A new and alternative trend in dough preparation has begun to attract the interest of those who love cooking and handmade doughs. This is \u201cfruit yeast,\u201d also known as sourdough made with fruit water. It is a natural substitute for commercial yeast, and anyone can make it themselves and use it in their doughs with results identical to those achieved with processed yeast.<\/p>\r\n
First of all, let\u2019s clarify what yeast actually is<\/strong><\/em><\/p>\r\n When we refer to yeast, we are essentially talking about a microorganism. This fungus is found in the air and on every surface. Its role is to assist in decomposition through the process of fermentation. Just like humans, this microorganism consumes various cells and produces carbon dioxide gases. Although this fungus \u201cfeeds\u201d on many things, it shows a particular preference for sugar, fructose, flour, and grains. That is why, if we add sugar to the yeast for our sourdough starter, it activates more quickly. The same principle applies in beer production, where yeast is also used (though a different strain than baking yeast).<\/p>\r\n Until 1850, yeast did not exist in the form we know today, and microorganisms could not be used in the same way for breadmaking. Yeast cultures were developed for the first time in a laboratory; before that, all doughs and breads were made with a yeast substitute consisting of wild yeasts trapped in a paste of flour and water\u2014an improvised creation by bakers of the time: fruit yeast.<\/p>\r\n In modern times, there are various types of yeast\u2014from dry yeast in granules to fresh yeast paste\u2014each suited to different uses.<\/p>\r\n Natural yeast, or fruit yeast, has gained popularity among professionals because it can produce very flavorful and distinctive results in baked goods. Making fruit yeast is a simple process and is preferred because you end up using 100% authentic, natural yeast for breadmaking. In many parts of the world, fruit yeast or natural yeast is available for purchase, while in others its sale is not permitted\u2014only its preparation. Different types of yeast require different usage methods. Natural yeast is simply mixed with flour and consists of 100% wild yeast. Dry yeast must be dissolved in water before use. Instant yeast is added directly to the dough, like natural yeast, but usually contains several preservatives.<\/p>\r\n This sourdough can be made using various fresh or dried fruits such as raisins, apples, prunes, peaches, and more. To create the yeast, we take advantage of the natural acidity of the fruit and the microorganisms present on their surface. When we combine fruit with water at 25\u201330\u00b0C and some honey, alcoholic fermentation begins.<\/p>\r\n You will need a glass or plastic bottle with a tight seal, very clean, with a capacity of 1.5\u20132 liters.<\/p>\r\n Ingredients for the fruit water:<\/strong><\/p>\r\n Method:<\/strong><\/p>\r\n Add all the ingredients to the bottle and mix very well. Seal the bottle tightly and leave it at 25\u201330\u00b0C for at least 3 days. Every 24 hours, shake it once or twice after opening the cap to release the gases that may have formed. Step 1<\/strong><\/p>\r\n Mix all ingredients in a container with a lid until smooth. Let it rest for 24 hours at 25\u201330\u00b0C.<\/p>\r\n Step 2<\/strong><\/p>\r\n Mix well until smooth. Let it rest for 24 hours at 25\u201330\u00b0C.<\/p>\r\n Step 3<\/strong><\/p>\r\n Mix thoroughly until smooth. Let it rest for 24 hours at 25\u201330\u00b0C.<\/p>\r\n Your sourdough starter is now ready to use!<\/p>\r\n The remaining mixture with the fruit can be stored in the refrigerator and used whenever needed. It keeps for up to three months. Fruit yeast starter can also be converted into a Lievito Madre<\/em>-type starter for a firmer texture.<\/p>\r\n Otmar Fricker \u2013 Master Baker<\/em> <\/p>","protected":false},"author":4,"featured_media":2207,"template":"","class_list":["post-4415","useful_articles","type-useful_articles","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n\r\n\t
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\r\nWhen it is time to use it, handle it carefully.<\/em><\/p>\r\n\r\n\t
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\r\nBaking Technical Consultant, Loulis Mills \/ Kenfood<\/em><\/p>\r\n