How to Prepare Delicious How to Make Raisin Yeast Sourdough Starter

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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 cook it.

Ingredients of How to Make Raisin Yeast Sourdough Starter

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

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