Yeast Water 101: The Effervescent Secret to Flavorful, Wild Fermentation Baking (Grapes + Water Method)

Yeast water is a fantastic and extremely cheap natural leavening agent that you can easily make at home using grapes. This method captures wild yeast from the fruit, creating a bubbly, active liquid that can be used in various baking recipes. Let's dive into the process of making yeast water, its uses, and the science behind it.

How to Make Yeast Water with Grapes

Ingredients:

• Fresh, organic grapes (about a handful)

• Filtered water

• A clean glass jar with a lid

Instructions:

1. Prepare the Grapes: Rinse the grapes thoroughly to remove any dirt. Organic grapes are preferred as they are free from pesticides that might inhibit yeast growth.

2. Fill the Jar: Place the grapes in the glass jar and fill it with filtered water, leaving some space at the top.

3. Seal and Shake: Seal the jar with the lid and shake it gently to mix the contents.

4. Fermentation: Leave the jar in a warm, dark place for 3-5 days. Shake the jar once or twice a day to help release the natural yeast from the grape skins.

5. Check for Fermentation: After a few days, you should see bubbles forming, and the water will become slightly cloudy. This indicates that fermentation is occurring.

6. Strain and Store: Once the yeast water is ready, strain out the grapes and transfer the liquid to a clean bottle. Store it in the refrigerator until you're ready to use it.

Uses of Yeast Water

Yeast water can be used as a natural leavening agent in various baking recipes. Here are some common uses:

• Bread Baking: Substitute yeast water for commercial yeast in bread recipes to create naturally leavened bread with a unique flavor profile.

• Pizza Dough: Use yeast water to make pizza dough for a light, airy crust.

• Pancakes and Waffles: Add yeast water to your pancake or waffle batter for extra fluffiness and a mild, fruity taste.

• Sourdough starter: Get a fast starter by mixing 50% flour and yeast water

The Science Behind Yeast Water

Yeast water works by harnessing the power of wild yeast, which is naturally present on the skins of grapes. Here's a bit of the science behind it:

• Fermentation Process: Yeast are single-celled organisms that feed on sugars present in the grapes. During fermentation, yeast converts these sugars into carbon dioxide and alcohol. The carbon dioxide creates bubbles, which help dough rise

• Wild Yeast vs. Commercial Yeast: Wild yeast, like the kind found on grapes, is the same species as commercial baker's yeast (Saccharomyces cerevisiae) but can have different strains. This can result in unique flavors and characteristics in your baked goods

• Health Benefits: Using natural yeast water can be beneficial for gut health as it promotes the growth of beneficial bacteria and reduces the need for commercial additives

By making your own yeast water, you not only create a versatile baking ingredient but also engage in a fascinating natural fermentation process. Give it a try and enjoy the unique flavors it brings to your homemade baked goods!

Feel free to ask if you have any questions or need further details on any part of the process!

Fermented Hot Sauce

Fermented hot sauce is a fantastic way to add a burst of flavor to your dishes. The fermentation process not only enhances the taste but also adds beneficial probiotics. Here's a simple recipe with some variations and cost-saving tips, including your unique additions of preserved lemon and kombucha vinegar.

Ingredients:

• 500 grams of fresh chili peppers (mix of your choice)

• 1 medium onion (about 150 grams), chopped

• 4 cloves of garlic, minced

• 1 preserved lemon, chopped

• 50 ml kombucha vinegar

• 1 tablespoon sea salt (about 15 grams)

• 500 ml water (non-chlorinated)

Instructions:

1. Prepare the Peppers: Remove the stems from the chili peppers. You can keep the seeds for extra heat or remove them for a milder sauce.

2. Blend Ingredients: In a blender, combine the chili peppers, onion, garlic, preserved lemon, and kombucha vinegar. Blend until you have a smooth mixture.

3. Fermentation Brine: Dissolve the sea salt in the water to create a brine.

4. Combine and Ferment: Pour the blended mixture into a clean glass jar. Add the brine until the mixture is fully submerged. Leave some space at the top of the jar for gases to escape.

5. Fermentation Process: Cover the jar with a cloth or a fermentation lid. Let it sit at room temperature (18-22°C) for 5-7 days. Check daily to ensure the mixture is submerged and to release any built-up gases.

6. Final Blend: After fermentation, blend the mixture again until smooth. Strain if desired for a thinner consistency.

7. Bottle and Store: Transfer the hot sauce to a clean bottle. Store in the refrigerator for up to 6 months.

Variations:

1. Fruit-Infused: Add 100 grams of mango or pineapple for a fruity twist.

2. Smoky Flavor: Use smoked chili peppers or add 1 teaspoon of smoked paprika.

3. Herbal Notes: Add fresh herbs like cilantro or basil during the blending process.

Cost-Saving Tips:

1. Seasonal Peppers: Buy chili peppers when they are in season to save money.

2. DIY Preserved Lemons: Make your own preserved lemons at home using salt and lemons.

3. Reuse Kombucha Vinegar: If you brew kombucha at home, use the vinegar from your batch instead of buying it.

Enjoy your homemade fermented hot sauce! Feel free to experiment with different ingredients and flavors to make it your own. 🌶️

Sourdough starter

How to Make a Sourdough Starter

Ingredients:

• Whole grain flour (such as whole wheat or rye)

• Filtered water

• A clean glass jar or container

Instructions:

Day 1:

1. Mix: Combine 1/2 cup of whole grain flour and 1/2 cup of filtered water in the jar. Stir until well mixed.

2. Cover: Cover the jar loosely with a lid or cloth to allow airflow while keeping out contaminants.

3. Rest: Leave the jar at room temperature for 24 hours.

Day 2:

1. Check: You might see some bubbles forming, indicating the start of fermentation.

2. Feed: Discard half of the mixture and add 1/2 cup of all-purpose flour and 1/2 cup of filtered water. Stir well.

3. Cover and Rest: Cover loosely and let it sit at room temperature for another 24 hours.

Days 3-7:

1. Repeat: Continue the process of discarding half of the starter and feeding it with 1/2 cup of all-purpose flour and 1/2 cup of filtered water every 24 hours.

2. Observe: By day 5-7, your starter should be bubbly and have a pleasant, tangy aroma. This indicates that it's ready to use.

Using Your Sourdough Starter

Once your starter is active and bubbly, you can use it in various recipes:

• Sourdough Bread: Replace commercial yeast with your starter to make delicious, naturally leavened bread.

• Pancakes and Waffles: Add some starter to your batter for a tangy twist.

• Pizza Dough: Use the starter to create a flavorful pizza crust.

The Science Behind Sourdough

Sourdough starters rely on a symbiotic relationship between wild yeast and lactic acid bacteria:

• Wild Yeast: Captured from the environment and flour, wild yeast ferments the sugars in the flour, producing carbon dioxide and alcohol.

• Lactic Acid Bacteria: These bacteria produce lactic acid, which gives sourdough its characteristic tangy flavor and helps preserve the bread.

This natural fermentation process not only enhances the flavor but also makes the bread easier to digest and more nutritious.

Enjoy your sourdough baking journey! If you have any questions or need further tips, feel free to ask.