Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, raisin yeast starter and starter dough. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Strain it before using - you can use this for any recipe calling for raisin yeast water. I will check tomorrow and see if I think the yeast is done. This post is about a delicious whole wheat bread with oregano and olive oil, and a simple method on how to make your own sourdough starter from raisin water.
Raisin yeast starter and starter dough is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Raisin yeast starter and starter dough is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have raisin yeast starter and starter dough using 5 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Raisin yeast starter and starter dough:
- Prepare 200 g water
- Take 50 g raisins or sultanas
- Prepare 1.5 teaspoon sugar
- Get Flour
- Get Water
This trick to make your own raisin starter comes from a former culinary school student, so it's quite the tool of the trade (via Rachael). To the remaining starter, add ⅔ cup lukewarm water and ⅔ cup all-purpose flour; Mix well; Let sit at room temperature until the starter bubbles, then place back in the refrigerator for another week; How To Prep Your Starter For Baking Bread. When you're ready to bake, bring your starter out of the fridge, discard ¼ cup, add water and flour. While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.
Instructions to make Raisin yeast starter and starter dough:
- Heat water to boiling and let it cool down to approximately 30-35°C. Then, mix sugar and raisins in a sterilized glass jar with an airtight lid, and shake until the sugar has dissolved conpletely. Place the jar in a warm place.
- Let it ferment for 4-6 days. The yeast is ready when all raisins are floating and releasing bubbles. You can see the video of it when it is ready at: https://www.instagram.com/p/CDXFlzZHt0D/
- Pour everything through a clean strainer and take the yeast liquid. This liquid is full of yeast.
- Mix the same amount of raisin yeast water with flour and let it ferment for 3-4 hours till it expands twice. I put a rubber band around the container at the start so that I can clearly see it expand twice. Then, this starter dough is ready to use for any recipes. You can leave this raisin water for the future use. It will keep for about 10 days in the fridge.
- You can also keep the starter dough for 10 days in the fridge or keep feeding it with the same amount of water and flour (50% and 50%) at least once a week. When the yeast becomes weak, not expands twice quick enough, you could boost it up by feeding with raisin yeast water. But when it becomes strange or smells funny, please dispose the dough starter and restart from fresh raisin water from the beginning.
- This bread was made with this yeast started from raisins with modified recipes at https://cookpad.com/uk/recipes/11955346 (milk bread) and https://cookpad.com/uk/recipes/13120126 (Baguette)
- The followings are the calculations of the amounts of strong flour and water you need for your recipe. This yeast starter dough is 100% hydration, i.e., the ratio of flour and water is 1:1. - - The amount of flour in the recipe - (starter dough/2) = strong flour - The amount of water in the recipe - (starter dough/2) = water
- If your recipe uses milk rather than water, please calculate as water in milk is 87% and 13% as skim milk powder. - - milk (A) = the amount of milk in the recipe x 0.87 - (starter dough/2) - skim milk powder = the amount of milk in the recipe x 0.13 - amount of milk (A) x 0.13
- For instance, if you need 92g of milk for your recipe and you added 60g of the starter. That means 30g water in the starter. So, you will deduct 30g from 92x0.87 (80g, total water needed). Then, add skim milk powder. 92x0.13 (11.96g) is you need in total and you add 50g of milk (6.5g), so you need 5.5g of skim powder. - - 92 x 0.87-(60÷2) = 50 g of milk - 92 x 0.13-50x0.13 = 11.96 - 6.5 = 5.5 g of skim milk to add - - which will become equivalent to the 92 g of milk (80g water and 12g=5.5g +6.5g milk)
Gently deflate the dough, and transfer it to a lightly greased work surface. A sensational sourdough pizza dough that comes together with minimal effort. Use your natural sourdough starter for the easiest and tastiest pizza crust ever. This recipe is easy to understand and perfect for beginners Regular commercial yeast is sometimes used in perferments, such as the poolish for croissant dough Sourdough starter is a preferment that can live on and on, growing to replace what you use. A very cool thing about sourdough starter is that you can use it in place of (or in tandem with) commercial yeast.
So that’s going to wrap it up for this special food raisin yeast starter and starter dough recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
