Due to the yeast shortage, 
I used to make starter with flour and water. As I wanted to try something different, I decided to make my yeast water for the first time, about which I read about it recently on 
But ....... my daughter and I ate up all the dates I had in kitchen 😱I had organic dried raisins but they were oil coated. Hmmm. Then I find dried figs that weren't oil coated. I wasn't sure it works but to make it until the deadline, I couldn't wait for the next shopping opportunity to buy date.
It has sugar so technically it's possible to make yeast water from dried fig. I put water, dried fig and pinch sugar in my boy friend's bike cycling bottle. I shook the bottle everyday for a week. My yeast water made bubbles like Federweißer. Federweißer is fermented freshly pressed grape juice according to Wikipedia.
I mixed the yeast water with flour 1:1. The container was too small ... I moved the starter to a bigger one. I let the starter rise overnight. It looked it bubbled enough so I started using it next day already.
I used the starter for two bread. The first attempt was to replace the sourdough starter with it. It work well. I noticed that it was a bit more active than my sourdough starter. The dough rose quicker and the coop on top opened nicely.
As you see in the following photo the bubbles are uneven ... I was too chicken to press the dough strongly while I was shaping it. Taste wise there wasn't much difference. I expected it smells and tastes fruitier 😅(Is it because I moved the starter to a bin formerly used for cucumber pickles ... ???)
The second attempt was to bake bread that I regularly bake using store bought yeast. I picked bagels as I thought I can hide my failure in case it doesn't rise much 😆
I replaced 75g flour and 75g water of my recipe with 150g of the starter. It took 4 hours for the first rise (regularly around 30 minutes). Still their size was slightly modest.
But I felt relieved after I saw the result. Not only they looked like bagels but also they were chewy and had sour-umami note from the starter!
I think I can do the same for other bread I bake with store bought yeast such as toast bread. I'll try it.
Now I really like yeast water. Seems it is a good food for my starter. Starter with yeast water is more active than sourdough made of water and flour. I mixed yeast water with whole wheat flour but it can be white flour. So bagels or white bread can be baked white.
Difficult thing is that it takes 5-7 days to make yeast water. So my compromisation will be feeding yeast water time by time. I'll see it works.
That's it about my experiment!
欧米では自宅待機中にパンを焼く人が多いからかイースト不足です。私の住んでいる地域で最近見つけたという話を聞くまでは、イーストはすっかりスーパーから姿を消していました。私は自宅待機を始めてからまだイーストをお店で見たことがありません。。そんなこんなでSteem時代に作ったパン作りのコミュニティー
あと8時間ほどで締め切りですが、ちょっと過ぎてもOK、我こそはという人は参加してください 😉
私は天然酵母というと、小麦粉と水を混ぜて作ったサワードウのスターターを使ってパンを焼くのですが、何か違うことをしてみたくて、
・・・・・・が、イーストウォーターによく使われるレーズンやデーツが手元にない。。買い物にも週一回しか行かない。。ということで、台所にあった乾燥イチヂクを使ってみました。ボトルを振ること7日、無事発酵が始まり、スターターを作るに至りました。
今回スターターを使って、サワードウのパンのサワードウ部分を置き換えて、あともうひとつ、いつもはお店で売っているイーストを使って焼くベーグルを天然酵母で焼いてみました。ビギナーズラックかもしれませんがどちらもよくできました。
イーストウォーターで作るスターターは、いつも使う水と小麦粉のスターターよりも元気なようで、時々イーストウォーターを作って水の代わりに与えるといいのかも。これ、実験してみます。
