Natural Raisin Yeast 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. Learn how to activate the yeast, how long the fermentation should last and more.

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Entertainment

Tags:

• baker's workbench
• bkb
• bread
• california raisins

[2138red]

@EricCalavera

get a nice size jar a mason jar would be perfect. you'll need a half cup of raisins and place in jar you need distilled water fill a little more than half way up the jar. let it sit tightly covered and everyday swirl it a little and open the lid for a few minutes to allow breathing. do this everyday until the raisin fizz. when they fizz strain them out and allow liquid to sit for another week in jar. then add flour to make thick paste. allow to rise and then bake it in a bread.

[GustavusAdolphus1]

How am I supposed to be able to pay attention to the Chef when Melina is SO hot!!?

[jazznut50]

@2138red Thanks for this. I saw this on a website but I couldn't figure out how on earth this stuff would rise from what I had, which was a thick paste. I will try again.

Thanks for clearing this up, Eric. BTW--you have to use sugar--the amounts do not have to be precise--just a bunch of rasins, water and sugar in a jar with 2 inches head room,and I would also not use distilled water (too over processed) but just a good filtered, non carbonated water (I have a Berkey water filter)

[2138red]

@donnyab oh well then just start your starter the old fashioned way equal parts water and flour. hope it works!

[donnyab]

@2138red

this doesn't work, raisins did not fizz just floated there insipid like turds

[EricCalavera]

Could you please list the ingredients? Thanks!