After making small beer and vinegar, yogurt and sourdough at home, I now made bread with homemade fermented honey water. Honey water is used to gather wild yeasts and lactobacilli which will naturally leaven the bread. I was very curious to try spontaneous fermented bread without commercial yeast. 😀
Homemade Wild Yeast
- 1 tbsp honey
- 200ml lukewarm water
Stir honey into lukewarm water. Close it loosely with a lid or kitchen towel to keep off flies. Let the honey water ferment for 5 days, stir the solution once or twice in that time.
Soon there’ll be a symbiotic culture of wild yeast and lactobacilli in the honey water. The wild yeast-lactobacilli culture always looks a bit different: always a bit like a jellyfish floating in water, sometimes it’s more at the bottom, sometimes it’s floating at the top.
After 5 days, the honey water tastes mild and slightly of alcohol (mead and honey wine is made similar), and not at all sour like sourdough. Now the honey water is ready to use.
Bread Recipe with Wild Yeast
Wild Yeast Starter:
- 200ml honey water
- 100g whole wheat flour
Stir flour into the honey water and let the starter rise for 12 to 24 hours, covered with a kitchen towel.
- 200ml wild yeast starter
- 200ml water or wild yeast starter
- 500-600g white flour
- optional: salt
Mix all ingredients for the bread dough. Put the dough into a greased pan and let it rise overnight covered with a kitchen towel.
Bake the bread at 200°C for about 1 hour.
Alternative: Fruit Yeast
You can also make bread with homemade fruit yeast instead of honey water.
- peels and cores of 1 or 2 apples
- 200ml water
Cover apple peels and cores with water, cover it with a piece of muslin, and after two days at room temperature, the apple starter is ready. Now remove the peels and cores. Stir in enough white flour to make a bread dough, let the dough rise for 6 or 8 hours, preheat the oven to 200°C, and bake the bread for about an hour. The bread tastes very yeasty – and not at all sour like sourdough bread – just like bread made with commercial yeast.
Alternative: Use two days old vinegar instead of fruit yeast. The bread has hardly any taste at all – a sweet, mild taste – like store-bought white bread.