#yeastwater

[german-sourdough-hk]

These sourdough ciabattas are made with apple yeast water. Yeast water is the great alternative for those who don’t bake very often. Once a stable culture it can sit in the fridge for a long time w/o changing. For this batch I did not refresh before using. I waited ½ hour longer than last time till the preferment (swipe right) tripled. I use 20% of the flour and apple yeast water as hydration. In the main dough only water and olive oil. #hefewasser #apfelhefewasser #yeastwater #appleyeastwater #sourdough #hksourdoughclub #hkbread #shatinbread #hkig #852food (at Shatin Hongkong) https://www.instagram.com/p/CntCoYKo3IL/?igshid=NGJjMDIxMWI=

#hefewasser #apfelhefewasser #yeastwater #appleyeastwater #sourdough #hksourdoughclub #hkbread #shatinbread #hkig #852food

[isacookinpadua]

Pane Cafone - bread | Mama Isa's Cooking School Good crumb, texture and taste. I use Wheat Flour Type "0" , organic flour, milled from selected organic wheat, and 7 cereals flour. ... 78% hydration, 2% fine sea salt. 3h warm bulk, 19h cold bulk, 2h RT final proof after shaping ... #buonpane #bread #breadbosses #sordough #lievitomadre #pastamadre #flourandwater #yeastwater #lievitazionenaturale #mamaisacookingschool #homebaker #wildyeast #天然酵母 #masamadre #naturallyleavened #homemade #breadislife @bread #f52grams #yummy #foodphotography #foodporn #cookingclass #breadbaking #breadclass #panecafone (presso Mama Isa's Cooking School) https://www.instagram.com/p/Bz8c7zWID3f/?igshid=1wg6omj82xnql

#buonpane #bread #breadbosses #sordough #lievitomadre #pastamadre #flourandwater #yeastwater #lievitazionenaturale #mamaisacookingschool #homebaker #wildyeast #天然酵母 #masamadre #naturallyleavened #homemade #breadislife #f52grams #yummy #foodphotography #foodporn #cookingclass #breadbaking #breadclass #panecafone

[mitat]

Fruit Yeast Water. These good bacteria—particularly those in our gut—may improve digestion, boost immunity and help us maintain a healthy weight. ... The good bacteria grow during the fermentation process. #yeastwater #guthealth #probiotics #fermentation #healthy #vegan #vegetarian #digestivehealth #india #mumbai #pureartisanalfood (at Mumbai, Maharashtra)

#yeastwater #vegetarian #guthealth #fermentation #probiotics #vegan #healthy #pureartisanalfood #mumbai #digestivehealth #india

[dollsonmain]

1 of 2 Actual no-knead rolls because kneading hurts me. Dissolve 1 pkt yeast in quarter cup warm water, set aside. Melt half stick butter, put in lg bowl, add 2 tbsp sugar, one and a quarter tsp salt. Pour in 1 cup HOT water. Let cool to lukewarm. Beat 1 egg, put it in. Put in yeastwater. Add 2 cups plus 3 quarters of a cup all purpose flour and stir with big spoon (ow but not as bad as kneading). Add more flour if it looks like batter not dough. AND THEN. Chill 2 to 12 hours. Rest.

2 of 2 Preheat oven to 425 degrees F. Grease 15 muffin cups. The risen dough will be gooey and sticky; use your big spoon to splop it into the muffin cups. It will look messy. That's fine. Cover with clean towel, let rise 45 minutes. Bake 12 minutes, check, maybe a couple minutes more--? Should be golden brown. Take out, rub tops with stick of cold butter, enjoy warm or cold.

Thanks!

[tricktster]

I’d never made bread before yesterday because, I dunno... it seemed kind of complicated and hard to do? However, last night I was 1. drunk and overconfident; 2. bored; 3. extremely caffeinated; and 4. out of bread. I read a few recipes online, decided that no stupid website was going to order me around (see 1., supra) and decided that I would be making up my own recipe. That idea was very dumb and should not have worked, but it did, so I’m going to share the recipe with you.

TST’s Time Tested Award Winning Blue Ribbon Best Ever Bread (tmtmtm do not steal)

You will need:

• 3 cups warm water

• 1 1/2 tbsp yeast

• 1 tbsp sugar

• 1 tbsp salt

• 6 1/2 cups flour

• bowl

• other bowl

• stand mixer

• cling wrap

• ipad

• oven

• pizza stone

• parchment? paper?

• small brownie tray?

