What is Yeast water?
 A mix of cultures that we are cultivating in water
 Adding fruits, flowers or other edibles to the water and feeding it with extra sugar
 Wild yeasts are captured from the air and already exist inside of the fruits, flowers, etc.
 Lactic acid bacteria can be found mostly in and outside of fruits
 Enzymes naturally occur inside the fruit
 The added sugar gets broken down by the natural enzymes to provide food for the yeast and lactic acid bacteria
 By the fermentation of lactic acid bacteria and yeast, the PH level gets lowered in which most unwanted bacteria’s can’t survive.
 Through shaking and feeding, cultures multiply at a fast rate and make it impossible for unwanted bacteria to survive
 Small surface area and constant shaking prevent mold. It’s nearly impossible to infect your culture with mold, when using this method for your yeast water
How do you make it?
Basic approach
• 500 g of water 100% (the added fresh water is always 100%)
• 50 g sugar 10 %
• Two dates. 3 %
Let the yeast water mature for 4 days at room temperature (optimum at 26° C / 79° F). During this time the cultures will multiply several times. Over the 4 days, shake at least twice daily. Before and after shaking, always open and then close the lid completely.
Stabilization:
• 400 g of water 100 % (the added fresh water is always 100%)
• 20 g sugar. 5 %
• 5 g of salt 1,25%
• A date 1,5 %
Let the yeast water mature for 4 days at room temperature (optimum at 26° C / 79° F) and repeat procedure as before
Feeding / Continuing:
• 700g water 100% (the added fresh water is always 100%)
• 200g yeast water 29 %
• 35 g sugar 5 %
• 3.5 g salt. 0,5 %
• 2 dates. 2 %
Let the yeast water mature for 2-3 days at room temperature (optimum at 26 ° C / 79° F) and repeat procedure as before
It can last at least 2 months in the refrigerator without spoiling our losing power
Pros of baking with yeast water
 Almost no maintenance required
 Fast easy and reliable
 Can be stored long term
 Easy to handle
 Add extra boost to your dough in many different forms, times and stages
 Long fermentation of rye breads
 Low acidity
 Fruity flavor depending on fruit and method
Cons baking with yeast water:
 Higher PH Level then sourdough

Health benefits of Yeast Water:
 Longer fermentation times are possible without getting a too high acid level… which makes it easier to digest our baked goods
 Drinking yeast water - containing all the good stuff for our intestinal flora. Due to the fermentation process, yeast water contains Vitamin K and B12, short chain fatty acids, friendly bacteria and breaks down fiber for our intestinal bacteria