The secrets of yeast water … Here’s the full story. Hello, this is Emma, Emma Magians. For everyone who doesn’t know me yet, I’ve been baking with fermented water, i.e. yeast water, or wild yeast, as it is also called, for years. And back then I would have liked to have asked for instructions on how to implement this in everyday life. And since I didn’t have that, I would like to pass this on and show you how great and easy it is to do.
If you like the video, subscribe to the channel and activate the bell. Then you will be the first to know when a new video is uploaded. And of course, please give me a thumbs up. But now we finally want to start with the video and find out the whole story about yeast water today.
Yeasts are unicellular microorganisms that belong to the lower fungi. These are invisible to the naked eye and occur everywhere in nature as so-called wild yeasts. So we are surrounded by them in the truest sense of the word. If you use this yeast as a raising agent, the bread can be made with a finer taste than would be the case with sourdough.
With sourdough, in addition to the yeast, you also have the lactic acid bacteria that are involved in fermentation. In the 15th and 16th centuries, the bakers got the first yeast from the farmers and distillers. And someone who in the Middle Ages looked after the yeast beyond the brewing breaks, looked after it and increased it, called himself Hefner. The yeast at that time was a so-called top-fermenting yeast.
In the middle of the 19th century, brewers switched to bottom-fermenting yeast. It was completely unsuitable for baking and that’s why baker’s yeast was produced on an industrial scale. As we actually know it so far. Among the sourdough users there are sometimes advocates who bake exclusively with sourdough and say that it is much better than bread with yeast.
This is actually total nonsense, because sourdough is a symbiosis between yeast and lactic acid bacteria. So that means that someone bakes with a yeast. And if you bake a rye bread, for example, then you can only make it with sourdough, but it doesn’t rise so nicely. That’s why yeast should always be added to such breads. That’s the end of the story about yeast so far, perhaps you should know.
And at the end of the video, I’ll also reveal a great secret. In order for the yeast to develop its full potential , it is necessary that we ensure the right conditions. She loves sugar, starch and warmth and the best temperature for fermentation is around 32 degrees. 28 degrees Celsius are optimal for propagation.
The helper is not allowed to be “on the train”. That is, it should be in a room without an open window or door. Otherwise you can of course also close it airtight with a lid. But don’t worry, you don’t have to get any extra equipment now. If you always do the whole thing at room temperature or at least have a room that is a bit warmer such as a pantry, storage room or boiler room, then you’re doing everything right.
If the right foundations are in place, the wild yeast forms alcohol and carbon dioxide and grows and multiplies. Through the formation of these two substances, other organisms in the liquid are displaced and undesirable organisms are prevented from multiplying, such as mold. So if the wrong creatures have reproduced, you can tell by the fact that it smells moldy or like rotten eggs. If everything is correct, as it is usually the case, then it smells of must, very fruity, like cider.
If we did everything right then. the dough rises properly as a thank you and becomes airy and fluffy and you have a fantastic pastry, the reason why you should rather make yeast yourself and use the yeast water instead of the purchased variant from the supermarket is the following: the industrially produced yeast consists of one Yeast strain that has been obtained for centuries by selection and breeding from sourdough yeast or brewer’s yeast from top-fermented beers. This is not bad per se and the baker’s yeast is characterized by a high driving force. But the cultivated variant, in contrast to our self-made yeast, does not tolerate the fat, acids and salt so well. In industrial production, a culture medium with molasses as the main ingredient is used to propagate the yeast.
This medium is brought to a pH of about 4.5 with acids and boiled. Mainly to kill foreign microorganisms. Then it is filtered and nutritional salts are added. These are mainly ammonium salts and phosphates, as well as vitamins of the B group, as these are also required for yeast growth.
Because it was boiled beforehand, they are dead and they are then no longer available in sufficient quantities in the molasses. So that the yeast is basically killed first, and then substances are added again, in order to then restore them. Total bullshit. Overall, large amounts of organic and chemical substances arise in industrial production based on molasses, which represent a huge disposal problem. So it’s much better if you make the yeast water yourself.
And you don’t need to throw away the items to be placed. This can also affect the compost and is very good once it has fallen asleep and needs a little help. But you can also bake a very delicious bread with it. I’ll link that to you up here again under the “i”.
I said yes, the best comes last and that’s where we are. What else can yeast do, except that you can bake delicious pastries with it? You can drink the fermented water straight and before you say, that’s disgusting, try it out first. Depending on which food you have used, it tastes really delicious and if necessary, if not, you could dilute it with another liquid or with another easily digestible food. Easily digestible foods are important because this is the only way that the yeast water can affect the stomach.
Or the stomach acid survives and gets into the intestines, where it then does important work. The yeast activates our immune system and thereby helps us against viruses. I’m just saying coronavirus. So it goes against unwanted bacteria or other pathogens. The yeasts also ensure that the intestinal flora is strengthened and that harmful bacteria are better fended off.
This is especially true after taking antibiotics. Yeast also contains B vitamins, of which biotin is important for a healthy complexion and since they inhibit bacterial growth, it is traditionally used against acne. It is important that you should not take them if you are currently taking anti-fungal medication or have high uric acid levels. In general, I always talk to the doctor, I’m not and I’m not a pharmacist either.
I just pass on my private experiences. While we’re on the subject of B vitamins, yeast has a fairly strong presence. It’s a mix of vitamins B2, B6 and niacin and they also ensure a smooth metabolism and support the muscles and nerves. Folic acid, pantothenic acid and biotin ensure healthy skin, hair and nails.
The yeast also scores with the minerals and trace elements. Potassium makes bones and teeth strong, magnesium makes muscles supple; Iron is good for blood formation and zinc is good for the immune system. So let’s go! I am linking you to a few videos on the production of wild yeast with a really great recipe playlist. And if you have any questions, please leave them in the comments. I’m happy to help. Kind regards, Emma.
Source: Emmabackt
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