalau tidak organik mungkin ada lapisan waxnya. Itu biasanya aman. Kemungkinan lain bisa karena terjadi kontaminasi karena tutup kurang rapat dan kelamaan di luar, ini yang bisa merusak poolishnya.
Thank you for this!!
Thanks
Thanks for the video. Can I use melon peel with just a bit of the fruit? Does it need to have big chunks of fruit? More skin or more fruit? Thanks in advance.
How about strawberry? Dried dates? Can I mix fruits?
Melon peels are okay, add a little more sugar there are less fruits. You can mix fruits if you want.
@@NovitaListyani thanks so much... so No strawberry I guess?
Strawberry is okay, so are dates.
@@NovitaListyani thank you ... just started cucumber and dates mjx. Wish me luck!!!
Mbak mau tanya apakah ragi liar ini bisa di pakai untuk membuat wine?
Kalau tidak salah, dulu proses wine seperti begini
@@NovitaListyani ohh begitu ya mbak,,nah saya tanya lagi ya...untuk ragi liar ini sebelum di gunakan maksimal berapa hari tahanya...maksdnya expirednya takutnya nnti membusuk... 🙏
Di video kedua ini ada penjelasan ruclips.net/video/M5M7KQp5zYw/видео.html saya sih begitu jadi langsung pakai, kalau untuk disimpan tiap Minggu diberi satu sendok teh gula terus tutupnya pakai yang bisa copot sendiri seperti ditunjukkan di video tersebut
@@NovitaListyani ok mbak makasih ya infonya...semoga channel ini lebih sukses😇🙏
Novita, it's the fourth day of fermentation for my tomato yeast water and I found some white stuff growing on the edges at the surface! I panicked and shook it instead of fishing it out. Was it mold? Should I toss it out and start over?
It is okay, I do that too sometimes. If you shook it, the alcohol in the water might be able to get rid of it. If it is still there, you can take it out with a clean spoon. The yeast water is still good to use.
@@NovitaListyani thanks for replying! I've been told by another baker friend that it could be yeast. I've filtered it and am using 100ml of it in the focaccia poolish now. It smells pleasant and tiny bubbles are forming in the poolish, albeit super slowly... Fingers crossed!
Glad to hear that! Be patient with the poolish, it takes time :)
@@NovitaListyani thanks! I let it ferment at room temp for more than 2h and then chucked it inside the fridge. That's ok, right? I remember seraphine said that it can last inside the fridge for up to two days before the poolish is used.
Yes. Make sure to seal it properly.
Hello, I'm from Spain. How much liquid yeast and flour do you add? And the recipe for bread doesn't show the quantities. Thank you. Is this yeast suitable for cider, beer and wine?
Can I use this yeast water to make any type of bread...can I make bread rolls too with this
Yes, you can but you need to make adjustment to the different in hydration requirement between dry yeast and fruit yeast water.
@@NovitaListyani thank you...what would the adjustment be...could you do a video showing this
We are working on bread rolls videos. Do subscribe and activate the bell to get the notifications when they are available on RUclips. Thanks!
Hello, if I can't find locally grown organic fruit, can I use frozen organic fruit to make yeast water?
Yes, as long as there is surviving yeast in the fruits, they will multiply at room temperature
@@NovitaListyani Thank you so much! Have a blessed day!
Can we make yeast water from roselle fruit? Thank you for your answer in advance.:-)
You can use roselle calyxes that but they are not as effective as other more reliable fruits such as apples, grapes etc. Also you may need to add more sugar.
Hi there, I was wondering if this works with citrus fruits like lemon and orange? Thanks in advance for answering!
Yes, it works with lemon and orange, if the fruits lack sweetness add a little more sugar. Clean the peels and include them.
@@NovitaListyani Will washing the peels with running water get rid of the yeast?
That's what I usually do, it won't get rid of the yeast
@@NovitaListyani Aahh, that's interesting! Thanks for answering 😁
Hi there, can you use frozen fruits to make the yeast water? Thank you in advance.
I have never tried that, but I think it might work albeit it may take longer.
Ok thanks, I will give it a try with frozen blueberries or strawberries. Very nice and beneficial videos by the way.