• nintendo switch

Directions:

mix the yeast, sugar, salt and warm water in a bowl and leave it there for like ten minutes. Stir it occasionally. Is it supposed to be making bubbles? Is that a normal smell? who knows!

In the meantime try to find the dough hook for your stand mixer. It is not in the cabinet that would make sense for it to be in. It will probably be chilling out with the spiralizer or the George Foreman grill or something.

Dump all the flour into the big stand mixer bowl, then dump the yeastwater on top of it. Attach the dough hook (if you found it), and then mix it for what will feel like forever but is actually like 7 minutes. Constantly fiddle with the speed since you have no way of knowing how fast it should be going.

Try to recall what dough looks like, then stop when it looks like that.

Cover the bowl with plastic wrap and poke a few holes in it, then leave it out on the counter for about two hours. Set up your ipad to take a timelapse because you’re certain it’s gonna look awesome when it rises.

it will not look awesome, and will in fact look like your dough is farting under a blanket. This is, of course, not what’s happening. What is happening is that the yeast is farting.

preheat your oven to 450. if you have pizza stone(s) and parchment paper, cover the pizza stones with parchment paper; otherwise i’m sure like a cookie sheet and cornmeal or whatever would work

put SO FUCKING MUCH FLOUR ON YOUR HANDS. HOWEVER MUCH YOU THINK IS REASONABLE, DO LIKE 8 TIMES THAT AMOUNT.

Try to make your bread into two loaf shapes, and plop them on your pizza stones/baking sheet. Oh, can you not get it off your hands? is the dough... TOO STICKY? Did you even listen to my flour tip?

You did? Well now I feel like a jerk, sorry.

Let the loaves rise for 30 minutes. Bust out the ipad again, in case it looks cool this time.

Nope.

Imagine how bread looks. Cut the top of your loaves until they look like bread:

Put the loaves in the oven on the top rack, then fill a pan with a cup of water and put that on the bottom rack. This, apparently, does something.

Set up the ipad for the actual good time lapse of the bread rising in the oh my god the oven light won’t turn on oh for fuck’s sake.

Play Animal Crossing for 37 minutes.

Take bread out.

Hide bread from thieves.

Eat smugly, and find ways to work “i made bread” into any conversation for the next week.

[bakeandbokchoy-blog]

Roasted onion loaf. Added during lamination.

#yeastwater #naturalyeast

[mariomjankov]

Další chleba z vody ze zkvašeného jabka. Další den kvašení určitě pomohl. Jinak jsem nahradil žito na kameni mletou celozrnnou pšenici z Krišnova (20%) a ubral trochu vody v těstě na 76%. Zrání opět v chladu od odpoledne až do dalšího oběda a pak rovnou trouba. Po nakrojení jsem dostal jablečnou facku. Tohle prostě baví! 🤜🍎🤛 — #2attempt of my #yeastwater naturally leavened bread. 20% of #stoneground ww, 76% water, cold fermented. Very nice mild flavour of crumb with soft touches of apples. Nice baking.🙏 —

#yeastwater #stoneground #2attempt

[kembungsusu]

Fermented Apple Water Bread. Kvass is a traditional fermented Slavic and Baltic beverage commonly made from rye bread, which is known in many Central and Eastern European and Asian countries as "black bread". Would you like to Master Sourdough Bread Baking at home? Then click the link below to get my FREE "Slice of Heaven" bread baking guide, walking you step by.

I just want to share these photos with you. I baked this bread a few weeks ago, soon after I made my AYW. The water was fresh, sweet, mild.

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, fermented apple water bread. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Kvass is a traditional fermented Slavic and Baltic beverage commonly made from rye bread, which is known in many Central and Eastern European and Asian countries as "black bread". Would you like to Master Sourdough Bread Baking at home? Then click the link below to get my FREE "Slice of Heaven" bread baking guide, walking you step by.

Fermented Apple Water Bread is one of the most popular of recent trending meals in the world. It's appreciated by millions every day. It's easy, it's quick, it tastes yummy. Fermented Apple Water Bread is something which I've loved my whole life. They're fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have fermented apple water bread using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Fermented Apple Water Bread:

{Take 1 of . 100 g day-6 fermented Apple water.

{Make ready 1 of . 100 g strong flour.

{Get 1 of . 5g honey.

{Take 2 of . 85g water.

{Get 2 of . 200g strong flour.

{Get 2 of . 7g salt.

{Get of 1. - prepared one night before. 2. - next day.

