- Tried & Tasted -

Wednesday, 3 August 2016

Homemade Sourdough Starter with Organic Raisins

My newest 'pet', sourdough starter, is made with organic raisins. I got this pack of raisins (any organic raisins will work) for the salad and realized that I can use the rest of it to make a raisin sourdough starter. That's how a new bread experiment began.




Day 1:
50g filtered water (chlorinated tap water will kill the natural yeast on the raisins and grains)
2 tsp organic whole wheat flour
2 tsp organic bread flour
2 tsp organic raisins
2 tsp natural yogurt (I used natural Greek yogurt)
  • Keep the mixture in a 500ml clean glass container for 24 hours at room temperature.
 
Day 2: (No picture of day 2 but it looked just like day 1)
Add to the mixture in the glass container
50g filtered water
2 tsp organic wheat flour
2 tsp organic bread flour
  • Leave the mixture for another 24 hours at room temperature.


Day 3:
Add to the mixture in the glass container
100g filtered water
4 tsp organic wheat flour
4 tsp organic bread flour
  • Leave the mixture for another 24 hours at room temperature.


There were a lot of bubbling activities in the canister on day 3. It's coming alive!

Day 4:
Strain the mixture and remove the raisin.
50g of the strained starter 
100g filtered water
125g organic bread flour
  •  Leave the mixture for another 24 hours at room temperature.



Day 5:
50g of starter from day 4 (discard the remaining starter)
100g filtered water
125g organic bread flour
  •  Leave the mixture for another 24 hours at room temperature.
Day 5: 8am

Day 5: 2pm


Day 6:
Get another clean glass container then proceed
50g starter (mixture from day 5)
100g water
100g organic bread flour
  • Leave the mixture for another 24 hours at room temperature.
  • You have nurtured a sourdough starter.
Day 6: 10pm after feeding at 8 am


 

Feeding the starter:
To feed the starter, take out the amount needed to make your bread but always reserve 100g of it to continue to feed as your master starter with the following amount of flour and water.
Feeding routine:
100g starter
200g water
200g organic bread flour


Now, the sourdough starter is ready to be used.

Note:
  • If any black mold is found in the container or in the mixture, discard the mixture and start again.

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4 comments:

  1. Hello Jen,

    Thanks for sharing the steps on how to make raisin sour dough. May I know can just reduce the portion to 50% lesser since we only need 100g strained starter from Day 4 ? Then how about the remaining starter from Day 5? discard it as well?

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    Replies
    1. Hi Candy,

      When growing the starter for the first 6 - 7 days, I strongly encouraged that you stick to the amount suggested because that will allow higher chances of survival of the sourdough yeast.

      I do agree that it seemed like a lot of flour is wasted every time a feeding cycle is introduced but it is essential for success in getting the sourdough yeast to propagate. Hope my explanation helps and do update me of your progress in this natural way of bread making. All the best!

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    2. Hi Jen,

      Thanks for all the useful tips. I will definitely try it out and update you again :)

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