You mention something about protease enzymes in pineapple and need to be treated beforehand. Can you please explain more regarding this and what other fruits that contain this enzymes? And for apples themselves, the skin actually have wax, is it safe to use?
Besides pineapple, papaya, kiwi, figs etc also contain protease enzymes. As for the wax on the apple, it is supposed to protect the apple from rotting, it is also inhibiting biofilms from developing, so it's not suitable for making yeast water.
Hi Novita, I used organic golden raisins & tsp of honey but there’s no signs of any bubbles at Day 5. The raisins are plump & floating up, any idea what went wrong?
Most likely there were no yeast on the raisins, I suggest you try grapes instead
Does it work for fermentation
Just a quick heads up. If you live in America the odds are your utility doesn't use chlorine in the tap water. Almost all of them use chloramine now and it doesn't degas out of the water over time. Back in the day (using made up numbers here) a utility had to add 10ppm chlorine to ensure 1ppm at your tap because chlorine degasses out of the water. They switched to chloramine and that problem went away.
Thanks for the heads up 🙏
Nice video! You explained it really well I really love it! :D
Btw I tried to make my own with some orange. I'm on day 4 and it has some bubbles now but not to much, just on the surface. I'm struggling whether to use it now to make bread or leave it for another 1-2 days. I live in indonesia and it's quite warm. How much bubbles to expect when it ready to use?
Thanks!
It's hard to tell, different fruit has different characteristics. Some fruits do not show that much bubbles but the yeast water turns out to be very good. I suggest you take 20 ml out and make a poolish and leave it for about 8 hrs to see if the poolish rise.
@@NovitaListyani Great I'll try to make the poolish right away. Thanks for the answer. Please keep sharing! :D
@@NovitaListyani oh wait, if you don't mind, just one more question. based on your experience what fruit takes the longest? And how long does it take?
If my poolish bubbled but didn't double in volume, what does that mean?
It depends on the origin of the fruits, for the same locality, it takes roughly the same time, about 3-4 days in tropical environment.
what do you do with the fruits after using the water? too sad to throw it away. I really like using wild yeast to make bread!
Maybe you can try and do a paste with it, in a blender. That's how they make Amba with fermented mango and seasoning
thank you sooo much
You're welcome!
Do you wash the fruits before you use them? Or will that remove the yeast?
Yes I wash them. Just the way we treat the fruits that we eat fresh. Washing moderately will not remove the biofilm on the fruits. You can also use a small amount of vinegar if you want.
@@NovitaListyani Thanks! I will give this a try.
May I know how you tell if the yeast water is ready? Should I wait for the bubbles to get past the peak stage and start to reduce, or should I keep the yeast water when it is at its most bubbly? I often wait til the bubbles become lessor, but I find that the water can become too sour that way, or not strong enough. Will appreciate very much if you can share your tips and experience. Thanks!
I usually let it pass a day or two, with a temperature of around 27°C here, usually at day 4-5 I harvest my fruit yeast water.
@@NovitaListyani Thanks very much for your prompt reply!
Can I put the yeast water in the fridge after fermentation & use it to make bread at later day?
Yes you can do that but its effectiveness decreases after a few weeks, our second video on fruit yeast water has information on how to store it: ruclips.net/video/M5M7KQp5zYw/видео.html
Can we use pineapple core for the YW? I read somewhere pineapple has an enzyme called actinidain which destroys protein and inhibits gluten development.
read my previous reply
@@NovitaListyani Thank you for your reply.
Hi,
I bought some organic apples from the store. There was a lil fuzz in the center by the stems so I rinsed them a lil' with white vinegar and then immediately rinsed them off with water. Can I still use these apples to make fruit yeast? Or did I just kill the yeast on the skin by cleaning it with vinegar? :( Do you clean the fruit at all before putting them in the jar to make yeast? If so how do you clean it without killing the yeast. Love the video btw. x
Using a certain amount of vinegar won't kill the yeast, actually sometimes on certain fruits I add a little bit of lime juice to speed up fermentation.