The formula was very simple, and the bread was delicious. I'm not sure I used YeastWater properly (all the liquid was YW. Learn how to make Fall's easiest ferment: spontaneously fermented sparkling apple cider! Real apple cider is made from freshly pressed (or juiced) apples and is not filtered.

Instructions to make Fermented Apple Water Bread:

Apple water fermentation process Day-5, my Apple water has been fermenting very well. A lot of bubbles and very active now. Then Day-6, the bobble activity has stopped. So time to bake a bread!!!!!.

1. - Mix the Apple water, flour and honey together, one night before..

Next morning, 8am, a lots of bubbles, which is very good fermented starter. 2. - Replace the bobbled starter to a bowl and add the flour and salt. Combine together. No kneaded. Then add the water. Put the dough into a container with the lid. Leave it at room temperature. Preferable in a warm place, if possible. But if not, no problem, it would be taking a bit longer time to ferment..

2:30pm, pre-shape the dough like a smooth ball..

5:30pm, shape the dough like No. 4. Cover the dough in a dusted kitchen towel in a bowl. Pre-heated the oven at highest temperature. Mine is 230C and reach the highest temp is taking 30 minutes..

6pm, place the dough in the dish, lid on. And put it into the oven and bake 20 minutes with lid and 10 minutes without lid. I recommend taking out the dough from the dish and bake it naked until browned. (maybe total 35 to 45 mts, depending on the size of the bread). No worry if you baked too much..

It sounds taking a long time to bake a bread. But the sourdough bread is so delicious compare to the yaested bread (my opinion). My sourdough breads - right, Apple water one and left, le vain one. Actually I left my le vain one in the oven too long, burnt on the top, but still taste soooo good!.

You can prepare the starter on Friday night and bake on Saturday. No problem that you leave the bread for a couple of days. Amazingly the taste is still good..

So, when you're fermenting your cider, you should see bits of brown sediment settling at the bottom of your jars or. The bread you bake with yeast water will be indistinguishable from the bread that you can make with packaged yeast or sourdough starter. All you have to do is mix your yeast water with equal amounts of flour and let the mixture ferment overnight. Our Fermented Rice water vinegar scalp & strand therapy is pH balanced. Fermented Rice Water-We have perfected our Fermented Rice Water to a Science for an exact period of time to get Maximum Benefits& pH Balance.

So that's going to wrap this up for this exceptional food fermented apple water bread recipe. Thanks so much for your time. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

#recipesfood

[themaddvaporchefie]

Cucumber, watermelon, pear wild yeast water. What am I going to bake? #naturalyeast #naturalyeastbread #yeastwater #wildyeastwater #sourdough #artisan #artisanbread #breadbosses #utah #utahbaker #cheflife #positivevibes #diy #bread #baking #healthylife #healthyfood #foodporn #breadporn #food #highhydrationdough #highhydration #breadmaking #challangeaccepted #naturallevain #naturallevainbread #naturalleaven https://ift.tt/2K0UE31

#IFTTT #Instagram

[rannilakitchenandbakery-blog]

Our first bake with yeast water: twisted tomato sourdough buns filled with our fresh marinara made with yeast harvested from garden tomatoes! #rannilaclannila #rannilakitchenandbakery #yeastwater #tomatofestival #freshbakedgoods (at Rannila Kitchen and Bakery)

#tomatofestival #yeastwater #rannilaclannila #rannilakitchenandbakery #freshbakedgoods

[german-sourdough-hk]

Trying to figure out which way is better for me when it comes to handle ciabatta dough. Either bulk and retard in 5C , cold shaping (which is easier and final warm proofing (when the oven heats up) OR same day? How do you handle sourdough ciabatta? #hksourdoughbaker #hkbread #shatinbread #homebaker #yeastwater #appleyeastwater #apfelhefewasser #hkig #hkigfood #852food (at Sha Tin, Hong Kong) https://www.instagram.com/p/CmAx_LXI2c2/?igshid=NGJjMDIxMWI=

#hksourdoughbaker #hkbread #shatinbread #homebaker #yeastwater #appleyeastwater #apfelhefewasser #hkig #hkigfood #852food

[isacookinpadua]

