This is right up my alley. I have a sourdough mother starter going on 4 years now. I make my own raw cows milk cheeses, clabber, backsplash whey. I ferment my own saurkraut. So I love this idea!
Id like to let you know that i tried your recipe & it turned out great .... Crispy, open crumbs, airy loaf that tasted wonderful 💯 thsnks for the recipe .... One slight note ....the flour i used wasnt that strong so the loaf was a bit flat not bulky so i guess it needed more flour maybe?! Thanx again 👏👏👏
Thank you so much for this! I've been wanting a way to make Einkorn bread without having to use the GMO yeast out there that's made from corn starch. I will try it out.
@@littlemoresalt bread came out great. Husband is happy. We are Europeans living in Usa. We miss the real bread. This is good! Thank u. Im glad I tried something new. Fruit water🥰
Lately, I've been making raw milk clabber for probiotic benefits. There's usually a lot of whey left over after the curds drain. But last week, I made raw milk yogurt and used the sour cream yogurt part and whey mixed to ferment a sourdough loaf. It's proofing in my oven and I'll refrigerate it tonight and bake it tomorrow. A total of 4 days to make the dough, 5 days, including tomorrow. I did notice at day 2 and 3 a dusty white mold across the top of the dough, but I dusted flour on it to stop the development. It seems to have worked. Each day , I've been feeding the ferment with flour. It stays flat, but rises nicely. Its very airy and bubbly under the surface. The dough is very sour smelling, which is what I love about sourdough bread. I'll save your video and give you an update. Thank you! I like having more options for natural fermented doughs!
@@littlemoresalt Okay... I've concluded a couple of things about this experiment. It definitely takes a few days to develop a good ferment, that sour taste that I like. It probably needed an extra half cup of flour. It doesn't react like a sourdough starter bread, but the crumb was decent, finally cooked all the way through, unlike my first experiment. It does NOT to be refrigerated! I think the butter fats in the sour cream yogurt and whey stay too cold. I also failed to let it get to room temperature before baking. I did a boiling water steam pan, scored the top in four places, started my temperature at 475°f, reduced it to 300°f after rescoring and letting it go another 10 minutes (30 minutes total @ 475..). Finished baking @ 300 for 30 minutes and left it in the oven after I turned it off. It was open baked. It did rise maybe half again from the cold stage, but it probably would have done better without refrigeration. Of course, I'm going to attempt it again. I have no problem making yeast breads, but sourdough seems to elude me... 😂 Since I love trying different things, I will definitely find the solution. It also tastes really, really good! You can actually taste the sour cream in it. One thing I forgot to add to my previous post, was that I had a rich, buttery sour cream from a previous batch of clabbered raw milk. I used it on my hands to avoid sticking and worked about a quarter cup of it into the dough. Other than the flour and milk products, I added a teaspoon of Celtic salt to the dough. I'm okay with it. Nothing I bake goes to waste. I did have one batch that was so bad after baking, I rehydrated it with water and made dough ball sling shot ammo from it. Other than that, I eat my mistakes!😂😂😂
@@jakiosborn1274 wow what an interesting experience love to hear your story thanks for sharing yeah probably too much fat in that and you need to consider it maybe as a pan sandwich bread works better than it does now experiment my friend that’s the beauty of Homebaking once you taste it never go for commercial store bought bread ✌🏼👍
Glad you tried it let me know how it turns out I’m also working on some festive breads made with fruit yeast instead of pasta madre or stiff levain ✌🏼 stay tune
I was praying how to make yeast! And GOD answers my prayer with your video! Thanks! I’m gonna try it with some strawberries I have in the refrigerator and see how it works! 😇🙏
Just to let you know I attempted this recipe using levain made from FYW & bread flour like you showed here but with some alteration of the ingredients and the bread turned out great and delicious! I love that FYW levained bread doesn’t have that tangy aftertaste like SD breads do. I tried the 100% FYW bread recipe too unfortunately it didn’t turn out as good. There was lack of oven spring and the crumb was rather dense. I might need to tweak some things a bit for the next attempt. Thank you for sharing your recipe! 😊
So glad you tried and like my recipe you need some adjustments and give a few more shots your FYW might not ready after 3 4 days might take abit longer and i recommend you to make poolish before adding to recipe so you have an evaluation of how strong it is ✌🏼🥂 keep baking and thanks for the comment
Ahh im excited to try this. I will start the process today and I will let you know on the outcome. Thank you for the nice recipe. The bread looks amazing
Absolutely thank you the recipe. Today is the 4th day so tomorrow we will have bread. How long will the remaining last in the refrigerator? I will be in touch. Again thank k you.
@@LifesaBanquet amazing thanks for sharing it will last for months more enough to make another loaves i recommend for next breads make the poolish first same amount of flour and yeast water 10 hours prior making the bread like so make sure how strong your yeast is and enhance the flavor ✌🏼
Thank you for the inspiring video. Have never heard of fruit juice before, so tried it with the bottom of the bowl grapes slightly cracked. (I sliced grapes in halves) . Yes. I might have waited one more day where I passed the “noisy” gurgling of the jar ( for me - 4th day)…my water was cloudier and not as fruit juice smell. Diligently following your steps but of course my dough was more shaggy…the rise was marvellous…but at 475F for 50 mins …my new stone was likely not heated through. Oh, my slashing was pathetic also…the lame was probably too old 😢…the bread has a thin crust but lacking in sheen…while the poor parchment disintegrated into charcoal 😅…after 20 mins, I removed the pan of water, top of bread was looking a little graying burnt on random part on top…so I removed the paper and baked for 10 mins more bottom side up…the interior structure was marvellous and chewy…hmm…not yeasty in smell, a light tinge of sourness but not pungent …carries a slight taste of sweetness at the finish…overall, my yeast water was active, slashing was a fail on my part…and sadly I was unable to achieve the sheen or the crustiness…😢…any advice ?
