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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, how to make raisin yeast sourdough starter. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

How to Make Raisin Yeast Sourdough Starter is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. How to Make Raisin Yeast Sourdough Starter is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must 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. Take Raisin Yeast Water:
  2. Get 40 g raisins or wild grapes
  3. Take 80 g warm water
  4. Get *****
  5. Make ready Raisin Starter Dough - Day 1:
  6. Get 35 g flour (70%)
  7. Prepare 15 g whole wheat flour (30%)
  8. Make ready 40 g raisin yeast water (80%)
  9. Get *****
  10. Prepare Raisin Starter Dough - Day 2:
  11. Make ready 90 g mixture from Day 1 (100%)
  12. Make ready 90 g flour (100%)
  13. Prepare 54 g warm water (60%)
  14. Get 1 pinch salt
  15. Make ready *****
  16. Prepare Raisin Starter Dough - Day 3:
  17. Prepare 234 g mixture from Day 2 (100%)
  18. Get 234 g flour (100%)
  19. Prepare 140 g warm water (60%)
  20. Take 1 pinch salt

Removing half of the starter (the portion known as the sourdough discard) keeps the flour and water to a minimum while keeping the yeast from competing for food. Not only that, it prevents you from ending up with a massive amount of starter, which could quickly take over your kitchen. 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. You can use the remaining starter for a bread recipe, discard it, or make another delicious sourdough baked good.

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.

Half of the starter is discarded to keep the yeast growth under control and manageable and the remaining starter healthy. It seems that home bakers everywhere are showing off their sourdough loaves. These breads, with their burnished, dark crusts and chewy crumbs, were made with a live starter, a wet paste of flour and water that it is bubbly enough to create the leavening needed to bake a loaf of bread. The existing wild yeasts and bacteria in flour can be encouraged to thrive through regular feedings of warm. Sourdough Starter is often referred to as "wild" yeast, made from flour, water and the wild yeast in the air around us.

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