Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, how to make raisin yeast sourdough starter. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

How to Make Raisin Yeast Sourdough Starter is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. How to Make Raisin Yeast Sourdough Starter is something that I have loved my entire life. They are fine and they look fantastic.

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

Instructions 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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