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

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, how to make raisin yeast sourdough starter. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. 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 it.

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. Make ready 80 g warm water
  4. Take *****
  5. Make ready Raisin Starter Dough - Day 1:
  6. Take 35 g flour (70%)
  7. Make ready 15 g whole wheat flour (30%)
  8. Get 40 g raisin yeast water (80%)
  9. Take *****
  10. Take Raisin Starter Dough - Day 2:
  11. Get 90 g mixture from Day 1 (100%)
  12. Make ready 90 g flour (100%)
  13. Get 54 g warm water (60%)
  14. Take 1 pinch salt
  15. Get *****
  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. Prepare 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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