Hi thanks for sharing your story of my making my recipe your are doing amazing don’t worry about it check out this one for oven setup Bake Perfect Bread in your Home Oven ua-cam.com/video/VxmwkJ7SMl0/v-deo.html And your dough is not as smooth as mine cause your hydration for the flour your choosing might be high reduce the hydration the dough after even first set of folds should hold its shape and careful about overproofing check the dough I have video for fermentation too check that one too and keep baking ✌🏼
@@littlemoresalt thank you so much for your kind words and explanation! Yes I am absolutely new to your channel and will check out the other videos of yours as I hope to fall back into artisanal bread baking ! Looking forward to more instructions from you ! Cheers !
Hey, I made the second today, all purpose flour 11.7%protein, 20% whole 13% protein, 70% water and it’s an awesome flavor. Next I’ll try the pumpkin, then wine, then fruit and sourdough 😍
I have made bread with the grapes before. I was taught not to rinse the grapes. I was frustrated at not being able to keep it going in the past, now I have a better idea. The bread turns out great!
@@Mashalalanazi123 litterally in all the fermented products specially yeasty ones there is a certain amount of alcohol and there isn’t any religious issue with that from what I know ✌🏼
Nice video. I wonder how do you do if you want to make bread every day and big quantities. Making first grapes step it would not be workable, so there must be some way too feed grape water or so. Let me know if you know please. thank you very much.
Thanks , first thing first this fizzy yeast water store in the fridge for months and sugar will bring it back . But you can always make starter out of it and feed it normally like sourdough I recommend you to make a poolish before you use in the recipe so you make sure that is strong and active ✌🏼 that will give you an evaluation of timing and how strongly it is rise ✌🏼
Hey thanks glad you like it if you want to fasten up the process you can use more but double would be too much my recommendation to you is make poolish and add then add it to the recipe 20% poolish like starter act the same and you can have 30% in the recipe to fasten up th process ✌🏼
@@littlemoresaltThank you for your quick respond. I just make two little ones. I was thinking the same as you had recommended. Your videos are so educational and you make it very simply many thank for it again.
Amazing natural bread!!! so the conclusion is that which creates fermentation can become leaven. correctly? I guess the same thing will happen with potato or pomegranate. Thanks for sharing your tips
Great recipe. I'd like to try this for sure. Will this have the same or similar health benefits as sourdough bread? Does it break down the gluten in the dough?
Long fermentation and natural levain always has its own benefit and the yeast has more time to break down the gluten but is it same as sourdough I’m not sure about that need to research but did you know if you treat it as starter and start feeding it regularly eventually it becomes sourdough starter ? ✌🏼
For some breads love to use yeast water specially sweet one and yeah interesting haven’t tried before that much actually Start to have its own place in my bakery 😉 the only breads I never get the taste and why people consume are commercial yeasty breads 😅 no taste to me at all even a good poolish bread is totally acceptable to me ✌🏼 thanks for sharing I’ll make a Japanese chocolate recipe soon maybe next time stay tune
I knew there had to be a way... Cuz not every one uses store bought yeast or sour dough...now I have a clue. Thank you I'm gonna try this next time I make bread. Is there's a bread machine method?
Glad to hear that hope you make a good bread why not let the machine to do the mixing process I mean all the ingredients in (water yeast , salt and flour ) once it comes together let it rest for 30 min then give it 2 set of coil fold to make sure it’s gonna have all of those airs inside and the rest of the process I’ll upload the recipe with machine as soon as possible cause many ask for that 🫡
Hi again, another thing I wonder; the water you use for the dough is all from yeast water. The thing is if I would like to make lets say 20 loaves of 1 each one, i would need huge quantities of yeast water. I wonder if I can make first the main sourdough with your method using yeast water ( lets says 100 grs of sourdough per loave, that would be 2000 grs of sourdough ) and then add it to the recipe as usual sourdough recipe. thank you.
Hi thanks for sharing why not this can be sourdough starter eventually if you make the starter and feeding it regularly and you can make a poolish with it and use just 20% poolish in the recipe ✌🏼that’s even better cause you have an evaluation of how strong it is before adding to the main dough 😉
I prefer to crush the Grapes before fermentation. When ready- pour off the Juice, squeeze more out from the Must, and optionally, add some of the Must into the Recipe to make "Raisin Bread" ! And those Grapes @ 2:26 ? Eat up !
Is using the natural ferment really worth it? It didn’t affect the smell and the taste. What’s the benefit of it exactly? If you made one with commercial yeast and compare what would be the difference? Could you even tell?
Most of the naturally fermented food from pickles to wines and beers and in this case breads are packed with nutrients and due to long fermentation good bacteria has more chance to break down the gluten and make I easier to digest moreover it’s way flavorful than commercial breads even you want to make easier bread checkout my poolish bread make a pre fermented dough with the yeast then use it in the recipe . The bread also naturally leavened stay fresh for the longer time ✌🏼
@ I didn’t say commercial bread those breads have a lot of additives. I said commercial yeast vs getting the yeast from fruit. So for example for alcohol making you want commercial yeast to adjust the %of alcohol. For bread the strength of the fermentation shouldn’t matter as much although I think you needed more time for this. So natural yeast just seems less practical than a commercial one I’m just asking if it’s worth it.
@ I’m with you definitely worth it from flavour to health benefits but any homemade bread no matter made with instant yeast or better than that sourdough starter definitely beats store bought one unless We get thorn bread from our trusted artisan bakeries if you are you are happy with it perfect but remember Poolish Bigga sourdough fruit yeast any prefermented long process boost both texture and flavour of th final product 🙏🏼
Best would be glass jar and this FY can store easily for several months by time it might get abit less strong so make poolish before adding to the recipe to have an evaluation of how strong it is first ✌🏼
I'm intrigued by this method even though I understand the fermentation process. One thing I did notice is that the dough didn't seem to increase in size by that much. Is there a reason for that?
