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How to make raisin yeast water

01 Dec
There are  many ways to make raisin yeast water. I have tried many of these methods to  figure out which one is the best.
I also tried so many kinds of yeast water and ended up making  breads with raisin yeast because it doesn’t have any typical flavors when I make the loaves.
Generally, it takes a week to be able to make bread, but with this method it takes only five days if  you can get the right temperature to ferment your raisin yeast water.  This raisin yeast water is very healthy and makes good bread as well.

Ingredients:

  •   45 g    Raisins( * I use organic Thompson raisins. they are NOT coated with oil, I recommend to use organic one)
  •   Water  ( I used thepurified water this time, and I also used filtered water from the refrigerator. NO using chlorine water .
    •  A jar ( I use emptied jelly jars all the time.)
Method    

Day1:

 1) Sterilize your jar:   Put the jar in the boiling water for a few minutes and take it out .
     Leave it until it is dry.
 
2) Add the raisins and the water as to 1:1 ratio like the picture below.

No chlorine water! It kills yeast!

3)    Shake the jar vigorously  * Tighten the lid
 Before shaking
After shaking vigorously
  Close up
4) Keep the jar at 82 F / 28℃. * Tighten the lid
The right one is correct. the left jar is the other way ( No lid method) to make yeast water
5) 4-5 hours later :  * Keep the jar at 82 F / 28℃. Tighten the lid
  Before shaking
After shaking vigorously * The raisins are soaked with the water. Now it is the time to add more water.
6) Add  some purified water until double the raisins. 
 After shaking vigorously,
* Keep the jar at 82 F / 28℃. Tighten the lid 





Day 2  
7)  Shake the jar vigorously as many times as you can. * Keep the jar at 82 F / 28℃. Tighten the lid

—-   I shook the jar vigorously around 6:30 am ~  8:20 pm – thirteen times. * Tighten the lid
*All the raisins stayed on top of the water.
    
 6:20 am
  Before shaking

 After shaking vigorously   * Tighten the lid




8) At night close the lid not too tight and not too loose. 

* I think that the yeast needs to get some  oxygen to breath to activate for over night, therefore, No more
close the lid tightly because the raisins stayed up to the top of the water for a half day.
Day 3
9) In the morning  Shake the jar vigorously.     *Close the lid not too tight  and not too loose
 Before shaking
close up
 After shaking vigorously
Close up
10)   Refrigerate it when you hear shwwwwww… sounds while it was fermented at 82 F.).  *Close the lid tightly  after shaking vigorously.
Day 4

11) in the morning: *Close the lid tightly after shaking vigorously and

Put it back in the refrigerator .
 Before shaking
Close up
 After shaking vigorously
Close up
Day 5
12) In the morning: Shake the jar vigorously.   Tighten the lid and put it back in the refrigerator.
   Before shaking
* I smelled a bit strong alcohol smell which means fully fermented, but it needs more rest before baking bread.
  After shaking vigorously
* The alcohol smells was weaken.( mild level)
13) At night( Approximately 12 hours later)–  IT IS READY TO BAKE!
To make levain for my sandwich loaf with raisin yeast water.
Levain:
  • King Arthur all purpose flour   149g
  •  Raisin yeast water                          107g
—————-The day before———–
1. Pour 107 g raisin yeast water into the container.
The taste:  Sweet and little bit of alcohol.
The result of the PH level test
Between PH 5.5 and 5.75.
Added 149 g KA AP  and made the levain.
Viscosity: Hard. I had to knead the dough by hand.
* “Hard ” means that there is a lot of sugar in the dough.
——————————————————————————
Next day— Final dough
  •  King Arthur bread flour                       301g
  • 1 egg yolk + Whipping heavy cream=58g
  •  Water                                                            144g
  • Sugar                                                                 13g
  • Butter                                                                29g
  • Salt                                                                    6.8g
Method
  1.  Mix all the final ingredients and the levain except the butter and salt.
  2.  Autolyze 30minutes.
  3.  Add the salt and butter and knead the dough until you pass a window pane test.
  4. Bulk fermentation at the room temperature until triples.
  5. Preshape
  6. Shape
  7. Bake  35 minutes at 410F until golden brown.    *Cold oven method:  Spray a couple of time  in the oven and put the loaf in.  Set up 284F for 20 minutes. increase the temperature to 410F for 10 minutes, rotate 180 degree the loaf pan and bake 10 more minutes until golden brown.
The levain rose tripled ( 9 hours later)
Bulk fermentation: The final dough rose almost tripled in 5 hours at 72-73F.
Final proof: The dough rose over the top of the tin in 2 hours at 82F.
Baked for 35 minutes at 410 F.
 I couldn’t use the ” cold oven method” because I was using the oven an hour ago before
When I ferment the final dough at colder temp, I can see the cracks.
          
It tasted good and the crumb had a  nice volume.  The crumb was not wet and had a  nice texture.
It smelled fruity which came  from the raisins when I sliced it five hours later after i baked the bread, but the scent was very limited and very pleasant.
————————————————————-
  Comparison:
5/26
7 :00 am–
   From left: No lid / Vigorous shakes/ my old one – generous shakes
10:30 am–
  From left: No lid/ Vigorous shakes/ my old one
5/27 5:50 am
  From left: No lid/ Vigorous shakes/ my old one (I just refreshed)
Comparison of the crumb:
   12 g sugar not 13g  used in the final dough.
Vigorous shakes
  No lid
* I didn’t like No lid bread because I smelled strong yeast ( brewer or yeasty smell )when I put it in my mouth.
    
