How to Make Raisin Yeast Sourdough Starter
How to Make Raisin Yeast Sourdough Starter

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, how to make raisin yeast sourdough starter. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Made some nice bubbly raisin yeast and the starter dough came out great. The levain though had kind of a hard crust on the outside and took all night to double. 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.

How to Make Raisin Yeast Sourdough Starter is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. How to Make Raisin Yeast Sourdough Starter is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have how to make raisin yeast sourdough starter using 20 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make How to Make Raisin Yeast Sourdough Starter:
  1. Make ready Raisin Yeast Water:
  2. Get 40 g raisins or wild grapes
  3. Take 80 g warm water
  4. Prepare *****
  5. Get Raisin Starter Dough - Day 1:
  6. Make ready 35 g flour (70%)
  7. Take 15 g whole wheat flour (30%)
  8. Make ready 40 g raisin yeast water (80%)
  9. Prepare *****
  10. Get Raisin Starter Dough - Day 2:
  11. Prepare 90 g mixture from Day 1 (100%)
  12. Prepare 90 g flour (100%)
  13. Get 54 g warm water (60%)
  14. Take 1 pinch salt
  15. Prepare *****
  16. Prepare Raisin Starter Dough - Day 3:
  17. Prepare 234 g mixture from Day 2 (100%)
  18. Get 234 g flour (100%)
  19. Get 140 g warm water (60%)
  20. Get 1 pinch salt

While Janette says that there are several ways to make your own starter for baking bread, this is the way she was taught in culinary school. "My husband and I both lived in the Bay Area for about five years, and raisin starter was a big trend," she says. It's an eight-day process, but it can actually be quite exciting, Janette assures us. To make the dough: Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough. You can use the remaining starter for a bread recipe, discard it, or make another delicious sourdough baked good.

Instructions to make How to Make Raisin Yeast Sourdough Starter:
  1. To make the raisin yeast water: Sterilize a jar with hot water. Add the raisins and water.
  2. Let the jar sit in a warm place for 7 to 8 days. Every day open the lid and stir a little to let fresh air in. When the raisin water is foaming and bubbly, it's ready! Strain it before using - you can use this for any recipe calling for raisin yeast water.
  3. To turn the yeast water into a starter dough: Mix the ingredients fro day 1. Let sit in a warm place for 24 hours (28°C if possible)
  4. On day 2, mix the ingredients for day 2. Let sit in a warm place for 24 hours (28°C if possible)
  5. On day 3, mix the ingredients from day 3. Let sit in a warm place for 12 hours (28°C if possible).
  6. Now you have your raisin/wild grape starter ready to use for baking!
  7. How to refresh the starter: Discard most of the starter leaving behind just a little (for example, keep 100g).
  8. The percentage is 100% leftover starter, 200% flour and 140% warm water. For example, 100 g starter + 200 g flour + 140 g water. Mix in a pinch of salt too.
  9. Let sit in a warm place for 4 to 8 hours, then store in the refrigerator until ready to bake. Refresh every 2 or 3 days.

Half of the starter is discarded to keep the yeast growth under control and manageable and the remaining starter healthy. Thank you for your compliment, Syd! I didn't pay attention to the raisin yeast water much. I just left the raisin yeast water jar on the window that had a lot of sun that is taboo. Make a sourdough starter that can last for decades with two simple, cheap ingredients.

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