How To Make Yeast Water For Bread

#HowToMakeYeastWaterForBread #HowToMake #YeastWater #Bread #FruitYeastWater
/ @stefanomerlo
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Called also water kefir:
en.m.wikipedia.org/wiki/Tibicos
Recipe:
Yeast Water
150 gr apple or other fruit
24 gr sugar
500gr water
Poolish:
124 gr yeast water
124gr bread flour
Bread:
All the poolish
166 gr water
8 gr salt
276 gr bread flour

[@antoinettedewall1191]

I made this and it is absolutely delicious - I used my own yeast water from figs and raisins. This is the best bread I have ever made - Love it

[@StefanoMerlo]

Thank you for watching happy to hear you did enjoy the recipe 🙏

[@AhavYAH_Yisrael]

🤩😱 oh my! Did you use sugar? I'm wondering if we can omit the sugar! 😊

[@nazleyabrahams3393]

​@StefanoMerlo 👌 wow .. love what u just did here ... simple and easy to follow

[@TiffanyYoung-bv2gb]

@@AhavYAH_Yisraelthe sugar feeds the yeast. The yeast turns the sugar into gas (which is what you see when the bread is rising) so in the end the sugar kinda evaporates into gas and becomes air… isn’t the science of baking cool😊

[@RedFox77]

Thanks a lot.

[@retroblue4748]

Thank you for sharing 💕😊

[@maileele28]

It looks beautiful ❤ Thanks you !

[@hdtitenggarong7563]

Maybe I must try this, thanks for sharring

[@asimhusain8087]

Thank for the great video, I will use your instructions

[@tayston9620]

Thank you !

[@StefanoMerlo]

Thank you 🙏

[@pdpb571]

Wow I love it! I want to try it

[@plueheartfilia2730]

Great recipe 👍👍👍

[@loragrigoryan3786]

Gorgeous! Thank you!

[@StefanoMerlo]

Thank you 🙏

[@antoinettedewall1191]

And..... I love the way you fold your dough

[@lisahodges8299]

So easy to understand Thank you. Birdy

[@1.Z.O.V.]

Спасибо!! Очень просто !!!!!

[@chenrowenais]

Thank you so much. Will start this fruit yeast in poolish.. 😄

[@darleneh7740]

Glad I found your channel. I will definitely try this. Thank you for sharing this recipe and I just subscribed. ❣️☺️

[@agbonsimosemi8152]

Thanks for this. I going to try it. I'm watching from Nigeria

[@Emma-my5hc]

Good afternoon . I'm glad that I went to your channel, I think I'm lucky. Thanks for sharing the recipe and tips! Thanks for your hard work. Health and peace to you and your loved ones! 😍😍😍👍👍👍🙏❤️🇺🇦

[@schokoono1]

I am in love with this presentation! Fabulous

[@StefanoMerlo]

Thanks for watching 🙏

[@dawnc511]

Yummy A friend of mine recently made this I can't wait to try it myself Thanks for posting

[@melkiecapella2998]

Wow, you make it look so easy

[@StefanoMerlo]

Thanks for your comment and for watching, hope you found the video valuable 🙏

[@subhaiyer8493]

Thank you for sharing a wonderful recipe and in a simple manner. Been baking sourdough, would definitely try this.

[@mariannemattila1922]

Yes yes yes! I use raisin leave and yudane and I love to bake bread like this! Greetings from Finland!

[@SvenskiMulgi]

you.. have.. some SRSLY talent.. Im not kidding.

[@StefanoMerlo]

Thanks for your lovely comment 🙏Thank you

[@lauramerlo2240]

Looks so yummy👍👍👍

[@StefanoMerlo]

🥖🥖🥖

[@chicksgrowtoo]

Grazie!! Sono in vacanza, ma quando turno a casa farò un po’ di pane italiano! 😊😊😊

[@Mohanadeva]

Looks delicious thanks for sharing, ran out of raisins after failing the first try (didn’t sterilize the bottle) however we still have a lot of apples left here. Might just give it a go thanks again 🙌

[@kusumpawar887]

good

[@AlexanderPoznanski]

Thank you! In this recipe you said about 2 ways of final proofing: 2 hours with room temperature and 12 hours in fridge. That was I searched for: find option to decrease time of proofing this type of dough.

[@DANVIIL]

Brilliant! I've seen this done with raisin water. I'd like to try this. Thanks for your hard work and sharing with your viewers.

