How to Make Award-winning How to Make Raisin Yeast Sourdough Starter

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, how to make raisin yeast sourdough starter. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

How to Make Raisin Yeast Sourdough Starter is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. How to Make Raisin Yeast Sourdough Starter is something which I have loved my whole life.

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

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

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

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