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Homemade Yeast Makes Homemade Bread!
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Homemade yeast? It’s Yeast Water. The next best thing to, ok, you know… but what is Yeast Water?? Keep reading and I hope you become as hopelessly hooked as I have to this long-rise, easy-knead, artisan style bread baking that produces bakery quality results. Just look at that crust and crumb!
Long before the terrible spring of 2020 when active dry yeast and flour were coveted commodities, I had been baking with yeast water. I was introduced to yeast water by my friend Jennie Schacht. She showed me her jar of golden water and I said, “Yeast water, what??”. She said, “Trust. It will work”. And it does! I’ve never had a failed loaf of bread made with yeast water. And the best thing is yeast water does not require regular feeding or discard like sourdough starter.
What is Yeast Water?
Yeast water is wild yeast captured in liquid form. It can be made from plants including edible flowers and herbs, grains, and a variety of produce like apples or beets. My choice for making yeast water is raisins and dates.
What does Yeast Water Look Like?
The jar marked golden is made with golden raisins. The center jar made with natural raisins also called ‘dark’ raisins, was just refreshed so the dates are on the bottom. When the water is fully fermented the fruit floats. The jar on the right was made with pure dates. I always use dates for refreshing the water, just because they are easier to take out than a bunch of raisins.
Is Yeast Water Like Sourdough?
Yes and no! Yes – YW leavens bread dough like sourdough. No – YW does not need regular feeding and re-starting like sourdough. And there is no messy flour discard.
Does Yeast Water Have a flavor?
The YW that I make does not add a specific flavor, nor have I noted any difference in flavor or performance between the waters shown above. What YW does do, is bring out complex flavors of grains or any addition of nuts or seeds. YW does not add sour notes to bread like sourdough starter, but it can be used in a ‘preferment’ to produce sour-like background flavor. The longer the preferment ferments, the more the sour notes are enhanced. Preferment is used in my recipe below.
Is It Easy to Make Yeast Water?
Yes! Just fruit + water. + time. I still find the process incredulous. To prove it works anywhere, I’ve made YW multiple times away from home. Here’s a close-up of the active yeast water I made at my daughter’s home in Arizona.
How to Make Yeast Water
The process takes 5-6 days at room temperature. Simply combine water and dried dates and/or raisins in a jar. Sometimes sugar is added, but I don’t find it necessary for starting yeast water with raisins or dates. Leave the jar at room temperature, venting the lid and shaking twice a day, then magically little bubbles and yeast molecules form. It’s ready to use for baking, with no additional feeding until the jar is nearly empty. It’s really just wait and watch for a few days, then you’re ready to bake.
Below is my basic long-rise artisan bread recipe with Yeast Water. If you’re familiar with the popular NYTimes No Knead bread recipe, that one is also a good first recipe to bake with yeast water. I’ve written how to adapt that recipe to yeast water in my Easiest Ever No-Knead Artisan Bread. Or use other recipes like those in my favorite book Flour Water Salt Yeast by Ken Forkish, and substitute YW for the dry yeast by replacing 100-200grams of the water with yeast water. The amount can be adjusted based on time and temperature for rising –if you have warmer room temps (above 75F), use a little less water; cooler room temp use a little more and expect a slightly slower rise.
Below is my adaptation of Ken’s formulas, using his recommendations for mixing, folding, shaping, and baking. Get in touch if you have any questions along your yeast water experience! I love to chat bread baking 🙂
Basic Recipe for Yeast Water Artisan Bread
There are many ways to adapt bread formulas to suit your preference for types of flours, addition of nuts, herbs, seeds, whole cooked grains. My recommendation is to start with the basic formula below, keep notes for yourself if you make any changes to my recipe, and soon you'll be customizing and I hope having as much fun as I have! And of course enjoying and sharing fabulous bread. Note that this recipe is written in grams because measurements really do make a difference. I've provided some cup measures but preferably use a scale because cups vary significantly. Remember, you need to make the yeast water 5-6 days ahead of baking. Once it's made, only a portion is used for this recipe and the remainder keeps refrigerated until ready to bake again. See link to download instructions in the post above, and in the recipe notes below.SAMPLE SCHEDULE with Preferment (after Yeast Water is made):Make Preferment 2 days before you want finished bread. (Sunday for final bake on Tuesday) Preferment needs 12-24hrs to double. You can also make the preferment and refrigerate up to 48 hours before using.Morning of day one: 7-8am – Mix Final Dough with the Preferment. Allow 10-14 hours to rise to about 2.5 times original volume. Evening of day one: 7-8pm – Shape dough and place in bowls or banetton. Refrigerate overnight.Day two: 7-8am or any time within the next 36-48hours. Bake proofed bread as directed in recipe. SAMPLE SCHEDULE without Preferment using No-Knead method:Follow Easiest Ever No Knead recipe with Yeast Water substitution starting 18-24 hours before you want to bake the bread.Easiest Ever No-Knead Artisan Bread – Rosemary Mark
Servings: 2 two lb loaves
Equipment
- Cast iron or enamel coated cast iron Dutch oven that withstands 500F oven.
- 6 quart cambro bucket or very large bowl
- Digital thermometer
- Gram scale is preferable to measuring cups
- optional: dough scraper; plastic shower cap
Ingredients
Preferment – make 12-24 hours before mixing Final Dough
- 100 grams yeast water, heated to 90-95F (~1/3c plus 1 Tbsp) Microsoft Word – How to Make Yeast Water_UPDATE_BakersDozen 070721b (rosemarymark.com)
- 100 grams whole wheat spelt flour or whole wheat (~3/4 cup) or 50:50 any whole wheat or rye flour and all-purpose white flour
Final Dough – start 24 hours before you want to bake the bread
- 700 grams white bread flour (~5-1/2cups + 2Tbsp) all-purpose also works, I prefer the slightly more structured texture with bread flour.