Indeed the thing is we are not always looking for 70% rise the dough with higher temp we need just about 30 to 40% rise . Another reason is the bowls were too big for these doughs to lift it up during the bulk fermentation it’s actually better to use smaller size bowl so the dough hold its shape better and i didn’t want to let it ferment abit more usually I do this easier to handle for home bakers ✌🏼
It’s so simple we don’t want the CO2 to scape one of the thing we want from this yeastwater is the final PH lower than 5 like 4.5 so bacteria can’t growth in it remember fermentation is difficult and simple ✌🏼
So once we get the water yeast can we use it only once or can we add water to it to keep it going? How do we feed it is it only with water or do we keep adding grapes?
This water yeast store in the fridge for months the best would be to make poolish first then use it in the recipe to see how strong it is and you can also make starter feed it normally eventually it will become sourdough starter by the time ✌🏼 if it lost it strength which unlikely to be you can add little bit of sugar to it
Hi you are welcome sure with any kind of yeast once you made the dough you can save a small part to make bread later its simply pre fermented dough like pate fermentee or with lower hydration like biga
People mistake the yeast on grapes for rotten grapes. You can use grapes for distilling alcohol as well like I did, and isn't grapes where wine came form thousands of years ago in the first place? Thanks for an awesome video 😊👍 My question is that can you use gluten free flour substitute cup for cup?
You are absolutely right, fruit yeast has been used for millennia to make bread and wine, thanks for sharing your knowledge! I guess can be substituted actually it’s easier way of making gluten free bread cause as you might know making starter out of gluten free flour takes more time than normal flour although I found rice flour the best to make starter I mean fastest anyway I’m working on a great gluten free bread video both sourdough and fruit yeast hopefully soon ✌🏼🥂
@@littlemoresalt Thanks for the reply. You don't always get a creators response to comments and that means that you actually care. I am celiac and also have Hashimoto's disease so it makes Wheat and gluten a no no for me.
@ that’s the least thing we can do to appreciate our viewers support 🙏 and the purpose of my channel is educating home bakers to bake better breads , completely understand I will share a gluten sourdough recipe soon 🙏 hopefully after holiday season
Perfect temp should not take more than 6 days to fully activate the yeast or even sooner like 4 days my room temp is about the same maybe 2 3 degrees more
Yes it has to be bubbly and gassy make sure after shaking daily your jar is close properly and you can crush some of the fruits to speed up the process it’s must be a fizzy water ✌🏼
I saw someone else used raisins in their starter and they said it gave a boost to the starter. My question is: doesn't the water have a sweet fruity flavor to it. Does it make the bread sweeter or do you taste a hint of fruit?
Yes raisin also very good option , and about your question just slight note at the background not sweet at all you can mix up some raisines inside the bread too or little bit of honey if you are looking for abit sweet bread ✌🏼
Not sure about that but as I mentioned little bit of sugar or honey to any kind of yeast going to fasten up the process so if you keen to reach to point faster add 1/4 tsp of honey or sugar
Hi, can i substitute the yeast water and mineral water to make sourdough bread. Like, i mix 120gr yeast water and the rest is just normal water to mix with the flour ?
Yeah why not but you need to watch the fermentation because when uou have both yeast water and sourdough starter it’s gonna be more strong or you can first make a starter then add it to the recipe so you know how much it’s gonna be active and strong.
My pleasure sir I’m using bread strong flour with 13/6% protein if you are in Asia Japanese bread flour works fine Europe T65 and in USA nothing can beat bobs red mill 👍
@@valarieannaliza8805 sure but you need to make adjust the hydration level accordingly if a mix of high protein with another whole meal flour would be the best it’s even better to make a starter or a poolish first then substitute any sourdough recipe with that would be easier ✌🏼
Avoid using mango, pineapple, kiwi and papaya. You can use almost any edible, non-toxic fruit or vegetable to make yeast water, except for these fruits which contain a protease enzyme called actinidain. This enzyme destroys protein and inhibits gluten development.
If there is no basket as seen in this video, the basket used to put the dough overnight in the refrigerator, can it be replaced with another container?
Why not certainly can be a bowl or a small pot anything with the shape of a basket but make sure to cover it with a kitchen towel and dust up lots of flour so it wont stick ✌🏼
thank you for the information, I just checked in the online shop, it turns out the basket is for sale there, so later I will try to buy it in the online shop
You mean a mix of starter and water yeast ? Why not definitely to enhance both flavor and strength even the fruits can be crushed and use in the recipe ✌🏼
I hate to say that but I throw this time but you can even crush them and mix those with the yeast and use it in bread if abit more of that tangy winy flavor no bother you ✌🏼
@@IBakeBread sure you can but it’s will lost its activity little bit of sugar might help but the best is make a starter same amount of yeast water with flour let it rise then in to the fridge so when you gonna bake bread feed it couple of times and you have starter ✌🏼
Well. Isn't the grape sugary profile going to affect the yeast behavior when it is dump into an otherwise starchy environment poor in sugar? Doesn't bread yeast differs from wine or beer yeast?
You can experiment and answer your questions this is the old fashion method of making natural yeast the process of making beer or wine are the same as even the kambucha the only difference is timing and technique
@@littlemoresalt Yeah. All that I know. I was wondering if you could tell that wich I know not. Mine are not questions, rather observations. So here is what I've done so far: dumped the wheat flour and water along with a pindo palm fruit , a leaf of grape and a small lemon to see if I could convince any of the naturally occurring yeast there to take up the task of digesting foreign starches. Very unorthodox. You see, one of the guidelines to achieve best results in beer making is to make the yeast starter profile as close as the must for optimun fermentation. Thus I believe the same goes for all other fermentation as well. When you are curing meat or making sauerkraut, no one worries much about the yeast development: anaerobic environ plus salt do the job of narrowing down the window for the growth of the desired bacteria and yeast. Wheat and water seem to do the same. In the end of the day, only the well adapted yeast and acetobacter will do it. Yet the trick is that yeast change its metabolic behavior accordingly to what it is fed in it's initial stage. Anyway, thanks for the answer. I'll tell you how it went when it comes to. Brazilian regards, colega.
