I've been experimenting with giving my starter a little bit of raisin water (organic raisins soaked in water and used the water) and the starter (I just made an offshoot) is just amazing!
I made this bread with that starter and a little bit of the water in the bread and I highly recommend trying it!
Have you guys tried this?
Ingredients:
160g 32°C raisin water
200g 32° regular water
105g active starter (50/50 bread flour and wholewheat)
500g strong bread flour (Manitoba)
11g sea salt
Method:
1. 330g of water, starters and flour mixed together. Mix together and squeeze well and knead in the bowl. Let stand for 30 min.
20g water and salt added, knead well and squeeze. Remove from the bowl and make a few slap n’ folds on the table. Place the dough in a bowl, first Stretch and fold half an hour later.
6 coil folds with 30 min intervals after that. Then put in a clear bowl to finish bulk rising.
When the dough had risen for approx. 6 hours and 20 minutes or about I preshaped it and let it rest for 30 min. Then final shape and moved it to the fridge for overnight retard.
Cast iron pot heated to 250°C. I put the loaf in the freezer while the oven reached temp. or about 45 min. Then sprayed it with water, rice flour dusted over and some Christmas scoring. Moved it to the pot with the lid on.
After 6 minutes, I scored the bread again. Baked with the lid on for 20 minutes.
Remove the lid and continue baking for 15 minutes. Remove from the oven and let it cool for at least 90 minutes before cutting into it.
by ValgerdurG
15 Comments
I did this when I used figs and it really helped hydrate them and flavor the bread. I added the figs, blue cheese, and walnuts when I shaped the dough.
What was great about it? The flavor? Or did the bread spring up really well?
Huh! What’s the science behind this? Like what does raisin water do? I am intrigued
No..same reason I dont put sugar/oil in my bread
Oh no, getting flashbacks from “raisins as yeast food” discussions from mead/wine subreddits.
Your bread is a work of art! I love what you did with the little stars and Christmas trees.
I have a book that recommends putting raisins in water for 5 days and then add flour afterwards to get the starter.
It supposedly has strong enough rising power to not require any yeast. The author calls it levain sourdough.
I tried it once and it did not work. The dough did not rise at all.
Glad it worked for you though. Yours look perfect!
That loaf is textbook perfection.
I created my starter with raisins water
beautiful! will have to try that. what’s the reasoning behind the freezing pre-oven?
Nice design. I have my bread proofing on the fridge and would love to know how you scored to get the Christmas trees.
How do you make that flour stay so white on the outside?
Is this for flavor or for proofing?
Yes. Raisin yeast is very effective. I have used it directly in a dough and made a flour starter from it.
The raisin yeast based starter smells different than the starter begun with grated apple in it. It is interesting. If I combine those two starters they clash for about a day and I assume one yeast culture becomes dominant but I am not sure which one. Then it begins rising normally again the next day.
I made a new 100% whole wheat starter recently and set a jar of raisins to ferment at the same time and temperature (80°F). It has compressed feedings that are starter/-led. On the 3rd feeding I used the raisin water. It has been doubling every day since day 4, so really interesting results. I did not use it to bake because I was suspicious since new starters are not normally ready on day 4. But every day, boom, doubled. I should make a levain from it today and see if it gets bubbly enough to make a bread.
Yep, you can use raisin water without any starter at all! https://www.reddit.com/r/Sourdough/s/KdBK95SkOZ