@@NovitaListyani Yay! I'm so glad. Thank u so much for answering and making such good videos! 💓
Update: Day 2. I checked on my jar and there were bubbles all over the apples! :)
Question: Your video says to not open the jar unnecessarily once fermentation starts. Does this mean to never open the jar or just not too much? Other people have said to open the jar once a day to supply oxygen and then shake it twice a day to prevent mold. Can you clarify your process please? x
In the first few days of fermentation, our friend, saccharomyces cerevisiae yeast, are not the dominant microbes yet, as clean as we may try, there are other microbes too, some are unwanted. As the food for these microbes depleted, and the level of alcohol rises, other microbes start to succumb to the harsh environment, that is when saccharomyces cerevisiae thrive. To open the jar in the first few days of fermentation most likely will disrupt this process, and not to mention you may introduce mold or other unwanted microbes in. There's enough oxygen for the yeast in the jar. So there is no need to introduce any more than what the yeast need, and it's a zero sum game in there, we want our yeast to survive but don't want other microbes to develop, that leave to the other two reasons why we need to open the jar, the pressure is too high or there are signs of mold developing. In the case of small amount of mold developing, I usually just shake the jar a little bit. If it's too serius, you have to open it and use a clean spoon to take them out. There are cases of very active yeast from certain fruits (durian etc), the pressure can be very strong, that's when I open the jar sometimes so that I can manage to open the lid at the end of the process.
@@NovitaListyani Oh wow! Ok. Thank you so much for this information. Very helpful. I will do this. x
Woww great!
but I have a question.
How can I replace fruit yeast water in the recipe?
In terms of Yeast and Hydration ratio in the recipe.
You don't change hydration, when using poolish, 100 ml of fruit yeast water is roughly equal to 1/4 tsp of yeast + 100 ml of water, watch our latest video on burger buns for more information
@@NovitaListyani Oh thank you! I'll take a look! :)
@@NovitaListyani Hello Again. I did try it and on the third day, I found that there was Kahm yeast appeared on the surface of the water and I have no ideas what it was until I googled about it. Do you have any recommendations about this case? I did try twice and Kahm yeast appeared both. :(
Kahm yeast is an aerobic yeast, it needs air to develop. The appearance of Kahm yeast indicates there is enough air for it to develop and the pH has dropped to the level that the lactic acid bacteria can develop, and the sugar is practically gone. First of all, this could mean your jar is not air tight enough. If you follow the suggestion of the video, 100 g fruits, 300 g of water, sugar and in a container that is about 500 ml, there is not much air for this kind of yeast to develop, in such a set up, it is also preferable that the fruits should all be submerged below water level, at least in the beginning of the process. The second thing you should consider is that the fruits you use, do they have enough sugar for the yeast, or alternatively you can add more sugar. Third, you need to clean your jar thoroughly before you use it.
@@NovitaListyani I will try to make it again by considering to fix these conditions completely. Thank you so much!
Can I use this yeast water to make a yeast starter? And what exactly is 100 grams of fruit? I am planning to use granny smith apples.
Yes you can, but once ready, the yeast water is already a leavening agent that you can use for the dough. Cut the fruit into small pieces, measure them to the weight of 100 grams (about 3.5 oz). For more information on how to use this yeast water check out this playlist: ruclips.net/p/PLQdY9ZDG7tFb_EwSiIEkS8m4Ri47J3SVl
@@NovitaListyani thank you so much ❤️ what a quick reply!
Can use avocado with some dark sections?
Ci, mau tanya nih.. kalo di hari ke 5 ph makin turun ke 3.8 gmn tuh ci? Biasanya kan hr ke 5 ph nya 4.5 ya.. masi bs kepake kah yeast waternya? Atau musti di diemin lagi beberapa hr?
pH 3.8 itu sih tidak ada masalah selama yeast masih super aktif, malah aman, selama yeast masih aktif ya pakai saja. Untuk amannya coba diberi gula sedikit.
@@NovitaListyani tp ga mempengaruhi rasa kan ya ci? Krn takut asam ya.. yeastnya sy buat 2 btl.. 1 masi berbubble 1 lagi da ga berbubble..
