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.
- 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.)
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
After shaking vigorously
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
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
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.
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.
9) In the morning Shake the jar vigorously. ＊Close the lid not too tight and not too loose
After shaking vigorously
10) Refrigerate it when you hear shwwwwww… sounds while it was fermented at 82 F.). *Close the lid tightly after shaking vigorously.
11) in the morning: *Close the lid tightly after shaking vigorously and
Put it back in the refrigerator .
After shaking vigorously
12) In the morning: Shake the jar vigorously. Tighten the lid and put it back in the refrigerator.
* I smelled a bit strong alcohol smell which means fully fermented
, but it needs more rest before baking bread.
* 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.
- 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
- Mix all the final ingredients and the levain except the butter and salt.
- Autolyze 30minutes.
- Add the salt and butter and knead the dough until you pass a window pane test.
- Bulk fermentation at the room temperature until triples.
- 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.
7 :00 am–
From left: No lid / Vigorous shakes/ my old one – generous shakes
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.
* 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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