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How To Make Raisin Yeast Sourdough Starter Recipe

How to Make Raisin Yeast Sourdough Starter Recipe
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Category : baking
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Prepare the ingredients before making How to Make Raisin Yeast Sourdough Starter in your home. Then, follow these steps below to serve How to Make Raisin Yeast Sourdough Starter for your family or friends.

Ingredients: How to Make Raisin Yeast Sourdough Starter

  • {Raisin Yeast Water}:
  • 40 g raisins or wild grapes
  • 80 g warm water
  • *****
  • {Raisin Starter Dough - Day 1}:
  • 35 g flour (70%)
  • 15 g whole wheat flour (30%)
  • 40 g raisin yeast water (80%)
  • *****
  • {Raisin Starter Dough - Day 2}:
  • 90 g mixture from Day 1 (100%)
  • 90 g flour (100%)
  • 54 g warm water (60%)
  • 1 pinch salt
  • *****
  • {Raisin Starter Dough - Day 3}:
  • 234 g mixture from Day 2 (100%)
  • 234 g flour (100%)
  • 140 g warm water (60%)
  • 1 pinch salt

How to Make How to Make Raisin Yeast Sourdough Starter

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make How to Make Raisin Yeast Sourdough Starter in your home by yourself.

    Step 1
  • To make the raisin yeast water: Sterilize a jar with hot water. Add the raisins and water.
  • Step 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.
  • Step 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)
  • Step 4
  • On day 2, mix the ingredients for day 2. Let sit in a warm place for 24 hours (28°C if possible)
  • Step 5
  • On day 3, mix the ingredients from day 3. Let sit in a warm place for 12 hours (28°C if possible).
  • Step 6
  • Now you have your raisin/wild grape starter ready to use for baking!
  • Step 7
  • How to refresh the starter: Discard most of the starter leaving behind just a little (for example, keep 100g).
  • Step 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.
  • Step 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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