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

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, how to make raisin yeast sourdough starter. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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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.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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. Get Raisin Yeast Water:
  2. Get 40 g raisins or wild grapes
  3. Take 80 g warm water
  4. Take *****
  5. Prepare 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. Make ready *****
  10. Make ready Raisin Starter Dough - Day 2:
  11. Prepare 90 g mixture from Day 1 (100%)
  12. Make ready 90 g flour (100%)
  13. Get 54 g warm water (60%)
  14. Prepare 1 pinch salt
  15. Prepare *****
  16. Prepare Raisin Starter Dough - Day 3:
  17. Prepare 234 g mixture from Day 2 (100%)
  18. Take 234 g flour (100%)
  19. Get 140 g warm water (60%)
  20. Make ready 1 pinch salt

If you're ready to dip your toe into sourdough baking, you'll need to make a starter. The trick is to use commercial yeast to kick off the fermentation process. You can use the remaining starter for a bread recipe, discard it, or make another delicious sourdough baked good. Half of the starter is discarded to keep the yeast growth under control and manageable and the remaining starter healthy.

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.

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. In a stand mixer bowl, add ingredients. Knead on medium for five minutes using the dough hook until the dough becomes elastic. Place in a greased bowl and cover with a towel. Thank you for your compliment, Syd!

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