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Before you jump to How to Make Raisin Yeast Sourdough Starter recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Make smart decisions when grocery shopping. Making good decisions when shopping for groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think for a second: you don’t want to go to a stressful grocery store or sit in a long line at the drive thru at the end of your day. You’re going to go home and cook what you have on hand. Your home should be stored with healthy foods and ingredients. This way—even if you decide on something a little greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got insight from reading it, now let’s go back to how to make raisin yeast sourdough starter recipe. To cook how to make raisin yeast sourdough starter you only need 20 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook How to Make Raisin Yeast Sourdough Starter:

1. Provide Raisin Yeast Water:
2. Provide 40 g raisins or wild grapes
3. Provide 80 g warm water
4. Prepare *****
5. Use Raisin Starter Dough - Day 1:
6. Use 35 g flour (70%)
7. Use 15 g whole wheat flour (30%)
8. Get 40 g raisin yeast water (80%)
9. Provide *****
10. Get Raisin Starter Dough - Day 2:
11. Take 90 g mixture from Day 1 (100%)
12. Use 90 g flour (100%)
13. Provide 54 g warm water (60%)
14. Provide 1 pinch salt
15. Use *****
16. Get Raisin Starter Dough - Day 3:
17. Provide 234 g mixture from Day 2 (100%)
18. You need 234 g flour (100%)
19. Prepare 140 g warm water (60%)
20. Take 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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