- 200 grams whole wheat flour (~1 cup + 2Tbsp)
- 550 grams tap water or filtered water (~2-1/3 cups) 600 grams water for softer/moister crumb
- 100 grams yeast water (~1/2 cup minus 1Tbsp)
- 18-20 grams salt (~5tsp Kosher salt) Less salt as low as 12 grams or to your preference. Other salts can be used such as gray salt or flur de sel. Table salt can be used and is 3 tsp per 18grams.
Instructions
- Make the preferment 48 hours before baking: Stir together the 100 grams 90-95F yeast water and 100 grams whole wheat flour. Let stand at room temperature at least 12 hours or up to 24 until doubled. It can be refrigerated 24-48 hours and used later, if you decide you aren't ready to bake. Bring to room temp before proceeding.
- Make final dough 24 hours before baking: In a 6 quart container or bowl, stir together the flours. Combine the tap water (or filtered water), and yeast water in a bowl or 4-cup measure. Heat to 90-95F (in my microwave this takes 60-75 seconds).
- Stir together the flours and warmed yeast water mixture until all the dry and wet are just combined. No need to knead! Let stand 20-30 minutes. This is the autolyse stage which hydrates the flour and starts to activate the enzymes and the gluten forming proteins, improving the dough's ability to stretch and hold it's shape.
- Now pour the preferment and the salt over the dough. Begin the mixing by lifting and folding the dough over and scooping up from the bottom of the container. Then pinch across the dough making chunks, then refold over itself until all the ingredients are combined. This usually takes me 2-3 minutes.
- Let the dough rest 15- 30 seconds, then do a couple more folds and let it relax into the bowl. Cover the container (plastic shower cap works well) and let stand at room temperature.
- FOLDING: Now you'll start the series of three folds every 30 minutes (the time doesn't have to be exact, even an hour is ok). Here's how to fold: lift an edge of the dough as far as it will go pulling gently, then fold it over itself. Do this 3 more times around the bowl.
- You'll notice the dough tightens with each stretch so the last time it barely stretches up. Cover and let rest again about 30 minutes. Repeat this for total of 3 times which will take about 2 hours. Don't stress if you let it go longer, just not more than 3 hours.
- BULK FERMENTATION: Now cover the bowl and let it do it's thing for about 10 hours. I set it on a cloth so it is not directly on the cold countertop.
- Be patient! 9-12 hours after the final fold the (bulk fermentation) proofing is done. This can take longer if room temperature is lower than 72F. Dough should be 2-1/2 to 3 times the original volume. Look for a slightly domed top and some bubbles on the surface.
- Top down view of proofed dough.
- This is example of a very active dough, probably over-proofed. Over-proofing weakens the gluten which tends to reduce the final rise (called oven spring) during baking. It may be a denser bread, contrary to expectation of making a lighter bread from such big bubbles. This dough still made delicious loaves!
- Gently scrap the dough out of the container onto a floured work surface.
- Flour the center top of the dough and cut in half with a dough scraper or knife.
- Make 3-4 gentle stretch and folds to shape the dough into a rough ball. Then turn and tuck to form a smooth ball, flouring hands as needed. The dough will become more taught, and bubbles will form on the surface. Prick any very large bubbles as they tend to burn during baking. See the link in the notes below to Ken Forkish on YouTube for detailed instruction on folding and shaping dough.
- FINAL PROOFING: Turn into lightly floured cloth lined bowl or banneton. Cover with plastic and refrigerate 8-16 hours. I've left refrigerated up to 36 hours. It may make a slightly more dense crumb.
- To bake in preheated oven, place cast iron or ceramic Dutch oven in cold oven. Heat to 500F (my oven takes 45 minutes). CAREFULLY remove pan from oven, and turn lightly flour dusted dough directly from bowl or banetton into the hot pan. Score a slash (or a smile!) on top if desired, then immediately cover and return to oven. Reduce oven to 475F. Bake 25 minutes covered; remove lid and bake additional 15-25 minutes until deep golden brown.
- To bake starting from cold oven, turn dough into unheated Dutch oven lined with lightly floured parchment or silpat. Dough tends to stick in the cold pan if not lined. Place pan in upper third of oven. Turn on to 425F, convection or conventional. Time 50 minutes. Remove lid and bake additional 5-10 minutes until crust is deep golden brown. Both techniques work well. There may be slightly more rise in the preheated oven, but the total oven time is longer.
- Bake until well browned for the best crust and interior crumb.
- Turn out immediately on a wire rack. And try not to slice the loaf for at least an hour! Slicing hot will compress the interior and change the texture of the loaf.
Notes
How To Make Yeast Water Downloadable pdf
Ken Forkish YouTube: Shaping the Loaves – Bing video
Link to my Yeast Water Baking Demo for the Bakers Dozen San Francisco
Bread flour vs all-purpose flour: If you only have all-purpose flour, go ahead and bake with it! Preferably unbleached but bleached will work also, the crumb may be finer with all-purpose vs bread flour.
I like to use Guisto’s Malted Bread Flour which has a small amount of malted barley. Guisto’s description. ‘The addition of malt increases enzymatic activity during fermentation. This yields bread with greater volume without diminishing the integrity of the open crumb. It also increases the depth of color in your crust. This is the best organic malted bread flour for baguettes and sourdough breads of any shape and size. This flour also works very well in laminated doughs and quick doughs.’
When adjusting recipes, keep in mind that whole wheat flour takes in a little more water when hydrating. As little as 15-50 grams more or less water can make a difference. Best to keep notes on type flour and amount of water you use for your preferred results.
Water: Some recipes recommend filtered water. I have used my tap water and also my faucet filtered water, both with success.
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