Thank you for this updated version. The Q & A in the video is very helpful. Can you tell me if bread made using fruit yeast water and poolish more easily digested compared to sourdough starter?
All long fermentation breads are reasonably easier to digest as the gluten has been degraded more, as for which is better between sourdough or fruit yeast water bread, I have no information at the moment
@@NovitaListyani I started my fruit yeast water fermentation about a week ago and the water smell amazing, very floral. Still waiting for it to develop more fizz. Once my yeast water peak, I will make poolish as you suggested. Thank you so much for sharing your knowledge and I love how detailed you are in your descriptions. Keep up the great work!
@@NovitaListyani < I neglected to shake the jar each day hence no bubbles form yet I imagine. I started shaking the jar last night and I am getting a bit of bubbles today. Will give it another day or two and see how it goes. Can keep you posted :).
At the end of this video, it looks like the pretty orange yeast water container is made with grated carrots, is that what it is? Thanks, love your style!
@@NovitaListyani omg I made one with a carrot and it was like rocket fuel - amazing huge bubbles after the proof, bread is beyond delicous, please don't ever stop making these videos, thank you!
Do you have a written list of fruits and veggies that work best for yeast water? I've seen lots of videos using fruit. No one has mentioned vegetables before.
One question. I didn’t make enough and now I have only few ml of the yeast. How do I increase the water? I have to do everything again and wait days to have more? Thank you!
I made yeast water in summer great result following your dinner rolls recipe thanks! my yest water not as fizzy as yours though. I failed 2 times now during winter,yest water taste bitter and smell strange poolish not rising,but i put the starter in water it is floating. how much yest water use to speed up the next batch and how many days?
50-100 ml should be enough, in warm temperature it may speed up 1-2 days, but you still have to check before you use it. In winter, I suggest you put the container near something warm.
Anyone have a recipe for using fruit water to make a basic loaf of sandwich bread? Most of her videos seem to use milk powder which i prefer not to buy.
Recipe with 1kg flour (total) ,you can reduce the recipe Yeast 175g fruit water yeast 175g wheat flour *Mixture and leave for 12 hour or until it double or triple in size Dough 350g of this poolish made of fruit water 70g sugar 1 egg 280g water *Mixture Add+ 100g oil or melted butter *mixture Add+ 830g wheat flour 15g salt *Mix The flour need to be added little by little ,and is just a estimate of the quantity, put flour until the dough doesn't sticky to the hand, knead the dough until it became smooth (15 minutes a 25 minutes) put on the bowl and let it rest until it double in size ,divide and roll up the dough ,put on a baking sheet and let it rest until it double in size ,bake at 180C° (350F°) for 40min
Hi I made the water yeast with the dried raisins. My first fermentation was successfully. However my 2nd batch is in process and today is its 7days already but the raisins are not all completely floating. Do I need to wait for one more day or my yeast is bad already? The weather where I live is average 65F. Thank you!
Raisins are processed fruits, they are very unpredictable when compared to grapes. The yeast might not be there at all or in very little amounts. If there's yeast, you may eventually get yeast water but there's no way to be sure, so go ahead and give it a few more days to see if there is any yeast activity.
@@NovitaListyani Ok. But if I use a part of the fruit yeast water, how can I do for replenish the part that I have used and so to restore the original quantity? thank you. ❤
halo, bagaimana dengan membuat yeast dari buah kopi? apakah dengan metode ini bisa digunakan sebagai starter untuk proses fermentasi cherry kopi? trimakasih. konten anda sangat bagus dan informatif. semoga sehat selalu
I’m currently trying to make yeast water using tamarind. I could not find information about whether tamarind contains protease. Does anyone know if tamarind will work for this?
Halo, salam kenal, apakah fermentasi alkohol bisa d ganti dengan fermentasi cuka? Bagaimana caranya dan apakah mengubah hasil akhir? Terima kasih, channel mu scientific dan informative. New subs here.