@ amazing information thanks for sharing I’m not an expert when it comes to science of fermentation process but I would love to learn more what I usually prefer to do with my yeast water to have a better control of the whole processs first I make yeast water and then I make a poolish and feed it once or twice before adding to the bread great thing about it is eventually it will become a good sourdough starter strong tangy and flavorful ✌🏼🥂 keep experimenting and thanks for sharing
I made your yeast water and I made the best tasting bread I have ever eaten. Thank you for sharing your bread recipe.
That's awesome! It’s one of my favorites too 👍
I was searching for a plant based natural yeast, thank u for the recipe
You are most welcome ✌🏼
This is right up my alley. I have a sourdough mother starter going on 4 years now. I make my own raw cows milk cheeses, clabber, backsplash whey. I ferment my own saurkraut. So I love this idea!
You'll love this then! And respect your efforts to enjoy the food naturally fermented ✌🏼.
Id like to let you know that i tried your recipe & it turned out great .... Crispy, open crumbs, airy loaf that tasted wonderful 💯 thsnks for the recipe .... One slight note ....the flour i used wasnt that strong so the loaf was a bit flat not bulky so i guess it needed more flour maybe?! Thanx again 👏👏👏
Certainly choose the hydration according the flour watch this one might help you
ua-cam.com/video/GLSjBbIcUKo/v-deo.htmlsi=_5JhOqTMplcJe7Gl
I am going to try
Marry me. I need the Insurance policy.
I can't believe how gorgeous that bread is!
Glad you liked it 😊
You are brilliant thanks
Thanks for watching! You are welcome 🙏
Thank you so much for this! I've been wanting a way to make Einkorn bread without having to use the GMO yeast out there that's made from corn starch. I will try it out.
Glad to hear that keep baking 🙏
I'm blown away! Thank you for sharing
You are most welcome 🙏
I just put my grapes into the jar today. Very exited to try. Thank you!
You’re welcome! Let me know how it goes!
@@littlemoresalt patiently waiting for the fruit water
@@littlemoresalt bread came out great. Husband is happy. We are Europeans living in Usa. We miss the real bread. This is good! Thank u. Im glad I tried something new. Fruit water🥰
@ I’m glad to hear you made a good bread and your family are happy 🙏
Yep. Me too. I’m intrigued to say the least.
Lately, I've been making raw milk clabber for probiotic benefits. There's usually a lot of whey left over after the curds drain. But last week, I made raw milk yogurt and used the sour cream yogurt part and whey mixed to ferment a sourdough loaf. It's proofing in my oven and I'll refrigerate it tonight and bake it tomorrow. A total of 4 days to make the dough, 5 days, including tomorrow.
I did notice at day 2 and 3 a dusty white mold across the top of the dough, but I dusted flour on it to stop the development.
It seems to have worked.
Each day , I've been feeding the ferment with flour. It stays flat, but rises nicely. Its very airy and bubbly under the surface. The dough is very sour smelling, which is what I love about sourdough bread.
I'll save your video and give you an update.
Thank you! I like having more options for natural fermented doughs!
Sounds delicious, can't wait to see your update!
@@littlemoresalt
Okay... I've concluded a couple of things about this experiment. It definitely takes a few days to develop a good ferment, that sour taste that I like. It probably needed an extra half cup of flour. It doesn't react like a sourdough starter bread, but the crumb was decent, finally cooked all the way through, unlike my first experiment.
It does NOT to be refrigerated! I think the butter fats in the sour cream yogurt and whey stay too cold. I also failed to let it get to room temperature before baking.
I did a boiling water steam pan, scored the top in four places, started my temperature at 475°f, reduced it to 300°f after rescoring and letting it go another 10 minutes (30 minutes total @ 475..). Finished baking @ 300 for 30 minutes and left it in the oven after I turned it off. It was open baked.
It did rise maybe half again from the cold stage, but it probably would have done better without refrigeration.
Of course, I'm going to attempt it again.
I have no problem making yeast breads, but sourdough seems to elude me... 😂
Since I love trying different things, I will definitely find the solution.
It also tastes really, really good! You can actually taste the sour cream in it.
One thing I forgot to add to my previous post, was that I had a rich, buttery sour cream from a previous batch of clabbered raw milk. I used it on my hands to avoid sticking and worked about a quarter cup of it into the dough.
Other than the flour and milk products, I added a teaspoon of Celtic salt to the dough.
I'm okay with it. Nothing I bake goes to waste.
I did have one batch that was so bad after baking, I rehydrated it with water and made dough ball sling shot ammo from it.
Other than that, I eat my mistakes!😂😂😂
@@jakiosborn1274 wow what an interesting experience love to hear your story thanks for sharing yeah probably too much fat in that and you need to consider it maybe as a pan sandwich bread works better than it does now experiment my friend that’s the beauty of Homebaking once you taste it never go for commercial store bought bread ✌🏼👍
Oh, how I wish I could have tasted your bread. Thank you for showing us how to make it.❤
My pleasure thanks for watching 🙏
Amazing! You hang in there and you take them through three generations of life and its special
That would be my mission to help people bake healthier and tastier breads 🙏🥂
I’m going to make this! Thanks for sharing!
@@joselyndc2206 you are welcome ✌🏼 let me know how it turns out
I used to brew a light fermented tea, grape juice, and kvass, with the yeast from ordinary grapes.
Thanks for sharing 🥂
Thank you I had grapes in the fridge so started this ferment and for the time being helped me take up the slack shaping up a sourdough loaf.
Glad you tried it let me know how it turns out I’m also working on some festive breads made with fruit yeast instead of pasta madre or stiff levain ✌🏼 stay tune
@littlemoresalt Sounds absolutely marvelous; will be looking in! Best!
"Mixy mixy"😁💗 and I LOVE using my hands, so therapeutic
🙏🥂nothing more satisfying than that
@littlemoresalt thank you for your great educational videos and I love your personality💗
@ thanks for your kind words 🙏
Game changer! I will try tomorrow. Thank you for this option. Appreciated! 😊
You're so welcome!✌🏼
Wonderful bread...wonderful to know !
