Recipe: Appetizing How to Make Raisin Yeast Sourdough Starter

How to Make Raisin Yeast Sourdough Starter.

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

Ingredients of How to Make Raisin Yeast Sourdough Starter

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

How to Make Raisin Yeast Sourdough Starter instructions

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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