[@StefanoMerlo]

Thanks for watching 🙏

[@Raylis]

Oh che gioia! Ora ho capito perché facevano la pizza dove ho lavorato usando il succo di mela come partenza per il poolish

[@sangeetarasmairashoi5168]

Delicious recipe sabscribed you ❤❤❤

[@StefanoMerlo]

Thank you 🙏

[@anonymous8324]

Ок, пошёл делать

[@kareninalesmisasunn]

Wow - your video explains it all so well What is the dimensions of the proofing basket, please?

[@nancyneyedly4587]

Thank you for sharing this. I don't like the sour taste of sourdough so if this is less sour than I must try it. It also seems very simple, though the challenge will be finding an area that is 26 degrees in my home., that is quite warm.

[@StefanoMerlo]

Thanks for watching. Don't give up with sourdough the sour taste depends most of the time on the way we treat the starter. An healthy starter usually isn't that sour. Anyway enjoy baking

[@mcwolf33]

Great video Stefano, how do you maintain the yeast water ? is the bread sweet, not sour at all ? thank you.

[@siilverREAL]

for context (since im dumb dumb 16 year old and had to google to finish this out), when making recipes with the yeast water + flour, weigh the amt of the mixture that u have/plan on using, half that number, and then subtract that from the amount of flour and the amount of liquid ingredients in the recipe (so like if my recipe included 200g of flour, 100g of water, and 100g of milk, and i had 200g of the Yeast Water Flour Mixture (idk what to call it), i would use 100g of flour, 50g of water, and 50g of milk in the recipe (probably works better with whatever measurements americans use lol, i got my instructions from an american site))

[@sweetyshashaune8094]

watching u playback nice to see u chef next video try to cook beef lasagna with garlic bread. Stay safe and God Bless

[@StefanoMerlo]

Hi all ok here thanks 🙏 🙏 hope you are doing well too. I love lasagna let’s see if I can make it… cheers

[@analuizanb]

This is from King Arthur baking.

[@alexischavez3238]

Beautiful fucking oven spring as well as open crumb, will be trying this recipe. I made a fruit water yeast starter using raisins and honey :) so I will be using that

[@StefanoMerlo]

Thanks for watching, hope you enjoy the recipe

[@globaledu2876]

👍Just discover this great video about using homemdae natural yeast for bread. Thank you for the posting. Will definitely give it a try. Just wonder if I may make the dough and freeze it for near future baking. Any advice or suggestions? Thank you!

[@StefanoMerlo]

Cannot freeze the dough of a natural yeast bread. You can bake it and then freeze it

[@mayalkuwari8060]

Wooooow 🤪🥰🥰🥰🥰🥰🥰🥰🥰

[@StefanoMerlo]

Thanks for watching 🙏

[@benjaminzaidner]

After using the yeast water, is it possible to add normal water to the yeast water so that there is always yeast water?

[@tyrachristie5513]

Sorry dumb question but could I get the tablespoon baking conversions?

[@jacquelinematurana2757]

How you feed the starter ? I need new starter every time I want to make a bread?

[@brokenbarbio]

Hello, I am inspired to make my own. If I make my yeast water with apples, will I taste the apples in my bread?

[@benjamindejonge3624]

Do you think that the poolish can be stored in the freezer?

[@cliffcox7643]

Why do you flip seam side up when proofing?

[@user-el5gh2le1n]

Is it necessary to add sugar to apple water? The bread flour is it selfrinsing? Thank you.

[@estherh.e.867]

Does it have any side effects to eat? How long does it last in the fridge? Thanks

[@bilbowaggins3036]

How long will yeast water last in the fridge?

[@plengmini2712]

I am on my way. Today

[@StefanoMerlo]

Enjoy the process 🥖🥖🥖

[@zumbafanification51]

What is the taste? Is it different from Sourdough starter itself? The bread looks great.

[@StefanoMerlo]

Hi Lolita, no sour taste. More wheat-forward with some hints of fermented apple

[@senahaddad8666]

But what to do when you want to bake bread say every 3 days?? Do you save a bit of the fruit water or from the starter with flour????

[@serdalkaptan]

Very good recipe, very well explained. Thank you. Can we make the yeast (starter) with grapes instead of apples? Regards from Canada . . . .

