Recipe of Homemade How to Make Raisin Yeast Sourdough Starter

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

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To get started 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 that.

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

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