A lesson from a baker - bread with wine yeast

Since I tried to bake bread with rye sourdough, and all our friends baked, I understand what this is about. The recipe is the same, but everyone's bread is different, and sometimes it turns out, sometimes it doesn't. And if you also consider that rye flour is different...

And suddenly such a find! I share with you.

Lesson from the baker

initially

Last year, after reading and seeing enough information, I decided to make a sourdough on rye flour myself. I followed all the recommendations.

After a week, the leaven was ready. The tests began. Again, following the recommendations of experienced bakers, he began to bake bread. They tasted the bread themselves and offered it to connoisseurs. They confirmed that both taste and consistency are correct, they have the same bread.

One but - the results did not suit us. Especially the fact that the bread is stringy and hard. In addition, it quickly grew stale. Disappointed and parted with the leaven. We continued to bake bread with store yeast.

New idea

And this year the thought of fruit wine yeast came to me. Since they are called yeast, they must also be yeast in Africa. It was just our Tayberry that started to retreat, and there were a lot of overripe berries on the bushes.

Gathered the most ripe berries about twenty pieces. I put the berries in a half liter jar. I added a teaspoon of sugar and added water. It turned out a little more than half a can. Shaking the jar well, closed the lid and left it in a warm, dark place until the next day. The next day he shook the jar again. And on the third day, I saw that the berries surfaced.

By the evening there was already a decent head of foam. Violent fermentation began. Now it was necessary to open the lid and start fresh air for the yeast. But when the smell of wine smelled from the can, I realized that the yeast was ready to fight.

Without taking out the fermented berries, I added a couple of tablespoons of rye flour. After two hours, violent fermentation was visible. I had to add three more tablespoons of flour. After three hours, the contents rose to the lid. I had to put a jar of sourdough in a saucepan.

Unable to resist, I already decided to start a dough, but I was already adding wheat flour. After three hours, the dough was almost boiling.

Now you could start kneading the dough. Even store-bought yeast has never worked like this wine yeast. And the tests began.

The first time the bread turned out with very large pores, pinkish. The taste was good. After a week, the bread turned out to be even tastier. And for the fifth time, the yeast must have matured, the bread turned out to be so tasty that there was no limit to delight.

It turns out that wine yeast is yeast for all yeast.

I wonder if you baked bread? What kind of yeast?

Did you like the idea with wine yeast?

I would be grateful for your subscription and communication :)