Procedure to make yeast water using fruits with two methods
Here I have listed both the methods for making fruit yeast water. For demonstrating the Lazy Method, I have used raisins and made raisin yeast water. Another way is an active feeding one. For showing it, I have used figs and will be making fig yeast water. You can use either of the two ways that suit your needs.
Equipment
- weighing machine
- A large jar
Ingredients
Ingredients for making yeast water with the Lazy method
- 100 g raisins (I used jumbo black raisins)
- 400 g water
- 2 tablespoon sugar
Ingredients for making yeast water with Active feeding method method
- 5 Organic dry figs (i used mission figs)
- 240 g Filtered water
- 5 tablespoon sugar
Instructions
Procedure for making raisin yeast water using the lazy method.
- Day 1: In a clean and dry jar add raisins, water, and sugar altogether. Close the lid tightly and give it a generous shake to dissolve the sugar completely.Now loosen the lid of the jar and place it in a warm part of your kitchen. The ideal temperature is somewhat around 85 to 95 0F. If you have a window from where sunlight comes in, place it on the window pane. Or if you live in a cold place, put it in the oven with lights turned on.
- Day 2- day 6: Give it a shake and open the lid once every day. It lets all the build-in carbon dioxide escape and replaces it with fresh air. Loosen the jar lid and let it ferment. Observe the yeast activity building up inside the jar.
- On the seventh day, when you open the jar, you should hear a constant bubbling sound. All the raisins should be up and floating on the surface. These are the clear signs that the raisin yeast water is ready.
- Sieve and refrigerate if you are not willing to use it immediately. You can even skip the sieving part and use the raisins to make raisin water yeast bread directly.
Procedure for making Fig yeast water using an active feeding method
- Day 1: Add 2 organic figs, water, and 2 tablespoons of sugar to a glass jar. Close the lid closely and give it a shake. Now loosen the lid, and let it rest in a warm place.
- Day 2-day 4: Feed the yeast water with one fig and a tablespoon of sugar for three consecutive days. Make sure to shake or stir the water every day. Let the water rest and ferment. Try to keep it at a temperature between 85-950F for quick results.
- Day 5: The yeast water will become foamy and bubbly. All the figs should be floating on the surface. These are the signs that the yeast water is ready. If that is not the case, give it another day, and it will be there.
- Now you strain and use this water to make a yeast water starter or yeast water levain and bake your favorite bread.
Notes
- In addition to raisins and fig, you can make yeast water with other fruits, including dates, grapes, blueberries, apples, prunes, etc.
- The exact time taken will vary on the type of fruit and the ambient temperatures in your kitchen.
- Always use organic fruits and give them a gentle wash. There is no need to rub and wash the fruits.
- Use bottled or filtered water. The water should essentially be unchlorinated and unfluoridated. Chlorine and fluoride are known to inhibit yeast activity.
- So it is advised to keep an eye and observe for bubble build-up. When you open the lid, and you hear a consistent bubbling sound for 5-10 seconds, it is safe to assume that the yeast water is ready.
- The best way to store yeast water is to refrigerate it. It stores well for up to 60 days, after that the yeast population starts to deplete. It is a good practice to label it with a date so that you can keep track.
Please note that the nutrition facts are the average of both recipes. And since we have strained all the fruits, it is the average sugar and fruit juice calories left in the fruit yeast water. ( most of which is actually metabolized)
Nutrition
Calories: 34kcal
Tried this recipe?Let us know how it was!