APPLE YEAST STARTER SOFT MILK LOAF

Fruit yeast starter 

an alternative natural leavening for bread

other than Sourdough.

With the guidance of members 

in

Fermenting And Baking With Wild Yeast Water

I have successfully produced an active apple yeast water

which I gladly share here.

Apple Yeast Water

2 apples, chopped or grated (better with skin on)

500ml water

4 tsp raw cane sugar

 Active Apple Yeast water on the 3rd day

1st fermentation with Bread flour

1. mix all ingredients & give it a good shake

2. cover & leave aside to ferment

3. next day, open the cover to let gas out, shake the bottle at least twice a day

4. repeat (3) for 2nd, 3rd & 4th day until you see a lot of bubbles

5. take out 100ml apple yeast water, mix with 100g bread flour, stir vigorously

    and leave aside until double in volume

6. once double, remove 1/2 & feed the remaining with 100ml apple yeast water

    & 100g bread flour. Leave aside to ferment until double before using as 

    leavening for bread

I used this natural leavening for a soft loaf, 

referring to Adelinealy's Grape Yeast starter soft Milk Loaf

Apple Yeast Starter Soft Milk Loaf

a) 250g HP flour

    50g AP flour

    40g thickened cream/yoghurt/whipping cream

    40g milk 

    1 egg

    6 Tbsp apple yeast water

    100g active apple yeast starter from above

    2 Tbsp milk powder

B) 1/4 tsp salt

     35g butter

Day 1

1. mix (A) in a bread machine, dough cycle 30min

2. 1/2 way, add salt & butter

3. transfer to a greased container to proof at RT 60min, snf 2 times

    @ 30min interval

4. retard in fridge for 12 hours

Day 2

5. thaw at RT 2 hrs, snf 2X @ 30min interval

6. preshape & rest 15min

7. Shape & FP 2 hrs @ RT

8. do a finger test, score loaf & bake covered for 25min @ 200'C

9. remove lid & bake @ 175'C for another 25min

10. Tent loaf if it turns too dark

Note:

for same day bake, I jump from No.3 to 6