*And the raisins are NOT coated with OIL. Organic ones taste much better.
* I don’t measure the water actually but by volume like the picture above.
- 13-25g raisin yeast water (5-7% in the summer 10-11% in the winter) * The temperature by the snake light differs from all season so that I adjust the raisin yeast water amount by the room temperature.
- 45 g raisins (20%)
- 225 g water ( 100%)
If you store it more than several days, I will *refresh it before baking.*Using this maintain raisin yeast water method.
I read one of Japanese home baker’s method of making raisin yeast water: To make non sour (sweet) and well risen bread, she tighten the lid and shake the jar gently once or twice a day during the process, and she said” if you make bread with this yeast water, you will have dense bread because the yeast didn’t get enough oxygen while it was fermented although the taste is wonderfully sweet. In according to make bread that has volume, she add mashed mixed fruit in the yeast water to ferment it again in a bowl that is covered with plastic wrap at room temperature .It sounds good, but it will give me more work. I rather make raisin yeast simply in good condition.
2) No lid method:
She tested 2 kind of methods between with lid and no lid like me. She said that No lid doesn’t have any alcohol smell and rise very well. She is right but I had a different result after baking. I smelled alcohol from the crumb and the crumb remains wetter in the crumb but I also think that no lid one rise well in the oven.
Here is my result.
Q & A:
Q: Does the taste of yeast water affect to the bread?
A: I say ” Yes” That is why I smell and taste my raisin yeast water if it is fine. My raisin yeast water is sweet with mild alcohol generally. When the raisin yeast water is just made, You may smell strong alcohol, but it will be milder and read to bake in the next day. If you smell sour or funny, I strongly recommend you to throw away all of your raisin yeast water, and make a new one.
Q : Why do you shake it vigorously during the process?
A: I have two purposes. I can squeeze more sugar to feed the raisin yeast water by the vigorous shakes, which also activate the raisin yeast.I don’t recommend this technique for fresh fruit yeast water which have bitter skins because the bitters remains in the yeast water and the bread.
Q: Can I use a water bottle to make raisin yeast water ?
A: I prefer a jar. It depends on you. However, I highly recommend not to use a weak water bottle like “Walt-mart” brand.I tested it before. On the second day, I smelled some chemical from the bottle. Although I noticed that the raisin yeast water in the bottle had a lot of bubbles and very active, which reminded me of the process to make beer.
Day 1 Day2
Q : Is it okay to smell strong alcohol from my raisin yeast water?
A: I have some experiments using Sun-maid raisins ( golden and regular ones)
A: For Levain bread:
In the summer, I use colder temperature around 70-73 F for bulk fermentation, 70-76 F around for final proof .
In the winter, The temperature is around 76F for Bulk fermentation, 70-76F for final proof.
I think that raisin yeast water bread is not sour unless you retard it for a long time. But it differs from what king of flour you use. Rye and Whole wheat flour give it more acid or earthy flavor.
Q: Is it okay to add more water and raisins when I have 1/3 to 1/2 amount of raisin yeast water left in my jar?
A: Yes, You can make as good bread as usual.
Make sure that the smell of the raisin yeast water are close to the same as usual.
Q: When I shook my jar vigorously in the morning after refreshing, I only heard a little sounds of ” SHWw…” . Is that okay?
A: Depends… At first You store it in the refrigerator for 24 hours, then if you should hear strong sounds of ” SHWWW” or a popping sound after shaking vigorously, Yes, that is very active and ready to use. If you can’t hear the sounds, the yeast is not active. It may take a long time to ferment the dough.
I hope that you can maintain your raisin yeast water well. * Reminder: From my experiment, All kind of natural yeast’s life span is about 6 months. I make it from scratch every 6 months.
Found this post useful?