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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make 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 unique. This will be really delicious.

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To begin with this recipe, we have to first prepare a few components. You can cook how to make raisin yeast sourdough starter using 20 ingredients and 9 steps. Here is how you cook that.

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

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