Thanks, I am glad you liked it.
I was praying how to make yeast! And GOD answers my prayer with your video! Thanks! I’m gonna try it with some strawberries I have in the refrigerator and see how it works! 😇🙏
Let me know how it turns out! 🙏
Wow! Can’t wait to try this! Thank you!
You’re going to love it, it’s one of my faves! 😊
Delicious bread, thanks
You are welcome
Wow❤
Ingenious!
Great receipt!
Thank you for sharing your talent!
👌🌹🌹🌹🌹
Wow love your comment my pleasure thanks for watching my channel
Just to let you know I attempted this recipe using levain made from FYW & bread flour like you showed here but with some alteration of the ingredients and the bread turned out great and delicious!
I love that FYW levained bread doesn’t have that tangy aftertaste like SD breads do.
I tried the 100% FYW bread recipe too unfortunately it didn’t turn out as good. There was lack of oven spring and the crumb was rather dense. I might need to tweak some things a bit for the next attempt.
Thank you for sharing your recipe! 😊
So glad you tried and like my recipe you need some adjustments and give a few more shots your FYW might not ready after 3 4 days might take abit longer and i recommend you to make poolish before adding to recipe so you have an evaluation of how strong it is ✌🏼🥂 keep baking and thanks for the comment
Thank you so much for your recipe!! I have just baked my first presentable wheat flour loaf😊🎉
You are welcome thanks for watching my channel ✌🏼 keep baking
יפה
@@davidgloss5777 thanks 🙏
Ahh im excited to try this. I will start the process today and I will let you know on the outcome. Thank you for the nice recipe. The bread looks amazing
Great to hear that let me know how it turns out thanks for the comment ✌🏼
Absolutely thank you the recipe. Today is the 4th day so tomorrow we will have bread. How long will the remaining last in the refrigerator? I will be in touch. Again thank k you.
@@LifesaBanquet amazing thanks for sharing it will last for months more enough to make another loaves i recommend for next breads make the poolish first same amount of flour and yeast water 10 hours prior making the bread like so make sure how strong your yeast is and enhance the flavor ✌🏼
Thank you for the inspiring video. Have never heard of fruit juice before, so tried it with the bottom of the bowl grapes slightly cracked. (I sliced grapes in halves) . Yes. I might have waited one more day where I passed the “noisy” gurgling of the jar ( for me - 4th day)…my water was cloudier and not as fruit juice smell. Diligently following your steps but of course my dough was more shaggy…the rise was marvellous…but at 475F for 50 mins …my new stone was likely not heated through. Oh, my slashing was pathetic also…the lame was probably too old 😢…the bread has a thin crust but lacking in sheen…while the poor parchment disintegrated into charcoal 😅…after 20 mins, I removed the pan of water, top of bread was looking a little graying burnt on random part on top…so I removed the paper and baked for 10 mins more bottom side up…the interior structure was marvellous and chewy…hmm…not yeasty in smell, a light tinge of sourness but not pungent …carries a slight taste of sweetness at the finish…overall, my yeast water was active, slashing was a fail on my part…and sadly I was unable to achieve the sheen or the crustiness…😢…any advice ?
Hi thanks for sharing your story of my making my recipe your are doing amazing don’t worry about it check out this one for oven setup
Bake Perfect Bread in your Home Oven
ua-cam.com/video/VxmwkJ7SMl0/v-deo.html
And your dough is not as smooth as mine cause your hydration for the flour your choosing might be high reduce the hydration the dough after even first set of folds should hold its shape and careful about overproofing check the dough I have video for fermentation too check that one too and keep baking ✌🏼
@@littlemoresalt thank you so much for your kind words and explanation! Yes I am absolutely new to your channel and will check out the other videos of yours as I hope to fall back into artisanal bread baking ! Looking forward to more instructions from you ! Cheers !
@@bettypang4971 you are most welcome hope my channel help you bake amazing breads ✌🏼
Hey, I made the second today, all purpose flour 11.7%protein, 20% whole 13% protein, 70% water and it’s an awesome flavor. Next I’ll try the pumpkin, then wine, then fruit and sourdough 😍
Glad to know that thanks for sharing keep baking ✌🏼🎃
I’ll do it. I’ll do it!!!!! I have to do it. It looks amazing. And it’s so beautifully explained.
I’m gone buy grapes today. 👍👍
Wow love this energy let me know how it turns out ✌🏼🥂
i really injoy watching your creative chanel exited for next.
Glad you found my contents creative I’ll keep it up ✌🏼
The result is beautiful, thanks for sharing. I’m looking for this recipe for a while.
You’re welcome thanks for the comment feel free to ask any question you had happy to have with us ✌🏼
PERFECT!! Makes it easy to make natural yeast from grapes!!
Yesss indeed with Apple also I got the good result ✌🏼
I have made bread with the grapes before. I was taught not to rinse the grapes. I was frustrated at not being able to keep it going in the past, now I have a better idea. The bread turns out great!
Amazing keep baking ✌🏼
Interesting....Must try making !
Let me know how it turns out!
awesome results! thank you for sharing!
You are welcome thank you for watching my video ✌🏼
fascinating video
Thanks a lot 🥂
😮love it. Thanks for sharing.
You are most welcome
I'm definitely going to try this! Thank you!!
You are welcome
Thank you for the great method 👍🏻😄
You are welcome ✌🏼
Thank you chef master
Thank you for watching my channel 🙏
It's interesting to me 😮 i'll try it
Thanks let me know how it turns out ✌🏼
@@Mashalalanazi123 litterally in all the fermented products specially yeasty ones there is a certain amount of alcohol and there isn’t any religious issue with that from what I know ✌🏼
I'm going try this😊
Hope you like it!
