Fruit water for bread leaven: how to make a base for LEVITO MADRE
In this video, I begin the process of making a bread leaven. Continuation will be in the next videos. The basis for the bread will be a pear. Yes Yes! You heard right! Sweet, ripe fruits are the source of the combination of bacteria and wild yeast we need! Have you noticed that there is a white coating on the surface of apples, pears, raspberries, grapes, and other unwashed fruits and berries? It is easily washed off, washable with your fingers or a napkin. It is just wild yeast and bacteria that settle on fruits and wait for the required sugar level to accumulate in the fruits. And when the fruit is overripe, they start to act: eating fruit sugar, they break down the pulp, releasing acids and carbon dioxide. It is a natural fermentation process created by nature for balance. This fruit that has fallen to the ground becomes a breeding ground for its own seeds when they begin to germinate.
I will not reveal the secret that our digestion would be impossible without the processes of splitting, for which all the same bacteria are responsible.
So, our task is to put the bacteria that live on fruits at our service. Breeding and preserving a unique colony that will live in harmony with each other and with you, will become the basis of porous, aromatic bread! Believe me, not only the strength, the rate of rise of the future bread, but also its taste and aromatic properties depend on how rich the composition you manage to bring out!
So let's get started!
For yeast water you will need:
Sweet unwashed fruits. I have pears - 350-400 grams
10 grams of sugar
600 grams of tap water (unfiltered. By no means through "reverse osmosis")
1 transparent plastic bottle with a volume of 1.5-2 liters.
Prepare the ingredients and dishes and start with me! The whole path of the birth of the base of the future leaven is in this video!
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