Yeast making episode 2: using fruit yeast in bread baking #shortsfeed
To make bread using fruit yeast water, mix your sweetener, fruit yeast water, and flour until no dry flour remains. Cover the mixture and refrigerate it for 24 hours or until you see signs of proofing. Once the dough has risen, remove it from the fridge and let it come to room temperature before incorporating it into your bread recipe.
Making bread with fruit yeast water brings several advantages. It produces a deeper, more complex flavor and a richer aroma thanks to the slower fermentation process. You control every ingredient, choosing high-quality flours and avoiding preservatives or artificial additives. The extended fermentation can break down complex carbohydrates and gluten, which may make the bread easier to digest. You also eliminate dough conditioners and emulsifiers found in many commercial loaves, resulting in a purer, healthier product. Although you’ll invest in ingredients up front, baking larger batches at home can save money over time.
You can customize your loaves with different flours, seeds, nuts, or even use various fruits to create new yeast waters. Finally, there’s a rewarding sense of accomplishment in connecting with traditional baking methods and enjoying fresh, homemade bread.