Yeast Water Starters
Starters using fermented fruit water instead of plain water are a wonderful alternative to a traditional flour and water based Starter. Fruit such as apples, grapes and plums, work really well.
You often get a nice hint of the fruit you used in your starter though not always in the final bake.
Almost any edible, non-toxic fruit or vegetable will make yeast water, except for those which contain actinidain* as this enzyme destroys protein and inhibits gluten development.
* Actinidain (EC 3.4. 22.14, actinidin, Actinidia anionic protease, proteinase A2 of Actinidia chinensis) is a type of cysteine protease enzyme found in fruits including kiwifruit (genus Actinidia), pineapple, mango, banana and papaya. This enzyme is part of the papain-like peptidase C1 family.
How to make a Sourdough Yeast Water Starter
The amounts don’t matter, the proportions do.
– 1/2 cup of your choice of fruit, cut into eaqually sized pieces
– 1 cup (or 237g) non-chlorinated water
These are great during the summer as Yeast Water Starters prefer warmer temperatures, the ideal range for yeast water fermentation is between 25ºC – 27ºC./77ºF – 80ºF
- Place your fruit and water in a container and cover loosely. Leave somewhere warm.
- As the fruit ferments CO2 gas will build up, so be careful not to cover too tightly.
- Stir or shake your yeast water vigorously at least once a day to prevent mould growth.
- Your water will become less clear and may be a bit cloudly, hopefully you will see small bubbles forming
- Test the pH level, if it registers at 4 or lower, your yeast water is ready to use. If not continue to release gas and shake until it is reaches the optimal pH level.
- If you plan on keeping and maintaining a yeast water, refresh the fruit every few days and check the pH levels before use.
- Use the Yeast Water to create a Starter, with equal parts AP flour or use as the water when creating your autolyse.