Prefect bread ..let i try it❤
Thanks for watching 🙏
Thank you so much! ❤ If you crash the grape, the process in the bottle will be more active.😊
100% thanks for sharing your thoughts 👍🙏
Adonannya pertamakali harus dikukus ya baru kemudian dipanggang ya
ua-cam.com/video/VxmwkJ7SMl0/v-deo.htmlsi=n1zUpL39-Tlfo66A
Wow 😮
🙏🥂
Beautiful 😍 sound, that izzzzz 😊 God bless you ❣️🙏
@@PrincessMargaretJoacquim1111 🙏❤️
@@littlemoresalt I am from Goa, n Goa makes lovely bread. Nobody can make like them. So researching on breads
@@PrincessMargaretJoacquim1111 sure katre pav , poie many goods thanks for sharing ✌🏼
@@littlemoresalt can you come with those recipes please 😍🙏
@@PrincessMargaretJoacquim1111 maybe in future why not I would love to 🙏 stay tune
May Christ Jesus be Your Lord Blessings to You from Canada
🙏 cheers
My sourdough starter of 20 years began in a jar with water and grapes.
Amazing thanks for sharing ✌🏼
@jaybeaton9301 How do you keep it alive? And you’d have to add water right?
Hi there, it’s now the levain I’ve been using since the beginning.
Amazing!!!!!❤❤❤❤
Just like you are
Nice video. I wonder how do you do if you want to make bread every day and big quantities. Making first grapes step it would not be workable, so there must be some way too feed grape water or so. Let me know if you know please. thank you very much.
Thanks , first thing first this fizzy yeast water store in the fridge for months and sugar will bring it back . But you can always make starter out of it and feed it normally like sourdough I recommend you to make a poolish before you use in the recipe so you make sure that is strong and active ✌🏼 that will give you an evaluation of timing and how strongly it is rise ✌🏼
Raisins work too!
Sure
Hello,
Love ,love your video. Would you think it can be doubled? If yes, how would it affect the baking time?
Many thanks for your video.
Hey thanks glad you like it if you want to fasten up the process you can use more but double would be too much my recommendation to you is make poolish and add then add it to the recipe 20% poolish like starter act the same and you can have 30% in the recipe to fasten up th process ✌🏼
@@littlemoresaltThank you for your quick respond. I just make two little ones. I was thinking the same as you had recommended. Your videos are so educational and you make it very simply many thank for it again.
@@ChrisYoung-zo4md ✌🏼 thanks for watching my channel keep baking
Amazing natural bread!!!
so the conclusion is that which creates fermentation can become leaven. correctly? I guess the same thing will happen with potato or pomegranate. Thanks for sharing your tips
Thanks exactly except the one with protease enzymes like pineapple might destroy gluten ✌🏼
Great recipe. I'd like to try this for sure. Will this have the same or similar health benefits as sourdough bread? Does it break down the gluten in the dough?
Long fermentation and natural levain always has its own benefit and the yeast has more time to break down the gluten but is it same as sourdough I’m not sure about that need to research but did you know if you treat it as starter and start feeding it regularly eventually it becomes sourdough starter ? ✌🏼
Mouth watering 😊 Do we have to cover it with a lid when resting in fridge
Yes you do thanks 🥂
@littlemoresalt thanks for the reply
This method so famous at Japanese bakery, called with natural yeast ✨ How about you, you love sourdough bread or bread with the grapes yeast?
For some breads love to use yeast water specially sweet one and yeah interesting haven’t tried before that much actually Start to have its own place in my bakery 😉 the only breads I never get the taste and why people consume are commercial yeasty breads 😅 no taste to me at all even a good poolish bread is totally acceptable to me ✌🏼 thanks for sharing I’ll make a Japanese chocolate recipe soon maybe next time stay tune
I knew there had to be a way... Cuz not every one uses store bought yeast or sour dough...now I have a clue. Thank you I'm gonna try this next time I make bread. Is there's a bread machine method?
Glad to hear that hope you make a good bread why not let the machine to do the mixing process I mean all the ingredients in (water yeast , salt and flour ) once it comes together let it rest for 30 min then give it 2 set of coil fold to make sure it’s gonna have all of those airs inside and the rest of the process I’ll upload the recipe with machine as soon as possible cause many ask for that 🫡
@@littlemoresalt thank you!
Hi again, another thing I wonder; the water you use for the dough is all from yeast water. The thing is if I would like to make lets say 20 loaves of 1 each one, i would need huge quantities of yeast water. I wonder if I can make first the main sourdough with your method using yeast water ( lets says 100 grs of sourdough per loave, that would be 2000 grs of sourdough ) and then add it to the recipe as usual sourdough recipe. thank you.
Hi thanks for sharing why not this can be sourdough starter eventually if you make the starter and feeding it regularly and you can make a poolish with it and use just 20% poolish in the recipe ✌🏼that’s even better cause you have an evaluation of how strong it is before adding to the main dough 😉
❤❤❤❤❤I also want bred from rice❤❤❤❤❤
I’ll make it soon ✌🏼
HOLA PODRIA PONER SUBTITULOS EN ESPAÑOL?
GRACIAS
I would love to working on it thanks for watching my channel ✌🏼
Grazie sei bravissimo ci proverò anche se non parlo inglese perché non ci sono i sottotitoli in italiano? Grazie 👏🤗
My pleasure I’ll work on subtitles soon thanks for watching my channel 🙏
I prefer to crush the Grapes before fermentation. When ready- pour off the Juice, squeeze more out from the Must, and optionally, add some of the Must into the Recipe to make "Raisin Bread" ! And those Grapes @ 2:26 ? Eat up !
💯 that’s the winner thanks for sharing certainly crush the fruit going to enhance the flavor and speed up the process and raisin bread is amazing
İnstead of bread flour, do you think if i use wholemeal flour it'll be fine? Will it need more yeast water do you think?
Of course would be totally fine no need more water everything would be the same ✌🏼
After the dough taken out from the fridge and scored, should I wait the dough to be room temperature first before baking it?
Not at all bake right out of the fridge ✌🏼don’t forget to preheat the oven
Yo quiero aprender a hacer pan!!