Krn di keterangan yg QnA, katanya musti ph nya ga bole less than 4.5.. jd sy ragu, takut blm bs d pake yeast water yg 3.8
Di adonan nanti dikasih gula, lebihin sekitar satu sendok teh, biasanya bisa kurangi rasa asam
@@NovitaListyani ow oke ci.. bakal di coba.. cm kalo semakin lama d diemin takut makin asem ya ci?
Asem berlebihan terjadi biasanya karena adanya lactobacillus selain ragi atau karena pakai buah yang sangat kecut. Lactobacillus bisa masuk karena tutup kurang rapat. Kalau tutupnya benar ragi buah tidak akan menjadi lebih asam.
Can i use citrus fruits like lemon, lime. Also banana does it work?
I usually use them to speed up the process, they don't have that much carbohydrates needed by the yeast.
Does we can make wines
Nice video
Thank you
Do you HAVE..to keep it in the fridge? I’ve always kept mine on the counter, use it for a few days then start over.
When certain favorite fruits in season, I usually made a big batch, and keep them in the fridge, they last for a few months. For more information on fruit yeast water you may want to watch this: ruclips.net/video/M5M7KQp5zYw/видео.html
Hi, when everytime we need to use the yeast water, do we need to take out frm fridge first and bring it to room temp or can be use directly? Thank you
I use it directly.
How long does the fruit water stay out before you put it in the fridge? Greetings from RSA
I usually strain it on the fourth day, and then leave it on the table for up to a week, use it daily, if I couldn't use it up within a week, I store the rest in the fridge
Is 32 deg C ok to do fruit yeast water? I am from singapore.
Yes 👍
I made white wine which turned out too sweet, can i use this yeast water to add to it?
I am afraid I have no answer to that
Hi there, I tried making fruit yeast water using cucumber. After 6 days, there's no more bubbles, no more gas whenever I shake the jar. I tried using it after 8 days to make poolish and nothing happened. Any insights on where I might have gone wrong? My yeast water had never shown much bubbles like yours, nor have I ever had any trouble opening the jar like you did. I'm a bit confused at this point. Thanks a lot, Cheers!
There are many possibilities, it could be that there was no yeast on the skin of the cucumber you used, the water contains clorine, not enough sugar added etc. If this is your first time trying I suggest you start with grapes, salaks or apples, these fruit have shown very consistent results.
@@NovitaListyani thank you for your reply! This is my very first time making fruit yeast water. Can I use dates? I just happen to have them ready at home instead of grapes, salaks or apples :D. But I might hunt down some apples tomorrow. Another question. Do you have to open the jar daily after you shake them? Or just leave them closed? Thanks again, Cheers!
Yes, you can use dates, but if you use dried dates, again, you need to make sure there's enough yeast there, the way dried dates are made varies from place to place. As for opening, I don't open the jar for the first 3 days unless there is mold or the gas is too much, but I do shake the jar occasionally. Making fruit yeast water is a very natural process, if you have all the right ingredients, it just happens.
@@NovitaListyani thank you for your reply. I will definitely try making yeast water again. Because I don’t want to waste discarding lot of flour to maintain my starter.
I hope my next try will be successful so I can bake bread using yeast water.
Thanks a lot for your video and sharing your knowledge with us! Cheers, Veronica
Hi there,
Just want to tell you that I've tried making the fruit yeast water again and this time, I was successful!! I even tried your milk loaf recipe and baked it yesterday! Thanks again for sharing your knowledge with us.
Cheers,
Veronica
Seraphine, When I can't get the lid off a jar, I invert it and run hot water along the joint between jar and lid. A minute of that and the lid will screw off with no effort. It works 99.999% of the time.
Your breads looked delicious.
I really enjoy the videos that both of you do, especially the hot spring visits. It's winter here so it can be difficult to get to the soaks.
Thanks for the advice :)
I use a different technique. I invert the jar, set it on a table. Insert the point of a small knife into the gap between the jar and cover, then smack the butt of the small knife with the flat blade of a chopping knife. Unscrew jar. Works all the time.
do we discard the fruits of the yeast water if it's to kept in fridge? so that it will not continue to ferment?
