theflatteringeye

[german-sourdough-hk]

EVOO, autolysed Durum&SFB, salt and a tripled apple-yeast-water driven preferment. The ingredients for my sourdough Ciabatta. #sourdoughbread #appleyeast #apfelhefewasser #shatinbread #yeastwater #hkig #852food #hkbread #shatinfood #homebaker #hksourdoughbaker (at Sha Tin, Hong Kong) https://www.instagram.com/p/Cl-r9WMDdyn/?igshid=NGJjMDIxMWI=

[33sunsun]

もっと美味しいパンを作りたくなり、りんご酵母の元種を仕込む。一晩置いて、同じ分量の小麦粉と水を数回たしていくと完成らしい。 #appleyeast #fermentation #yeast #bread #天然酵母 #りんご酵母 #発酵 #元種 #cooking

[german-sourdough-hk]

Apple-yeast-water ciabatta. My first wild yeast ciabatta. Before I used apple-yeast water to make a preferment, thus less sugar is in the bread. Since I refreshed my yeast water I took the opportunity to use yeast water instead of water like @marcelpaa_einfachbacken suggests in his ciabatta dough. I the dough doubled in 7h at 28C. Taste is nice, crumb not too bad but I must reduce the amount of flour on the outside. This needs practice b/c the dough is a wet one and sticking in final proofing would be a disaster. Anyway it is possible to keep the yeast water at 5C for 6-9 month w/o damage. Great for all who don’t use it weekly. #sourdough #ciabatta #appleyeast #appleyeastwater #yeastwater #shatinbread #hkbread #hksourdoughclub #hkig #852food #homebaker #sourdoughbaking (at Sha Tin, Hong Kong) https://www.instagram.com/p/CcIRfeuj7p7/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

Always a good idea to verify the quality of the apple yeast water. It should be bubbling of course but a minimum acidity is needed to avoid the cultivation of bacteria and fungi other than yeast. If the ph is in the range of 3.2 -4.2 , the lower preferred , it is healthy. #appleyeast #appleyeastwater #homebaker #shatinbread #852food #hkigfood #sourdoughfamily #hksourdoughbaker #hksourdoughclub #hksourdough #sourdoughbaking #sauerteig (hier: Sha Tin, Hong Kong) https://www.instagram.com/p/CJmvpaLpxMU/?igshid=18k8xtspmd778