Recipe of Any-night-of-the-week How to Make Raisin Yeast Sourdough Starter

How to Make Raisin Yeast Sourdough Starter.

Hello everybody, it is Drew, welcome to our recipe site. Today, I'm gonna show you how 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 bit unique. This is gonna smell and look delicious.

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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 can achieve that.

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

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

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..

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