Raisin yeast starter and starter dough
Raisin yeast starter and starter dough

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, raisin yeast starter and starter dough. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Raisin yeast ( together with other types of fermented fruits or berries) sometimes goes under the definition wild yeast or natural starter to distinguish it from the traditional sourdough starter. Watch as Klaus Tenbergen and Melina Kelson demonstrate how to use raisins, water, sugar and malt to create a starter that makes well-fermented breads. A very interesting sourdough starter made from fermented raisins and a delicious whole wheat The bread recipe is very flavorful and can also be made with dry yeast instead of a sourdough starter. Keep raisin water and dough in a warm place.

Raisin yeast starter and starter dough is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Raisin yeast starter and starter dough is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have raisin yeast starter and starter dough using 5 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Raisin yeast starter and starter dough:
  1. Take 200 g water
  2. Prepare 50 g raisins or sultanas
  3. Prepare 1.5 teaspoon sugar
  4. Take Flour
  5. Prepare Water

I can't wait to see the bubbles!! While our last recipe utilized some cultivated yeast in conjunction with our starter, this recipe uses only the sourdough to leaven the bread. Using a starter gives yeast a head start and increases the population preventing weak fermentations due to under-pitching. But a starter is not always necessary.

Steps to make Raisin yeast starter and starter dough:
  1. Heat water to boiling and let it cool down to approximately 30-35°C. Then, mix sugar and raisins in a sterilized glass jar with an airtight lid, and shake until the sugar has dissolved conpletely. Place the jar in a warm place.
  2. Let it ferment for 4-6 days. The yeast is ready when all raisins are floating and releasing bubbles. You can see the video of it when it is ready at: https://www.instagram.com/p/CDXFlzZHt0D/
  3. Pour everything through a clean strainer and take the yeast liquid. This liquid is full of yeast.
  4. Mix the same amount of raisin yeast water with flour and let it ferment for 3-4 hours till it expands twice. I put a rubber band around the container at the start so that I can clearly see it expand twice. Then, this starter dough is ready to use for any recipes. You can leave this raisin water for the future use. It will keep for about 10 days in the fridge.
  5. You can also keep the starter dough for 10 days in the fridge or keep feeding it with the same amount of water and flour (50% and 50%) at least once a week. When the yeast becomes weak, not expands twice quick enough, you could boost it up by feeding with raisin yeast water. But when it becomes strange or smells funny, please dispose the dough starter and restart from fresh raisin water from the beginning.
  6. This bread was made with this yeast started from raisins with modified recipes at https://cookpad.com/uk/recipes/11955346 (milk bread) and https://cookpad.com/uk/recipes/13120126 (Baguette)
  7. The followings are the calculations of the amounts of strong flour and water you need for your recipe. This yeast starter dough is 100% hydration, i.e., the ratio of flour and water is 1:1. - - The amount of flour in the recipe - (starter dough/2) = strong flour - The amount of water in the recipe - (starter dough/2) = water
  8. If your recipe uses milk rather than water, please calculate as water in milk is 87% and 13% as skim milk powder. - - milk (A) = the amount of milk in the recipe x 0.87 - (starter dough/2) - skim milk powder = the amount of milk in the recipe x 0.13 - amount of milk (A) x 0.13
  9. For instance, if you need 92g of milk for your recipe and you added 60g of the starter. That means 30g water in the starter. So, you will deduct 30g from 92x0.87 (80g, total water needed). Then, add skim milk powder. 92x0.13 (11.96g) is you need in total and you add 50g of milk (6.5g), so you need 5.5g of skim powder. - - 92 x 0.87-(60÷2) = 50 g of milk - 92 x 0.13-50x0.13 = 11.96 - 6.5 = 5.5 g of skim milk to add - - which will become equivalent to the 92 g of milk (80g water and 12g=5.5g +6.5g milk)

Using a starter gives yeast a head start and increases the population preventing weak fermentations due to under-pitching. But a starter is not always necessary. A yeast starter is a solution that enables yeast cells to propagate (or reproduce ). It resembles a mini-batch of beer but is not meant for drinking. Conversely, more cells equal better fermentation.

So that’s going to wrap it up with this exceptional food raisin yeast starter and starter dough recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!