After scourging the internet for years I finally found what is called "yeast water". Essentially a sourdough with much less difficulty made with fresh fruits, dried fruits or even herbs. Yeast is used in breads to make them rise, this is a much healthier option than to use baking soda baking powder. Here I specifically used sprouted spelt flour but you can experiment with any type of flour including gluten-free flours.
Baking bread is a science, I've had many bread come out with different types of crust and texture. Even so, they always tasted good. This happens because it's a skill to make consistent bread, the temperature in your environment and timing are two great factors. Have fun baking bread!
Update: For those that follow Dr. Sebi's nutritional guide, this is the only recipe on my blog that is not approved due to the fermentation process of the fruits and dough.
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| Spelt dinner rolls made from yeast-water. |
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| The texture came out soft (working progress). |
Advantages of using Yeast-Water
- Simpler than making sourdough from flour and water, only takes a few days
- Easy to preserve, it can stay in the refrigerator up to a month before having to refresh it.
- Made from whole foods i.e. dried fruit or apple cores.
How to make Yeast-Water
Ingredients:
- Clean water i.e. purified or bottled water (alkaline water will not work).
- Organic dates, or dry prunes (any dry fruit will work or a combination of different dry fruits) (raisins have provide good strong yeast, we recommend seeded raisins i.e. monukka raisins). I've personally have used dates and in other occasions dry prunes. The prunes were unsulphered and unsweetened.
*Leave out the pits if using dates.
Equipment:
- Clean glass jar
- Place a 5-6 dates or a handful of dry fruits in the glass jar.
- Pour water to fill 80% of the jar and close loosely.
- Place the jar at room temperature for a few days and allow it to ferment until small bubbles appear and the fruits start to give off a scent. Nearly all the dry fruit will be floating in the jar. (when using raisins it will smell like wine.) In the summer allow 3 days or 7 days in the winter.
- Store in the refrigerator once the fruit floats to the top of the glass jar (unless you're using it right away). *Every 24 hours or so give the bottle a stir to discourage mold. (If mold occurs then the water should not be used
Tip: If you're making new yeast water, re-use the fermented fruits, it will ferment a lot faster. Mine fermented in just 24 hours.
*Note: Yeast water must be room temperature, not cold when used for baking.
IMPORTANT: After your yeast water is ready you have 2 options on how to make bread. Both methods are listed below.
- With pre-ferment, it takes more time but will produce a better bread. The bread photo above was baked via the pre-ferment method.
- Without pre-ferment (quick method). This method uses more yeast water to compensate for the time cut out.
How to make pre-ferment:
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| Pre-ferment dough (the beginning). |
Ingredients:
- Yeast water (see recipe above). Bring yeast water to room temperature if it was kept in the refrigerator.
- Spelt or Kamut flour (I used sprouted spelt flour)
- Sea salt (depending on the room temperature)
Equipment:
- Tupperware or zip-lock container
Method:
- Pour 80g (3 oz) of yeast water into the container. The dried fruit used to ferment can also be used as an option.
- Mix in 100g (3.5 oz) of flour.
- Knead the dough for 5 minutes.
- If it is hot (80°F or hotter), add a pinch of sea salt to avoid over fermentation. Over fermentation makes the dough very sour.
- Cover and let sit over night (about 10 hours). It will double or triple in size.
- If you do not see any rise in your dough it means that the yeast water used was not good. The process to make yeast water will have to begin again.
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| Pre-ferment dough after 12 hours. |
How to bake bread with pre-ferment:
(with yeast water and preferment)
Bread rolls is just an option. A standard loaf of bread can also be made.
Ingredients:
- 180g (6.5 oz) Pre-fermented dough (see recipe above)
- 50g (1.75 oz) yeast water
- 50-65g (1.75 oz) spring water
- 200g (7 oz) spelt flour
- 1/2 tsp sea salt
- 1 Tbsp agave (or preferred sweetener)
*If you use cold yeast water then use warm spring water. Yeast water works best in a warm environment.
Equipment:
- Large bowl
- Damp cloth
Method:
- Mix all the ingredients in the large bowl.
- Knead the dough for 15-20 minutes or until gluten film appears. It does not need to be very thin. A stand mixer or bread maker can be used.
- Place the dough in a bowl and allow to sit for 2-6 hours or until it has doubled in size. The time depends on the yeast water's strength and room temperature.
- Take dough out from the bowl and place on a flat surface. Dust though if it is difficult to handle.
- Divide the dough into 8 small balls.
- Let the dough rest under a damp cloth for 15 minutes.
- Mash each dough ball and round it.
- Allow the dough to rise again for 2 to 2.5 hours under a damp cloth or until it doubles in size.
- Pre-heat oven at 450°F degrees.
- Heat a cookie sheet or baking pan in the oven.
- Move the dough onto the baking pan or sheet.
- Score (slash) the top of the dough with a sharp wet knife.
- Mist the dough and the inside of the oven with water.
- Bake for 15 minutes at 400°F (a long bread shape may take 20 minutes)
*Baking in small balls lead to the best results and I recommend it for beginners. It allows the bread to bake easier and it's a much easier way to learn and improve your bread baking skills.
How to bake bread WITHOUT pre-ferment (quick method)
(with yeast water)
Ingredients:
- 130g (4.6 oz) yeast water (see recipe above) - take yeast water out of the refrigerator 1 hour prior to using)
- 200g (7 oz) spelt flour (kamut or rye flour can also be used instead)
- 1/2 tsp sea salt
- 1 Tbsp agave
Equipment:
- Large bowl.
Method:
- Mix all the ingredients form the dough. (knead well).
- Place the dough into the bowl.
- When the dough doubles shape it. Handle the dough as little as possible.
- Allow the dough to rise for the second time, until the dough looks loosened.
- Pre-heat the oven at 400°F degrees.
- Heat a cookie sheet or baking pan in the oven.
- Move the dough onto the baking pan or sheet.
- Score (slash) the top of the dough with a sharp wet knife.
- Mist the dough and the inside of the oven with water.
- Bake for 15-18 minutes.
Frequently Asked Questions
3 days have passed since I placed the fruit and water in the jar and nothing has occurred. What should I do.
Wait a few more days or add more fruits to produce fermentation and help the process. Experiment with it to see the best way to making yeast water.
What should I do with my fruits in my yeast water?
Once the yeast water is complete, the fruits can be kept or removed from the jar. I prefer to keep them.
Can I eat the soaked fruits?
Yes. Raisins for example can be added to the bread dough.
How often should I refresh my yeast water?
The yeast water can be kept in the refrigerator for a month before it needs to be fed.
You will need to refresh your yeast water so it can make your dough rise. The yeast water can be kept in the refrigerator for a month before it needs to be fed.
You can refresh your yeast water by simply adding water (purified or bottled water, tap water will work, alkaline water will not work) and dried fruit or anything naturally sweet to the glass jar. (0 calorie sweetener will not work). Cover the jar and allow to sit at room temperature over night or longer in colder days. Use it for baking or put it back into the refrigerator for later use.
