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Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, how to make raisin yeast sourdough starter. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

How to Make Raisin Yeast Sourdough Starter is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. How to Make Raisin Yeast Sourdough Starter is something which I have loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make How to Make Raisin Yeast Sourdough Starter:

1. Prepare Raisin Yeast Water:
2. Get 40 g raisins or wild grapes
3. Take 80 g warm water
4. Take *****
5. Get 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. Make ready *****
10. Prepare Raisin Starter Dough - Day 2:
11. Prepare 90 g mixture from Day 1 (100%)
12. Make ready 90 g flour (100%)
13. Prepare 54 g warm water (60%)
14. Prepare 1 pinch salt
15. Make ready *****
16. Prepare Raisin Starter Dough - Day 3:
17. Make ready 234 g mixture from Day 2 (100%)
18. Take 234 g flour (100%)
19. Make ready 140 g warm water (60%)
20. Prepare 1 pinch salt

Steps 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.

So that is going to wrap it up for this exceptional food how to make raisin yeast sourdough starter recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!