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

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, raisin yeast starter and starter dough. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Raisin yeast starter and starter dough is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Raisin yeast starter and starter dough is something that I have loved my entire life.

Strain it before using - you can use this for any recipe calling for raisin yeast water. Great recipe for Raisin yeast starter and starter dough. Easy and tasty yeast starter from raisins. You can use it for any bread, pizza, doughnuts or waffle recipes etc.

To get started with this particular recipe, we must prepare a few components. You can cook raisin yeast starter and starter dough using 5 ingredients and 9 steps. Here is how you cook that.

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

Add in additional flour by the quarter cupful and watch for the consistency to change. You're looking for the dough to start to pull away from the bowl and become more solid and less sticky. I used my new yeast-water starter in our Naturally Leavened Sourdough Bread recipe, baking it side by side with a loaf made with regular sourdough starter for comparison. The recipe calls only for starter to leaven the bread (no commercial yeast), which means your starter had better be pretty darned active.

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)

I used my new yeast-water starter in our Naturally Leavened Sourdough Bread recipe, baking it side by side with a loaf made with regular sourdough starter for comparison. The recipe calls only for starter to leaven the bread (no commercial yeast), which means your starter had better be pretty darned active. Raisin starter can used for dough starter. By using raisins, sugar, water and most importantly time to ferment, it develops yeast cultures. Don't be surprised if yourS have a pungent smell in it, it is actually the smell of fermented raisins.

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