tag:blogger.com,1999:blog-9916394.post960221881369857769..comments2023-06-20T07:39:41.933+08:00Comments on It's all about food: [HowTo] Making my own yeast water culture from raisins and organic coconut sap sugar JEPhttp://www.blogger.com/profile/04802037284675931001noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9916394.post-82935861102472738392019-09-05T20:26:12.099+08:002019-09-05T20:26:12.099+08:00I don't measure the yeast from the yeast water...I don't measure the yeast from the yeast water directly. I go through the process of making a sourdough starter (I am making sourdough) and then calculate that the leaven (the small batch of active flour-yeast-water mixture) is 20% of the total flour by weight of the dough. That way, you can scale the recipe quickly depending on the size of the bread you are making.<br /><br />I think that the absolute amount of yeast doesn't matter very much. What matters is the leavening action of the yeast. So when the recipe calls for "rise until double in volume" then that dictates most of the characteristics of the crumb inside the bread. For wild yeast, this may take longer than commercial yeast varieties (I do a 3-hour rise minimum or overnight in the ref).JEPhttps://www.blogger.com/profile/04802037284675931001noreply@blogger.comtag:blogger.com,1999:blog-9916394.post-4540926957159364882019-09-05T12:01:13.449+08:002019-09-05T12:01:13.449+08:00I'd be interested to hear about the bread you ...I'd be interested to hear about the bread you bake using this yeast water. Wouldn't the measurement be kind of iffy or is there a way of computing equivalence with teaspoons of instant yeast?Anonymousnoreply@blogger.com