No lid raisin yeast water itself  has no strong yeast smell neither taste which gave me a surprise.
Our taste gives us more details than this PH test in my opinion.

For reference,  I want to mention about yeast water and other natural yeasts that I learned from books, online, and my experiments.

I hope you can make your own raisin yeast water.

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220 Comments

Posted by on December 1, 2011 in How to make raisin yeast water

 

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220 responses to “How to make raisin yeast water

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    Thank you so much for your detailed instructions on making yeast water. I love your pictures and your step by step instructions! I tried three jars, one with dried apricots, one with dried organic raisins, and one with dried cranberries. Today my apricot had the fizzy sound when I shook it! I’m so happy and I’ve put it in the fridge like you said to. But my raisins had a white layer on top which smelled weird & no bubbles… I’m so sad and I’ve thrown it away. Nothing is happening in my cranberries too… I wonder what I did wrong? How can I tell if raisins have oil coating? I wanted my water to be strong so I put a lot of fruit in each jar! And I shook it… Every day…

    Like

     
    • Akiko

      July 8, 2013 at 5:07 pm

      Hi Edelweiss,

      Thank you so much for your very kind words! You definitely made my day!!

      Hmmm.. Unfortunately I don’t know if rasins are coated with oil or not. I haven’t had any problem with oraganic Thompson raisins. What kind of bland did you get?

      Don’t be so sad please. You will be able to make healthy raisin yeast water unless you don’t give up. :) Please let me know if you have any question. I want to help you until you are succeeded. :)

      I am so glad that you could make apricots yeast water! I hope that the cranberry yeast water will be good too.

      Cheers,
      Akiko

      Like

       
  165. Edelweiss

    July 7, 2013 at 12:39 pm

    By the way, I’ve never baked a single loaf of bread before, so your instructions on the baking process are a bit advanced to me…. I know you write for experienced bakers, but I’ll do my best and hope I get a good loaf with a nice crumb like yours!

    Like

     
    • Akiko

      July 8, 2013 at 5:10 pm

      Hi Edelweiss,

      If you have any question, please let me know about your problem as I told you on the last reply that I made for you.

      I also recommend you to visit ” freshloaf.com” that are a lot of information in there. Or you can post your bread too! :) I used to do that. It was very fun and I learned a lot.

      Best wishes,
      Akiko

      Like

       
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      Thank you for the nice comments,Wizard101 Crown.
      I am glad to hear that is informative to you.

      All the best,
      Akiko

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    • Akiko

      April 30, 2014 at 11:00 pm

      Thank you, Wizard101! Sorry, I don’t know about what you are asking. I hope somebody will solve your problem.
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  168. Matt SG

    May 30, 2014 at 7:43 pm

    Hi Akiko,

    Thanks for sharing. I do have some questions though.

    1) Is raisin yeast water the same as “モルト溶液” or “モルトシロップ” in Japanese?

    2) I’ve used my raisin yeast water to make the levain which has now doubled in size. Can I use it to make baguette dough? Do I just use it instead of the preferment in your baguette recipe?

    Thank you.

    Matt SG

    Like

     
    • Akiko

      May 31, 2014 at 2:43 am

      Hi Matt,

      You’re welcome, it is my pleasure.

      1) No, raisin yeast water is not the same as “モルトシロップ”. We call “モルトエキス” instead of “モルト溶液”.
      Raisin yeast water =  レーズン(raisin) 酵母(yeast water).
      ” モルトシロップ” or “モルトエキス” = Malt extract. Malt syrup (モルトシロップ) in English is not equal to Malt extract(モルトエキス ), isn’t ?

      2)Yes,I think so. Although I haven’t succeeded for the baguette that I am able to achieve with yeast water levain that you are trying to use.
      I want to have the levain dough for baguette to go slow process ( long fermentation ) in the refrigerator, but I can’t control. my dough rises too fast in my refrigerator.
      If I am not too late, you may be interested in this recipe here.
      http://www.thefreshloaf.com//node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread
      The dough will be really wet and probably feel difficult to handle. Or, it may be helpful to see her ratio of sourdough : flour that you use for your baguette.

      I hope you will have a successful baguette you are aiming for! You motivated me to retry raisin yeast levain baguette again.
      Thank you, too!
      Happy baking,
      Akiko

      Like

       
  169. Matt SG

    June 5, 2014 at 5:42 am

    Hi Akiko,

    Thanks for your reply.

    This is because I have some Japanese recipe books which use “モルト溶液” and “モルトシロップ” in the recipes so I wanted to make sure.

    I used the raisin yeast water levain as preferment and it works. However, it needs some tweaking. Will try again next time!

    Best,
    Matt SG

    Like

     
    • Akiko

      June 5, 2014 at 5:40 pm

      Hi Matt,

      Thank you for updating your progress.

      Yes, they use “モルトシロップ” ( I ever seen the word of “モルト溶液” . I will look up after.)
      to make crispier baguette, in addition to have nice color on the baguette, especially when you use instant yeast.

      I am looking forward to hearing your update!

      Happy baking,
      Akiko

      Like

       

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