Pagnotta | Mama Isa's Cooking School Good crumb, texture and taste. I use whole wheat flour and organic bread flour, and added seeds ... 74% hydration, 2% fine sea salt. 3h warm bulk, 19h cold bulk, 2h RT final proof after shaping ... #buonpane #braidbread #bread #breadbosses #sordough #lievitomadre #pastamadre #flourandwater #yeastwater #lievitazionenaturale #wholewheat #mamaisacookingschool #homebaker #wildyeast #天然酵母 #masamadre #naturallyleavened #homemade #breadislife @bread #f52grams #yummy #foodphotography #foodporn #cookingclass #breadbaking #breadclass #panecafone (presso Mama Isa's Cooking School) https://www.instagram.com/p/B7UOiPbINMy/?igshid=1q0c3cb2ph0r9

#buonpane #braidbread #bread #breadbosses #sordough #lievitomadre #pastamadre #flourandwater #yeastwater #lievitazionenaturale #wholewheat #mamaisacookingschool #homebaker #wildyeast #天然酵母 #masamadre #naturallyleavened #homemade #breadislife #f52grams #yummy #foodphotography #foodporn #cookingclass #breadbaking #breadclass #panecafone

[german-sourdough-hk]

EVOO, autolysed Durum&SFB, salt and a tripled apple-yeast-water driven preferment. The ingredients for my sourdough Ciabatta. #sourdoughbread #appleyeast #apfelhefewasser #shatinbread #yeastwater #hkig #852food #hkbread #shatinfood #homebaker #hksourdoughbaker (at Sha Tin, Hong Kong) https://www.instagram.com/p/Cl-r9WMDdyn/?igshid=NGJjMDIxMWI=

#sourdoughbread #appleyeast #apfelhefewasser #shatinbread #yeastwater #hkig #852food #hkbread #shatinfood #homebaker #hksourdoughbaker

[german-sourdough-hk]

Same batch apple yeast water ciabatta but baked at different times (and 3rd with a few olives). I reduced the hydration from 190 to 188 which makes the dough a tiny bit easier to handle though it’s still messy. The apple yeast water is used 1:1 with SFB in a preferment (20%), which tripled in 6 hrs at 28C. After ~3 hrs proofing the Dough was roughly parted into 3. The left one rested ½ h at 28C before hitting the oven. The middle one 15 min at 28C than 50 min at 5C. The right one 100 min at 5C. #shatinbread #hkbread #hkig #852food #shatinfood #germanbread #appleyeastwater #hksourdoughbaker #hksourdoughclub #hksourdoughbread #hefewasser #apfelhefewasser #yeastwater #homebaker (at Sha Tin, Hong Kong) https://www.instagram.com/p/CfikzmIDZGh/?igshid=NGJjMDIxMWI=

#shatinbread #hkbread #hkig #852food #shatinfood #germanbread #appleyeastwater #hksourdoughbaker #hksourdoughclub #hksourdoughbread #hefewasser #apfelhefewasser #yeastwater #homebaker

[german-sourdough-hk]

Sourdough ciabatta made with apple-yeast-water. Using the yeast water only in a pre-ferment (20%) reduces the (natural)sugar amount of the bread significantly. #shatinbread #appleyeastwater #yeastwater #sourdoughbaker #hksourdoughbaker #hksourdoughclub #germanbread #sauerteig #apfelhefewasser #hefewasser #852food #hkig #hkigfood #ciabatta #sourdoughciabatta (at Sha Tin, Hong Kong) https://www.instagram.com/p/CfLuNHmj188/?igshid=NGJjMDIxMWI=

#shatinbread #appleyeastwater #yeastwater #sourdoughbaker #hksourdoughbaker #hksourdoughclub #germanbread #sauerteig #apfelhefewasser #hefewasser #852food #hkig #hkigfood #ciabatta #sourdoughciabatta

[german-sourdough-hk]

Sourdough ciabatta made from a apple-yeastwater preferment. Very messy to handle with the current 86% hydration. Though already reduced. 1: baked straight from the bench rest 2: baked after a short cold rest, though easier to handle my fridge space was not perfect so handling was a bit rough 3: baked after 14hrs cold rest. I pushed to much back in shape thus less open crumb. Nevertheless if cold space and smooth handling is possible the cold gives the option to bake fresh for consumption with an great crust, the most important part of a wheat bread. #shatinbread #shatinfood #sourdoughciabatta #sourdoughbread #appleyeastwater #hkbread #852food #hkig #hksourdoughbaker # (at Sha Tin, Hong Kong) https://www.instagram.com/p/ChZAb-3pHXB/?igshid=NGJjMDIxMWI=

#shatinbread #shatinfood #sourdoughciabatta #sourdoughbread #appleyeastwater #hkbread #852food #hkig #hksourdoughbaker