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How to Make Raisin Yeast Sourdough Starter
How to Make Raisin Yeast Sourdough Starter

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There are all kinds of things that you can do to get healthy. An overpriced gym membership and very hard to stick to diets are not the only way to do it. You can do tiny things every day to improve upon your health and lose weight. Make shrewd choices every day is a great start. Trying to get in as much physical exercise as possible is another. Don’t overlook that health isn’t only about simply how much you weigh. You need to help make your body as strong as possible.

We hope you got benefit from reading it, now let’s go back to how to make raisin yeast sourdough starter recipe. You can cook how to make raisin yeast sourdough starter using 20 ingredients and 9 steps. Here is how you do that.

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