{"id":268,"date":"2011-04-26T23:23:00","date_gmt":"2011-04-26T23:23:00","guid":{"rendered":"http:\/\/axelakesson.com\/food\/wild-yeas\/"},"modified":"2016-03-25T22:19:04","modified_gmt":"2016-03-25T22:19:04","slug":"wild-yeast","status":"publish","type":"post","link":"http:\/\/axelakesson.com\/food\/2011\/04\/wild-yeast\/","title":{"rendered":"Wild Yeast"},"content":{"rendered":"<p><a href=\"http:\/\/media.axelakesson.com\/2011\/04\/wildyeast-1.jpg\" rel=\"attachment wp-att-731\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-731 aligncenter\" src=\"http:\/\/media.axelakesson.com\/2011\/04\/wildyeast-1.jpg\" alt=\"wildyeast\" width=\"600\" height=\"804\" srcset=\"http:\/\/media.axelakesson.com\/2011\/04\/wildyeast-1.jpg 1195w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast-1-224x300.jpg 224w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast-1-768x1028.jpg 768w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast-1-765x1024.jpg 765w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast-1-940x1259.jpg 940w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><strong>Wild Apricot Yeast, Day 1<\/strong><br \/>\n125 g dried organic apricots (the brown ones, not yellow)<br \/>\n50 g honey (locally sourced, not runny)<br \/>\n25 g sugar<br \/>\n250 g tepid spring water (I used Evian)<\/p>\n<p><a href=\"http:\/\/media.axelakesson.com\/2011\/04\/wildyeast1-1.jpg\" rel=\"attachment wp-att-730\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-730 aligncenter\" src=\"http:\/\/media.axelakesson.com\/2011\/04\/wildyeast1-1.jpg\" alt=\"wildyeast1\" width=\"600\" height=\"804\" srcset=\"http:\/\/media.axelakesson.com\/2011\/04\/wildyeast1-1.jpg 1195w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast1-1-224x300.jpg 224w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast1-1-768x1028.jpg 768w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast1-1-765x1024.jpg 765w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast1-1-940x1259.jpg 940w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><strong>Day 5<\/strong><br \/>\nAfter five days in the jar we can see that the apricots have plumped up nicely and are floating on the surface. When shaking the jar lots of small bubbles (like Champagne) rise to the surface.<br \/>\nThe liquid smells a bit boozy, like a liqueur.<\/p>\n<p><a href=\"http:\/\/media.axelakesson.com\/2011\/04\/wildyeast2-1.jpg\" rel=\"attachment wp-att-729\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-729 aligncenter\" src=\"http:\/\/media.axelakesson.com\/2011\/04\/wildyeast2-1.jpg\" alt=\"wildyeast2\" width=\"600\" height=\"804\" srcset=\"http:\/\/media.axelakesson.com\/2011\/04\/wildyeast2-1.jpg 1195w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast2-1-224x300.jpg 224w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast2-1-768x1028.jpg 768w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast2-1-765x1024.jpg 765w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast2-1-940x1259.jpg 940w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a>The mixture is sieved.<br \/>\nThis recipe yielded 150 ml finished wild yeast.<\/p>\n<p><a href=\"http:\/\/media.axelakesson.com\/2011\/04\/wildyeast3-1.jpg\" rel=\"attachment wp-att-728\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-728 aligncenter\" src=\"http:\/\/media.axelakesson.com\/2011\/04\/wildyeast3-1.jpg\" alt=\"wildyeast3\" width=\"600\" height=\"804\" srcset=\"http:\/\/media.axelakesson.com\/2011\/04\/wildyeast3-1.jpg 1195w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast3-1-224x300.jpg 224w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast3-1-768x1028.jpg 768w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast3-1-765x1024.jpg 765w, http:\/\/media.axelakesson.com\/2011\/04\/wildyeast3-1-940x1259.jpg 940w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a>Finally decanted into a bottle. Apparently it will keep for about 2 months in the fridge but the yeast power will be best within a month.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wild Apricot Yeast, Day 1 125 g dried organic apricots (the brown ones, not yellow) 50 g honey (locally sourced,&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[150,139,118,156],"class_list":["post-268","post","type-post","status-publish","format-standard","hentry","category-bread","tag-baking","tag-levain","tag-recipes","tag-wild-yeast"],"_links":{"self":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/268","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/comments?post=268"}],"version-history":[{"count":7,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/268\/revisions"}],"predecessor-version":[{"id":736,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/268\/revisions\/736"}],"wp:attachment":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media?parent=268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/categories?post=268"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/tags?post=268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}