Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, how to make raisin yeast sourdough starter. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

How to Make Raisin Yeast Sourdough Starter is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. How to Make Raisin Yeast Sourdough Starter is something that I’ve loved my whole life. They are fine and they look fantastic.

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