Recipe of Favorite How to Make Raisin Yeast Sourdough Starter

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, how to make raisin yeast sourdough starter. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

How to Make Raisin Yeast Sourdough Starter is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. How to Make Raisin Yeast Sourdough Starter is something that I’ve loved my entire life. They’re fine and they look fantastic.

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