Why not start with this one easy to make
Is using the natural ferment really worth it? It didn’t affect the smell and the taste. What’s the benefit of it exactly? If you made one with commercial yeast and compare what would be the difference? Could you even tell?
Most of the naturally fermented food from pickles to wines and beers and in this case breads are packed with nutrients and due to long fermentation good bacteria has more chance to break down the gluten and make I easier to digest moreover it’s way flavorful than commercial breads even you want to make easier bread checkout my poolish bread make a pre fermented dough with the yeast then use it in the recipe . The bread also naturally leavened stay fresh for the longer time ✌🏼
@ I didn’t say commercial bread those breads have a lot of additives. I said commercial yeast vs getting the yeast from fruit. So for example for alcohol making you want commercial yeast to adjust the %of alcohol. For bread the strength of the fermentation shouldn’t matter as much although I think you needed more time for this. So natural yeast just seems less practical than a commercial one I’m just asking if it’s worth it.
@ I’m with you definitely worth it from flavour to health benefits but any homemade bread no matter made with instant yeast or better than that sourdough starter definitely beats store bought one unless We get thorn bread from our trusted artisan bakeries if you are you are happy with it perfect but remember Poolish Bigga sourdough fruit yeast any prefermented long process boost both texture and flavour of th final product 🙏🏼
the fruit yeast is ready then pour it into a plastic container and how long can it be stored in the refrigerator?
Best would be glass jar and this FY can store easily for several months by time it might get abit less strong so make poolish before adding to the recipe to have an evaluation of how strong it is first ✌🏼
@littlemoresalt thank you for your information
@ you are welcome
I'm intrigued by this method even though I understand the fermentation process. One thing I did notice is that the dough didn't seem to increase in size by that much. Is there a reason for that?
Indeed the thing is we are not always looking for 70% rise the dough with higher temp we need just about 30 to 40% rise . Another reason is the bowls were too big for these doughs to lift it up during the bulk fermentation it’s actually better to use smaller size bowl so the dough hold its shape better and i didn’t want to let it ferment abit more usually I do this easier to handle for home bakers ✌🏼
@@littlemoresalt - Ty for that info 🙂
Why do you only want a small percentage of increased dough?
@@22Purplemist as I said temp matter warmer doughs need lower percentage rise ✌🏼
I've used raisins to a similar effect before.
Certainly raisins work even faster sometimes ✌🏼
Anyone know why he uses a lid and not just a cloth or coffee filter? It ferments faster that way but maybe someone can explain to me why? Thanks!
It’s so simple we don’t want the CO2 to scape one of the thing we want from this yeastwater is the final PH lower than 5 like 4.5 so bacteria can’t growth in it remember fermentation is difficult and simple ✌🏼
Can I also use water kefir or kombucha as yeast substitute?
Yes kambucha contains both yeast and bacteria you can try to make starter first see how is it ✌🏼
So once we get the water yeast can we use it only once or can we add water to it to keep it going? How do we feed it is it only with water or do we keep adding grapes?
This water yeast store in the fridge for months the best would be to make poolish first then use it in the recipe to see how strong it is and you can also make starter feed it normally eventually it will become sourdough starter by the time ✌🏼 if it lost it strength which unlikely to be you can add little bit of sugar to it
Hi!
Thank you for your videos
Can I save a part of the dough as a yeast to make bread in the following days?
Hi you are welcome sure with any kind of yeast once you made the dough you can save a small part to make bread later its simply pre fermented dough like pate fermentee or with lower hydration like biga
People mistake the yeast on grapes for rotten grapes. You can use grapes for distilling alcohol as well like I did, and isn't grapes where wine came form thousands of years ago in the first place?
Thanks for an awesome video 😊👍 My question is that can you use gluten free flour substitute cup for cup?
You are absolutely right, fruit yeast has been used for millennia to make bread and wine, thanks for sharing your knowledge! I guess can be substituted actually it’s easier way of making gluten free bread cause as you might know making starter out of gluten free flour takes more time than normal flour although I found rice flour the best to make starter I mean fastest anyway I’m working on a great gluten free bread video both sourdough and fruit yeast hopefully soon ✌🏼🥂
@@littlemoresalt Thanks for the reply. You don't always get a creators response to comments and that means that you actually care. I am celiac and also have Hashimoto's disease so it makes Wheat and gluten a no no for me.
@ that’s the least thing we can do to appreciate our viewers support 🙏 and the purpose of my channel is educating home bakers to bake better breads , completely understand I will share a gluten sourdough recipe soon 🙏 hopefully after holiday season
@@littlemoresalt 🤗❤
Around what temperature can I do this. I live in the desert so my kitchen is around 78 Fahrenheit usually
Perfect temp should not take more than 6 days to fully activate the yeast or even sooner like 4 days my room temp is about the same maybe 2 3 degrees more
Is the goal before using that amount of bubbles? I’m trying to figure out if mine is ready or not. I’m on day 5 not too many bubbles
Yes it has to be bubbly and gassy make sure after shaking daily your jar is close properly and you can crush some of the fruits to speed up the process it’s must be a fizzy water ✌🏼
I saw someone else used raisins in their starter and they said it gave a boost to the starter.
My question is: doesn't the water have a sweet fruity flavor to it. Does it make the bread sweeter or do you taste a hint of fruit?
Yes raisin also very good option , and about your question just slight note at the background not sweet at all you can mix up some raisines inside the bread too or little bit of honey if you are looking for abit sweet bread ✌🏼
will this work with kombucha?
will this work with spelt flour?
Would work with spelt flour about kambucha I’m not really sure how it works but the process is kinda the same✌🏼
Can you do this with shriveled up blueberries?
If it’s about to spoil better not to but yes any fruits works if you wanted to fasten up the process add little bit of sugar ✌🏼
Is this fruit yeast water idea from a specific country or culture?
That’s a good question not sure about it but it is a very ancient methods of making bread maybe Egypt
Can this recipe doubled? Tripled?
