Hey everyone, it’s Drew, 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. This time, I will make it a bit unique. This will be really delicious.

How to Make Raisin Yeast Sourdough Starter is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. How to Make Raisin Yeast Sourdough Starter is something which I have loved my whole life.

To begin with this particular 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 cook that.

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

1. Get Raisin Yeast Water:
2. Make ready 40 g raisins or wild grapes
3. Prepare 80 g warm water
4. Take *****
5. Take 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. Prepare Raisin Starter Dough - Day 2:
11. Take 90 g mixture from Day 1 (100%)
12. Make ready 90 g flour (100%)
13. Get 54 g warm water (60%)
14. Prepare 1 pinch salt
15. Make ready *****
16. Make ready Raisin Starter Dough - Day 3:
17. Take 234 g mixture from Day 2 (100%)
18. Get 234 g flour (100%)
19. Take 140 g warm water (60%)
20. Take 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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