Recipe: Delicious How to Make Raisin Yeast Sourdough Starter

How to Make Raisin Yeast Sourdough Starter.

How to Make Raisin Yeast Sourdough Starter You can cook How to Make Raisin Yeast Sourdough Starter using 20 ingredients and 9 steps. Here is how you achieve it.

Ingredients of How to Make Raisin Yeast Sourdough Starter

  1. You need of Raisin Yeast Water:.
  2. It's 40 g of raisins or wild grapes.
  3. Prepare 80 g of warm water.
  4. Prepare of *****.
  5. It's of Raisin Starter Dough - Day 1:.
  6. Prepare 35 g of flour (70%).
  7. You need 15 g of whole wheat flour (30%).
  8. Prepare 40 g of raisin yeast water (80%).
  9. You need of *****.
  10. You need of Raisin Starter Dough - Day 2:.
  11. It's 90 g of mixture from Day 1 (100%).
  12. Prepare 90 g of flour (100%).
  13. Prepare 54 g of warm water (60%).
  14. It's 1 pinch of salt.
  15. It's of *****.
  16. You need of Raisin Starter Dough - Day 3:.
  17. You need 234 g of mixture from Day 2 (100%).
  18. You need 234 g of flour (100%).
  19. Prepare 140 g of warm water (60%).
  20. Prepare 1 pinch of salt.

How to Make Raisin Yeast Sourdough Starter step by step

  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..