Natural Yeast Water Sourdough Recipe

Here is my basic recipe for a natural yeast water leavened loaf:

500g flour

300g water (60%)

200g yeast water starter* (40%)

10g salt (2%) 

Mix the ingredients together.

Bulk ferment for anywhere between 5 - 8 hours. During the beginning of the bulk fermentation, perform 3 - 4 sets of stretch and folds every 30min to 60mins.

Look for signs of fermentation (see here) 

(Let it bulk longer or shorter if needed)

Shape, place in a floured basket (or tea towel lined bowl), cover and prove overnight in the fridge. 

Bake next morning like you would a regular sourdough loaf.

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Each kind of yeast water will work a little differently to the next depending on the type of fruit used. Increase or decrease the amount of starter and/or water to suit your needs. Take notes. It can be a bit of trial and error like regular sourdough, but it's lots of fun experimenting! 

*See here on how to make a yeast water starter.