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

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, raisin yeast starter and starter dough. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Strain it before using - you can use this for any recipe calling for raisin yeast water. When you're ready to bake, bring your starter out of the fridge, discard ¼ cup, add water and flour. Yeast water can be added directly to your dough without creating a starter.

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

To begin with this recipe, we must first 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. Take 50 g raisins or sultanas
  3. Prepare 1.5 teaspoon sugar
  4. Get Flour
  5. Prepare Water

Thirdly, all commercial yeast is Saccharomyces cerevisiae, whether it is used for brewing or baking. I will check tomorrow and see if I think the yeast is done. This post is about a delicious whole wheat bread with oregano and olive oil, and a simple method on how to make your own sourdough starter from raisin water. The bread recipe is very flavorful and can also be made with dry yeast instead of a sourdough starter.

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)

Olive oil and oregano flavor the bread beautifully, giving it a Mediterranean flair, while at the same time the oil tenderizes the crumb. While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour. Gently deflate the dough, and transfer it to a lightly greased work surface. Sourdough discard pancakes: Making pancakes and waffles is an easy, go-to way to use up discarded starter. The classic way is to add a portion of discarded starter to flour, sugar, milk and other ingredients, or you can use just the discard from a freshly fed starter.

So that is going to wrap it up for this special food raisin yeast starter and starter dough recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!