Brava to you, PJ, for taking the leap to trying yeast water! I was delighted to find your post as I am in the midst of writing up my own experience working with this magical potion. I had the good fortune to have Pablo Giet visit my home kitchen to talk about home milling flour a few years back. He had with him a most curious small plastic bottle filled with fizzy liquid - his yeast water! He taught me all about it and I've had the very same bottle of yeast water I started the next day going for a few years now. I've gone from using commercial yeast to sourdough to now baking almost exclusively with yeast water. I've found there's actually quite a bit of flexibility in everything from the development of the yeast water to how much you use to replace water in a recipe to rising times and temps, though it is always a much slower rise than with commercial yeast. To me, it is magical to go from the improbable mixture of a piece of fruit and some water to a beautifully risen loaf. Thanks again for sharing your experience and as always, happy baking!

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