Hmm, maksud Anda diganti fermentasi cuka (asam asetat) itu fermentasi dengan bakteri seperti membuat roti dengan sourdough? Kalau fermentasi dengan ragi, mau terjadi dimanapun (termasuk yang terjadi di usus kita) dengan ragi apapun, ujungnya secara tidak langsung akan menghasilkan ethanol (alkohol), terutama yang terjadi dilingkungan anaerob (tanpa udara). Kalau fermentasi dengan bakteri lactobacilli seperti dengan sourdough, akan menghasilkan selain asam laktat (lactic acid) juga asam asetat (asetic acid). Namun, microorganism yang ada di dalam sourdough, selain bakteria juga ada ragi (perbandingan antara 100:1 sampai 10:1), walau bakteri lebih banyak tetapi ragi juga cukup aktif, jadi itu juga akan menghasilkan ethanol. Ethanol ini volatile, gampang sekali hilang kalau dipanasin. Jadi waktu kita panggang roti, nyaris semuanya hilang. Namun dalam proses sebelum ethanol hilang, dia membantu dalam pengembangan rasa dan harumnya roti secara alami. Demikian penjelasan ini, semoga bermanfaat.
I was wondering every time i use my fruit yeast water, my final loaf will have tangy notes and sour flavor. But this does not happen when make sourdough brioche, even though it was made from the same batch of fruit yeast water. Any chance that you might know the reason behind this?
Fermenting the dough/poolish for too long is the most likely cause of the resulting bread tasting a bit sour and tangy. It could also be that the room temperature was relatively hotter, causing the yeast to ferment the dough more quickly. A good idea is to try cutting down on the time of fermentation (or retarding it to slow the yeast) and watch over the dough's expansion. Sourdough and brioche can lead to different situations, as the amount of sugar is higher and the fermentation process is quite affected. It may also have to do with the yeast condition.
While there are many other possibilities, most likely there are not enough yeast on the skin of the apples, or if it's not organic, it may contain chemicals or wax that eliminate or inhibit their growth. Try adding a tsp of sugar and see what happens, if there is no reaction immediately, then you may have too little yeast in there. Seven days should be more than enough for the fermentation unless your local weather is very cold.
what is the percentage of yeast water in relation to 100% flour? As for feeding the yeast water, do I just add sugar without adding any water? Thank you.
That depends on the bread you want to make, it can go from 50% to more than 100%, you can browse through the examples in our channel, we have from around 70% to 100%, it's called hydration. As for your second question, you can add sugar only.
@@NovitaListyani first time i tried yeast water last night ,using bakers percentage. 1st,proofing for few hours but dough didnt rise.But after shaping ,it rose very well during the baking processs. It easier to handle than sourdough. Why did the dough didnt rise during 1st proofing? Do you have the solution?
Air ragi buah selain ragi juga ada unsur organic compounds yang menambah rasa, tambah air bisa memperbanyak ragi, tetapi mengurangi unsur lainnya, dan juga tidak selalu berhasil.
The yeast water made from bananas cannot to used to leaven bread. The bananas contain certain enzymes that break down gluten, and the dough will not rise
Brilliant! I've found everything you contained in this video to be 100% true.
*Excellent video! Thank you for all of the detailed information!* 👍
My pleasure!
Well done for very quality videos Exceptionally clear Well done!
wow so good video and informations! than you very much!
Thank you for this updated version. The Q & A in the video is very helpful. Can you tell me if bread made using fruit yeast water and poolish more easily digested compared to sourdough starter?
All long fermentation breads are reasonably easier to digest as the gluten has been degraded more, as for which is better between sourdough or fruit yeast water bread, I have no information at the moment
@@NovitaListyani I started my fruit yeast water fermentation about a week ago and the water smell amazing, very floral. Still waiting for it to develop more fizz. Once my yeast water peak, I will make poolish as you suggested. Thank you so much for sharing your knowledge and I love how detailed you are in your descriptions. Keep up the great work!
If you started it a week ago, it should be ready by now, some fruit yeast water have less bubbles
@@NovitaListyani < I neglected to shake the jar each day hence no bubbles form yet I imagine. I started shaking the jar last night and I am getting a bit of bubbles today. Will give it another day or two and see how it goes. Can keep you posted :).
At the end of this video, it looks like the pretty orange yeast water container is made with grated carrots, is that what it is? Thanks, love your style!
Indeed it is, thanks for watching!