[@StefanoMerlo]

Sure thing. Thx for watching 🙏

[@serdalkaptan]

@@StefanoMerlo Alright, I made my yeast water from raisin. (I short cut the process half day), then I made the starter yeast (with flour), and I short cut that process too because I was impatient and ran out of bread! :-)))) And during kneading and fermenting the dough process, I short cut the final stage by 5 hours. And the result? AMAZING!!!! I used less water, yeast and dough and reduced the amount of ingredients accordingly. This recipe rocks! The best bread I ever made and tasted! Grazzie Mille Stefano.

[@mayyashtofmakher353]

@@serdalkaptancan you tell how you shortcut with raisins water to half a day. Please share other shortcuts. Ty

[@yinglek121]

Thanks for sharing😊 Can i use whole wheat flour 100% instead of white flour?

[@StefanoMerlo]

Can but you need to increase the amount of water since whole wheat flour absorb more water than normal flour

[@ekkamondon]

My fruit yeast after do the poolish for 10 hours only double in size not triple can I still bake it

[@StefanoMerlo]

Sure give it a try

[@anh8318]

How long can you leave the poolish over the counter (after 12 hours) ? Suppose you change you plan, instead of making bread after 12 hour of poolish but the next 2 days? Can I leave it in the fridge? Thank you

[@StefanoMerlo]

Hi thanks for watching and for your comment. Honestly I’m not sure (I don’t have yet a big experience with this yeast), if it was sourdough I would say yes you can do that even if I will prefer to do a cold fermentation of the bread itself instead of the poolish. If you had a change on your schedule I assume, try to check if the poolish is collapsed or if is still rising, if still rising there is a good chance you will obtain a nice bread, if collapsed than you will probably end up with a not very active fermentation…

[@anh8318]

@@StefanoMerlo thank you@ i will check it tomorrow.

[@rosemutinda3076]

Which kind of fluor? Rasing flour or Plain flour?

[@StefanoMerlo]

Bread flour

[@rosemutinda3076]

@@StefanoMerlo thanks

[@ginating4860]

I tried this recipe and my dough turns out to be too watery n wet, in addition i add in 90g of flour. But its still too wet. Now in 2hrs bulk fermentation and 1st fold but the dough is still too wet to even fold😢

[@gamingwithwasif403]

How long will the yeast water stay good in the fridge ?

[@StefanoMerlo]

I hear up to a month, but I never tested that since I always use it up in about a week

[@anh8318]

@@StefanoMerlo I also heard that you can feed the water yeast with a little sugar after each week to keep it longer.

[@StefanoMerlo]

@@anh8318 I always use it up before one week so not really know how long it can stay active

[@talyua1399]

You can prolonge the life of the YW by adding small amount of water, a bit new fruits and pinch of sugar or honey. I never use the whole amount of YW, always leave small amount at the bottom and add water, (dried) fruits and sugar or honey. This way the YW ist active the next day at warm temperatures or the day after tomorrow if it is cooler.

[@sacoto98]

Can you use this water to make a sourdough starter?

[@StefanoMerlo]

Im not sure about that

[@sacoto98]

@@StefanoMerlo thanks for the reply. I've looked into this further and this water can indeed be used to start a sourdough. And because it is fermented, it would boost the speed of the sourdough being ready to bake

[@StefanoMerlo]

Thx for the info 🙏

[@jviezel]

What type of lame is used to score the bread in this video? I searched for a similar one online but can't find one that looks like the one used in this video.

[@StefanoMerlo]

Hi Jeffrey in this video I’m using a cutter knife. I don’t really suggest to use it since it will become rusty after a couple of time, where I live it’s not easy to find a professional one ….

[@quantum-entanglementinmagn6728]

Hello, please call it what it has been called for thousands of years, Water Kefir, and there is milk kefir too. Confusing the people into calling it what it is not is not justified. Peace, love.

[@StefanoMerlo]

Hello I didn’t know that!!! Thanks a lot for your comment, I just updated the description of this video with a link from Wikipedia.

[@vivianhouse7796]

I make my own water kefir from milk as well and we call as whey but this water yeast from fruits just amazing as well in my opinion

[@mipatataquierido]

sorry you didnt really show how the starter looks though you said so in the video

[@daveburrows9876]

Not warter, woodah :D

[@jasperdejager8891]

124 grams ... REALLY?!?!

[@jobnjtf7639]

What a accent. It’s like fingers on a chalk board. Omg