I’ve been learning about using yeast water by baking recipes posted by a member on another forum. Two leavens: 35g white starter + 125g RYW + 125 g T70 Yecora Rojo and 35g rye starter + 125g RYW + coarsley ground Danko rye. Otherwise the flour was whole grain Danko rye, 70% hydration, salt, and 30g each EVOO, honey, and yogurt. After mixing the above, it was placed in a Pullman, and after an hour placed in the fridge overnight. Baked covered 450 20", 400 20", and uncovered 20". Wonderful, rich flavor of the Danko rye, and I’m pleased with the crumb.
Richard
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That is an excellent rye crumb, Richard. Yeast Water is fun to bake with. I like the idea of both YW and sourdough starter as rye does benefit from the acidity. I’ve just baked my own version of a country loaf but now i’m craving rye bread.
My first yeast water bread was one that you recommended to me, Swiss Farmhouse Bread. I’ve been having a lot of fun with it, and I might keep using it in conguction with sourdough starters.
Richard