After fermentation done, after 4-6 days from start, the pomace is discarded through straining
@@NovitaListyani I use raisin instead, It usually takes 2 days for the process once I got my first batch of yeastwater. What do you look for the sign when it's ready other than it floats, because it usually floats after 1.5 days for me but it still has the heavy raisin sweetness, but after 2-3 day it starts to taste beer-ish and slight bitterness.
I wonder which is best to kept at, because sometimes the water can be really bitter when I want to use it from fridge and the poolish can fail.
I'm also keeping the raisin in when I put the yeast water in the fridge.
What change would you do in-order to help me rectify this problem?
I'm testing discarding the raisin for this batch.
Hi. Do you mean this yeast water act as dry yeast in the bread recipe? Is it that adding this yeast water, so don't need dry yeast anymore? Can I drink the yeast water just as itself?
One of the main purposes of making yeast water is to be used as leavening agent in bread making, as explained in the video. As for drinking, yeast water has low level of fermented alcohol, and also overtime it can be too sour for direct consumption
@@NovitaListyani Ok. Got it, thanks.
Hy kak, itu kalo botolnya gak dibuka tutup amankah gak bakal meledak kalo wadah permukaan lebar?
Sebaiknya dibuka sehari sekali, kalau terlalu banyak gas di dalam botol, selain akan mempersulit pembukaan penutupnya bisa saja botolnya pecah karena tekanan gas
Could I possibly do this with jujube fruit
Yes you can do that.
Hi Novita, I made yeast water for the 1st time. I starter last night. I used white nectarines. I wanted yeast water with a thick white nectarine aroma so I did not add any water. This morning I shook the bottle, many of the nectarine stick on the upper part of the bottle. I think the mixture is too thick. Can you please advice, can I make yeast water using nectarine without adding any water? Can I add some water in my 1 night water yeast, if can, how much water should I add in ? TIA
Hi Mei Ping, water is necessary in the process. The ratio I usually use is 1:3, one part fruits and three parts water, in weight. Add a little bit of sugar to speed up the process. Also the yeasts come from the skin of the fruits, so you need that too.
Novita Listyani, thank you so much for your fast response. If I had to add 3 part of water, my container is not big enough 😆. Last night I used 400g of nectarine and 1 teaspoon of sugar. I hope I still can save it, any suggestions what can I try to do ? TIA
@@meiping5523 move the fruits to a new container
Novita Listyani, ok, thousand thanks 🙏
Hi Novita, me again 😊. I think my water yeast is successful. I started it at 9pm on 27 Sept. Tomorrow is the 4th day. Can I filter it out tomorrow morning or better to do it in the evening since I started it 9pm ?
Halooo, boleh Tanya, kalo misal pake timun atau jeruk bisa gak ya?makasihhh
Bisa. Kita sering pakai timun dan tomat. Timun dan tomat masih dalam kategori buah.
@@NovitaListyani oke makasiihhhh
Kalau pakai nanas bisa?
Nenas mengandung protease enzymes, tidak cocok untuk buat roti. Lihat penjelasan di video kedua.
Hi may i know what's the difference between Astisan bread and sourdough bread are they the same?
Artisan bread, by definition, means bread made by hand using high quality ingredients. Sourdough bread is bread made with sourdough starter, just like bread made with fruit yeast water, mostly made by hand
hi, may i know what to do with the fruit after pour out the yeast water?
can i reuse it to make new yeast water again?
No, you can't use them again, as the carbohydrates were all consumed by the yeast. They are full of fibers but a little bit sour due to fermentation.
@@NovitaListyani okay, so will you just throw it away?
Yes
Once it’s in the fridge for the two weeks do you have to do anything to it ?
The yeast is still active up to two weeks (some might not survive that long), after two weeks, usually you can't use it anymore. Some people add sugar to prolong the life span of the yeast. I don't do that, as the yeast water is getting sour and turns into vinegar like liquid.
A trick that often helps open tight jar lids is to tap the top of the cover with the handle of a heavy knife, I usually use the handle of a butter knife. It's best to use the flat side of the handle so it doesn't break the rim of the jar.
I don't know the science of why it works but it usually does.
Thanks so much for the information!