Fruit Yeast Water for Levain (Italian Starter)
Recipe by Oh my Bread Sourdough Baking School
A simple, natural fruit yeast water that jump‑starts an Italian levain (levito madre). Using ripe, unwaxed fruit (grapes, apples peel, plums, etc.) and warm water, you create a lively, yeasty liquid in 24‑48 hours that can be fed to a sourdough starter for a fast, stable fermentation.
MediumItalianServes 1
Printable version with shopping checklist
Source Video
48h 20m
Prep
0m
Cook
5h 48m
Cleanup
54h 8m
Total
Cost Breakdown
Total cost:$0.75
Per serving:$0.75
Critical Success Points
- • Crushing fruit gently without rubbing to preserve wild yeast.
- • Maintaining a steady temperature of 30‑32°C during fermentation.
- • Covering the jar loosely to allow gas exchange while keeping contaminants out.
Safety Warnings
- • Do not use fruit that has been treated with wax or pesticides.
- • Do not let the fermentation temperature exceed 35°C, which can kill the yeast.
- • Keep the jar clean to avoid pathogenic microorganisms.
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