The summer weather last weekend made us thinking about grilling delicious Burgers in the evening. And so I had to bake burger buns, of course.
In the fridge I still have the preferment I made from my Honey-Wildyeast-Experiment. It has developed all traits of a Lievito madre, something not so suprising because both – Wildyeast and Lievito madre – are made with honey and contain nectar yeasts. But thinking about Lievito madre I decided that it would be time to use it once again in a bread. And so I tried a new recipe containing some sourdough starter from the fridge, Lievito madre, a water roux and some extra yeast for a fast rise.
I let the buns rise until they more the doubled their size and put them then in the oven. Once again I could see how the Lieviot madre did his magic and enhance the oven spring. The buns gain a lot of size during the baking, with a fluffy crumb and a soft crust due to the high fat content – just as a burger bun should be!
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I baked already with wild yeast before it get popular in the different bread baking discussion boards. But then the wild yeast was still called “Raisin Sourdough”. After the first test I did not spent a lot of thoughts on this kind of yeast. The theory worked, so I started with new experiments…
Until I read about a “Apple Wild Yeast” somebody grew in store bought pasteurized apple juice. But as we all should knew is pasteurizing a methode for conserve food. And that works by shortly heating up the juice (or milk or what ever) to kill all microorganisms. And that means, that even the precious “wild yeast” in apple juice is dead!
So what is growing in this apple juice? In most of the recipes, a spoon full of honey is added to the mixture. And as I explained before a lot of nectar is yeast can be found in honey. These nectar yeast start to ferment the honey as soon as the honey is diluted with water. This principle is used for brewing mead. Sometimes apple juice is added to the honey as a nitrogen source to speed up fermentation. But it can also be done only with water and honey. And so I started to think about growing wild yeast from honey…
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