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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, raisin yeast starter and starter dough. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Raisin yeast starter and starter dough is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Raisin yeast starter and starter dough is something which I have loved my entire life.

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. 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. Starting with the short end that's covered with filling, roll the dough into a log.

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

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

Start baking sourdough bread at home with a new yeast starter! When this happens, many attempting to create a sourdough starter think it has "died," and they start over. Don't be fooled by this lapse of activity; continue with the schedule and eventually, the desired yeast and bacteria will move. Think of sourdough starter as yeast.

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, water, and raisins in a sterilized glass jar with an airtight lid, and shake until the sugar has dissolved. 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)

If it's cold or damp, place the bowl in. I can't wait to see the bubbles!! A starter is a homemade fermented yeast for bread. With regular yeast bread, you can use a store-bought packet of active dry yeast. Capturing a good yeast from the environment alone can sometimes be tricky, so this recipe gets help from a bit of store-bought yeast to kick-start the process.

So that is going to wrap this up for this special food raisin yeast starter and starter dough recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!