Why not this is for a medium size jar make it double or triple in bigger jars ✌🏼🥂
Can i use peaches? Apples?
Why not apples also makes great yeast ✌🏼
Hello,
When you are adding your fruit yeast water, what is the temperature of that?
Many thanks
To ferment best is somewhere with 27 to 30c but to use no matter because you can even use it from the fridge and make poolish ✌🏼
@@littlemoresalt thank you so much for your respond.
@@ChrisYoung-zo4md you are welcome
WoOoW 😮 it would be great making sourdough bread with this recipe.... God .... I just hate to throw away discards😅
Don’t worry about discard you can also crush the fruits and use it in the recipe ✌🏼 the taste would be slightly stronger
@@littlemoresalt I will try that too ....thanks & hugs
Look like have a little bit honey in the bottom of the jar?
Not sure about that but as I mentioned little bit of sugar or honey to any kind of yeast going to fasten up the process so if you keen to reach to point faster add 1/4 tsp of honey or sugar
@@littlemoresalt thank you.🙏
the baking will kill of the potential botulism that could form in the yeast making process right?
Heat is unequivocally the most reliable method for eliminating the majority of bacteria
@@littlemoresalt oh wait, your right, thanks for telling me! :D
Can apples be used instead of grapes?
Certainly ✌🏼
Hi, can i substitute the yeast water and mineral water to make sourdough bread. Like, i mix 120gr yeast water and the rest is just normal water to mix with the flour ?
Yeah why not but you need to watch the fermentation because when uou have both yeast water and sourdough starter it’s gonna be more strong or you can first make a starter then add it to the recipe so you know how much it’s gonna be active and strong.
I have been baking for decades and I really like your page. Please tell me what flour you use for white yeast bread
thanks
My pleasure sir I’m using bread strong flour with 13/6% protein if you are in Asia Japanese bread flour works fine Europe T65 and in USA nothing can beat bobs red mill 👍
@@littlemoresaltcan this be adapted to fresh milled flour? Red or white with kamut?
@@valarieannaliza8805 sure but you need to make adjust the hydration level accordingly if a mix of high protein with another whole meal flour would be the best it’s even better to make a starter or a poolish first then substitute any sourdough recipe with that would be easier ✌🏼
Can i use mangoes
Avoid using mango, pineapple, kiwi and papaya.
You can use almost any edible, non-toxic fruit or vegetable to make yeast water, except for these fruits which contain a protease enzyme called actinidain. This enzyme destroys protein and inhibits gluten development.
@littlemoresalt okay thank you 🙏
If there is no basket as seen in this video, the basket used to put the dough overnight in the refrigerator, can it be replaced with another container?
Why not certainly can be a bowl or a small pot anything with the shape of a basket but make sure to cover it with a kitchen towel and dust up lots of flour so it wont stick ✌🏼
thank you for the information, I just checked in the online shop, it turns out the basket is for sale there, so later I will try to buy it in the online shop
Can l put some discard with flour in my ingredients when l made my loaf by strong starter ….؟
You mean a mix of starter and water yeast ? Why not definitely to enhance both flavor and strength even the fruits can be crushed and use in the recipe ✌🏼
Excellent but the miga doesn't have enouhg fermentation ..Thanks the fruit yeast is great
Thanks for the comment ✌🏼
NICE!
Thank you! Cheers!
And what do you do with the whole "leftover" grapes?
I hate to say that but I throw this time but you can even crush them and mix those with the yeast and use it in bread if abit more of that tangy winy flavor no bother you ✌🏼
Вау! Вы настоящий волшебник. Очень хочется попробовать такой хлеб.
@@littlemoresalt can i keep this luquid in the fridge to make anothet bread next week? And how long it can be preserved in the fridge? THANK YOU
@@IBakeBread sure you can but it’s will lost its activity little bit of sugar might help but the best is make a starter same amount of yeast water with flour let it rise then in to the fridge so when you gonna bake bread feed it couple of times and you have starter ✌🏼
@@littlemoresalt great! Thank you
This was made popular by Nancy Silverton and the La Brea Bakery cookbook
Thanks for sharing
Long does the water last in the fridge?
For months ✌🏼
Well. Isn't the grape sugary profile going to affect the yeast behavior when it is dump into an otherwise starchy environment poor in sugar? Doesn't bread yeast differs from wine or beer yeast?
You can experiment and answer your questions this is the old fashion method of making natural yeast the process of making beer or wine are the same as even the kambucha the only difference is timing and technique
@@littlemoresalt Yeah. All that I know. I was wondering if you could tell that wich I know not. Mine are not questions, rather observations. So here is what I've done so far: dumped the wheat flour and water along with a pindo palm fruit , a leaf of grape and a small lemon to see if I could convince any of the naturally occurring yeast there to take up the task of digesting foreign starches. Very unorthodox. You see, one of the guidelines to achieve best results in beer making is to make the yeast starter profile as close as the must for optimun fermentation. Thus I believe the same goes for all other fermentation as well. When you are curing meat or making sauerkraut, no one worries much about the yeast development: anaerobic environ plus salt do the job of narrowing down the window for the growth of the desired bacteria and yeast. Wheat and water seem to do the same. In the end of the day, only the well adapted yeast and acetobacter will do it. Yet the trick is that yeast change its metabolic behavior accordingly to what it is fed in it's initial stage. Anyway, thanks for the answer. I'll tell you how it went when it comes to. Brazilian regards, colega.
@ amazing information thanks for sharing I’m not an expert when it comes to science of fermentation process but I would love to learn more what I usually prefer to do with my yeast water to have a better control of the whole processs first I make yeast water and then I make a poolish and feed it once or twice before adding to the bread great thing about it is eventually it will become a good sourdough starter strong tangy and flavorful ✌🏼🥂 keep experimenting and thanks for sharing
@@littlemoresaltThanks for the tip. That makes a lot of sense. Haven't thought it. I shall try it the next time.
Would fresh olives picked from the tree work?
That’s very tricky not sure about it but the fruits contains sugar would work faster and better
Wow
🙏