@@NovitaListyani omg I made one with a carrot and it was like rocket fuel - amazing huge bubbles after the proof, bread is beyond delicous, please don't ever stop making these videos, thank you!
Thank you for the information!!!
Do you have a written list of fruits and veggies that work best for yeast water? I've seen lots of videos using fruit. No one has mentioned vegetables before.
when you are using rambutan, do you include the skin as well? I saw some red in your rambutan yeast water but i can't confirm. thanks in advance! :)
Yes, you must include the skin because most of the wild yeast are there
@@NovitaListyani okay will do so. thanks so much!
One question. I didn’t make enough and now I have only few ml of the yeast. How do I increase the water? I have to do everything again and wait days to have more? Thank you!
Can coconut be used to make fruit yeast water?
I made yeast water in summer great result following your dinner rolls recipe thanks! my yest water not as fizzy as yours though. I failed 2 times now during winter,yest water taste bitter and smell strange poolish not rising,but i put the starter in water it is floating. how much yest water use to speed up the next batch and how many days?
50-100 ml should be enough, in warm temperature it may speed up 1-2 days, but you still have to check before you use it. In winter, I suggest you put the container near something warm.
@@NovitaListyani thanks for your reply!
Anyone have a recipe for using fruit water to make a basic loaf of sandwich bread? Most of her videos seem to use milk powder which i prefer not to buy.
Recipe with 1kg flour (total) ,you can reduce the recipe
Yeast
175g fruit water yeast
175g wheat flour
*Mixture and leave for 12 hour or until it double or triple in size
Dough
350g of this poolish made of fruit water
70g sugar
1 egg
280g water
*Mixture
Add+
100g oil or melted butter
*mixture
Add+
830g wheat flour
15g salt
*Mix
The flour need to be added little by little ,and is just a estimate of the quantity, put flour until the dough doesn't sticky to the hand, knead the dough until it became smooth (15 minutes a 25 minutes) put on the bowl and let it rest until it double in size ,divide and roll up the dough ,put on a baking sheet and let it rest until it double in size ,bake at 180C° (350F°) for 40min
@ thank you
Hi I made the water yeast with the dried raisins. My first fermentation was successfully. However my 2nd batch is in process and today is its 7days already but the raisins are not all completely floating. Do I need to wait for one more day or my yeast is bad already? The weather where I live is average 65F. Thank you!
Raisins are processed fruits, they are very unpredictable when compared to grapes. The yeast might not be there at all or in very little amounts. If there's yeast, you may eventually get yeast water but there's no way to be sure, so go ahead and give it a few more days to see if there is any yeast activity.
How to maintaice water ? So i could keep it forever like sourdough feeding
Thx
2:26 explain how to store fruit yeast water
@@NovitaListyani Ok. But if I use a part of the fruit yeast water, how can I do for replenish the part that I have used and so to restore the original quantity? thank you. ❤
Before use the yeast water to make the bread do i need to make a poolish first?
You don't have to, but it helps
@@NovitaListyani thank you so much
May I know what fruits have too much protease enzymes? Thanks so much 😃
How about yellow mango? Is it fine to use ?
halo, bagaimana dengan membuat yeast dari buah kopi? apakah dengan metode ini bisa digunakan sebagai starter untuk proses fermentasi cherry kopi?
trimakasih. konten anda sangat bagus dan informatif. semoga sehat selalu
Belum pernah coba tetapi harusnya bisa. Nanti kalau ada Coffee Cherry saya akan coba. Thanks untuk feedback-nya 🙏
I’m currently trying to make yeast water using tamarind. I could not find information about whether tamarind contains protease. Does anyone know if tamarind will work for this?
Halo, salam kenal, apakah fermentasi alkohol bisa d ganti dengan fermentasi cuka? Bagaimana caranya dan apakah mengubah hasil akhir? Terima kasih, channel mu scientific dan informative. New subs here.
