Recipe of Quick How to Make Raisin Yeast Sourdough Starter

How to Make Raisin Yeast Sourdough Starter.

Hello everybody, it is Jim, welcome to our recipe page. Today, we're going to prepare a distinctive dish, how to make raisin yeast sourdough starter. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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