Hmm, maksud Anda diganti fermentasi cuka (asam asetat) itu fermentasi dengan bakteri seperti membuat roti dengan sourdough? Kalau fermentasi dengan ragi, mau terjadi dimanapun (termasuk yang terjadi di usus kita) dengan ragi apapun, ujungnya secara tidak langsung akan menghasilkan ethanol (alkohol), terutama yang terjadi dilingkungan anaerob (tanpa udara). Kalau fermentasi dengan bakteri lactobacilli seperti dengan sourdough, akan menghasilkan selain asam laktat (lactic acid) juga asam asetat (asetic acid). Namun, microorganism yang ada di dalam sourdough, selain bakteria juga ada ragi (perbandingan antara 100:1 sampai 10:1), walau bakteri lebih banyak tetapi ragi juga cukup aktif, jadi itu juga akan menghasilkan ethanol. Ethanol ini volatile, gampang sekali hilang kalau dipanasin. Jadi waktu kita panggang roti, nyaris semuanya hilang. Namun dalam proses sebelum ethanol hilang, dia membantu dalam pengembangan rasa dan harumnya roti secara alami. Demikian penjelasan ini, semoga bermanfaat.
@@NovitaListyani terima kasih untuk penjelasannya novita.
I was wondering every time i use my fruit yeast water, my final loaf will have tangy notes and sour flavor. But this does not happen when make sourdough brioche, even though it was made from the same batch of fruit yeast water. Any chance that you might know the reason behind this?
Fermenting the dough/poolish for too long is the most likely cause of the resulting bread tasting a bit sour and tangy. It could also be that the room temperature was relatively hotter, causing the yeast to ferment the dough more quickly. A good idea is to try cutting down on the time of fermentation (or retarding it to slow the yeast) and watch over the dough's expansion.
Sourdough and brioche can lead to different situations, as the amount of sugar is higher and the fermentation process is quite affected. It may also have to do with the yeast condition.
To reduce the tangy flavour when you use sourdough starter, just add some milk into the dough.. I've tried and successed
Hello. How can I convert liquid and instant yeast into fruit yeast water? For ex, 115g milk and 3g instant yeast in original recipe?
We have many examples of enriched breads with yeast water, maybe you can start it from there, have a look at the list
Hi, I made yeast water using red apples, day 7 now but it seems not as fuzzy or more bubbles as yours. Why so?
While there are many other possibilities, most likely there are not enough yeast on the skin of the apples, or if it's not organic, it may contain chemicals or wax that eliminate or inhibit their growth. Try adding a tsp of sugar and see what happens, if there is no reaction immediately, then you may have too little yeast in there. Seven days should be more than enough for the fermentation unless your local weather is very cold.
what is the percentage of yeast water in relation to 100% flour? As for feeding the yeast water, do I just add sugar without adding any water? Thank you.
That depends on the bread you want to make, it can go from 50% to more than 100%, you can browse through the examples in our channel, we have from around 70% to 100%, it's called hydration. As for your second question, you can add sugar only.
@@NovitaListyani thanks for your time
@@NovitaListyani first time i tried yeast water last night ,using bakers percentage.
1st,proofing for few hours but dough didnt rise.But after shaping ,it rose very well during the baking processs. It easier to handle than sourdough. Why did the dough didnt rise during 1st proofing? Do you have the solution?
if we drink the 5days old fruit water yeast, will we get drunk?
Pas feeding yeast water nya bisa tambah air lagi ngak kak? Biar yeast water nya banyak. Atau cuma boleh pake gula aja?
Air ragi buah selain ragi juga ada unsur organic compounds yang menambah rasa, tambah air bisa memperbanyak ragi, tetapi mengurangi unsur lainnya, dan juga tidak selalu berhasil.
Apakah air ragi yang di freezer saat akan digunakan harus suhu ruangan. Terimakasi
Sebaiknya begitu, tetapi saya biasanya langsung saja pakai karena toh prosesnya panjang. Semua roti yang pakai air ragi buah ini butuh waktu lama.
Terimkasi banyak kak..terimakasi berbagi resepnya..saya ciba dng air ragi dari buah naga..salam hangat
Banana 🍌?? Will that work
Can only have Bananas lemons and mangoes
The yeast water made from bananas cannot to used to leaven bread. The bananas contain certain enzymes that break down gluten, and the dough will not rise
Will pomegranate berries work? Anyone tried?
T H A N K Y O U ! ! !
Sugar water only
I don’t know nothing 😢
click bait, came to see video not a slideshow
Go watch a video then. It’s not anyone else’s fault that you can’t read.